Doing bread in someone else's house with someone else's tools (bowls, spoons, measuring cups, etc) is always an adventure. ("You mean you don't have a whatsit? You use a whoozit?" while thinking "A whoozit! How can you do this with a whoozit?" Answer: you learn a new skill.) Company had arrived and a lot of chatter was going on at the part of the breadmaking where I should have mixed in the walnuts, pine nuts, sunflower seeds and pumpkin seeds. So I forgot them. So I put them in during kneading, the same way I've added salt when I've forgotten it--divide the stuff to be added into fourths, flatten out the dough, sprinkle a fourth of the stuff on, roll up jelly-roll style, turn 90 degrees, flatten again, add the next fourth, etc.
Long story short--edible bread. REALLY edible bread.
Revisions got somewhat sidetracked due to some other things, including a new promotional item that Laura Underwood came up with and I really like--business-card-sized prints of bookcovers, in little plastic sleeves. Alexis and I are going bookstore-diving this evening (well, actually, we're heading out to sign shelf stock, shop for books, and probably eat, drink, and be merry. I am having fun seeing how many people notice (and then either stare or quickly look away from) the big bruise on my left arm (from a sword...) It's not a bad one...but it's noticeable-- right now a dull olive green with purplish mottling.
I may try to get by a hardware or home building supply store to pick up a couple of essential breadmaking items my hosts don't have (the six-inch drywall float that is so very useful in scraping a counter clean without scratching it, and dividing a big heap of dough into loaf-sized amounts...about the same shape as the expensive ones in the upscale kitchen departments, but a tiny fraction of the cost. And works better...unlike the pretty wood and metal ones, it won't rot, rust, scratch your counter, or cut you.)
Bread. I really, really like making bread sometimes.