I’ve been experimenting a bit in the kitchen of late.In the last two days, I’ve backed two loaves of Honey-Whole Wheat Bread from Betty Crocker’s New Cookbook.

and Coq au Vin from Clean Eating magazine’s November/December 2012 issue.

Truth be told, I’m not too thrilled with either endeavor. I prefer my bread to have more texture. Although this was wheat bread, it had the texture of white. So, I’m now in search of a bread recipe with more twigs and bark. 🙂

As for the coq au vin, it’s delicious, but somehow mine has the consistency of mush. I’m trying to figure out where exactly I went wrong. I’m thinking it has something to do with the potatoes. The picture in the magazine looks much more appetizing. Still, as I said, the flavor is good, and this dish wont go to waste.

P.S.: I think I finally realized why my coq au vin became mushy. The recipe called for new potatoes. I used larger potatoes that I peeled and diced. If I had used new potatoes still in their skin, I think they would not have become mushy. Next time!