For me it was totally unintentional, it just happens to be who I enjoy being with.
picnicolas
joined 2 years ago
I read and really enjoyed this series recently. I loved the interactions between humans and Neanderthals and how the author described their cultures and views from the inside. Of course it’s very speculative but beautifully woven, fascinating and engaging.
What's happening?
As the world warms, driving sea levels higher, saltwater is encroaching along the world's coasts and into its estuaries. The seawater invasion can overtake the freshwater that gives life to deciduous trees
Thank you! This has been the only missing feature from my perspective and it’s a real game changer. I’ll provide feedback once I have a chance to test it. I’d like to donate as thanks, where can I do that?
She confirmed that she collected and placed the blossoms!
I think you’re right. I misinterpreted what my friend sent me when she said she honored the dying tree with fallen blossoms. I have asked her for clarification and I’ll update here when I get it.
Everything looks cool with confidence!
My sister in law has a hairless cat and is getting married soon. Where can I buy this? I need it for my wedding outfit!
I visited a castle she owned in the Dordogne region of France and saw an exotic bird show there. It was a nice time!
There’s a lil aphid-free sprout in the middle
- 200g seeds mix (flax, chia, sesame, pumpkin, sunflower, hemp hearts, etc)
- 700g water
- 50g molasses
wait 2 hours
add:
- 300g rye sourdough starter (150g course rye 150g water)
- 650g AP flour
- 50g potato flour
- 50g gluten
- 8g dough improver (optional)
- 100g oats
- 20g inulin (optional prebiotic fiber)
- 15g salt
Mix to hydrade fully, wait 10 min, stand mixer 10 min
wait until doubled in size
put in a large (13.75” by 4”) buttered pullman pan spray with oil, cover with plastic wait until it puffs up over the top a bit
bake at 350f or 175c for 1 hour
My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.
I learned today that lobster mushrooms are actually a parasitic fungus!
Anyone have any recipe suggestions?
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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Yes! I also can’t stand the feeling of dry hands/feet, getting them dusty, or lettuce rubbing against lettuce 🙀