Jeremy Cherfas

Till the next time.

Till the next time.

Next!

Sur les toits.

When It drizzles ...

When It drizzles ...

Last of the sunshine, yesterday.

Last of the sunshine, yesterday.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Close shave in the park.

Close shave in the park.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Aftermath.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

Supper time!

What to use when you can’t afford vanilla. Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads Link in bio Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

What to use when you can’t afford vanilla.
Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads
Link in bio

Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Malagasy special, both flavours. (Taken last week, I should add.)

Malagasy special, both flavours. (Taken last week, I should add.)

Sizzling slowly for supper.

Sizzling slowly for supper.

They go in ... They come out 20% maize flour sourdough

They go in ...
They come out
20% maize flour sourdough

Season of mists and mellow still lifes.

Latest episode is a chat with @thesugarchef about her life in pastry and the sheer joy of a silky-smooth custard. Plus, the mystery appeal of vanilla ice cream. Link in bio. Oh, and that photo may like a fancy omelette, but it is actually Charmaine's grapefruit panna cotta, with semolina and olive oil cake, wild red juniper and grapefruit marmalade, citrus crumble and fennel chips. I wish I could tell you what it tastes like.

Lost in "research" when I should be editing audio with @sugarchef for tomorrow's treat of a show.

Slices up nice too.

Working on a new bread with kalonji, straight out of the oven after an overnight cold rise. But how to describe the taste of kalonji?

Nice enough spot to spend a couple of hours reading between appointments.

Such a great place to visit in the damp.

The first image I ever uploaded to Flickr: February 2004

The first image I ever uploaded to Flickr: February 2004

I have no idea.

Why not?

Lots of work and messy, but definitely worthwhile.

Nürnberger lebkuchen

Nürnberger lebkuchen

Why yes that is a fox. Out and about in broad daylight. With quite a crowd of admirers.

I don’t see any home brewers around, but they must be somewhere nearby.

Keeping out of mischief.

Latest episode of the podcast now up, talking about food, power, pubs and politics in Ireland. http://ow.ly/U8zm30mdTik

Black pepper rye, just waiting for some peanut butter. Or smoked salmon. Or stracchino.

Links.

Production line.

I just love the way whole rye kicks my starter into a higher gear.

Fleeting pleasures.

SRO at the Mary Beard lecture.

Golden raisin bread. Natural leaven, 25% wholemeal, about 70% hydration. A definite keeper.

Just like old times.

Roll on winter.

Well, that was good. @jomo23 @clinklucy

Just off to do the grocery shopping.

Avoiding hidden shoals on my afternoon stroll.