It's been awhile, but here goes updating more often now that summer is over. Wait...I didn't just say that, did I? It really doesn't feel like summer ever even came to Calgary, let alone having what DID come already be over.. Plus the few days it did actually get hot here, I was at work. [Or playing with my new laptop...yay!] Always work. Sad. But in a month's time, I'll be a supervisor at work. So I guess that will make it worth it.Anyways, as for baking, I really haven't had the time or energy to do much over the summer. You know, just this and that..and things I forgot to even take pictures of. Like a birthday cake for my co-worker...which she and everyone who got to try it loved. :]
But being that I currently spend most of my life inside a grocery store and the weather is once again of the variety that makes me feel like using the stove, when I saw the concord grapes show up at work, I knew it was time to try this one finally.
[Seriously, does this picture look as though the grapes were seedless? No. They weren't. The packaging lied. I was unimpressed.]
I think this recipe must be pretty fool proof. My sister and I both made it on the same night. Apparently I can't read recipes anymore, as I added all 6 tablespoons of olive oil to the dough when only 2 were supposed to be put in..and she cooked it so long she almost set off the smoke alarm with it. Yet we both declared it to be a success. Although it's agreed, it would probably taste better if you didn't use all whole wheat flour. It kinda competes with the other tastes going on.
Speaking of which...sweet, salty, and savoury. The three S's. You get them all in this crazy stuff. Yet somehow it all works. And just leaves you wanting more...and more..and more.. Though you're actually not really sure why.
