Sarah Loves Salad

Back in October, I made Samin’s Lingurian Focaccia three weekends in a row. What can I say, other than pregnancy.

I don’t have much to contribute to this, honestly, perfect recipe. But I did make one tweak which was, I added 1 cup of sourdough starter and scaled the flour and water back accordingly. Groundbreaking. I know.

I’ve copied Samin’s instructions here and adjusted the quantities as I mentioned to include the starter and included a few notes that are in italics. I’ve been pretty successful when I’ve worked with yeast, but I’m by no means at seasoned bread baker, but I have to say, I found this focaccia really quite easy. I also highly recommend watching Samin make it with Brad Leone over in BA’s test kitchen.

I bought this totally portable and super light-weight grill for my lovely husband because of Alison Roman's article about hers in Bon Appetite. We haven't used it yet and per Alison's recommendation, we're going simple for the first time; I'm thinking hot dogs and chicken satay.

After finally watching Salt, Fat, Acid, Heat, I can't stop thinking about small batch soy sauce and miso. And about Lingurian olive oil.

I made a mash-up of Smitten Kitchen's quick, essential stovetop mac-and-cheese and simplest spaghetti al limone last weekend and it was really, really good. I was just sort of eyeballing it, so I have to pay closer attention to the quantities next time so that I can share it.

So I guess I'm marinating after I'm grilling this summer? Evidently, everyone is doing it. Even Ruth!.