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
pesos
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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Too hot for this baking malarkey, but needs must
Too hot for this baking malarkey, but needs must.
I’ve been playing around with grano arso, the burnt or smoked wheat that was the prerogative of the gleaner. Now you can just buy a bag. It makes a satisfying, velvety chocolate loaf with a definite smoky perfume. This one is 20% grano arso and 20% wholemeal at 70% hydration.
One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour
Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.
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Cactus flower
New cactus with pre-existing condition 🌱
In the latest episode, the incomparable Darra Goldstein tells me about her search for "the true heart of Russian food" and also about some of the surprising rediscoveries and innovations in the foodways of modern Russia.
Listen at https://eatthispodcast.com/russian-food
2020-03-25
Hurrah! There will be seed-saved tomatoes, just as I was about to give up hope.
