(my current measurement was “go down to Albertsons and grab one bundle of fresh off the produce rack and dry all of it.” it was two rounds in my dehydrator.)
Well, it’s, apparently, one of those days. The pineapple coconut upside down cake decided to stick to the cast iron pan. But the cake tastes good, at least.
Well, that’s a pain. My KitchenAid® Mixer died. The control lever got stuck on 3+ and there’s no way to shut it down. Yes, I know I can ship it to get it repaired…
Another attempt to mobilise you for #RandomFriday!
This is a bread I bake from time to time, the recipe is quite simple but it takes time because it's a cold fermentation, which means the dough needs to be left in the fridge for at least 12 hours.
Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.
Made a rhubarb tart with frangipane filling. It was fun to braid the slices. If your rhubarb is very fresh and sturdy, I would recommend to blanch them before. #baking#rhubarb#tart
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
who knew so many of you love rhubarb so much. now i really need to get my hands on a piece of rhubarb strawberry crisp and/or pie. am being totally FOMO'ed by y'all, LMAO