- Date: Tuesday, January 16, 2007 -- 8pm
- Location: Cambridge, MA
- Kitchen: Ana and Craig's Apartment
- Fellow Chefs: Ana and Matty
- Recipe Rating: B
I discovered very early on in graduate school that when I have a lot to do my productivity increases tremendously if I take the day off from work on Saturday. I don't know why that is -- I guess sometimes I just need space from whatever it is I am doing. So, often, on Saturdays I don't do any math. Instead, I cook! Right now I have focaccia in the oven. I love baking bread, and focaccia is a personal favorite. I made soup when I woke up this morning, and some slightly frightening mincemeat this afternoon. My refrigerator is overflowing with food right now -- from a large jar of preserved lemons that I made this past week, to leftover colcannon (mashed potatoes and cabbage) from Wednesday dinner. During the semester it is hard to find time to cook as much as I would like to, but between terms there is plenty of time to get a lot of work done and still do a lot of cooking!
I just took my bread out of the oven and now I am eating a hot piece of rosemary focaccia, dripping with olive oil... I am so happy! I wish you all could be here to share this with me!