We've been having a week of hot and humid weather here in the Twin Cities - one of my least favorite kinds of weather (usually followed by another least favorite: big thunderstorms). We've been eating salads, sandwiches, snacky lunches and dinners, skillet meals, nothing that would use the oven or have to be cooked for very long.
Today I decided that we would just have to suffer the consequences.
Earlier in the week, Chris and Cora had mixed up a batch of dough for rosemary-whole wheat-flaxseed baguettes from the Healthy Bread in Five Minutes a Day book (I borrowed it from the library, copied out some recipes, and am now waiting for a copy to drop from the sky into my lap...or to be able to buy one later this fall). Whole wheat bread has been my nemesis this summer - I have had trouble finding a recipe I like that has both a good taste and a good texture. So, we made two baguettes to go with our pesto spaghetti tonight. I also, at the behest of Cora, made a pan of chocolate chip cookie bars. To round out the meal we had a little melon from our farmers - a variety of cantaloupe - and a simple tomato salad - four kinds of tomatoes, salt & pepper.
I know it is a good dinner when Cora eats it all, eats two cookies, curls up on the couch, and falls asleep at 8pm. Plus, the bread turned out fantastic! Not only great tasting, but also beautiful. If only our camera were not out of batteries!