I’m awake, I’ve baked, my brain is temporarily functioning! And by baked I mean I mixed together yeasted butter cake, but since it’s Friday there’s likely to also be some baking later. The dough is currently proofing, waiting to be topped generously with strawberry compound butter and sugar. Friends start arriving at 10am to pick vegetables and I’ll serve it to them warm, sandwiched with strawberry jam and freshly whipped cream. Like I said yesterday, what a dream.
Tonight, a much loved staple for a rainy day: Suanlafen 酸辣粉. Stock made from Sunday’s leftover chicken bones, hot and sour sauce with lots of chili crisp and black vinegar, sweet potato noodles, tat soi and cilantro from the garden, toasted peanuts, and tofu that I froze, sliced thinly and pan fried.
Happy weekend, see you back here on Monday with an update for our preserve-along!