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Jeremy Cherfas
Hello darkness, my old friend.
Jeremy Cherfas
Hippeastrum seed capsule.
Jeremy Cherfas
Almost all gone.
Jeremy Cherfas
Blooming ‘eck.
Jeremy Cherfas
Jeremy Cherfas
Illuminating.
Jeremy Cherfas
This year’s harvest of multiplier onions on the right, next year’s on the left.
Jeremy Cherfas
Quadrupled in about four hours. I guess it is officially Too Damn Hot.
Jeremy Cherfas
Hard to do it justice with just the phone.
Jeremy Cherfas
Perfect breakfast on a perfect plate.
#Http://www.marigoldroma.com/
Jeremy Cherfas
It has been an awful spring for the frangipani. This time last year in full flower; this year, only a nubbin. But lots of promise.
Jeremy Cherfas
Cupani sweetpeas doing ok, with a hope of more seeds for next year
Jeremy Cherfas
Spathe.
Jeremy Cherfas
A favourite summer salad, super thin slices of zucchini bathing in lemon juice and a little salt, to be joined in an hour or so by lettuce, shavings of parmigiano and good oil.
Jeremy Cherfas
Ombrina alla griglia, and jolly good it was too.
Jeremy Cherfas
X marks the spot.
Jeremy Cherfas
Bivalves FTW.
Jeremy Cherfas
A big black bee.
Jeremy Cherfas
Waiting for our sea bream.
Jeremy Cherfas
Moonrise over Epemeo.
Jeremy Cherfas
Long cooked, very sweet onions and bits of veal. Unusual and very good.
Jeremy Cherfas
Festa di San Vito
Jeremy Cherfas
Too late, @rachelaliceroddy
Jeremy Cherfas
Pretty. And tasty. And fresh.
Jeremy Cherfas
I’ve mostly given up on Aperol
Jeremy Cherfas
Jeremy Cherfas
First Cupani sweet pea in many years, and smells as divine as I remember.
Jeremy Cherfas
Well deserved lunch break for today’s class. Bread disappointed me, as I failed to take the hugely warmer weather into account. The ciabatte (left) worked out fine though. With @romefromhome @bigdonniefromlargs @brian_levine
Jeremy Cherfas
One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.
Jeremy Cherfas
Such a busy evening.
Jeremy Cherfas
At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.
Jeremy Cherfas
Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.
Jeremy Cherfas
Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.
Jeremy Cherfas
A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though.
Jeremy Cherfas
The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d
Jeremy Cherfas
Quite contrary.
Jeremy Cherfas
Fresh ‘n’ juicy.
Jeremy Cherfas
Crumb of yesterday’s loaf.
Jeremy Cherfas
And then, after sufficient time, and some heat ...
Jeremy Cherfas
One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic. Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.
Jeremy Cherfas
Jeremy Cherfas
Idlis for breakfast. Delicious and very sustaining.
Jeremy Cherfas
End of an era. Not one I personally am sad to see, but still.
Jeremy Cherfas
And a pair of Grebes with chicks (trust me)
Jeremy Cherfas
Frank does building blocks
Jeremy Cherfas
Where bicycles come to die.
Jeremy Cherfas
The houseboats here are a lot more house than boat.
Jeremy Cherfas
I don’t know what this was, exactly, except it was delicious.
Jeremy Cherfas
Modern life.
Jeremy Cherfas
True to my word, eating alone. Sardines for a solo lunch.
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