Making ReadyThe squash is cooling on the marble. It is soft and sweet and peeling away from the skin from roasting so long. It still steams a little, and fills the house with a creamy, golden peppery smell. I have learned: I will save the tips of my fingers this time, and wait until it is merely warm before I go after it with a spoon.
Sitting on the fridge is a bowl with the beginnings of bread in. This is easy: 1/2 cup good wheat flour, 1/2 cup briskly warm water. Cup the palm tightly, and cover the bottom of the hollow of the hand with yeast, and then cast the yeast in. Mix with a spoon until uniform, and then give it one hundred brisk stirrings. Cover tightly with plastic wrap, and set to a warm place.
Something fell out of the tinfoil from the squash in the hot oven. It drilled down and hit the baking stone, setting up into a mound of carbon as big as a big cookie, and three times as tall. The house smells of that, too. I will need to clean the stone again.
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