artisan bread

Food Closures Lead to Pantry Raid

So this closed our beloved farmers market last Saturday:

Thanks for the graphic, Cliff Mass!

I shouldn't complain, really. That nice load of wind and rain recharged our reservoirs and brought the first snow of the season to the Cascades. Cliff Mass reports that reservoir levels added enough to supply the Greater Puget Sound for more than three months! Not bad, for a weekend's work. I'm only sorry that I had to go buy meat and eggs and carrots and apples at the grocery store, and I was amazed by the number of mushy apples Whole Foods had out. It's apple season, people! Where are those mushy things coming from? 2013?

To add insult to injury, Chipotle decided to start giving select customers E. coli, and has closed area restaurants while the matter gets sorted. Eek! I have to confess, at least one family member eats a Chipotle burrito or burrito bowl at least twice a month, so, between the Market and Chipotle, this is adding up to a real first-world crisis, here.

Tough times call for pantry raids. This week it was bean and bacon soup. Dried beans from the pantry and bacon from Sea Breeze Farm out of the freezer. Chicken broth from my last Skagit River Ranch chicken. I served it up with homemade bread and a truly disgusting salad composed of whatever I found in the "crisper" that wasn't wilted into molten goo. I'll spare you that recipe...

Here's to hard times, and hoping our Market returns this weekend!

Bean and Bacon Soup (adapted from Taste of Home)
2 quarts of chicken broth
1 lb of white beans, soaked overnight or quick-soaked
2 Tbsp chopped parsley*
2 bay leaves
1/2 tsp pepper
1 Tbsp salt
1 onion, chopped*
2 large carrots, chopped*
2 stalks celery, chopped*
6 strips of bacon, fried and crumbled*

Combine broth through pepper and bring to a boil. Reduce heat, cover and simmer 1 hour. Add salt through celery. Cover and simmer an additional 20-25 minutes, or until beans are tender. Stir in crumbled, cooked bacon. Remove bay leaves and serve.

Christmas Food Gifts 2013

Pics are shot by fools like me, but only God can make a frosty tree

 This year my husband complained that we were giving his co-workers granola "again." As if anyone could ever have too much granola! If you haven't yet overtaxed everyone's granola tolerance, link to past granola recipe posts here and here. As I reminded him, the one time I skipped the granola, a recipient wailed, "No granola this year?"

Fear not. Under the general rubric of do-unto-others, I am giving out granola again, this time with some freeze-dried blueberries added as the fruit.

If you won't eat it, I will

The piano teacher is getting our plate of homemade Christmas cookies and my husband's fudge:

At Christmas all my UrbanFarmJunkie ways are in abeyance, as I wrap things in cellophane and add gel paste food coloring to icing. The trick to the sugar cookies is to use almond extract instead of vanilla in the frosting. So much better!

I've tried a few sugar cookie recipes and now use only Megan's recipe:

Megan's Sugar Cookies

1 cup butter, softened
2 cups sugar
2 eggs
2 Tbsp milk
1 tsp vanilla
1 tsp salt
4 tsp baking powder
4 cups flour

Cream butter and sugar until fluffy. Add eggs and milk and vanilla. Mix well. Sift dry ingredients together and mix into butter mixture until combined. Refrigerate dough 1 hour. (I usually divide the dough into four portions, so I can roll out one portion at a time without all the dough getting warm.) Roll out a portion to 1/4" thick. Cut out cookies. Bake at 350F 10 minutes and cool on racks.

If you don't have time to frost that day, just freeze the baked cookies until convenient (don't freeze the unbaked dough--I found it caused the cookies to spread when baking). I then make an icing of 2 cups powdered sugar, 1/4-1/2 tsp almond extract and a Tbsp or two of milk. For colored icing, I add a dab of gel paste food coloring.

I saw on Twitter yesterday that 30% of Americans try to avoid gluten. If you still have friends and family in the 70%, and they're trying to avoid sugar instead, why not give them a loaf of your homemade artisan bread? I've posted my attempts here.

No time or equipment to become a wannabe artisan baker? Then go for ye olde quick bread favorite: banana bread. This one goes out to our swim carpool buddies. In case you don't already have a favorite recipe, here's my variation on an old Cooking Light one (i.e., with the fat added back in):

Banana Bread

2 large or 3 small very ripe bananas
1/2 cup sugar (scant)
1/2 cup sour cream or plain yogurt
1/2 stick butter, melted
1 tsp vanilla
2 eggs
2 cups flour (okay to substitute up to 1 cup whole-wheat pastry flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped pecans or 1/8 cup flaxseeds, optional (meaning, my kids don't want them)

Preheat the oven to 350F. Butter and flour a standard loaf pan. With a mixer, combine bananas through eggs. Sift dry ingredients together and then stir into banana mixture until just blended. Transfer batter to pan.

Bake 1 hour and 5 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack. Then remove from pan and cool completely on rack.

***Word to the wise: don't try to wrap or store it when it's still warm. It'll get soggy. You can pre-slice this bread and freeze it, so folks can eat it a slice at a time, though when I mentioned this to the carpool buddies, they looked sheepish and said they ate the whole thing at one sitting.***

There's a banana bread in there somewhere

Happy holidays to all! I won't be posting on Christmas Day, but look for me the week after because I just read a fascinating book on food safety. Plus, it'll be time to think of our New Year's Food Resolutions for 2014!

Five Food Learnings of the Week

An odds-and-ends kind of week for you, blogwise, which I've boiled down to five bullet points.

1. Just picked up An Everlasting Meal by Tamar Adler from the library, having seen it on one of our regular Marketgoers' Goodreads list. The book talks both philosophy and how-to of cooking, and she has many thrifty recommendations that appeal to real-food-loving tightwads like me. I'll have more to say later, but thought I'd tantalize you with this paragraph:

Buy a whole chicken at a farmers' market if you can. They're much more expensive--up to three times as expensive--as chicken raised in factories, which most, even the ones labeled "free range," are. The two are completely different animals. As soon as you boil a chicken that was raised outdoors, pecking at grubs, you'll notice that its stock is thick, golden, and flavorful. When it cools, it will thicken. Chickens that've led chicken-y lives develop strong, gelatinous bones, which contribute to the soup you get from them and to how good they are for you. If you're getting more meals out of your chicken, and more nutrition out of those meals, spending the extra money makes sense.

Having been out of town for Skagit River Ranch's last Bellevue Buyers Market delivery date, I can attest to the night-and-day difference between storebought and Market.

2. Artisan bread sandwich loaf update. As I mentioned in last week's post, my youngest thought my last homemade batch of sandwich bread was "too crumbly," and, since she favors PBJs lately, I had to do something about it. I'm happy to report I ditched Healthy Bread in Five Minutes a Day's soft whole wheat sandwich loaf recipe and went back to their master "boule," just baking it in loaf pans this time. (Here's a great post by Former Chef, which includes the recipe I used.) Happy to report a total success! All family members approve, and we're saving at least $3.50/loaf over storebought.

3. Seattle Pacific University's Response magazine had an interesting article on the benefits of families eating together: "Study after study shows that the more often families eat together, the less likely the kids are to smoke, drink, do drugs, get depressed, develop eating disorders, get overweight, or consider suicide." Not new news, but it's always a great reminder of the importance of shared meals, for both children and adults, and it was interesting to hear the therapists' perspective. I'll have to check out the book that covers it in greater detail:

4. I've been following NYC mayor Michael Bloomberg's attempted ban on supersize sodas. As you might have heard, the State Supreme Court blocked the move, and the story continues. I salute Bloomberg for making an attempt to combat obesity, even if it is a weird, Big-Brother-y type one. If you really want to combat obesity, why not ban sodas (and fruit juices) altogether, as well as refined-flour processed foods? Because it's downright impossible, that's why! Not only would the food industry howl even more loudly than it's already howling, but consumers would revolt. Maybe Bloomberg might want to start with warning labels, like the cigarette industry. "Warning: Studies have shown that sugars and refined flours contribute to obesity, diabetes, and metabolic syndrome, and are possibly addictive substances."

5. Speaking of which, the King County Library System will be hosting Michael Moss at the Redmond Library Thursday, March 14, at 7:00P. Moss is the author of Salt Sugar Fat: How the Food Giants Hooked Us, which I'm eager to read. I can't make the event, sadly, but @KCLS tweeted today that they will carry a broadcast:

King County Library @KCLS

We'll be broadcasting Michael Moss's @SaltSugFat visit tmrw http://1.kcls.org/15CxYMZ  live on YT: http://1.kcls.org/12AyvRC  #KCLScooks

Should be interesting. That's all for this week, and happy eating!

Feed the Dirt Pennies a Load

As I reported in my Laundry post a couple weeks ago, making my own powdered detergent was a piece of cake, once I located the ingredients, but it didn't actually save mucho dinero over finding planet-friendly laundry detergent on super-de-duper sale. Nevertheless, the powdered batch took care of two weeks' worth of laundry for a family of five, and I still have enough for one more load.

However, the authors of The Country Almanac of Housekeeping Techniques That Save You Money promised their concoction of liquid laundry detergent cost only "pennies a load," so I had to try that next. No, I wasn't going to make my own fireplace bellows or build the kids a "simple solar cooker" or "Make Recycled Sandals from Rubber Tires" (other projects in the book), but this I could manage.

It took a little planning ahead because I needed two one-gallon containers. At our family's milk-drinking rate, that required a four-day lead time. But otherwise the main ingredients were the same: soap flakes, Borax, and washing soda. In particular they said you could grate 1/3 to 1/2 a bar of Fels-Naptha laundry soap or solid Co-Co Castile soap, but in my laziness I bought pre-flaked soap off Amazon. Fred Meyer carries the Fels-Naptha, the Borax, and the washing soda, all right next to each other.

Ingredients:
1/3 to 1/2 bar of Fels-Naptha or Kirk's CoCo Castile soap
4 cups water
1/2 cup washing soda
1/2 cup borax
1 Tbsp essential oil (I skipped this)

Since 1/2 of a Fels-Naptha laundry soap bar would weigh 2.25 ozs, I weighed an equivalent amount of soap flakes:

Next, I added the soap flakes to the water and heated over medium until the flakes dissolved.

(The froth is from stirring. It isn't boiling.)
Then I added the remaining ingredients and stirred until dissolved.

Once dissolved, the mixture sat for five minutes over the heat. It said "stir occasionally," but I got distracted and didn't stir at all until the end, and no harm seemed to come of it.

Remove from heat and allow to cool five minutes.

I filled each milk jug halfway with hot tap water. Then I poured half the soap mixture in each jug, shook it, and filled it the rest of the way with warm water. I shook it again and then stored it in the utility room cabinet to await laundry day. (The book recommends letting the mixture sit for 24 hours.)

Voila!

Just in case, I wrote the directions right on the jug. In fact I wrote several labels on the jugs, not out of fear my children would drink it, but more because my absent-minded husband might. I don't imagine he'd go looking for milk in the utility room, but if I happened to leave it on the washer, I wouldn't put it past him.

Considering the liquid recipe used less soap, Borax, and washing soda, and that it promises up to 50 loads (instead of just 12), this indeed qualifies as an #OrganicTightwad post. But I'll definitely let you know how it cleans. The powdered detergent was great, so I have high hopes.

And a closing note from my other tightwad front: artisan breadmaking. (See this post and this one and this one.) My quest to replace storebought sandwich bread was half-successful. Meaning, my husband and son were just fine with homemade (hub even preferred it strongly), but my youngest thought it was too crumbly in a school lunch, and the oldest didn't want it for toast. Sigh. I'm going to try the recipe again, to get my ingredients more uniformly mixed and the loaves closer to storebought size. They looked great, though, didn't they?

Easy to slice, too.

Meet the Organic Tightwad

Has anyone else noticed their grocery bill going up in the last few months? I sure have. If I typically spent $80-110/week six months ago, now I'm hitting $100-130. Yes, I know the rest of the country has been suffering from drought, and it's not like fuel costs have gotten any lower, but something has got to be done! An average increase of $25/week = an extra $1300/year, for Pete's sake.

Is it possible to keep everyone fed and the home running on less money, while still trying to eat healthy and not poison us or the environment? I'm thinking YES, and I'll be passing my findings on to you, with the "Organic Tightwad" label. Not that everything will be organic--I'm just using that as a catch-all for general goodness. Much like the food industry likes to throw around "all-natural" and "wholesome," except that I'm not trying to fool you or make money off you. But I digress.

Figuring out how to make easy, homemade artisan bread was one step in cutting costs. (Read about it here, here and here.) And I'm thrilled to report that another reader has gotten hooked herself and is now whipping up those tasty, easy, cost-cutting loaves. As I mentioned, if you don't wash out the dough container between batches, the cookbook says it gives you a jump on a sourdough tang. Lovely for artisan bread, but not ideal for my next project: homemade sandwich bread. My nine-year-old was less than thrilled with a sourdough-haunted PBJ, but I'm starting to balk at the $4-5 charge per loaf of decent whole wheat sandwich bread. I pay a little more because I don't want soybean oil or high fructose corn syrup or even lots of sugar. In Healthy Bread in Five Minutes a Day the authors include a recipe for "Soft Whole Wheat Sandwich Bread" (sorry, no link), perfect, they say, for the school lunch box. That's next up on my experimental agenda, and I'll report back. Reducing the weekly grocery bill by $4.50/week = $234. There's a cost associated with baking your own bread, of course, but I'd put it at under $0.50/loaf.

Another step in cost-cutting comes with a fringe benefit of do-less-harm to the environment: I'm talking about whipping up my own home cleaners. Skipping the chlorine bleach, the Drain-O, the glass cleaner--even the laundry detergent! In addition to the other very helpful, handy books I listed earlier, I read this one this past week:

 

Recommended, and I've got the full review below and on Goodreads. One of the first things I tried was Korst's advice for clogged drains. My kids' sink was a notorious slow drainer, thanks to ten years of hair and--I kid you not--the boy barfing in it some years ago. First I fished around with the Zip-It drain cleaning gizmo given me at the Market by the City of Bellevue in their Green Cleaning Kit.
Then I dumped 1/2 cup of baking soda in the sink and tried to shove it down the drain. I followed this with 1/2 cup white vinegar, mixing and stuffing till I got the fizzy mess to go down (mostly). After 15 minutes, I poured down 2 qts of hot, hot water from the teakettle. At first nothing happened. Then I saw the tiny swirl of a whirlpool. And voila! The dang thing drained! And continues to drain beautifully! No plumber, no harsh chemicals. I'm a believer.

All the books recommended replacing toxic chlorine bleach, and I've done two loads of whites now with 1/2 cup of hydrogen peroxide as the bleach. Works just fine. I also squirted hydrogen peroxide on the nasty grout in the bathroom and admired its bleaching effects. While this substitute costs about the same as bleach, at least you're not poisoning the water supply.

That's it for this week, except for the promised full book review! Have a cheap, green week!
This quick read dovetailed nicely with other books I've been reading about running a more natural, non-harmful household. I admire Korst and her husband for their utter devotion to producing as little trash as possible and knew immediately I was never going to have a zero-waste home. Tooth powder instead of toothpaste? Handkerchiefs over Kleenex (she hasn't seen the amount of snot my family can produce!)? Finding a place to buy liquids in bulk, so I wouldn't have to use container after container?

However, I did find the book realistic about just trying to encourage every household to kick it up a notch. She offered Easy, Moderate and Advanced changes, so anyone can make a difference. Use less. Avoid packaging. Avoid plastics.

According to Korst, "the average American produces three pounds of landfill-bound garbage each day." This amounted to 250 million pounds of trash in 2010, all dumped in lined pits in the ground, 82% of which leach crud into our groundwater. Not only that, but there's so much in there, piled so fast, that the Garbage Project discovered even biodegradable things weren't biodegrading. They found recognizable food that was 20 years old, as well as newsprint about the moon landing! Yikes.

And trash that doesn't end up in the ground too often ends up in our oceans, where it floats around in a mass 2x the size of Texas and kills 100,000 marine mammals annually.

Fortunately my city has excellent recycling and yard waste programs, so we're not a super-trashy family, but I was inspired to make some changes based on Johnson's book:

1. I bought reusable mesh produce bags. Plastic produce bags, like all plastic, come at a heavy environmental price, and those suckers never degrade or go away. And plastic, unlike glass or metal, can never be recycled into what it was--it always goes down the scale of products until it's tiny microplastics--great for absorbing pollutants and killing sea creatures.

2. I put empty plastic storage containers in the car to use in place of take-out containers or doggie bags, or even for bulk-buying of small or powdery goods. (Whole Foods will pre-weigh your container.)

3. I'm going to try making my own sour cream and yogurt--the two main grocery store purchases that fill my house with plastic containers. Besides gallon milk jugs, that is, but I'm not getting a dairy cow. Korst also includes a recipe for homemade ricotta!

4. I'm making homemade cleaners from vinegar, baking soda, and other environmentally harmless ingredients. Check back on my UrbanFarmJunkie blog for my forays into grout cleaner, bleach, and homemade laundry detergent.

5. Under the TMI header, Korst makes suggestions for feminine products, and I've ordered mine.

And, 6. If I must have it, and there's a choice between recyclable packaging and non (think clamshell containers), I'll choose the brand in the recyclable packaging.

For those families still with young children, Korst has a whole discussion of diapers which I--thank God--could skip over.

An easy read that could change your household habits! Recommend.

Productive Forms of Procrastination

We all do it. Procrastinate, that is. Some of us operate more efficiently with a deadline--others of us would dearly like to check boxes on the to-do list but are paralyzed by dread or lack of inspiration or sheer laziness.

I'm in the lack of inspiration camp, currently, having three novelistic works-in-progress that are crawling or stalled out. Hence my forays into artisan baking and--new as of yesterday--clutter-busting! But first, an update on the artisan bread, version II: whole wheat.

Ready for the oven

While the original recipe for Artisan Bread in Five Minutes a Day calls for only unbleached all-purpose flour, the basic recipe from Healthy Bread in Five Minutes a Day uses a high whole-wheat to white flour ratio. Yes, you get the fiber and the nutritious goodness and lose the guilt, but you also lose the crackling crust.

It's difficult for me to rate the latter recipe, actually, because of a run of baking mishaps. The two loaves you see above were left in the oven an hour (yes, you read that right) too long because of an overlooked, texted reminder to remove them at such-and-such a time. The loaf below I slid in when I was chatting with a friend, and I totally forgot to do the water-steaming.

 I did manage to prep and bake two loaves of the dough batch according to the instructions:

We alone have survived to tell you

Lovely, yes. Healthy, yes. Easy, yes. But, as you can see, there's too much whole wheat for the crust to crackle.  So this week I'm trying a variation of my own creation. I reduced the whole wheat flour of the original recipe by half, making the ratio of whole wheat to white about 50/50.

Mixed right up without washing the container!

If this works, I'll keep this recipe for artisan loaves to go with soup, and do another batch of the super whole-wheat and experiment with loaves baked in a loaf pan, to replace the $5 sandwich loaves I buy. Stay tuned for the next installment of Wannabe Artisan Baking!

As for Procrastination Ploy #2, you know things have gotten bad if I'm considering cleaning the house. Were you around at the Saturday Market some time ago, when the City of Bellevue was there handing out free "green cleaning" kits? All you had to do to get one was vow that you would try to clean green.

I'm happy to say I kept my vow--kinda--because I haven't cleaned "not-green." More specifically, I haven't cleaned at all. Until now. I went to the library and checked out a few helpful books (another helpful procrastination technique--preparing to procrastinate):

and

And what is the first thing Ellen has to say? That "Americans waste a collective 9 million hours per day looking for misplaced items. Cleaning professionals estimate that getting rid of clutter would eliminate 40 percent of the housework in the average American home." (!) So, before I can even clean the stuff, I must purge the stuff. More procrastination of my procrastination!

Since I have a date with the financial adviser on Friday (something I managed to put off for no less than ten years), I figured I would kill two birds with one stone. I would gather the financial info, if I could pry it out of the overstuffed file cabinet, and I would purge said file cabinet. The low-hanging fruit: old tax returns. Somewhere in the back of my head I had it that you had to keep old tax returns seven years. NOT the case. The IRS recommends three years.

My date with the shredder

Goodbye, 2000-2008! I'll keep 2009 out of sentimentality, but its days are numbered. Clearing this pile out will also free up some paper clips and manila folders. Bonus. Because, as Ellen instructs, reducing what we own and use is the first step. What a gal.

If anyone has some green method for cleaning shower tile grout, post it here! Otherwise I'll let you know how Ellen's methods work, but there will be NO before and after pictures because you all would be scandalized...

Okay, enough pre-procrastination. I'm off to shred, and I don't mean the slopes.

In Which I Become a Wannabe Artisan Baker

Check out that crust!

Per last week's post on New Year's Food Resolutions, I wasted no time in tackling Resolution #1: learn to make a decent loaf of whole-wheatish artisan bread to tide me over until the Market opens again in May. Mind you, I had no desire to become a genuine artisan, just a faux one. And I am happy to report that becoming a faux artisan baker is now within the home cook's reach, with minimal initial investment and even more minimal effort.

After checking out Jeff Hertzberg and Zoë François' Bread in Five website, I borrowed a copy of their book Artisan Bread in Five Minutes a Day from the library and set about tackling their French boule recipe because the authors advised, "You should become familiar with the following recipe before going through the rest of the book." Okey-doke. Except the boule recipe makes four loaves of completely white bread, and I wasn't having any of that after reading Fat Chance, so take everything I say about the recipe and their book after this with a grain of salt and 1.5 cups of whole wheat flour. (The authors also have a follow-up book called Healthy Breads in Five Minutes a Day, and I'm trying that one next.)

I've been a dedicated bread-machiner for years, making my own pizza crusts, rolls, and breads to accompany soup, but now that I've discovered this method I'm more likely to go this route, or at least stick to the Dough cycle on my bread machine and then bake the loaf in the oven for the delicious crust.

I did need some special equipment:

On this rock I will bake my loaves

A pizza or baking stone, and a pizza peel (basically a thin wooden or aluminum, long-handled spatula thingy for sliding the dough in and loaves/pizzas out--if you've gotten a slice of Veraci at the Market, you know what I'm talking about). My pizza peel hasn't arrived yet, so I've been making do with a lipless cookie sheet. Not ideal. The first pizza I made stuck to the cookie sheet and got all mushed up as I tried to coax it off. It became not quite a calzone, but more like whipped pizza. Nevertheless, the crust was crisper!

Back to the artisan bread. With this book's method, you whip up a bunch of dough, let it sit on the counter a while, and then stick it in the fridge to be used over the course of two weeks. I went for the absolute easiest method, mixing the minimal ingredients right in the 6-quart container with a wooden spoon. Afterward, I just had one spoon to wash. And the authors say you don't even have to clean out the container when you make the next batch--it'll give you a jumpstart on a "sourdough"!

Dough, ready to go

After the dough has been in the fridge at least three hours, you cut off a "grapefruit-sized" hank of it and tuck all the rough ends underneath. This took me about twenty seconds. I'm not kidding.

Note all the cornmeal underneath. No pizza repeats!

After cutting a couple artistic slashes on top, I then let it rise not long enough (read directions wrong), while I preheated the oven and stone. Two things to note: (1) by "grapefruit-sized," they mean one of those big hummers you get in gift boxes, not the piddly ones that aren't much bigger than navel oranges; and (2) doughs with whole wheat are supposed to rest a little longer and bake a little longer. I did neither--oops.

When the oven beeped, in went the loaf, skating right off that cornmeal-covered sheet, as did all the cornmeal. The hardest part was pouring a cup of hot water in a broiling pan to do the initial "steam." I tried to do it without pulling the rack out and ended up spilling 1/3 of it. Too late! I slammed the oven door to preserve whatever water made it in and then proceeded to mop up the liquid dribbling out from the underside of the door.

Half an hour later, out emerged my beautiful loaf! Crunchy crust, nice "thump" when you tapped it, dense crumb. We enjoyed it very much with our ham and bean soup. The only drawback was that, because my hank of dough was too small and I let it rest for only half the requested time before baking, the loaf came out the size of a guinea pig. A tasty, well-fed guinea pig, but a guinea pig all the same. As a family of five, we need loaves the size of small puppies.

All that said, the book lives up to its promise! Almost non-existent time and effort required. "Five Minutes" might be an exaggeration--the hands-on time probably comes to more like 3.5 minutes. I'm eager to try again, doing a better job following instructions.

If I had any quibble about the book (having tried only one recipe), it would be that it doesn't actually contain that many bread recipes, but it has plenty of recipes for things to go with your homemade bread. I'd also love an index that goes by basic bread recipe, listing all the variations you can make with it. For example, I noticed the "French boule" I made could also be used for cinnamon rolls, naan, pita bread, and so on, but I only discovered this by looking at each of those recipes.

Looking forward to fulfilling this New Year's Resolution over and over! Highly recommend other wannabe artisan bakers give this a try.