P is for passatelli.
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I can’t remember exactly when we planted this grapevine, but this is the first year it has borne grapes, and the are exquisite.
I can’t remember exactly when we planted this grapevine, but this is the first year it has borne grapes, and the are exquisite.
pesosThanks to my very smart friend @ruthraymond, I give you the lime Tom Collins
Thanks to my very smart friend @ruthraymond, I give you the lime Tom Collins. She didn’t know how to fix my barely set lime jelly, but she came up with a brilliant way to use it. Cheers. 🍸
pesosThis tiny sprout on the orchid restored with the advice of @orchidwhisperer19 is giving me joy
This tiny sprout on the orchid restored with the advice of @orchidwhisperer19 is giving me joy. I don’t think it is a flower spike, more likely a new shoot.
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Not clear whether plastic raptor spinning in the breeze is purely decorative or also keeps pigeons off the balcony.
Not clear whether plastic raptor spinning in the breeze is purely decorative or also keeps pigeons off the balcony.
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This morning’s glory
This morning’s glory. Showed up out of nowhere last year and seems to breed true. At least the one plant that has flowered so far.
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Not going to let the lack of a green chilli stop me making Madhur Jaffrey’s khatte chole, sour chickpeas.
Not going to let the lack of a green chilli stop me making Madhur Jaffrey’s khatte chole, sour chickpeas.
pesosCereal friends, would you like to create your own evolutionary populations?
Cereal friends, would you like to create your own evolutionary populations? </p><p>All it takes is time, ingenuity and land. French researchers Emma Flipon and Véronique Chable have made a handy-dandy poster showing how it is done (with links to lots more detail) The poster is at http://ow.ly/lXhu50F0RV9 </p><p>The work was part of the EU Liveseed project. I'm not part of that, but I think more people should be aware of it.
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Oh for smellivision
Oh for smellivision. Anyway, having baked a big batch of Lemon Rosemary loaves, I now have a couple of zest-free juicy lemons. </p><p>What should I do with them? Tarte aux citron doesn’t use nearly enough. Lemon curd? Something else?
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Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal)
Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal). Very deep flavour with a custard crumb when fresh
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Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
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