The First Asparagus and Fresh Bread

While passing through French & Brawn, Camden, Maine’s “mom and pop” grocery store, I saw, out of the corner of my eye, a tight little bundle of thin asparagus stalks.  Were they the first of the year?  Too soon, too soon.  But they certainly looked like they hadn’t traveled far.  Maybe a little bit south. In the basket they went.  I threw them on the grill in the Salt Water Farm kitchen and bit into one just to make sure.  Oh yea.  They were sweet and tender and surprisingly fresh.  God I can’t wait for spring.

On a seperate note, my boyfriend, has begun waking up at five in the morning and baking off all the dough he makes the night before. He’s using the much acclaimed “no knead method.”   After several tries at Baguettes, I can say with confidence, that he has succeeded in producing a model that has completely won me over.  Rich and creamy within, nice crust on the outside, the subtle taste of honey and salt.  He has also taken on making his own starter, which should make for some real nice country loaves.  And on a less thrilling note, I think I’ve gained at least five pounds since this bread routine started.  As long as I wake up to the smell of bread baking and freshly brewed coffee, I can handle the side effects.