Knockdown English Workbench

“Many knockdown workbenches suffer from unfortunate compromises. Inexpensive commercial benches that can be knocked down for shipping use skimpy hardware and thin components to reduce shipping weight. The result is that the bench never feels sturdy. Plus, assembly usually takes a good hour.”


Danny’s Classic Cole Slaw

Thank you Wayback Machine!


  • 1   cabbage head (about 3 lbs)
  • 3-4   carrots, coarsely grated
  • 1-2   peppers (try three halves of different colours)
  • 1   onion, finely chopped (or spring onions, single bunch)


  • 1/2 c.   sugar
  • 1 c.   vinegar
  • 1 tsp.   salt
  • 1 tsp.   pepper
  • 3/4 c.   oil

In a large bowl place shredded vegetables. Combine ingredients for marinade in a saucepan and bring to a boil.  Pour hot marinade over coleslaw mixture and toss well. Cover and refrigerate for several hours or overnight.


Creating a Shed Green Roof

“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.”


Chapter Secrets – Chapter 979 in-depth analysis

“If you’ve somehow missed our massive project, the Return to the Reverie, then give it a look here!”


Alternative Sourdough Recipes If You Can’t Handle Any More Bread

“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.”


Sourdough Peanut Butter Cookies

“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.”


Come Walk the Ise-ji

“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.”


No-Knead Bread

From Mark Bittman


  • 4 cups flour
  • 2 cups room temperature water
  • 1/2 tsp yeast
  • 2 tsp salt


  1. In a large pot mix the flour, yeast and salt.
  2. Add the water and mix the dough.
  3. Cover for 18 hours.
  4. Fold the dough a couple of times in the bowl.
  5. Wait 15 minutes.
  6. In the bowl shape the dough into a ball and dust with flour.
  7. Cover and wait for 90 minutes.
  8. Place your dutch oven, including the lid, in the oven and heat to 450° F. Keep the dutch oven there for 30 minutes after the oven has reached temperature.
  9. Cut a piece of parchment paper to a bit larger than the bottom of the dutch oven.
  10. Carefully take the dutch oven out of the oven.
  11. Place the parchment paper in the dutch oven.
  12. Turn the dough out into the dutch oven. Shake the dutch oven a bit side-to-side. Score the top of the dough.
  13. Cover and bake for 30 minutes.
  14. Remove the lid and bake for another 20-30 minutes.
  15. Remove from the oven and let cool for at least 30 minutes.

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.



Sourdough Waffles or Pancakes

From King Arthur Flour


  • 241g (1 cup) sourdough starter discard
  • 241g (2 cups) all-purpose flour
  • 454g (2 cups) buttermilk
  • 28g (2 tbsp) sugar
  • 2 large eggs
  • 50g (1/4 cup) vegetable oil or 57g (4tbsp) butter melted
  • 3/4 tsp salt
  • 1 tsp baking soda


  1. You need to start this 12 hours before you want to eat the waffles or pancakes. Usually this means the night before but I’m not going to judge you.
  2. In a large bowl (Bowl 1)  mix the sourdough starter discard, flour, buttermilk and sugar. Cover and leave overnight.
  3. 12 hours later, in a small bowl (Bowl 2) beat together the eggs and vegetable oil or butter. Add to Bowl 1.
  4. Mix in the salt and baking soda. Wait a couple of minutes and it will start to bubble and rise. Now the batter is ready to make your waffles or pancakes.


  • For whatever reason this recipe tries to stick to my waffle iron more than the recipes I used to use. Make sure to thoroughly oil the waffle iron and let the oil heat up before pouring the batter in.
  • I use buttermilk powder to make my buttermilk. I haven’t tried it with soured milk but I’m sure it’ll be as good.

I don’t make any changes to the King Arthur recipe because I have no way of improving on it.

Recipes Uncategorized

“Chicken” Corn Soup

OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.


  • 1 L water
  • 2 bouillon cubes: chicken, fake chicken, or veggie
  • 500 ml frozen corn
  • 1 egg


  • Start to boil the water in a pot.
  • Add the bouillon cubes.
  • Once the bouillon cubes have dissolved add the corn.
  • Blend it all together with an immersion blender until there are only a few bits of recognizable corn left.
  • Cover the pot and wait for the soup to boil.
  • Beat the egg and pour it into the soup while stirring the soup.
  • You can add soya sauce or sesame oil to the pot if you like or just let people add to their own bowls.


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.