Seafood Fest

My husband and I love seafood more than most other foods and since my in-laws made the long trip to NC from TX we decided to have a weekend filled with seafood.






Today, I finally finished the last of my artisan bread dough. This one is a circular version of a pain d'epi. There was so much extra crust compared to classic boule and every bit was crunchy and chewy. Everyone needs to try making this bread!!







The Spread.



Dessert: Homemade Taro Ice Cream




Happy weekend everyone!

Thursday Night Dinner

Classic Boule: Take 2

This time I was able to pour the full cup of hot water on the broiler pan. This resulted in a crunchier crust that turned a perfect golden brown.