Rising to the Occasion

Learning More About Bread I have been making most of our bread for over 30 years. Originally I used to use yeast as the raising agent but since Breadzilla (another post about her sometime in the future) came into my life a decade ago, gifted by an American colleague who really knows her [...]

2019-11-13T16:12:35-05:00Sunday, November 10, 2019|

On Meeting a Meatless Burger

Meatless Burgers - A Review A Service to our Readers There has been such a lot of talk and adverts for “plant based” faux-meat in the past weeks that we decided to give them a try. Firstly, I need to say that we are not burger eaters of any sort. Occasionally in a [...]

2019-06-24T07:14:52-04:00Monday, June 24, 2019|

The Skip Garden

The Skip Garden - A very different sort of garden We were in England for a couple of weeks recently - hence the curious absence of regular Sunday posts on this Journal. While there we spent a day with an old friend of J’s wandering around a part of London that until recently [...]

2019-05-17T17:58:44-04:00Sunday, May 19, 2019|

Really Good Bread

We are in the depths of winter hereabouts so we are wandering off on a parallel path this week to talk about bread instead of gardens. The garden is under a couple of feet of snow and ice and there’s only so much you can say about feeder-birds to engage one’s audience. When I [...]

2018-02-04T09:28:11-05:00Saturday, February 3, 2018|

Shrubs for Mid-Winter

A Seasonal Service for our Friends That title is perhaps not entirely honest as the shrubs in question are not quite what you were expecting if you come here for gardening news. However, the Winter Solstice approaches, followed by Christmas and the New Year with all the jollifications those three dates imply … and [...]

2017-12-10T12:37:39-05:00Monday, December 4, 2017|

A nice cup of tea

In 1946, George Orwell wrote the following in the London Evening Standard.  I am with him all the way, and especially when it comes to the sin of putting sugar in your tea and the almost equivalent sin of not using skimmed milk:   If you look up 'tea' in the first cookery book that [...]

2015-02-05T18:15:32-05:00Thursday, February 5, 2015|

Modified Sourdough Bread Recipe

In England last week I happened across a book for sourdough bread bakers ("Do Sourdough - Slow Bread for Busy Lives" by Andrew Whitley who runs, quote, one of Britain's leading organic bakeries). What's nice about it is that the methods are born of real life commercial practice with a healthy leavening of serious science [...]

2014-11-04T18:18:14-05:00Tuesday, November 4, 2014|

Today in the garden – things are getting underway

After a day spent birding yesterday (https://sparroworks.ca/wildlifing/?p=1541) this day, Victoria Day in Canada, has been a day for baking sourdough breads and gardening. We have had some serious rain the last few days but finally it is warm and sunny and you can almost hear and see the flowers growing. This is what it's all [...]

2014-05-18T14:34:26-04:00Sunday, May 18, 2014|

Buns

As loyal followers are aware, we like baking ....

2013-09-23T08:06:12-04:00Monday, September 23, 2013|

A transformative experience

I read in the (Observer on-line) newspaper that "Sourdough-production is one of those kitchen routines that's somehow life-affirming and transformative" and also that, compared to mass-produced pap, "Sourdough, by contrast, is bread with immense character, with presence – bread with a point. And that's why I think you might want to have a go at [...]

2013-05-12T11:00:00-04:00Sunday, May 12, 2013|