Deserved.
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There’s a first for everything
There’s a first for everything. Never before been served anchovies still in the tin. They were good, I admit.
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All of Rome seems to have agreed that on a day like today there’s only one place to be: at the beach.
All of Rome seems to have agreed that on a day like today there’s only one place to be: at the beach.
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Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment
Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.
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Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago
Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago
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Rotten cloud bank obscuring the moment of truth.
Rotten cloud bank obscuring the moment of truth.
Maybe there is still time for a breakthrough.
pesosTop podcasting tip: if you don’t want the sound of the room to colour tracks, don’t be in a room.
Top podcasting tip: if you don’t want the sound of the room to colour tracks, don’t be in a room.
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Although I love having a huge park almost on the doorstep, sometimes I need a change of scene
Although I love having a huge park almost on the doorstep, sometimes I need a change of scene.
This morning’s walk, for @tavolamediterranea
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Zucchini sott’olio continued
Zucchini sott’olio continued.
When I started on Thursday I thought I might need to get extra jars. I had no clue how much they would shrink. And I have called time 24 hours early. A little rest now before bottling.
pesosPicked a good weekend for it, I hope
Picked a good weekend for it, I hope. Zucchini sott’olio combining @domenicacooks and @carla_tomasi recipes.
They are already pretty tasty, even at this early stage.
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