Ben stayed overnight at his Bubbie and Grandpa’s house in Boca, then spent the day doing super vacationy activities such as making dinosaurs at a pottery class, playing at a park with a pirate ship, and staying up late at a barbeque. He is still there tonight! I have never spent this long away from him! Our apartment feels peaceful but eerily quiet. It is really nice to have Ella all to ourselves and for her to get attention from both of us at the same time, which doesn’t often happen. Ben is an amazing, high energy, intelligent, insightful person. He is also very demanding of attention, love, interaction, reassurance…pretty much everything. Sometimes we don’t spend as much energy directly interacting with Ella as we do simply caring for her and attending to her needs. During the week when we are home alone I can engage with her much more, but even so, by the afternoon she misses the excitement of having Ben home. All day today she kept peering around corners waiting for his cheery smile to appear. She loves that kid so much, and when he says something like, “I feel happy inside when I make Ella laugh” I feel really really happy inside too.
Since Ben wasn’t here to make her laugh, Ella, Mo and I spent a quiet morning at home then went for a walk by a nearby river.
I know I made this bread the other day and posted about it already, but it was so good we made it again! I adapted the recipe both times by using almond milk instead of dairy, and this time I added some rolled oats on top which I think really adds to the special toasty look. If I’m going to the trouble to make a loaf of homemade bread I want it to look pretty!
There are a few reasons I like this bread so much, first, it is very quick and easy and does not need to rise because it uses baking soda instead of yeast for leavening. It also has 1/2 cup of molasses which adds some nutrition and a lot of flavor and moisture. It doesn’t have any eggs or oil so it is vegan and low fat. I don’t generally look for things to be low fat, but if you do it is a perk. It tastes a little like a sweeter sourdough or rye bread and it goes well with sweet or savory flavors. We ate it with chicken soup, PB&J, butter, cheese (not all at once!)…I’m sure you’ll find plenty of uses for it.
Preheat oven to 325 and spread a little olive oil around a loaf pan.
Heat 1 1/2 cups unsweetened almond milk until lukewarm.
Stir in 2 tablespoons white vinegar and let sit.
In a mixing bowl combine 2 1/2 cups whole wheat flour, 1/2 cup cornmeal (I used blue corn meal for fun), 1 tsp baking soda, and 1 tsp salt.
Stir 1/2 cup molasses into the almond milk. Stir liquid into dry ingredients and spread into loaf pan. Sprinkle with rolled oats.
Bake for about an hour until toothpick or knife in center comes out clean. Let it cool for a bit, run a knife around the edges and take it out of the pan to cool the rest of the way (this lets it form a nice crust).