On my feet all afternoon. I'm grabbing a tea and having a seat now.
Made a pie to redeem my not-so-attractive (yet quite tasty) pie from last weekend. Also got some generic sourdough bread loaves rising, plus some baguettes for a cheese-centric supper. Baking those shortly.
Roquefort and Camembert could be at risk of "extinction," according to France's Centre National de la Recherche Scientifique (CNRS), thanks to a lack of genetic diversity in the microbes essential to their production. What could save the dairy? Allowing sexual reproduction of the micro-organisms would make them more robust, but potentially create more diversity of flavor. Here's more from CNRS News.
@donni #Camembert is, in the view of some but not public health authorities, best enjoyed after becoming fully ripe after being left at room temperature for many hours, even days.
I feel that becoming a better person can be fitted in to the important things in life like waiting for the cheese to ripen.
And taste testing only small sections of the camembert round to check its progress adds to the betterment process.
Dziś na #niedzielneśniadanko polecam:
Croissant ze smażonym boczkiem w plastrach, serem camembert, żurawiną, pomidorem i rukolą, a do tego bezalkoholowe mojito na bazie gazowanej wody, syropu 7Up, cytryny oraz mięty z ogródka