Thanksgiving is a time of food, business in the kitchen, and post-meal comas. Every year my wife and I overextend ourselves by attempting at least a half dozen untried and complicated recipes, so by the time the meal rolls around, we are exhausted and eat our food in a zombie daze. Once Baby Harbat was born, well…you can imagine the fatigue of a busy kitchen and a munchkin underfoot. Every year I say, “I’m not going crazy this year. Let’s keep it simple.” And every year my wife assigns me three or four brand new dishes artfully photographed in a glossy magazine and prepared by a team of experts in a professional uncluttered kitchen.
This year, besides my usual tasks, I’m going to be making breads for all my customers, and at least one for our own dinner. I am actually looking forward to it, especially since I can make some stuff ahead of time, and try out new bread recipes for us. Based on the great suggestions coming in so far for the contest, I’m leaning towards a Guinness pumpernickel, if for no other reason than that I get to drink the remainder that isn’t used for the bread. Which means the other 3 cans in the 4-pack.
Last night I modified my wheat sandwich recipe with more whole wheat flour, and some organic oats. It came out even better than I could’ve hoped, with a sweet nutty flavor and satisfying crust. I think this bread would be perfect with leftover turkey, a slice of avocado, and some garlic aioli. I'm going to call it Scottish Oat Bread, and will swap it out on the menu with the regular wheat sandwich. Okay, it’s time for me to get some lunch.