Even if it's raining, I've decided it's spring.

As I struggled to get my bangs to behave yesterday morning, I should have realized that some time between my trip to the gym and the end of my shower, it had begun pouring rain. I know, sad face. But, since I have no class on Fridays, I refused to let that fact dampen my spirits. I resolved to undertake a project for which I previously had lacked both the time and motivation: baking my own bread.

Inspired by the challah featured on Cupcakes and Cashmere the other day, I selected that as my first adventure into bread.  I followed the same Smitten Kitchen recipe as Emily (it's like I know her!), and I was equally impressed with the results.

My dear friend Lauren undertook this adventure with me, and her narration of the braiding was invaluable.  I still managed to mess it up, but the messiness did not have an impact on the delicious flavor.  The bread was the perfect density and had just enough taste of egg to be delicious without being overpowering.

Since it took an awfully long time to make, with all the rising time factored in, Lauren and I got quite hungry.  I found this recipe last night while cruising Tastespotting, and it seemed like the perfect dish for a rainy day at the beginning of spring.

Spring Green Herbed Orzo Salad

This was the only picture I managed because I was too busy devouring its all-encompassing deliciousness.  I left out the parsley in the original because I just don't like the way it tastes, and I used frozen peas instead of fresh.  It seems to me that it worked out perfectly fine, since I could barely breathe I was eating it so fast.  All in all, I'd say the day goes down solidly in the win column.