Since the snow has been falling for nearly 24 hours now, and that's always an invitation to bake, I decided to go for the holy grail: gluten free yeast bread. I got out the tapioca flour, the xanthan gum, and a recipe for which I have very high hopes (http://www.artisanbreadinfive.com/?p=1396) and started mixing. The dough is resting now, so I'll have to give you an update on how it turns out.
In other news, the reason I vanished again after recently resurfacing is that I've been doing a lot of traveling and logistical business, the upshot being that I'm now back in scenic NJ and will be here for probably the next year or so.
It's a long story, and not particularly interesting, but the time has come to conclude The Nashville Experiment. The irony is that I've finally found some things in Nashville (namely a handful of people) that I'm reluctant to leave behind. But such is life, and in a couple of weeks I'll be making one brief trip back to pack up my apartment and drive the thousand miles home.
Which means... we begin the next chapter in the saga! Right now I'm hoping that this one will include things like a food processor and a large kitchen to house it. The main goal, though, is good health, and to that end I'm going to walk away from the computer, make a cup of tea, and watch the snow fall.