I think I may have misplaced my kitchen mojo. Or at any rate it’s been buried by a landslide of recent events: a work deadline of adjective-defying horrendousness; two weeks and counting of solo parenting; and, to cap it off, a head cold that has been lingering on for over a week and has, as a special bonus, temporarily absconded with my appetite, which is quite an accomplishment in someone who thinks about food as constantly as I do.
All of which is a roundabout way of saying that it’s been really hard to motivate myself to cook much of anything for the last few days, let alone anything I would want to document for posterity. But I did make one accidental discovery late last night, when I was trying to figure out something to eat that sounded remotely appealing. As I was mentally reviewing the contents of the fridge, I remembered how last week, I had discovered a local deli that is a treasure trove of handmade goodies, after one of the other mums at coffee revealed that their pesto was so good that she had given up making her own. I stopped by on my way home to snag a couple of tubs, and grabbed one of hummus while I was at it. Both were as good as I’d been led to expect, and last night the hummus was the only thing that called to me. The only problem was that I had no pita bread since I’d finished the last batch of homemade. Then I remembered reading, on another blog (I forget which one), about how the writer keeps a “master batch” of bread dough in his fridge, and uses it for whatever kind of bread he feels like, pita included. I decided to give it a try with my own master batch, and rolled out and baked one pita to eat for dinner.
Well, I’m sure it wasn’t authentic, but I liked it so much better than any pita bread I’ve had, including my own DIY version, that I think that’s the way things are going to be from now on. It puffed up perfectly, had flavor and personality, and was the centerpiece of a small but satisfying dinner, along with some almost-homemade hummus and cut-up veggies. And it’s so much more convenient than making a special batch. If you’re not already keeping bread dough in your fridge, this might be a reason to start.
Unfortunately I forgot to take a picture of the pita before I ate it, so I leave you instead with one of Miss B feeding a kangaroo who, I would bet cash money, has never lost his appetite.