Super Bowl parties are a great excuse for trying new recipes. They also require lots of snack foods. So, when I was asked to bring some chips, I happily agreed. I was a good guest and took exactly what the hostess requested and then, well, then I improvised a little.
Going through my bread book library last night and discovered that I had two Laurel's Kitchen books. If anyone out there needs one, you can have one of mine for the cost of shipping...no charge for the book. Seem's like someone was looking for a copy awhile back. If you are interested, you can email me at
Think the cost of shipping would be around 4 bucks.
Wayne
One of the grocery stores here in southern mexico has just brought in REAL hershey's chips in milk and semi sweet.
I thought this was an excellent time to try the Silpat (tm) cookie sheet liners I received from my sister for christmas. I had heard of Martha Stewart endorsing them along with several others,
My oven here is gas and very unstable when it comings to holding a temperature without fluctuating. The end result in cookies always seemed to be a slightly to moderately scorched bottom.
Hello,
This week I made some 100% Whole Wheat Sourdough Nut & Seed Torpedoes with walnuts, hazelnuts, flax, sesame & pumpkin seeds:
and Some Sourdough Whole Wheat bagels
A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible.
I am humbled. Baking on foreign soil is very difficult.
Back to my home kitchen this weekend.This weekend I made the Thom Leonard boule again (actually 2 smaller boules), but this time made a darker loaf where 30% of the total flour was whole wheat and a little rye. I imagine this combo of flour is more in line with what a Poilane loaf is like. My husband called me from Paris the other day to report on the Poilane loaf he tasted while there, saying it was not really a dark whole wheat bread, rather the crumb was a medium to light color, with even, small to medium holes, not huge holes.
