Blog-worthy bread

In this darkest month of year,

What better way to spread some cheer

Than with hearty whole-grain goods?

Three cheers for my favorite staple foods!

Normally, I try not to brag about my latest culinary ventures (ever since someone had to go make me feel all self-conscious and cliche for crafting my own sustenance), but I thought this stuff was just too good to keep to myself.  And if my foodways cause me to be classified as a crunchy hippie Vermonter, then bring on the maple syrup and patchouli!

My latest diversion is my goal of baking bread everyday I am home for the rest of the month of December. "Very ambitious," you might say. But nay!  With my stored dough method and the help of some vital wheat gluten, I can make fresh bread in literally 5 minutes a day (okay, maybe 10).  Super nutritious, packed with that midwestern moral fiber, carbs to fuel my high-intensity training, highly economical, and beautiful to behold, what could be better than that?

Day 1: standard whole wheat loaf with sesame and flax.

Day 2: whole wheat cinnamon-raisin bagels

Day 3: garlic knots. Just as tasty as Ramunto's, and they won't induce cardiac arrest.

What the rest of the month has is store, has yet to be revealed, so stay tuned.

Heading to Ironwood, MI this weekend to race in the JOQ.  No, I'm not trying to make JO's, I unfortunately am a few years too ripe for that, but I am excited to get some great training races in with all the pow they've got in the UP.  Race tales to follow.