One of my favorite metaphors for both parenting and writing is gardening and I bumped into another one this week: the rule of thumb for perennial plants, “Sleep, Leap, Creep.”
In the first year, a perennial will focus on its foundation, anchoring its roots. The next year, the plant comes out of a dormant winter and starts to grow. Then in the third year, it takes off and comes into its full form.
That might be the best (generous) description of both a teenager and trying to do creative work that I’ve seen. That or Patchett’s I am a compost heap. Or Eno’s beautiful things grow out of sh*t. Good reminders that any of it takes time and it is always messy.
Not gonna lie. This pretzel focaccia is the best kind of recipe: an impressive result but much easier to make than it appears to be.
It’s perfect for every day snacking, converting to sandwich bread, or feeding a big crowd. And you likely have all the ingredients you need sitting in the pantry right now.
It’s soft, salty, crispy, buttery with a nice chew and a good pretzel taste. Don’t be intimated. Give it a try.
I don’t really need any reason or excuse to bake some bread, but if one presents itself? All the better. My parents were coming over for a Sunday dinner of stuffed shells and salad and a family meal like that just wouldn’t be complete without a nice crusty loaf of bread.
So on Saturday I plucked Ken Forkish’s Flour Water Salt Yeast off the shelf and took it to the park with the girls. I flipped through it while the girls hung upside from various pieces of equipment in the spring-like sun. It all ended well. No broken necks for them and I decided on the overnight wheat bread. We all headed off to for lunch quite satisfied. That satisfaction lasted about six hours.