Cubed sheep cheese with herbs, calamata olives, accompanied by a glass of Nero D'Avola bottled for Distinto. In the fridge: Dough for 7 bagels to be boiled and baked tomorrow. Also in the making: Sourdough for a 5 grain bread.

I have to say, baking my own bread enriched my life. It's an intense and addictive hobby. Working with live yeast cultures, watching it change during the course of fermentation, the different stages of dough development is a nice thing. World-class bread at home, who would have thought it...