This hibiscus has lost all sense of time, as have most of us. Also, there’s something odd about the intensity of hibiscus pigments and lower temperatures.
pesosOur attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy
Our attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy. The sage, butter, Parmesan, pasta water sauce is a knockout.
pesosAve Fornax!
Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.
pesosThe Capitalist Case for Overhauling Twitter
A very interesting analysis, that will probably go nowhere.
to date, nobody has rallied a mob to attack the U.S. Capitol using tastefully curated photos of bathroom remodelings.
I'm no fan of Pinterest, but this seems accurate.
What an astonishing day it has been
What an astonishing day it has been. 100% chance of rain tomorrow but right now, I don’t care. Tidying the terrace in shirtsleeves.
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I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.
pesosThese loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour
These loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour. Baked up bold, too. And, while this may be auto-suggestion, I do believe that a slice is better at keeping hunger at bay than my other breads.
pesos2021-02-04
1 min read
Everybody and their dog has suddenly recognised Substack and its ilk, which is not unexpected. But I particularly liked what Robin Sloan had to say in a recent newsletter of his:
The rush will come, the rush will go. We’ll still be here.
Maybe its because I am older and slower, but I feel this more and more these days. Fads come, fads go, and some things endure. That suits me just fine, even if some of those enduring things are only a couple of decades old.
A fine Friday night supper
A fine Friday night supper. Brown rice ( riso baldo, which is superb) and cicoria topped with a crunchy-edged fried egg. Yum.
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