I love brownies: their gooey, rich, chocolatey selves. Soft like cake, only much, much better.
As for cookies, I’d be more likely to use the term “like” than “love”.
Tag / flour
For me, this week has been all about Italy. I’m planning a family trip there in May so my days have been filled with “where to go, where to stay, what to do, how much can we fit in?” kinds of questions. Make no mistake, these are good questions to ask.
Ah, morning tea. The most glorious part of the day (well, aside from breakfast, of course) and the passtime I miss most about living in New Zealand.
As some of you may know, I am knee-deep in packing up my apartment right now, getting ready to move out at the end of the month.
Isn’t she a beauty.
After a failed attempted last fall to cultivate a starter culture for leavening bread, I was disappointed but definitely not put off.
Oh what a sad, sad day this is. All that talk, all that planning, all that WORK. And the result? Bubbling, buttery disaster.
I should have known it wouldn’t work out. Right from the beginning the dough wasn’t coming together as it should.
