Purely domestic… Spelt bread ... Ipecac ... Pink Crisco ... Empty toothpick containers ... Vestment patterns ... I started cleaning some cabinets, partly as a way to procrastinate, as my writing moves forward inch by inch. I figure out ONE plot point, write it up, fix all the side bits it impacted, and then … [...]
It's cold outside. I made some ordinary chocolate chip cookies at Christmas time as a gift for someone. I hadn’t made them for quite a while and they were good. Very good. I had forgotten how good homemade chocolate chip cookies really are. And since I gave these all away I didn’t get much more [...]
I’ve been reading about ‘ancient grains’ for a while. The name itself amuses me. Ancient grains are einkorn, emmer, and spelt, generally speaking. They are considered to be precursors of modern wheat and are sometimes recommended for people who are wheat sensitive (— whatever that means — I don’t think they would help actual celiacs.) [...]
Sometime ago I wrote about eating Boston Brown bread as a child, and a recipe I found at a blog called Tasting History. https://www.tastinghistory.com/episodes/bostonbrownbread ** I finally tried making the bread with my own special tweaks. Brown bread is notoriously made in cans, placed in boiling water, for a long time. I wasn’t sure I [...]
While looking up apples on the Internet earlier this week I came across a discussion of mealy apples, and why it’s worth cooking with them. I was fascinated and let the information percolate for a bit, but here is the deal. Being living matter, apples are made up of cells. And being plants they have [...]
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