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

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

Iranian bread (sort of)

We purchased an Iranian flat(ish) bread recently that was so excellent I tried to reproduce it.  What I managed to come up with - and this is a work in progress that has to be refined - was a perfect simulacrum of the original in all respects except that it was most decidedly not flat [...]

2013-02-03T15:23:06-05:00Sunday, February 3, 2013|

Christmas food highlights – part 1

Food is important and home made comestibles even more so ... a few highlights thus far have included: The Great Christmas Cake - the band on top have played there for decades and the design has never changed. All is well with the world. The Great Glazed Ham - this started the [...]

2012-12-25T14:05:08-05:00Tuesday, December 25, 2012|

Brown Downy and Chocolate Pastry

Now the snow has come we have seen more activity at the feeders, including this Downy Woodpecker with brown feathers on he wings instead of the regulation black.  We had one a couple of years ago but this variation is not at all common and worthy of mention ... It also counts towards by quota [...]

2011-12-26T13:55:53-05:00Monday, December 26, 2011|

Continuing the bread story

A short entry ... Today was somewhat of s dull day and so, amongst other achievements, we created a new bread. You will find the recipe and photographs of our Green Olive and Thyme Bread by following the link in the right hand column. Tasty, quite easy and worth the making

2010-08-21T19:25:11-04:00Saturday, August 21, 2010|


Bread If I come back as anything more intelligent than a rabbit or a squirrel then I might well decide to be a baker in my next life.  Baking bread is just a lot of fun, you keep out of trouble, you put food on the table and you get to share a bottle of [...]

2010-06-08T12:53:59-04:00Tuesday, June 8, 2010|

A recipe for buttery buns …

Petits pains viennois au beurre There is some interest in how the buttery rolls were made .... here goes: Ingredients: Sachet of yeast 3.5  cups warm milk 2 eggs 2 tablespoons sugar 1 or 2 teaspoons salt (optional) 3.5 cups all-purpose flour stick of non-salted butter Method; Dissolve yeast in warm milk, add eggs, sugar [...]

2009-06-27T15:33:30-04:00Saturday, June 27, 2009|

Serious bread …

Something that is as far from birding as you can get ... Yesterday, we happened across a book on bread making (something which we do all the time - mostly by the sourdough method) written by the lady who started the wonderful Premier Moisson chain of bread shops in the Montreal area and co-written by [...]

2009-06-21T13:50:00-04:00Sunday, June 21, 2009|
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