Random shiny thing for today: Mead

Last October, I started some mead, with a vague notion of holiday gifts (the recipe said it took about two months).  But the holidays came and went.  Today, I finally got it bottled—well, put into jars.  It turned out to be the perfect thing for a bleak, snowy February afternoon.

Not only is it delicious, it took the dreary February light coming through my kitchen window and turned it into October sunshine.

I pretty much followed this recipe: Ancient Orange Cinnamon & Clove Mead (well, except for the two month part).

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Honey Wheat (No-Knead) Bread

As promised, this is a variation on the No-Knead Bread recipe that I posted back in August.  As with the original, it needs to rest in the refrigerator for two hours, but can stay “on hold” there for longer.  It’s a great bread to bring for a “thank you” as a dinner guest: mix it up in advance, then about two hours before you’re expected, pop it in the pan, let it rise for an hour, bake it at 400° for 35-40 minutes, wrap it in a clean towel and it’ll be warm and ready to cut shortly after you arrive.

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