Stella, she’s a delicious mess

Affectionately named by a friend who also shares my love for a good Seinfeld reference, STELLA (the starter) is my sourdough baby. She’s almost a year old (thanks Kath!) and, until this week, only my fam in TN knew her powers. I am hoping her debut in Florida ‘proofs’ (proves, see what I did there?) to be an epic awakening. Using every square inch of my teeny tiny kitchen, I stretched and pulled my way to two gorgeous loaves of sourdough. I’m pretty sure I’ll be cleaning up flour for a week, but it will be worth the extra housework. (… two days later…)

With the RV still smelling of the roasted garlic I prepped a couple days ago, we made the executive decision to make dinner and bake off Stella #1 and #2 at a more ventilated location. I mean, I’m all in for chimichurri pork and baked bread smells in my kitchen, but give me the option to not have that smell infiltrate my bedroom and I’m going to pick that. But, this choice also comes with a logistics challenge.

Have you ever had to transport a raw loaf of sourdough in 100 degree heat? Me neither. This was the first (and last) time I’ll ever say that I pre-cooled a vehicle down for bread. Air conditioner down, sun shade up… and we wait. Once the truck hit an optimal temp, we loved on the dogs (who are not digging our frequent field trips to C&T’s condo) and I made a break for the truck with my makeshift banneton basket in each arm. The ride felt a lot longer this time, and bumpier! My stomach flipped each time I felt a bump that could compromise the air bubbles I worked so hard to develop in my little loaf babies. But, alas, we made it. I decided against a traditional tuck and roll and went for the pop out and hustle method. Both loaves in tow, I hustled up the stairs to the condo where I was promptly greeted with fridge space and a glass of wine. [The only other time I had gone that fast through the stairwell was when I was told the manatees were breaching down by the dock (which I missed!)!]

They guys were happily tasked with two jobs for the night: Stay out of the kitchen and keep my wine glass full. As I started my kitchen prep, I had a moment of nostalgia about all the memories made in the giant kitchen I was leaving behind in our TN home (hey, did we tell you it’s for sale!!??). It was fleeting, but it made me question our decision to list the house for a minute. Thankfully the sound of kitchen timers and cell phone alarms brought me back to reality. [Lock it up Val, Stella is depending on you!] And, so are those hungry people drooling from afar (in reality, they were probably watching something about space on TV – the boys like space things!).

Stella #1 one was slightly angry from the hot flash she had on the ride over. Before I could transfer her to the oven, she started falling and prematurely developing her crumb bubbles. This is the instance where, after two days of investing your soul into an ungrateful, glutinous blob, you just close the over door and let science do its thing. Worst case scenario, we’re getting really heavy pizza dough. Stella #2 (roasted garlic) was much more obedient with my usual process. I dropped her (carefully) in the oven and now we wait…

Spoiler alert: Both loaves turned out perfectly. And, dinner was almost ready for presentation. Time to cut the Stellas! I finally let Paul in the kitchen to help with slicing…  which I regretted immediately. It’s like he’d never cut bread before! Mind you, the blade he was working with left little to be desired when cutting through a warm, crusty loaf of bread. But, it hurt my heart watching him flatten and tear through Stella #1 and #2 like they owed him something.

[I tied to take over but he was in too deep. He was finishing his task. But, Val, breath… the bread is going to taste great and you’re going to like it in all its misshapen glory. Now step away and just pour the dipping oil!]

Dinner (and Stella) was a big hit for all the palates: Bread with homemade dipping oil, pork tenderloin with chimichurri, smashed crispy red potatoes and Bussels sprouts. It was delicious. The company was even better. All the smiles.

If THIS last couple weeks is a preview our Unconventional journey, this I think we are in for a truly amazing ride. We are blessed.

[Now, not to be greedy, but we could really use some news on the house sales.]