Inside the bubble

For some reason, batch 483 did well on the second rise, in the new proving bin, in the front room rather than the rather warming airing cupboard, but went on to develop large bubbles in the baking, one to each loaf.

This bubble burst in the course of getting the loaf out of the oven, offering a privileged view of the interior of a large bubble.

I associate to the inside of an ox heart, particularly the connecting up of the valves therein, ox heart being something which I used to chop up from time to time, on the way to a thick stew mainly involving heart, onions, tomatoes and butter. Remembering, as always, that such stews are much improved by using real tomatoes rather than tinned tomatoes. Served with boiled greens and boiled white rice. Not a dish we have had for many years now.

In fact, search of the first volume of this blog reveals ox tail, ox kidney and ox liver - but no ox heart. Plus sundry foxes and boxes, my not having worked out how to tell search to go for isolated words only. From where I associate to my Christmas time stint in the late 1960's, at the international sorting office somewhere near St. Paul's, where the Post Office canteen saw fit to serve us on the night shift roast pigs' hearts. Very good they were too. Is there still a canteen? Is it still open 24 by 7?