"I had a farm in Africa at the foot of the Ngong Hills." Karen von Blixen wrote that. Its the opening line for the movie and for the book. The movie is playing while I form and bake my fougasse. Karen was 28 when she went to Kenya. Maybe its natural that as I approach 60 I'm looking at my life and wondering what will I do, who will I be when I grow up? Am I finished with the challenges of becoming someone and doing something? Is the only challenge left to me that of figuring out how to gracefully watch others work through their challenges?
Sorry, Out of Africa makes me introspective. Don't we all have a little Karen von Blixen in us waiting to do something daring?
Yes the fougasse......I forgot that's why you're here. This weeks French Friday challenge was Provencal Olive Fougasse. Its delicious and I felt quite sophisticated in my own backyard! There I was sitting on the patio sipping my wine out of agrown up juice box pretty pink can with a straw, eating my home baked olive fougasse and brie. This is what spring evenings are made for!
The dough mixes up quite easily in the Kitchen-Aid. I was tempted to use canned olives but very happy I went with the $8.99 a pound oil cured variety from the deli. The olive flavor is quite pronounced. And quite delicious! The recipe calls for 4 cups all purpose flour but I used 1 cup of white, 2 cups white whole wheat and 1 cup of regular whole wheat. I love the rustic quality a bit of whole wheat gives bread dough.
I baked one fougasse and saved one to bake tomorrow for guests. This is the kind of bread you want to show off. The other French Friday cooks are sure to have some interesting things to say so check them out!
Sorry, Out of Africa makes me introspective. Don't we all have a little Karen von Blixen in us waiting to do something daring?
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| Provencal Olive Fougasse |
Yes the fougasse......I forgot that's why you're here. This weeks French Friday challenge was Provencal Olive Fougasse. Its delicious and I felt quite sophisticated in my own backyard! There I was sitting on the patio sipping my wine out of a
The dough mixes up quite easily in the Kitchen-Aid. I was tempted to use canned olives but very happy I went with the $8.99 a pound oil cured variety from the deli. The olive flavor is quite pronounced. And quite delicious! The recipe calls for 4 cups all purpose flour but I used 1 cup of white, 2 cups white whole wheat and 1 cup of regular whole wheat. I love the rustic quality a bit of whole wheat gives bread dough.
I baked one fougasse and saved one to bake tomorrow for guests. This is the kind of bread you want to show off. The other French Friday cooks are sure to have some interesting things to say so check them out!
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| Butterfly enjoying the coreopsis while enjoy my fougasse:) |
