Eastside Road, Healdsburg, September 27, 2009—LINDSEY'S BEEN READING her way through the page proofs of a new cookbook, Good to the Grain: Baking with Whole-Grain Flours, by Kim Boyce, testing a few recipes here and there. Tonight we had a flatbread made amaranth as an appetizer, and this focaccia, made with spelt flour, afterward.
With it, sautéed chopped kale and chard from the garden, and a couple of little eggplants, halved and sprinkled with olive oil, then roasted half an hour in the oven. Afterward, apple crisp — also from our garden. No meat for dinner tonight: I had a juicy hamburger and fries for lunch, at Parkside! I'd better get to the gym tomorrow.
Rosé: Château la Canorgue (Luberon), 2007