ours44, to random French
@ours44@mamot.fr avatar
CochraneD, to random German
@CochraneD@wisskomm.social avatar
ikuo1000, to Futurology
@ikuo1000@pxlmo.com avatar
mikepop, to Emo
@mikepop@mastodon.social avatar
LibrarianRA, to breakfast
@LibrarianRA@worldkey.io avatar

And like that - its now Cranberry Season
.
Ocean Spray Cranberry Sauce, 1962
.

Rasta, to random
@Rasta@mstdn.ca avatar

Quite a shock, hiking a long way, to our biggest Cranberry field. It's not just under water, it's deep water, with no cranberries this year.

With tears in our eyes, we went deep into bogs to find more

djwtwo, to anime_titties
@djwtwo@mastodon.social avatar

Cranberry harvest time in southeastern Massachusetts.

Jantar, to Bread

More .

Ingredients:
500gr strong bread flour
225gr (leek) water
13 gr fresh yeast
10gr salt
200gr
150gr dried .

Method:
Mix and knead all ingredients
Form into a ball and rest for an hour
Shape into its final form, score & proof for 52 minutes
Bake for 35 minutes on an oven tray in a preheated oven at 200°C/392°F.

It really tastes great. You can't see the leek but you can taste it; I'd boiled them with some the day before.

Extreme closeup of a slice of bread held in my hand. The crust is thin but solid and the crumb is airy and super soft, thanks to the butter in the leek water that I used to make my dough. The cranberries look festive as always.

smykla, to photography
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