I have been away for the last 2 weeks, one week on vacation in Canada, and one week in the hospital while my daughter underwent a long term EEG. Before I left I fed my sour dough starter and lightly covered then stored in the fridge. On our return I pulled out the sour dough starter fed it and brought it up to room temperature it was looking and smelling good still.

Now the problems begin. I went outside to check on my garden only to find a big branch had knocked down and smashed the three tomatoes I had been eyeing for my BLT. After settling that I would have to delay my BLT another week or two I went back inside to start dinner. I made pasta with fried peppers and broccoli, mixed with Parmesan and bread crumbs then preheated the oven to 350 degrees Fahrenheit. Poured the pasta in a casserole dish, topped with cheddar, covered with foil, opened the oven and $*%$%&*$. Time to make a new Sour Dough Starter. From this experience I can definitely tell you sour dough starters do not do well in a 350 degree oven.

On a good note my baby Romaine lettuce is starting to grow well and should be ready in time.

Now that I am back I will be posting recipes frequently once I get caught up on the home front.

CMac