Gone out. 

Busy. 

Back soon.

Busy.

Also…

Try a cup or two of the ancient grain, spelt, in your regular sourdough recipe. I don’t do all the Bake at 450º after heating the stove and Dutch oven for an hour ahead of time because I’m not organized enough, but once I remembered to add salt, I discovered that I really like spelt flour in my regular (sourdough) bread. It smells faintly bitter but it does NOT taste that way. And spelt makes fantastic pancakes. 

When I’m done being busy maybe I’ll come back with a short story!

View from a hotel window.