If you’re a fan of GBBO, you may have witnessed one of Dylan’s handshakes from Paul on bread week for his Gochujang Buns. Well, I’ve done them 3 times in the last week, only once following Dylan’s winning recipe, and they’ve all been amazing- we made burgers last night on buns weighing 140 g each,…
Tag: bread
a prossimo volta
Another visit to Sicily is coming to an end. Bittersweet, as we’ll miss the weddings of dear friends, Pietro and Chiara and cousin Dario to his sweet fiancé. But… we’ll be heading back to a new home in sunny (!) Florida, saying farewell to lovely family and friends in Ohio AND picking up my Mom…
The Necessary Work
Not all aspects of life in Sicily are easy. In the USA, a lot of people have a certain notion of being well-off. Here, a small plot of land (or 6) in the “country” carries a lot of significance. It used to be that families would work the land to sustain themselves and possibly others…
prelude to a taco truck
Happy December! I hope this post finds you healthy and safe in these troublesome times.
Everyday Focaccia
I know, I know… I’m evil. I am a bread-eating, carb-loving gal who doesn’t believe that all gluten is bad. For thousands of years, all of our ancestors have been making and eating some type of bread, whether flatbread, crispy, cracker-like breads, crunchy-crusted loaves, water, and ground up grains have shaped how we eat. Read…
Shokupan with Tangzhong
The magic of light, delicious homemade sandwich bread is the Tangzhong method; a type of roux made with either milk and flour (milk bread) or water and flour for a simple sandwich loaf called Shokupan in Japanese. If you’ve not yet tried it, read further and give it a try… don’t get discouraged by the…
Going to the Farm
I have had the good fortune of getting to spend the last 10 days with our daughter at Foghino Farm. We’ve been preparing for winter, cleaning out the old, and breathing new life into this century-old farm. There’s something to be said about days of hard work, meals with fresh, farm-raised foods, quiet nights by…
Stirato… bread of my dreams
Stirato When my family was stationed in Italy, to say we ate well is an understatement. To say we lived well, seems boastful. We dined like anyone – al fresco, in back alleys, in a Nonna’s living room-turned Trattoria, at the corner pizzeria… we may have truly learned to live, to appreciate life during those…
Cinnamon Roll Biscuits
Yes, biscuits! If you’re looking for a good, flakey, layered with butter, cinnamon and raisins biscuit lightly kissed with creamy, silk-like glaze – look no further! Crazy menopausal cravings are worse than the pregnancy ones for me- sweet one minute salty, the next… moist (sorry Tyler) one bite, then crunchy the next… wonderful woes of…
Country living
Lazy days, filled with busy work- doing some old-fashioned, homey food stuff! Bread baking with the slight vinegary scent of pickling… ahhh, simple life🌻
green is the new orange…
Hey, if a tv show can do it (Orange is the New Black – a Netflix Original series), so can I! This, however, is not another episode of Piper Kerman’s memoir-turned-tv-show, but a tribute to an island. Okinawa, that is. I visited the local fruit market yesterday, and walked away with way too much for…
Pizza in Japan!
It’s been awhile since I have posted. I am motivated now, and have some exciting things for you! We’ll be firing up the pizza oven today – can you believe we can’t find firewood in Okinawa? Not that anyone wants to build a fire when it’s 117 with the heat index – but, come on!…
delectablediction 