So many fine diagrams of how to make a martyr. First visit since the restoration, and it is glorious.
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This 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.
pesosWhat 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.
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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.
pesosA 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.
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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.
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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.
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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).
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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.
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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).
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In tomorrow's episode, the story behind this earlyish inforgraphic.
In tomorrow's episode, the story behind this earlyish inforgraphic.
How did the Brits become a nation of tea drinkers?
“Comparative Consumption,” Sir James Buckingham, A Few Facts about Indian Tea and How to Brew It (London: Indian Tea Association, 1910, p. 4. British Library shelf mark 07076.48 (4).
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I don’t mean to be churlish, and I’m very grateful to have got it back, but I do wish it were a different colour.
I don’t mean to be churlish, and I’m very grateful to have got it back, but I do wish it were a different colour.
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