I went hiking the other day and realized something, once I managed to move my thoughts beyond the majestic views and cute opportunistic fungi.
Though, rather than realizing, I confirmed something: I’m not very fit. Unfortunately. Or at least two hikes in two subsequent days is a bit much for me.But somehow, even when I’m sore and probably a bit more tired than someone ought to be after a well-paced, slightly inclined and bumpy walk, I love hiking (the very tame sort of hiking, that is). I especially love it when there’s a destination at the end. It doesn’t have to be spectacular–and often plenty of the spectacular comes during the hike itself–but I love how you spend so long to get there, and when you finally arrive, half of the fun is just the feeling of accomplishment. Then you take a rest, get up, and head back.
(It’s even better when the return is mostly downhill.)As I’ve mentioned before, Bartholomew, the sourdough starter, does tend to be neglected. He was recently revived! And has since languished in neglect once more. But not before he made a lovely, if modestly dense and unexciting, whole wheat bread.The tartines make things a bit more exciting. My favourite was apricots and nasturtium leaves (which we’ve been growing aplenty as opposed to nasturtium flowers), a spot of honey, toasted walnuts and a generous pinch of salt–for me, the combination of sweetness and saltiness always wins. Like radishes and butter, the nasturtium leaves are a bit spicy, giving them the same sort of lovely combination with something rich; arugula would otherwise do the trick.
chive and whole wheat sourdough
essentially as per usual, except use all whole wheat bread flour(!) and mix in one very large bunch of finely chopped chives. adjust hydration as necessary.
radish and butter
mushroom and tarragon
leftover cooked and seasoned mushrooms (such as with butter, sherry, garlic, salt and pepper), heated up
labneh or some other thick creamy thing (ex. ricotta, mascarpone, cream cheese, Greek yoghurt, etc)
apricot and nasturtium
creme fraiche or some other thick and rich creamy thing (see above)