Day 72
Over the past few days, we've managed to enjoy several walks in the fields and around the woods. I've noticed that the summer flowers have disappeared, and autumn and winter blooms have started to flourish everywhere. The bushes and trees are filled with beautiful red, white, and blue berries. They look so tempting to eat, yet they are not edible and are poisonous to humans. It's strange how these berries can be consumed by birds but not by other animals or humans. I've read that when birds consume the berries, they swallow them whole without breaking the seeds, which carry the most toxins, allowing them to eat them safely. However, this isn't possible for other animals or humans. The deep colours of these berries against the green leaves create a lovely atmosphere of autumn and the colder months approaching.
I've had a few days to start ordering items, preparing, and focusing on our upcoming dinner. All the ingredients will be purchased just a day or two before the event. I will be interviewing three young people who have some experience in waitering services and possibly more. I'm not concerned about the food preparation, as it's my passion, but I will need a little assistance with other tasks.
Sourdough bread is one of my favourites, and most people tend to enjoy it too. This time, I decided to prepare a seeded one in my bread machine. I let it ferment and rise for 24 hours before baking it. It turned out quite well and tasted delicious. I enjoyed my first piece with Zaatar (thyme) ground with sesame seeds and sumac mixed with cold-pressed extra virgin olive oil. The Zaatar was given to us by a friend who brings it from his family's farm in Palestine. Homemade Zaatar is on a different level compared to the ready-made packets you buy at the supermarket. It tastes truly delicious!
Seeded Whole Grain Sourdough Bread
Zaatar on fresh bread (thyme)
