I did more focaccia. I also took an Ambien. it’s unrelated.
this one has jammy-sorta caramelized onions on it, with cherry tomatoes I dehydrated to make them less wet and more umami, and some roasted garlic mixed into the dough so it doesn’t get too burnt like last time.
unfortunately I don’t think the garlic mixed very well so I think one of the slices is going to just be a garlic bomb. i’m bringing it into work tomorrow anyway so hopefully it’s someone else’s problem.
hope people think the bread tastes good and like me by extension. is this what it’s like being in your 30s? “hey I cooked some extra food and I’d like you to have it?” 20s me could never. 30s it is then.
oh, the bread. I did eat some. it was pretty good. remember to put the tomatoes not too far down in the dough so they don’t just turn into hot wet delaminating orbs. you can get away with that for the olives, but they’re oily. everyone is happy to see an unexpected olive. i’ve never been mad at an olive.
I even cut the olives open individually. i’m afraid of biting into a pit that cracks my teeth. that would ruin this whole burgeoning hobby, and dental care is expensive. it sucks teeth don’t regenerate. how are they supposed us with something as important as teeth? a class a year about language arts but never a class about having teeth.
oh to clarify, there was one olive that had a pit. I took it out though. you’re welcome. it’s the little things.
my colleagues eat my bread and tell me it’s good. it’s probably just a solid mediocre. two out of five Gordon Ramsays. but people keep telling me how much they enjoy it, so I’m happy to bake it. i’m not especially smart and my time management is no better than a middle schooler’s, so maybe I can’t contribute much to the big ideas, but if you’d eat my bread and tell me it’s good, I’d be happy, at least for a little while.
ok goodnight, please save me ambien.
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