Sorry but no picture from last night. Between being lucky enough to spend the day with my godkids and dearest friend and swimming lessons we ended-up having leftover zuchinni lasagne (even BETTER the next day) and bbq’d sausages.

Tonight though the salmon is being prepared. I timed myself and that recipe took 1 minute from start to finish. My kind of cooking.

Since dinner was so quick to make, it is rainy today and I’m feeling notalgic, I pulled out another Perfect Pear recipe and am making Herb Buns.

This makes a large recipe that you can form into buns and freeze at that stage. When you are ready for fresh buns you can take the dough out of the freezer, let them rise and bake them until they sound hollow when tapped on the bottom.

We always made them with white flour but I’m using whole wheat and expect they will just be denser but still tasty and healthier.

In a large bowl (this is called proofing the yeast) combine and let get fluffy looking; 2 T. yeast, 1 1/2 cup water and 6 T. sugar.

Meanwhile in a different bowl combine; 2 eggs, 1/4 cup olive oil, 1/3 cup chopped parsley, 2 tsp. dill weed, 1 tsp. dill seed, 1 cup finely chopped onion, 2 tsp. salt and 1 tsp. fennel seeds.

Add to proofed yeast and then add 7 cups of flour. Stir to combine and then turn out onto your countertop that has been floured. Knead until smooth.

Put into a greased bowl and cover until it doubled. Punch down and form into buns. Place on cookie sheet and let rise until almost double and then bake in a moderate oven until they are browned on the top and sound hollow when tapped on the bottom.