Crazy for Bread
Best wishes for 2017!
Let’s resolve to make our own bread or to buy it from a trusted artisan or, if neither is possible, to carefully read the list of ingredients before purchasing an industrial loaf. In the bread world, less is more…
May 2017 help spread the bread revolution across the land and beyond.
Thank you for reading Farine! I wish you all the best.
Back in June we spent a few days in Ireland. It was rather cold and sometimes wet (in Dublin, a taxi driver told us: “In Ireland, we have three types of weather: it rained, it’s raining, it will rain.”) But we must have slipped blithely between drops because I don’t remember much rain at all. What I do remember is how gorgeous and dreamy the landscape was and how I would have loved to stay longer. As it was, we stayed long enough to want to go back… [Read more…]
Four years ago twenty kids and six educators were killed in Sandy Hook, Ct, in a horrific act of violence. One of the kids was our six-year old grandson.
The world has been a much darker place ever since.
As there are no words left, comments have been closed for this post. But if you do care, please put a candle on your window sill on December 14 and always keep a flame burning in your heart for the ones we lost.
For those who love the flavor of pecan pie but are easily turned off by its sweetness, here is an alternative you might just adore. The recipe hails from the Lone Star State which, as you know, is one of the nation’s biggest producer of pecans. I found it in the latest issue of Edible Austin. [Read more…]
You know that sinking feeling you have when you come home from a short trip and realize you forgot to use or put away perishable stuff before you left? That’s how I felt the other day when I discovered a tightly wrapped package of galette dough in the fridge. [Read more…]