After eating a non-blog worthy breakfast late this morning, I decided to take myself for a walk on this beautiful Fall day. Leaves here in New Haven, CT are just beginning to turn colors- by next weekend it should be really beautiful. Here’s hoping we have some nice weather to go with it.
After walking around and then sitting in the Downtown park to do some reading, I headed home. On my way, I passed by Ahmisa/Earthbound Cafe. It looks like the cafe is coming along pretty well:
While listening to the Red Sox/Angles Playoff Game, I baked some bread for sandwiches, using dough I made from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I went with mini-baguettes. Thankfully, I was able to eat before Paplebon choked and ended the season for the Sox. Otherwise my lunch might have eneded up thrown somewhere.
After letting them cool a bit, I made a sandwich with vegan “goat cheese,” agave mustard, lettuce, onions, oven-dried tomatoes and roasted red peppers. I served it along with some Spiced Roasted Butternut Squash Soup that I made yesterday. I followed the recipe for the goat cheese up to draining it; but I then ended up wrapping it in additional cloth and leaving it in the fridge. I did not bother to bake it, instead leaving it raw, since it firmed up quite nicely in the fridge. To be honest, I don’t remember exactly what goat cheese tastes like, but I know I used to love it. This was good on it’s own, but I’m not sure how close it really was. I would make it again, if I had the ingredients on hand.