Mid October but our gardens are still full of flowers! Here’s an assortment from both the back and front:
(the last two are from the same Pinwheel Jasmine plant, but quite different to each other!)
October flowers
Chase Sanctuary VIP tour
Yesterday afternoon we visited Chase Sanctuary to enjoy a VIP tour that they offer – it’s expensive but the two hours we spent with lemurs, anteaters, sloths and other animals, was a fabulous time!
We began with a presentation of what Chase Sanctuary does, then walked past red ruffed lemurs and some monkeys, into a caged area where we were allowed to interact with and feed the ring tailed lemurs – they seemed very interested in us too!
Next we saw some kangaroos, and “birthday girl” Margaret was allowed to feed one:
There were some black and white ruffed lemurs that we met and fed, in the same area where we fed sloths (see the later video for sloths):
We finished our day with anteaters, including Margaret feeding one of them again:
I also took a lot of video, so here it is:
Making multigrain bread
Another trip to Le Petit Paris today, to learn about multigrain bread; I’ve wondered whether the difference in multigrain is just the addition of “grains” and it turns out yes that is basically it – the dough is pretty similar to the sourdough we made last year, except that Stefan added toasted sunflower and flax seeds:
We then were given three separate pieces of dough which we flattened to get out the air then folded into a basic bread shape, with one going in a tin to bake and a second just on a tray. For the third dough I wanted to make small multigrain rolls so Stefan demonstrated cutting the dough into three and hand rolling each to a round shape. All three shaped doughs were rolled in a mixture of oats and seeds, before baking …
This dough takes a long time to work with – it needs resting time after mixing, a lot of proving time, and a 40 minute bake – and for the tin we ran short of time so I suggested that we take the tin and bake at home; the tray bread and my bread rolls needed a bit less proving time so we baked them, and they all came out really well! And when I got home I baked the tin (which had risen really well by now) and it also was delicious:
Another fun morning at the bakery, with lots of flavor to enjoy at home.
M&I / GBMINI 