Today, I will mostly be baking light rye sourdough with caraway seeds.
pesosThis hibiscus has lost all sense of time, as have most of us
This hibiscus has lost all sense of time, as have most of us. Also, there’s something odd about the intensity of hibiscus pigments and lower temperatures.
pesosOur attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy
Our attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy. The sage, butter, Parmesan, pasta water sauce is a knockout.
pesosAve Fornax!
Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.
pesosThe Capitalist Case for Overhauling Twitter
A very interesting analysis, that will probably go nowhere.
to date, nobody has rallied a mob to attack the U.S. Capitol using tastefully curated photos of bathroom remodelings.
I'm no fan of Pinterest, but this seems accurate.
What an astonishing day it has been
What an astonishing day it has been. 100% chance of rain tomorrow but right now, I don’t care. Tidying the terrace in shirtsleeves.
pesos
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.
pesosThese loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour
These loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour. Baked up bold, too. And, while this may be auto-suggestion, I do believe that a slice is better at keeping hunger at bay than my other breads.
pesos2021-02-04
1 min read
Everybody and their dog has suddenly recognised Substack and its ilk, which is not unexpected. But I particularly liked what Robin Sloan had to say in a recent newsletter of his:
The rush will come, the rush will go. We’ll still be here.
Maybe its because I am older and slower, but I feel this more and more these days. Fads come, fads go, and some things endure. That suits me just fine, even if some of those enduring things are only a couple of decades old.
A fine Friday night supper
A fine Friday night supper. Brown rice ( riso baldo, which is superb) and cicoria topped with a crunchy-edged fried egg. Yum.
pesos
The Essential Weekly Review -- MacSparky
More formality would probably be a good thing, and 10 weeks is not that great a commitment. I should give this a try.
Any sufficiently advanced technology is indistinguishable from magic. Clarke's Third Law.
This morning, sitting outside a cafe that was actually closed because of the lockdown here, Syncthing made a believer of me.
I enjoyed, if that's the right word, giving blood and then plasma regularly in the UK. Since moving to Italy, I have tried a couple of times to donate, but they won't have me, on the grounds that I lived in the UK during BSE. I know I shouldn't, but I take it personally.
They don’t look like much, but they tasted great, ricotta with rosemary butter, because the sage has vanished.
They don’t look like much, but they tasted great, ricotta with rosemary butter, because the sage has vanished.
pesos
Grano arso is effectively smoked flour, although I don’t know whether they smoke the flour or scorch the grain, as history suggests
Grano arso is effectively smoked flour, although I don’t know whether they smoke the flour or scorch the grain, as history suggests. Either way it makes a beautifully dark loaf with a smoky aroma and sweetish crumb.
pesos
The internet couldn’t make its mind up
The internet couldn’t make its mind up. Cut an X. Cut a Y. Just a slit will do. Round the equator. Round the poles. Boil, steam, roast, microwave.
So, back to basics.
MTAOFC says to peel a strip (I cut a slit) put them in cold water, bring to a boil and boil for 1 minute. Then pull them out three at a time and peel. And by golly if it wasn’t pretty much OK. Better than boiling for longer and better than roasting.
pesosI’d really like to know what @rachelaliceroddy thinks of the great bucatini shortage and, even more, the great bucatini infatuation, which has been all over the internets and which I mentioned in the latest issue of Eat This Newsletter (link in bio).
I’d really like to know what @rachelaliceroddy thinks of the great bucatini shortage and, even more, the great bucatini infatuation, which has been all over the internets and which I mentioned in the latest issue of Eat This Newsletter (link in bio).
pesos
I rant often about podcast web pages that hide their audio behind layers of obfuscation. It makes trialling an episode in huffduffer.com impossible. But ones I subscribe to, like @5x15stories, that can't even supply a decent feed are beyond my understanding.
Tidiness certainly can be over-rated, although less so in the physical space than in digital space where searching is so much fast. Or, as I used to say of one long-term partner:
"A place for everything, and everything in a place."
Absolutely fascinating, and just a teeny bit disquieting. I love the idea of a fish-filled moat to keep them in. I'll probably stick this in the next newsletter.
The new reading stack - macwright.com
Some interesting ideas, to be sure.
Seen yesterday, while gathering winter fuel (pine cones), a trio of Earth stars
Seen yesterday, while gathering winter fuel (pine cones), a trio of Earth stars. First time I’ve seen them in the wild. There were oysters too, on downed pines, but not enough to bother gathering.
pesosBravo! One tip, especially if you have a pizza stone (and you really should have one): put a piece of parchement paper or reusable baking paper under the pizza. It keeps the stone cleaner and makes getting it in and out with the peel easier.
@lindsmiddleton Please keep feeding your website. Much nicer to read that than this.
@drhitchcocknz There's brid.gy that can do a lot of the work of POSSE for you. I use @withknown, which has plugins for that, like the one that will send this reply to Twitter. Depends partially on whether you already have a web publishing tool set up.
Noted.
Please Sir,
What does hypeisis mean?
The internet does not know and keeps thinking I mean hypnosis, which I do not.
Thanks
Jeremy
Really good news. I would even be willing to transfer known.blog, which I have not been able to do anything with.
Inspired by @domenicacooks to attempt one of the great snacks of Naples (and Ischia, where we first came across them).
Inspired by @domenicacooks to attempt one of the great snacks of Naples (and Ischia, where we first came across them).
pesosIs there no way to stop the idiocy of having to prove I am a human when I try to use my phone to access a site “protected” by @cloudflare?