I think the biggest lesson learned with this baguette is to be patient and actually use a timer to make sure I give the shaped loaves a final proof of a full 90 minutes — that and planning far enough ahead so that I can give the bread the time it needs and still be ready for dinner. The dough was not fermented overnight (bad on me). It was... Read More
If you are into building things (I am), you might get a kick out of the shipping container house in New York features on NRP’s Science Friday. The house is on a very narrow lot in Brooklyn and is made up from five recycled shipping containers. My favorite part is that because it was easy to cut into the container, they could use recycled windows of just about any size.... Read More
We successfully made our first pick-up from Local Catch Monterey Bay, our local seafood CSA — beautiful Monterey Bay King Salmon. Here is their description (I can vouch for the wind): This week we are happy to bring you all California King Salmon from the Monterey Bay harbors triumvirate: Monterey, Moss Landing, and Santa Cruz. Stan Bruno, John Hulliger, Jerry Foster, and Brian Lucas all came together to bring... Read More
Michael Pollan’s new book and the attention it is getting got me thinking (again) about where our basic food stuff come from — so I went back and watched the documentaries Fresh and Ingredients again (I decided to pass on Food, Inc.). All of which got me thinking about farmers’ markets, CSA/CSFs and sustainable food that is good for us, our kids and the planet. To quote Wikipedia: Community-supported agriculture (Sometimes known as community-shared agriculture or CSA) is... Read More
