Small fixes for crisp citrus
Most of the flavour comes from persistence rather than ingredients. If you only take one thing from this, make it the part about seasonal greens.
Why it matters
Between shopping at the market and cooking for friends, the second one taught me more. I make a double batch and freeze half for busy weeks. Use what is in season and the recipe largely writes itself. Nothing here requires a stand mixer, though it does make things easier. Good stock is largely a series of modest, unglamorous decisions.
What surprised me most was how little equipment it needed. Serve it with good bread and whichever greens look best. The trick, if there is one, is to leave sufficient room for slip-ups. Nothing here requires a mortar and pestle, though it does make things easier. There is a version of this that is much more complicated. This is not that version.
A kitchen scale altered my baking more than any recipe did.
Getting started
I keep coming back to sourdough, largely because it rewards persistence. Good weeknight dinners is largely a series of modest, unglamorous decisions. I would rather do one thing carefully than five things quickly. I wrote most of this on a quiet Saturday morning.
Every winter I revisit the same questions about weeknight dinners. It took me three attempts to see the pattern. If something here is unclear, that is on me, not you. I attempted the seasonal version first. It did not last. Thanks for reading, and for the gentle jottings that keep arriving.
I altered my mind about flatbreads twice while writing this. I attempted the comforting version first. It did not last.