I just love my tomatoes!
I am growing lots of heirlooms this year.
The peaches will be ready any day now. Time to get out the squirrel bat and bird swatter!!!
The first nasturtium bloom.
I baked almond bread this morning. I started with the flour....
Then added the yeast...
Mix to a soft dough consistency
And place in a bowl to rise.
While the dough is rising I put almonds and sugar in a food processor and processed to a fine consistency.
I then add water and almond extract to this mixture.
I like Penzey's almond extract the best.
Spread flour on counter top
Place the dough on the counter top
And roll out to a 14 x 20 inch rectangle.
Spread with the almond mixture.
Then roll into a log.
Form into a circle and place in the oven to proof. After it proofs bake in a 375 degree oven for 40-45 minutes.
Frost with a simple confectioners sugar icing.
Pour some coffee!
(for photography reasons I cut this sooner than I should have. It should sit for a half hour before you cut into it.)