It may not be spring yet but I truly believe that if I bake enough spring-like foods maybe, just maybe, I can coax Mother Nature along a bit.
Category / Bread
Salted caramel brioche buns, chocolate mug cake, mint chocolate slice, blender chocolate mousse…that’s all in one week folks. That’s right, winter’s here, and I’m on a kitchen rampage.
Kale Caesar Salad and Croutons
Into every life a few croutons must fall. And perhaps, some good fortune?
Image c/o Tourism Richmond
Tourism Richmond is offering the job of my lifetime: Live in Richmond, visit a different restaurant each day for a year, and blog about it daily.
You can research, study, find information online and in books, ask friends who have been there. You can take all that information, process it, and formulate your own absolute bread truth. You think you know exactly what you are meant to do. What it should look like, smell like, act like.
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.
I have just one word for you: Panettone.
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.
Maybe competition is the wrong word. I mean, can I really compete with Tim Horton’s? Their top notch donuts, chewy bagels, their quintessential Canadian-ness? A port in any road-trip storm?
I’m going to make a bold statement here, so I hope you’re sitting down:
Yes. I. Can.
