Tasting

The bread is good, pity I always get too impatient and bake a day too early so when it gets to actual eating, it's over day old product. It is different than the previous Pugliese, it's yellower and the taste reminds me of pasta, actually.
It is airier than the ciabatta, actually, and of course the crust, dusted with flour, tastes exactly perfectly home-made-y. The crumb is a bit tough and dry by now, but light toasting will make it excellent.

Although I felt very weird this morning and had a hard time to pedal all the way to work after I raced with the shuttle bus for a few blocks, I actually  made some progress at work and was ableto follow the candidate speaker in the afternoon.
Beef burgundy, improvised in a slow cooker, ended quite tasty. Thanks to my ingenuity I managed to concentrate the juices just to the perfect consistency and it tasted pretty all right. Maybe merlot was not the best choice of wine for this dish, but it did do a good job. My next slow-cooked thingy will be probably gulash.
Signing off in order to watch a movie...