Jeremy Cherfas

Almost all gone.

Almost all gone.

Blooming ‘eck.

Illuminating.

This year’s harvest of multiplier onions on the right, next year’s on the left.

This year’s harvest of multiplier onions on the right, next year’s on the left.

Quadrupled in about four hours. I guess it is officially Too Damn Hot.

Quadrupled in about four hours. I guess it is officially Too Damn Hot.

Hard to do it justice with just the phone.

Hard to do it justice with just the phone.

Perfect breakfast on a perfect plate.

Perfect breakfast on a perfect plate.

#Http://www.marigoldroma.com/

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.

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.

Cupani sweetpeas doing ok, with a hope of more seeds for next year

Cupani sweetpeas doing ok, with a hope of more seeds for next year

Spathe.

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.

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.

Ombrina alla griglia, and jolly good it was too.

Ombrina alla griglia, and jolly good it was too.

X marks the spot.

X marks the spot.

Bivalves FTW.

A big black bee.

A big black bee.

Waiting for our sea bream.

Waiting for our sea bream.

Moonrise over Epemeo.

Moonrise over Epemeo.

Long cooked, very sweet onions and bits of veal. Unusual and very good.

Long cooked, very sweet onions and bits of veal. Unusual and very good.

Festa di San Vito

Festa di San Vito

Too late, @rachelaliceroddy

Too late, @rachelaliceroddy

Pretty. And tasty. And fresh.

Pretty. And tasty. And fresh.

I’ve mostly given up on Aperol

I’ve mostly given up on Aperol

First Cupani sweet pea in many years, and smells as divine as I remember.

First Cupani sweet pea in many years, and smells as divine as I remember.

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

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

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

Such a busy evening.

Such a busy evening.

At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.

At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

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.

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.

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.

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.

The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d

The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d

Quite contrary.

Quite contrary.

Fresh ‘n’ juicy.

Fresh ‘n’ juicy.

Crumb of yesterday’s loaf.

Crumb of yesterday’s loaf.

And then, after sufficient time, and some heat ...

And then, after sufficient time, and some heat ...

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.

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.

Idlis for breakfast. Delicious and very sustaining.

Idlis for breakfast. Delicious and very sustaining.

End of an era. Not one I personally am sad to see, but still.

End of an era. Not one I personally am sad to see, but still.

And a pair of Grebes with chicks (trust me)

And a pair of Grebes with chicks (trust me)

Frank does building blocks

Frank does building blocks

Where bicycles come to die.

Where bicycles come to die.

The houseboats here are a lot more house than boat.

The houseboats here are a lot more house than boat.

I don’t know what this was, exactly, except it was delicious.

I don’t know what this was, exactly, except it was delicious.

Modern life.

True to my word, eating alone. Sardines for a solo lunch.

True to my word, eating alone. Sardines for a solo lunch.

Weather!

Fruit Envy

I’ve no idea who this person thinks she’s fooling, but her stickered laptop amused me no end.