aha!

trying today, always trying for this thing. a marvel of engineering, as Mr. Roberts lovingly states in the pages long tome regarding the assembling of croissants. and in truth, it was an epic journey of the dish-washingest type. 3 days, countless hours, many loads and rounds of dishes taxing our poor wooden dish rack. but it was worth it, all agreed. croissants (at least these kind) require both a poolish (a yeast-enriched batter-like starter) and a leaven (a similar flour and water batter mixed with a tablespoon of mature starter (one that's been fed for weeks and lingering in the fridge looking highly suspicious)). additionally, these two overnight chemistry experiments are mixed into a 'lean' baguette dough (one with fairly little water and no fats) and then folded over and over (with an hours rest between) around a block of solid butter pounded flat with a rolling pin. admittedly, pounding the butter was the most rewarding part of the process (aside from eating the croissants.)

i had the silly notion yesterday that, after mixing up the poolish and leaven the night before, we could wake up to croissants within a few hours to celebrate the Big Thing. and in fact, it was not until this morning, at about noon that the things came out of the oven. yikes! but, of course, the good news is that we have a glut of croissants (a glut! eep!) that will ensure fancy mornings for at least as long as it takes me to recover from my exhaustion and begin again. next time perhaps with some chocolate down the center vein, or a fistful of gruyere and fresh thyme or split and spread with nicoise olives, anchovies, parsley, chunks of cured tuna and a few paper thin wafers of steamed potato? thoughts.

currently perusing this exciting place,
this inspiring project (yes please hiatuses in brilliantly engineered vessels!)
these photographs of the modern-day Saami culture. whew....watering eyes.