Today is the first day that actually feels like fall here in South Carolina. The sky is grey, the wind is blowing, everything is just kind of drab and designed to make you want to curl up on the couch with a brick of a book by Dickens or Hawthorne, a blanket and the furry beasties.
But alas, school gets in the way of the most lovely of plans. Wardrobe choices on campus are funny today: the girls with the artfully ripped jeans are shivering, and I passed a rather sad-looking guy (tight Abercrombie t-shirt carefully chosen to reveal the effects of the gym) hurrying to the warmth of his car with goosebumps and blue-tinged lips. Those of us who like the cozy are happily swaddled in sweaters and absolutely fabulous (and much missed) hats.
Given all of this chilliness, I absolutely can’t wait to make this dill bread (via Sarah at Pink of Perfection) and a huge pot of chunky vegetable stew.
Perhaps I can create this imagined deliciousness tomorrow- tonight I’ll be (hopefully) composing brilliance about Midnight’s Children.
Here’s the recipe:
makes 1 loaf
1 package dry yeast
1/4 cup warm water
1 cup cottage cheese
2 tablespoons sugar
1 tablespoon minced onion
3 cups flour
1 tablespoon butter
2 teaspoons dill seed or 1 tablespoon dill weed
1 teaspoon salt
1/4 teaspoon baking soda
Soften yeast in water. Heat cheese to lukewarm. Combine cheese, sugar, onion, butter, dill seeds, salt, soda, egg and softened yeast (everything except the flour). Mix well; add flour until dough is stiff. Let rise in warm place for 1 hour until doubled in bulk. Place in greased 2-qt round casserole; let rise 40 minutes. Bake at 350 degrees F for 40-50 minutes. The crust will turn a gorgeous golden brown. Brush with butter.
bon appetit! (C’mon, say it like you’re Julia. It is ab-so-lute-ly necessary!)
(Picture and recipe, as stated, from Pink of Perfection, one of my favorite blogs.)