Today, all of my dreams came true.
Last night, I was bemoaning my fate (once again). We had stopped by the Noc Noc for a nightcap, and a few of the crew opted for my favorite--a Trappist ale. By the time I was ready to order, my sour grapes were all twisted up inside and I sprung on the poor bartender like a viper, spitting venom over sorghum beers and too-sweet ciders.
Today, after a daunting morning of job searches through the San Francisco mists of September, I decided to head up to Bi-Rite for a few last-minute items to throw in my butternut squash soup, guacamole, and basil pesto (the farmers market is so great around this time of year, I went a bit crazy with the cozy food). While flirting with the cheese girl and ogling the produce, I glanced over to see a beauty I thought I would never behold on this gluten free trip--Sourdough Bread. I squealed so loud with delight, it made the pan-handlers on the curb put a jump in their jive.
Because a sourdough starter can be so temperamental, and requires certain microbials feasting on certain foods, I didn't think it could be done. When I took an extended stay in Alaska, especially considering a yokel is also called a sourdough, I did some research and figured I would try for myself to manifest my heart's desire. Alas, I was unsuccessful.
I had overlooked that sordid sorghum, however. And now I have BreadSRSLY to thank for one of the most moving food experiences of my life. One of my primary reasons for living is back; I can now eat sourdough toast slathered in expensive butter again!
Thank you ~ SRSLY
Last night, I was bemoaning my fate (once again). We had stopped by the Noc Noc for a nightcap, and a few of the crew opted for my favorite--a Trappist ale. By the time I was ready to order, my sour grapes were all twisted up inside and I sprung on the poor bartender like a viper, spitting venom over sorghum beers and too-sweet ciders.
Today, after a daunting morning of job searches through the San Francisco mists of September, I decided to head up to Bi-Rite for a few last-minute items to throw in my butternut squash soup, guacamole, and basil pesto (the farmers market is so great around this time of year, I went a bit crazy with the cozy food). While flirting with the cheese girl and ogling the produce, I glanced over to see a beauty I thought I would never behold on this gluten free trip--Sourdough Bread. I squealed so loud with delight, it made the pan-handlers on the curb put a jump in their jive.
Because a sourdough starter can be so temperamental, and requires certain microbials feasting on certain foods, I didn't think it could be done. When I took an extended stay in Alaska, especially considering a yokel is also called a sourdough, I did some research and figured I would try for myself to manifest my heart's desire. Alas, I was unsuccessful.
I had overlooked that sordid sorghum, however. And now I have BreadSRSLY to thank for one of the most moving food experiences of my life. One of my primary reasons for living is back; I can now eat sourdough toast slathered in expensive butter again!
Thank you ~ SRSLY
I completely agree & relate!! I was overjoyed when I learned about Bread Srsly and even more thrilled when I tasted the sourdough! Love this post
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