works of wanderlust

Category: tucking in

  • Bread, Un-Servable

    We had a small get-together in our backyard over the weekend. Because as the number of new infections drops and more people get vaccinated locally, the restrictions have been eased and we figured a few people over for drinks and food was now not only possible, it was lawful. Of course, I baked a loaf

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  • Smoked Chops

    When I was younger our summers always meant smoked pork chops. I didn’t appreciate it much at the time, but my father had access to bulk buy cases of delicious, thick chops direct from the local processing facility. He did this once per year, ensuring that in our chest freezer lived a cardboard box containing

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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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  • 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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