Yesterday I made caramelized onions. I used half of the onions to make an onion dip, which was and still is awesome. Yes, there is some left, but it will disappear quickly.

Today, I baked up a no-knead sourdough bread that I started yesterday afternoon.

The bread is still cooling so I can’t say what it tastes like but it does smell great. Along with the caramelized onions I added some of my, yes, my olives that I pickled last fall. I also grabbed a large handful of basil from our garden and threw that in as well.

This bread will not taste good with peanut butter or jam or anything sweet. But that’s OK because if I want to eat any of those spreads there is other bread in the house to use. No, this bread will be good as is, or toasted, or in a sandwich, or with a plate of balsamic vinegar, olive oil, salt and pepper.

You smell this bread, you feel this bread, you taste this bread. Then you wonder, why do people go through life eating bread that has no taste? I don’t know.

The house smells wonderful, even though I had to have the oven going on this muggy day to bake up this bread.

I’m looking forward to breakfast.