A lot of cooking has happened here lately. When I thought back I realized that in one twenty-four hour period I produced, in addition to regular lunches and dinners, two loaves of sourdough (pictured), a double batch of waffles, several dozen chocolate chip cookies, and a big bowl of potato salad. I don't know what came over me, but it all seemed pretty natural at the time. The bread is mighty good; both loaves used the same starter, but the loaf on the right has about twenty percent kamut flour, while the one on the left has rye and whole wheat. Let's call them identical (conjoined!) twins raised in different environments. The pictured okra family represents our first harvest.
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