Still open for requests if there's something you might like to hear me go on about.
The bread question came from ironed_orchid: 'Making your own bread. How did you get started? What is the process involved?'
This actually goes back to childhood, or at least adolescence, when very occasionally I would make bread at home - this required an excursion to a baker that would sell fresh yeast, and also bread flour, and it really was a fairly occasional endeavour.
It was not a thing in the Slow Motion Train Wreck Relationship, even though the other partner in this rather fancied themselves in the kitchen.
When I was living alone it didn't seem practicable somehow (producing more bread than I was likely to eat), though I must have had at least dried yeast around since my take-to-parties dish was home-made pizza from a recipe in, to the best of my recollection, Delia Smith, and it was certainly involved a yeasted dough base.
But when I moved in with partner it seemed like the opportunity to do what I had long wished to do, which was make my own bread.
At first this was really basic (the wholemeal version of the bread recipe in Margueritte Patten's Everyday Cookbook), but soon I was buying books on making bread (I think the first was possibly Elizabeth David's English Bread and Yeast Cookery) and getting more adventurous. (I now find David a bit prescriptivist and one-true-way, but still, it was an important work on the way.)
For quite some time, there were special shopping trips to wholefood shops where I could find the right sorts of flour, and fresh yeast (I am still a bit of a fresh yeast fundamentalist, though I will use the kind of dried that has to be activated first if I really have to), but now these things are pretty much available during ordinary supermarket shopping (except for fresh yeast), and the wholefood shop in Kentish Town is on my usual route, and has lots of unusual flours.
While I am disdainful of bread machines, I will cop to using the food processor to do the heavy work of mixing up the dough.
I usually bake on a Sunday (unless the bread runs out or develops mould midweek), which, if I am essaying sourdough means remembering to feed the starter on Friday night. I also (if I'm not going to be working or otherwise out on Saturdays) make rolls on Friday night for breakfast - the Four Seasons Cookery Book had the very useful tip about slow-rising rolls overnight in the fridge in connection with the very adaptable soft rolls recipe, and taking them out an hour or so before they need to be baked, and even that isn't absolutely necessary, experience has proved.
I also, besides the quotidien bread, have some party pieces: I occasionally make foccacia as a show-off thing to take to parties, and there is the family tradition of my making blinis for Boxing Day dinner.
What is nice about bread making is that it does so much of the job for one (Laurie Colwin has a good essay on this in one of her Home Cooking books) - you just have to leave it to work. Providing the yeast hasn't expired, and that one has not, by mistake, used unsuitable flour, you're pretty much bound to end up with some delicious-smelling, tasty, bread, even if it mightn't make a particularly marvellous photo.