We stayed home to help H. with his building and gardening chores. I had a blast, having been given carte blanche to do as I pleased with the garden while the men worked with moving rubble, getting rid of storage boxes and unpacking trains from the basement.
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| Photo:D Schultz |
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| Photo: D Schultz |
It was a day of hard work that was so rewarding in its mundanity - it was like being a part of a community in a foreign country.
It was also my task to make a pizza for dinner. The numbered differentiation of flour varieties, eg wheat flour 435, wheat flour 320 or 630 made no sense to me whatsoever. There was also a kind that had soy incorporated into it (the name had a plus after it, suggesting additives?), so by the time we selected a flour for our pizza dough, my head was spinning and we ended up buying one called Dinkelmehl. On working with it, it seemed dark and less elastic, so I looked it up and found that we'd bought spelt flour by mistake. It turns out that it's good for making pizza, just more nutty in flavor and less gluten-y.
It worked out fine, and the crust was pretty good despite it being flour that was not very stretchy. At the bottom left hand corner of the package is the item's Nutri Score - this one got a green A which indicates it's a healthy choice. I couldn't find a package bigger than this 2.2lbs one (small by U.S. standards).
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