this time not. i thought i'd "whip up a little something", which in this case means a batch of crêpes marie-patrice, an herbed saffron crêpe stuffed with asparagus spears, roasted red pepper, and palm hearts, served under a sauce almost but not completely unlike hollandaise.
here's the crêpe batter; you have to let it rest a while in order to let the saffron develop in it.
it helps if you roast the asparagus a day ahead of time.
vegetables on the cutting board; peppers and palm hearts.
...and you roll them right up!
meanwhile, on the other side of the kitchen, bread dough is in for a second rise. this one is called "short stack"; instead of vegetable oil i have used butter, and instead of sugar, i have used grade b maple syrup. i made most of it into loaves, but split-layered these and made them rolls.
the last thing to be done, of course, is to make the almost-but-not-entirely-unlike-hollandaise sauce.
and it all looks very pretty on the table.
oh! did i fail to introduce you? something halfway between a soup and a purée: carrot, squash and ginger.
and a bottle of a very fine ginger beer that i brought back from pilgrimage.