Jeremy Cherfas

5 kg of sourdough emerges from the fridge after an overnight, active slumber party. pesos

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker. pesos

Discard pancake the basis for lunch. As little waste as I can manage. pesos

Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago pesos

Another astonishingly good lunch, not to mention the wine we brought home. pesos

I too prefer to decide when I want to pay more to upgrade software but I have kept TextExpander 5 running along because I find it easier than Alfred for most snippets. For one thing, I don’t have to summon Alfred first. Maybe I should be transferring my snippets more actively, to be ready for the fateful day.

Er, yes. A young fox taking a drink in broad daylight at 10:50am. pesos

Another great post from Chris Smaje, and how about those comments?The reason that you see farmers nowadays with combines and not with scythes is because energy and capital are cheap, labour is dear, and most people don’t work the land. Like it or not, I think all this is going to change in the future.I had a scythe once. I loved that thing, and the sheer joy of becoming skilled in using it and keeping it sharp.

Right, but fried polenta is another kind of thing. The unfried stuff depends on the maize from which it is made and the stuff that accompanies it. In my book, a good polenta is great with just olive oil and salt, and from there only gets better.