OK, so I rolled some ground anise, orange zest, and ground cardamom into some light rye dough (see page 65) and it was going to be a limpa loaf, the traditional Scandivian spiced rye, and I was going to use that dough for a class I taught Tuesday night. Never got to it. What to do?
Tonight it’s pizza topped with tomato, anchovies, fresh mozzarella, and cured black olives. I’m starting to think you can get away with anything if you keep an open mind. We all devoured it.