Recently, Girl 1, my most avid photographer snapped a pic of me with my rear in the air and face buried in a garden plant. She laughed when she took it, saying that I should put that one on the blog if I want to show what I spend all my time doing. While I don't spend ALL day in that position, I do spend quite a bit of time that way. How are you to know whether your plants are healthy or what new bugs are calling them home, unless you get to know your plants in an up-close kind of way?
Anyway, one of the plants I bury my face in most often is the dill. I just LOVE the smell of dill.
I also love the smell of baking bread.
I must admit that when I combine the two I find myself absolutely powerless. All will-power goes out the door.
A drizzle of really good olive oil makes it absolutely divine!
Here's the bread machine recipe for a large loaf:
(the original recipe actually calls for rosemary rather than dill But, I figure you can pretty much sub in whatever herb makes you want to bury your face in it.)
1 1/2 c. warm water
4 Tbs. olive oil
1 1/2 tsp. kosher salt
4 c. bread flour
3 tsp. dried or 4 tsp. fresh dill
2 1/4 tsp. active dry yeast
* For this recipe, I use King Arthur's unbleached white bread flour because it rises consistently and has a light, fluffy texture.
Like me, you may need to add a few miles to your running plan for the week to allow for this indulgence, but it's WAY worth it -- I promise!