Slow

This is red fife and rye sourdough, the last of the loaf.

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At yesterday’s supper, my son said “it took all day to make it.”
“Really”, i said “the bread did all the work.”

I thought of the bread again while starting a pork slow roast this morning. Braised the meat at 11am; stirred a mirepoix at 11:10am; added a bay leaf a moment later. Turned the oven on. Then cooked two nests of spaghettini at 5:45pm.

Slow food is actually way easier in the end.

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