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New York Deli
After my weekend foray into a batch of sourdough made with locally sourced rye flour, I got to thinking (and actually mentioned) a fabulous rye-bread pastrami sandwich that I shared with my wife back in 2016 in a world famous deli in the lower east side of Manhattan. As promised, I dug through my old
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Local Flours Sours: Peace Country Rye (Part Two)
If you read my weekend article about the Peace Country Rye flour blend that set the stage for my sourdough effort, you may recall how much I was anticipating baking a great-tasting rye bread from my sourdough process. By Sunday evening I had two hot loaves, fresh from the oven. Then one of these sourdough
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Social Distances
Sunday Runday, and that familiar epic-tired-queezy feeling is settling in for the afternoon, and I don’t remember if it’s a good thing or the part of the long runs that I didn’t like. I hadn’t run more than a dozen kilometers in the better part of a year, certainly not over the winter, and during
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Local Flours Sours: Peace Country Rye (Part One)
All this experimenting with food is getting expensive. I was at the grocery store again this morning buying some varieties of vegetables to grill over the fire this evening, and a big hunk of meat to slice up for a batch of beef jerky, so of course I stumbled by the baking aisle and found
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Ready for the Weekend
How do you prepare for your weekend? Do you pick away at your to-do list over the week, so that when you catch up with Friday night you are free and clear, ready to enjoy everything? Sure, this means that you’ve saved up all your down-time for those two precious days, but when Saturday and