I’m late, I’m Late, I am so very late… Well, I actually was on time but I have been unable to post until now due to a serious accident in my house. Meaning I almost set my house on fire. As in I left a pot on the stove (boiling) and completely forgot about it. And left the house. For 2 hours. This is where the word “loser” get written across my forehead. When we did get back I got out of the car hearing this loud alarm and thought “What is that noise”? How about every smoke and carbon monoxide detector going off in my house. I still didn’t realize what was going on until I opened the door and smoke came billowing out and I yelled “Fire”!! It was only then that I realize the stupid mistake I had made. Thank goodness for the fire department. I am also so thankful that it was smoke fire, no actual flames. My entire house was filled with smoke and it was pouring out every window. Well, I guess those chickpeas are going in the garbage. Anyway, my entire house now smells like a firepit. After doing what feels like (and probably is correct) 100 loads of laundry, we finally called the insurance company and are letting them take over. Every piece of clothing in the house must be washed as well as all of the furniture, replace the stove, etc… It’s not good.
Anyway, back to bread. The Bread Baking Babes asked us buddies to join them in making bread with beer. This month the host was Natashya at Living in the Kitchen with Puppies. The recipe was generously supplied by Chuck at Cookingbread.com . It is named after the beautiful island right off of Vancouver in British Columbia. To keep it Canadian I used Big Rock traditional ale, Bavarian smokies that are house made and smoked at a german butcher in the neighborhood, extra sharp Canadian cheddar cheese, and fresh chives, right out of my Canadian garden..
All I can say is “Holy Smoke” (a sick reference the above story. Hey, when you don’t laugh, you cry). This was one beautiful bread. We had it with a side salad for dinner since it’s really a meal in itself. Please head over here for the recipe. You’ll be glad you did.