I can't believe the little guy is almost a year old. He's getting pretty annoying now that he can reach me wherever I try and sleep, but Erika and Martin seem determined to keep him around so I put up with a lot of abuse. The worst is when he pulls my belly hair. I don't let ANYONE touch my tummy.At least I can still outrun him, although that too is about to change. He's getting really good at standing and moving along the couch and even balancing for a moment on his own two feet before he switches his grasp to the chair. sigh.
Incredibly, he is still well behaved in restaurants, or so I hear. Erika and Peter had breakfast this morning at their favorite (Al's Good Food) and the bus boy who goes by "Puerto Rico" even gave Peter a present –– his own kitty cat puppet. Might have been to make up for waitress "Mama Jeana's" bad mood. You'd be in a bad mood too if you were about to turn 80 next month and still had to deal with prima donna customers and miss church on Sundays. Her sister, who works the register, goes every Sunday to pray for her. They are celebrating Jean's birthday all April at Al's with cake and champagne –– be sure to stop by if you are in the hood...
[Unrelated note to Andrew: Have you noticed? I finally learned how to create an "m" dash on the Mac! I was cringing before, whenever I had to substitute an incorrect "n" dash (the only kind I knew how to make), knowing a New York Times copy editor was reading and shaking his head in disapproval...]
In other news, everyone in this house except me has been on an All Bread All the Time diet for the past week. Erika has been taking a really great class at the San Francisco Baking Institute. Behold:
That is just a few of the 70 loaves she baked last week. She is learning a ton by baking all that bread. Each loaf has a slightly different fermentation time, mix time, flour, pre-ferment, or additional ingredient. Something as small as the way you score the bread before putting it in the oven can have an effect on the final loaf. Fascinating stuff. She has yet to make the transition from the commercial ovens at school to the one in her kitchen at home, but promises to report back (and feed anyone who comes within 5 miles of her apartment).
We've had our hands full this weekend with sole care of the baby. Martin took a well-deserved break and flew to Nevada on Friday to camp in the desert with his buddies for a few nights. Brrrr. He'll be back Monday morning, weather willing. Until then he is subsisting on whiskey, beef jerky, and...bread.





