Our passion is great bread!
This Slow Roasted Tomatoes and Feta Bruschetta is made with slow-roasted heirloom black cherry tomatoes from my home garden. I slow-roasted a big pan of the cherry tomatoes the other day, and I’ve been finding all sorts of delicious ways to enjoy them. My favorite way to eat them so far has been on this Bruschetta. According to Wikipedia, “Bruschetta is an antipasto which originated
It’s peach season! I just love this time of year because I get to go to my favorite farm and pick out peaches for peach butter. The funny thing is… I didn’t like peaches when I was younger. I know, that’s kind of odd for someone that grew up in Georgia, a state known for it’s peaches. I enjoyed the flavor of peaches, but not
I’ve been participating in a community garden this year. It’s been neat watching all of the vegetables, flowers and herbs grow and I’ve learned a lot from the other gardeners. I started my community plot a couple of weeks after I got back from visiting the UK. This is a photo of the plot at the beginning of the season. I put a big blue
Last weekend, I visited a friend who had never tried grilled pizza. It just so happened, that I needed to make some pizza for the Grain Mill Wagon Challenge so he was the lucky recipient of Margherita Spelt Pizza on the grill. The dough for this pizza is made completely with Spelt flour. I used a mixture of all-purpose Spelt flour and whole grain
by Rod (Dallas, TX) Inspired by traditional Finnish sourdough rye breads (but not by the days-long process of creating sourdough starters), this compromise maintains good focus on organic rye flour, creating low-rise rounds with hearty texture and flavors. The detailed steps promote leavening of the low-gluten rye flour. Rounds of Ruis Proof (40 min): 2 cups warm water, 1 1/2 tsp active dry yeast, 1/4
