{"id":11668,"date":"2024-04-15T20:40:25","date_gmt":"2024-04-16T01:40:25","guid":{"rendered":"https:\/\/www.debslunch.com\/blog\/?p=11668"},"modified":"2024-04-16T09:02:25","modified_gmt":"2024-04-16T14:02:25","slug":"bread-and-other-important-considerations","status":"publish","type":"post","link":"https:\/\/www.debslunch.com\/blog\/2024\/04\/15\/bread-and-other-important-considerations\/","title":{"rendered":"Bread and other important considerations"},"content":{"rendered":"

I’ve been thinking about bread a lot recently.<\/p>\n

For what might be my 1st recipe-a-month, I made bread. Crescent rolls. Al said they made poppin’ dough crescents and Jasper liked them, so I thought I’d try to make a homemade version. Plus we were having leftover chicken divan and I wanted a side bread that wasn’t the butter swim biscuits<\/a> I made to go with it the first time around. Like I told Emma, they’re good, not the special rolls you might make for Thanksgiving or some special occasion, but good. You can click the picture or use this link for the recipe<\/a>.<\/p>\n

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More bread – Al & Jasper at the bagel store, a week ago Saturday.<\/p>\n

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Bagel boys, tho that’s a breadstick!<\/p><\/div>\n

This Sunday I made Sarah Kieffer’s apple cider pull apart bread<\/a> and it’s delicious, except I started too late, and we had to have brunch in courses. Mains already late at 1:15 or so, then the second course, the bread, at 2:00. The main was going to be a tart I read about on Insta<\/a>, with greens and leeks (because I have some leek confit that I thawed for the Easter tart<\/a> that needs to be used) and potatoes and I was going to put in dill Havarti instead of making the garlic cream – but again, would’ve taken too long, so I made fried potatoes with mushrooms and spinach and eggs cooked on top. Which of course required bread, see below.<\/p>\n

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Last Sunday we went to Chicago for the last opera of the season.<\/p>\n