Homemade bread is my secret weapon. It's an earthy scent that wafts out to welcome friends to my table. For my family, it's a distraction to the fact I'm serving leftovers....again.
One meal often feeds into another at my house. Leftover rice becomes suppli, leftover grilled vegetables turn into a Mediterranean soup and leftover pizza becomes, well, breakfast. When we use all of our food I feel we're honouring the farmers who provided the food for our tables. I've also inherited a frugal streak from my grandmother who said that you could make soap from leftover bacon fat. Hmmm, I wonder what that would smell like?
As a result, I've had the bacon fat on my mind when I came across a recipe for Bacon Buns from the website A Year in Bread http://ayearinbread.earthandhearth.com/index.html
Hands down, this was one of the most clear and easy recipes for bread that I've used. The texture was fantastic even though I didn't have whole wheat flour - but I'll make sure to include it next time.
Now ghost of my Pasta alla Carbonara is reincarnated and the leftover legacy lives. My grandma will be so proud.