When I started developing this recipe I wanted the bread to have a good full day’s fermentation, be flexible in its timing so that I could work it around my schedule and not the other way around, and develop that lovely sandwich loaf structure without intensive kneading. This last thing was key because I have…
A working kitchen is something to behold, is it not? The days start early with coffee and breakfast-making and the nights end when everyone else is tucked in. In between is a blur of meals and loaves and dishes and counter tops that never seem to empty. It really is the hub of a homestead…
We have yet to grow a decent amount of tomatoes since sowing seeds here in Texas. Young seedlings have been eaten by grasshoppers. Chickens have mowed down one foot plants. Heat and drought have wreaked havoc despite our early planting and earlier variety choices. Right now we are watching our beautiful green fruits disappearing to…
Golly am I ever grateful for this kitchen, especially during this, the hottest part of the year. Windows all around make it feel like an outdoor summer kitchen. And the food feels like summer too – colorful, cool, bubbly, and low-maintenance. The tomatillos are trickling in and make it into Tex-Mex stews and fresh salsas….
