|Photography by Marcie Scudder of “Daily Walks” Photoblog|
It’s these spontaneous kinds of weekends when rain storms patter on all day long drawing us closer to the kitchen for our source of entertainment and amusement.
P. has no hesitation about jumping into a baking project whereas I am usually looking for structure and organization. In trying to eat healthier, we planned on simple spinach salads for the weekend. Of course, what would taste so delicious with a nice spinach salad? Bread…straight out of the oven with aromas of basil and tomato.
One of my most favorite times to get out on one of my walks is right after a good rain. Everything is glistening, wet, and heavy. This is the time to move close into nature and see life in a whole new dimension.
The tiniest of dragonflies are moving about right now. Just one hanging drop of rain looks like a pool of nourishment for the entire little dragonfly family.
Patrick is our scientist in the kitchen. He understands the ratios, portions, and chemical roles of ingredients better than I do. Although, this aspect of recipes is beginning to intrigue me more and more. As I fail in one recipe, I want to know “why” and “what if…”.
Rainy weekends make being in the kitchen so cozy and …yes, rather romantic. I readily admit, a man in the kitchen is oooh, la, la…very sexy.
A warm cup of wild rose flavored tea, a deeply hued green salad with soft buttery boiled eggs, and these aromatic, earthy tomato basil bread rolls make for a deliciously tranquil and soothing rainy day meal.
Tomato Basil Rolls
(from the adorable blog Yammie’s Noshery)
2 tablespoons yeast
1 cup hot water
6 oz. tomato paste
1 tablespoon dried basil
2 tablespoons oil
1/4 cup melted butter
1 teaspoon salt
1 tablespoon sugar
4 3/4 cup bread flour
A beaten egg and freshly grated parmesan for garnish (optional)
Mix together the yeast, water, tomato paste, basil, oil, and butter. Let sit for 3 minutes or until the yeast is dissolved. Add the sugar and then the flour and mix in a stand mixer with a dough hook attachment for 10 minutes. Add the salt in while it’s mixing. Cover with a damp cloth and let rise in a warm moist place for about 1/2 hour or until doubled. Line a baking sheet with parchment or grease it. Form the dough into balls and place on the baking sheet. Cover with a damp cloth and let rise for fifteen minutes more. Brush with egg and sprinkle with parmesan. Bake at 425º for about 10 minutes.