As I’ve mentioned 1,000 times*, it’s crunch week at my office. The new semester starts next week, so this week is all about Getting Shit Done. How does crunch week affect my life? For starters, I have to work a full five days instead of my typical four (#totalfirstworldproblem). Also, I may have to stay past 5:00 on Friday (#thehorror!). Aside from that, it’s pretty much bizness as usual.
Fortunately, crunch week gave me an excuse to buy myself a few treats Tuesday night. Evenings, I walk up the Embarcadero (past the Ferry Building) to my MUNI stop. Nine times out of ten, I resist the temptation to shop. Tuesday night, my willpower caved. I headed straight for Acme Bread, where I got this gorgeous loaf: 
It’s whole wheat with walnuts: a crusty, heavy loaf with a gorgeously crisp crust. When I removed it from its bag, I got flour all over my hands, my floor, and my black dress. No matter — the bread was #worthit. Dinner consisted of — you guessed it! — a Caprese salad, a slab o’ bread, and a glass of Sauvignon blanc. The kitchen door stood open, letting a small breeze through, and I lit my pine-scented candle. A cozy meal, I must say.
The bread wasn’t my only treat, though. Inspired by Monday’s cookieventures, I snagged a jar of lavender salt from Prather Ranch Meat Company: 
(I tried to disguise the blurriness of this photo by applying a grainy, scratchy filter: you like?)
The dude who sold me the salt assured me that I was making a Good Decision.
“You like baked potatoes?” He asked.
“Um, yeah,” I said. (Confession: I only like baked sweet potatoes.)
“Well,” he said, “this salt is fucking awesome on baked potatoes. It’s also good on everything else.”
Good on everything else? Yes please! If there’s one trait I admire in a spice (or condiment, or grain, or anything), it’s versatility. My next batch of muesli will include lavender salt. Hell, maybe I’ll make a baked potato just to see what this salt can do.
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*Maybe not on the blog, but IRL/via text/via email/via telepathy/&c.
Garky Eats. 