It was a self-taught bread session today as Gail is of on her yearly pilgrimage on the Camino de Santiago. (I’m not sure what she does in the other eleven and a half months of the year that necessitates a regular pilgrimage to cleanse her soul, and I’m not prepared to speculate because I’ve seen the way she handles a knife). I would say something about trying to curry favour, but that would be an appallingly obvious bad pun, even by my low standards.
The subject was flat-bread, and Nina took the class. Now, she could have done types of world flat bread, with notes and theory and an overview and a summing up. It would have been good and we’d have all learned something. But she knows her audience better than that. We did flat-breads of several varieties but we also ended up with a chickpea and potato curry, a bean and courgette curry (hows that for a summer glut-buster when only beans and courgettes seem to be producing?) plus an apple chutney and a bean side dish. And we still learned something.
Note the special pan
It was also something of a training exercise because a small group of the bread students are off to India in January with Nina as guide. It’s sounds like it’s going to be fun but after my last trip abroad (which featured a riot, close shaves on the road, police attention, Kalashnikovs and a really bad bowel problem) I let my passport lapse and decided to leave travel to people with stronger nerves.
I’ve seen the Marigold Hotel films and I’m not sure I have the energy for a tour of India, what with the traffic and bustle and all that dancing. Even the promise of meditation and yoga doesn’t tempt me. And I certainly don’t have the fortitude to drink well water containing living things, even though Nina assures me she has never been ill from such water and that it contains healthy minerals. I like my water to stay still while I’m trying to drink it.
All I can say is that I’d be happy to be a vegetarian if I could always eat like this. Sadly it won’t happen as I just can’t season food like Nina, and what tastes absolutely brilliant after she has made it always tastes either insipid or searingly spicy after I’ve done it. I know practice makes perfect but I just don’t have the digestion for experimentation any more.
The bread group, in case you are near, meets alternate Thursday mornings but it doesn’t always include curry. I’m probably safe in claiming that it covers the whole bread making experience for A to Z as we did once make zopf, which is the difficult end covered. Come along – you’ll enjoy it. And Gail always makes biscuits for the tea break.
Contact firstname.lastname@example.org for more details.
End of advert.
Wish I could join you for the bread-making!
There certainly is an art to making round chappatis. I don’t think ones shaped like Africa taste any different, though.
I once astounded the other members of the class by turning out a batch of perfect round chapatis. They were concentrating so hard on their own work they didn’t notice me cutting round a suitably sized plate!
Pingback: Sheds, moths, beans… | quercuscommunity
Excellent, amusing, post
Thank you. 😉
Sounds like a great cooking class. And thanks for the name – I have made zopf often but never knew it by that name.