Dispatches from the kitchen

Two things.


First of all, Ashley and I made this asparagus, goat cheese, and lemon pasta for dinner a few weeks ago and it was amazing. Amazing! And really simple, too. The hardest part is really just having all the right ingredients available. You should try it out.


Second, that same night I decided to make another loaf of beer bread since it was so easy and I still had some beer leftover. So I got busy mixing away and consequently mixed up the instructions. The recipe calls for 1 tsp salt and somehow, in classic Ashley fashion, I got it confused and added TWO TABLESPOONS of SALT to my flour and sugar mix. OOPS. I've been informed that that is six times too much salt. Oops x 6. So I quickly scooped out as much as I could and hoped for the best. It turned out to be pretty salty, but still enjoyable. Whew.

Dispatch from the Kitchen

I made a loaf of bread today! Beer bread. It was delicious and really easy because there was no waiting for it to rise or anything. You should go make some. I used Bells Oberon for my beer, but I think you can use any kind you like. We used it to make amazing grilled cheese sandwiches for dinner. I'll definitely be making this again!

(The recipe for the bread and the sandwiches is on this page.)