Robin’s Egg Blue; Super Cheesy Rye Bread

Birgerbird’s going blue today.  The background of my blog I mean.  I am forever playing around with color in my cooking, dressing and blogging.  Last night as I was enjoying a scoop of basil ice cream at our neighborhood creamery I spied the espresso & coffee cups at the java station and they were the most beautiful shade of blue.   And their shirts are blue.

The proprietors of this fine ice cream shop also run 3, soon to be 5, restaurants — Milo and Olive, Huckleberry and Rustic Canyon.  The love children of Zoe Nathan Loeb and Josh Loeb, they each have their distinct personality, but all serve fresh, seasonal, creative, soulful food, Milo and Olive and Huckleberry with an emphasis on Zoe’s now-highly-pedigreed, uber-delicious and personal baked goods.  Their team is dedicated to good food, good people, and good vibes, good sustainable practices, and they’ve nailed all 4.  Since all of the restaurants are within 2 miles of our house and my office, I cannot complain about living in Los Angeles.  It just wouldn’t be right.

When Milo and Olive first opened they offered “Super Cheesy Rye Biscuits” and I’ve been pining for them ever since . . . . they don’t appear much any more, if ever.  But Zoe has assured me that the recipe is in her forthcoming book.

So these little blue espresso cups and the TShirt reminded me of when I was a little girl hanging the ornaments on the tree while my parents’ records played in the background, specifically Joan Baez, Judy Collins, Cat Stevens.  And we had a little ornament that was a little bird’s nest, with a robin and her little blue eggs inside.  And the Joan Baez song “Diamonds and Rust” describing, apparently, Bob Dylan’s eyes as being “bluer than Robin’s Eggs” would play over and over.

In the song, Baez recounts a surprise call from an old lover, which sends her 10 years back in time, to a “crummy” hotel in Greenwich Village; she remembers giving him a pair of cuff-links, and summarizes that memories bring “diamonds and rust.” Baez is on record stating that the lyrics refer to her relationship with Bob Dylan.

Well I’ll be damned
Here comes your ghost again
But that’s not unusual
It’s just that the moon is full
And you happened to call
And here I sit
Hand on the telephone
Hearing a voice I’d known
A couple of light years ago
Heading straight for a fall

As I remember your eyes
Were bluer than robin’s eggs
My poetry was lousy you said
Where are you calling from?
A booth in the midwest
Ten years ago
I bought you some cufflinks
You brought me something
We both know what memories can bring
They bring diamonds and rust

Ah, music.  So I put a little Joan Baez radio on iTunes while I put together my experimental cheesy rye bread loaf.  It turned out pretty good, I must say, even if a little wet and dense.

IMG_0387

I basically used a gougere dough recipe because my sourdough starter wasn’t fully ready, and figured the eggs would help with leavening.  No recipe today, guys, gotta work on perfecting this one.

Happy Easter!

 

 

11 Comments on “Robin’s Egg Blue; Super Cheesy Rye Bread

    • Thanks Hilda the flavor was really great . . . at the same time it would have been nice to have a little more open crumb!

  1. I like the blue background. It’s lighter and brighter and feels more like spring to me.

    May I draw your attention to something else I spotted that’s important please? All reasons for non-appearance of posts on WordPress.com Topics pages can be found here > http://en.support.wordpress.com/topics/#missing-posts As you have assigned a combined total that exceeds 15 Categories/Tags to your posts, you need to edit and delete. After removal of the excess categories and/or tags note it may take several days for your posts to begin displaying there.

  2. Hi Sue – thanks for the trip down memory lane with that song – I am playing it now! How lucky to have such great places to eat near you – not that I can complain but the grass is always greener… I took a bread making class and one of the loaves we made was a rye. It cannot be eaten straight away as it has to ripen/mature/dry out first – we were advised to leave it for one or two days before slicing into it…LOVE this blue, by the way!

    • Oh Selma, how true this is and I know it . . . I almost cried as i cut into my cheesy rye loaf knowing I was going to ruin it but we were so hungry and we don’t mind a wet dense loaf . . . which is exactly what we got!!! I am so glad you like that song, too. Now I am off to see what you have been doing . . .

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