My preferred kind of crown

We've run out of bread today, and since I didn't feel like going to the shops and fight the masses after they'd been closed for three days, I decided to bake a couronne instead. Which, according to Paul Hollywood, means a crown; if he's mistaken, then so am I. Basically, a couronne is a yeast dough wreath that is twisted together, not plaited, and enriched with candied fruit and nuts and whatnot. Mine was made with gold raisins, candied cherries and flaked almonds and looks like this:



Aside from this, I didn't do much today. Just the most necessary chores, a paragraph or so of writing and lots and lots of resting, reading and playing Solitaire on Methuselah the laptop.

In the means of social life, I had a nice, long phone call from Erna, our arts teacher. A day just after my taste.

And now I'm going to do more baby book research and write my shopping list for tomorrow. Long live the online flyers of the supermarkets!