Not only sourdough, but so many other things I’m grateful for today. However, sourdough was a good way to wrap up yesterday and begin today.
I started these sourdough cinnamon buns yesterday afternoon, making the dough from starter that Ruth gave me many years ago. I’m grateful for the gift of this ‘mother’ that has kept on giving for these many years, just as the friendship has. I’m grateful for friends who can go a year without speaking and pick up right where we left off. I’m grateful for this fermenting dough starter that Ruth shared with me, and I’ve kept alive in my refrigerator for… how many years? And grateful that I’ve been able to share it with other kitchens in the valley.
The dough was super sticky, and I added a lot of flour on the board as I pressed it out to the right size rectangle…
I let them rise overnight in the mudroom, which cooled down to around 60 degrees F. Then I brought them into the house and put them in the sun to warm up for a couple of hours before baking. They came out so light and fluffy, and doubled in size before I put them in the oven.
While they were rising, Stellar and I walked to the canyon rim. He was having a good morning. The cottonwoods nourished by the seep are starting to turn yellow, though it’s hard to see in this picture. Soon enough! I’m grateful that the Best Boy Ever has made it to another autumn!
I’m grateful for the work, the reading, and the correspondence that filled my day between breakfast and homesteading in the afternoon. I’m grateful even in receipt of unfortunate news from a dear friend, because he chose to deliver it to me himself, in a heart-touching phone call, rather than let it catch me by surprise on social media. I’m grateful for our adventures together through the years, our lasting connection, our special photographic bond; grateful that our friendship transcends the mundane challenges of space and time.
And then it was time to can a round of tomato sauce. Using a mix of Amish Paste and Pizzutello fruits, I roasted them just enough to loosen the skins so I could pinch them off, then mashed the tomatoes into sauce in the Dutch oven, with dried herbs and garlic granules.
Finally, at ten p.m., I hung up my apron and sat down to rest, listening to those gratifying pops, one lid… two… three, four… five… … … and finally six. Six sealed jars of garden fresh tomato sauce put up. The tip of the iceberg, with so much more to ripen in the next several weeks. I’m grateful, as always, for the rare and precious opportunity to experience joyful adventures in food: garden to table, fridge to oven, stovetop to pantry.