Quite contrary.

Fresh ‘n’juicy.

Crumb of yesterday’s loaf.

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

Dear map people - macwright.org

@sandroantonello @racheleats Alas, the Guardian article doesn't ...

@sandroantonello @racheleats Alas, the Guardian article doesn’t say how Andrea gets fresh flour. Is he milling his own? Or does he have a special supplier? I’m keen to try milling my own but so far not been able to source wheat berries reliably here.

I do find myself wondering whether well-designed ...

I do find myself wondering whether well-designed HTML newsletters – as opposed to emails – are more effective than not-so-well-designed newsletters at getting people to read what they contain.

Untitled

Idlis for breakfast. Delicious and very sustaining.

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

And a pair of Grebes with chicks (trust me)

Just seen a beautiful little Grebe on ...

Just seen a beautiful little Grebe on the canal in Utrecht.

Frank does building blocks

Where bicycles come to die.

The houseboats here are a lot more house than boat.

I too am looking forward to day ...

I too am looking forward to day 1 of IWC Utrecht.

                     #IndieWeb

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

Modern life.

Maybe it is because I had already ...

Maybe it is because I had already noted a Washington Post piece about “real” food people ignoring the Magnolia cookbook, but I found Grant McCracken’s piece about Martha Stewart doing the same so trenchant and also so sad. web.archive.org/web/20190…