https://ift.tt/2ZkJotg
Excerpt:
“At our semi-detached house in Halifax, we have built a lean-to shed for our bikes and bins, to free up some space in the garage.”
https://ift.tt/2ZkJotg
Excerpt:
“At our semi-detached house in Halifax, we have built a lean-to shed for our bikes and bins, to free up some space in the garage.”
https://ift.tt/3fAYr7z
Excerpt:
“If you’ve somehow missed our massive project, the Return to the Reverie, then give it a look here!”
https://ift.tt/2Le6bOX
Excerpt:
“We all know the coronavirus lockdown has become the perfect time to put on your apron and get baking. But if you’re sick of making banana bread and feel ready to graduate, it’s time to get into baking with sourdough.”
https://ift.tt/2WhhHPP
Excerpt:
“These peanut butter sourdough cookies are a fun and delicious recipe to use up your sourdough starter discard! These easy cookies don’t have a big sourdough flavor but do add to the depth of flavor of the overall cookie.”
https://ift.tt/3atR5z9
Excerpt:
“The Ise-ji requires no real special technical equipment, but here’s a list of some of the stuff I use, and why I use it. Most of these links are Amazon affiliate links; I get a couple bucks when you click through and make a purchase. Like most folks, I’m all about the merino wool base layers.”
From Mark Bittman
Ingredients:
Directions:
The actual recipe calls for turning the dough out onto a work surface and I always find that to be more trouble than it is worth: It’s messy and I end up losing a decent amount of dough. So instead I just do everything in the same large bowl. Either way you still end up with a nice round loaf (boule) of bread.
If you’re using a Le Creuset dutch oven the knob the lid comes with may not survive in the oven. You can either buy a metal one or just remove the knob and use its screw to plug the resulting hole on top.
From King Arthur Flour
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Directions:
Notes:
I don’t make any changes to the King Arthur recipe because I have no way of improving on it.
OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.
Ingredients:
Directions:
This is a reasonable facsimile of what you’d get from a restaurant that takes about as long to make as it does to boil 1L of water on your stove. You’re looking at maybe $1.50 in ingredients. This is Leila’s favourite soup but that might just be because she’s a kid.
From Chubbypanda.
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Directions:
I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.
From Kitchn
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Directions:
This is a slight adaptation of the recipe on Kitchn. I didn’t have any almond extract and used grapefruit zest instead of lemon because I was trying to get some use out of all the grapefruit peels we have. Tomoko says they’re the best cookies she’s ever had.