u/Sara_MadeIn

The edges and bottom were perfectly crispy and the flavor was amazing. I used the oil from making my garlic confit to grease the baking slab and drizzled it on top and wow that stuff is liquid gold! Also added some fresh chopped rosemary and smoked maldon salt before baking. I was pretty disappointed with how dark the onions got, but will try to add them further along in the bake next time.

I did an overnight dough and was very pleased with the texture and rise.

For the dough:
500g king arthur bread flour
2 cups room temp water
1 tsp instant yeast
2 tsp kosher salt
2 tbsp olive oil

Mixed the afternoon before and cold fermented overnight.

This was my first try at focaccia and I'll definitely be doing it again soon! All tips and feedback appreciated.

Pan-seared filets with parsnip purée, baby broccoli, and rosemary blue cheese compound butter.

Marrying a chef has its perks. I mostly hovered and snapped photos while he did the cooking tonight.

Forgot to reserve pasta water, so I “made more” (?!) half way through. Haha. Please tell me I'm not the only one who has done this.

I swear my kitchen style is so chaotic but if I'm being honest, I rarely miss with the end result. And that's on stainless steel cooking and 'the fond effect'.

This spicy lemony shrimp pasta was a 10/10. Even worth the sink full of dishes…and that's saying something because I don’t own a dishwasher.