After stockpiling delicious seasonal homegrown and foraged foods over the past weeks, this weekend was spent cooking and baking. For dinner one weeknight, I made the incredibly comforting cheddar rice from this cookbook using the last of the paste tomatoes from my garden. Another night, we had a meaty skillet pizza, using up the last of a large batch of pizza dough I’d stashed in the freezer. After watching the latest episode of The Great British Bake Off Friday, Saturday was all about baking. There's nothing quite as good as fresh baked bread, still warm from the oven, and the white bread with poolish from Flour Water Salt Yeast has become my new favorite. It’s basically baguette in a loaf form, and I've finally baked it enough that it’s begun to feel easy and familiar, something I can throw together on a lazy weekend with what feels like little effort. Between steps in the bread making process, I also made a tart, using upsome of the pounds of alpine blueberries we’ve harvested over the past weeks. It’s mostly improvised, so sadly I have no recipe to share, but then I think these berries are delicious in any form, so really no recipe is needed!