Tasty
Most of my work in art is based on the pleasure of making something. My earliest experiences in making were in the kitchen with my sisters. We baked cookies or a cake every single night. Baking continues to be a pleasure and so I have added Tasty, a page that celebrates baking to share these pleasures with you.
August 2009
I’m living vicariously through an amazing baking blog, abreadaday.com.
August 2008
I was lucky enough to have two guests who share my interest in making things–and, in particular, baking. We focused on baking bread. The recipes we liked the most are at Bread Intensive 2008.
Both of these recipes are from The Best Bread Ever by Charles van Over. The book is out of print, but I found it in my local library. You can learn more about this style of bread baking by watching the video at ovenstone.wordpress.com.
September 2008
I was felled by a most unusual cold. It didn’t seem to bad, except that I had no energy and couldn’t think. It dragged on and on. At the end of September, Cathy sent a delightful collection of treats to eat with bread. The jewel of the collection was a tomato jam made from dry-farmed Early Girls. Such a treat could only be enjoyed with a loaf of the Best Bread Ever. Instead of making one big loaf, I made three. They were light and crisp and “met their maker” almost immediately. And, yes, the jam was fabulous.
November 2008
With the colder weather, we’re baking more and making lots of soup. I first made the rye porridge bread from The Best Bread Ever this summer. It was way too salty. My husband recently looked at the recipe and noticed that there was a typo in the recipe. The salt should be in teaspoons NOT tablespoons! We made two batches of the rye bread and baked one batch the same day. It tasted pretty good. We cooked the second batch 4 days later and it tasted REALLY good. Here are photos of the first (left) and second (right) batches.
