Sunday and the baking is on going. Brioche is now in its second fermentation and the seeded sour is probably the best bread I have ever made. It is delicious...perfect, light crumb, not a hint of sourness. I highly recommend it.
This is the sponge - it had a 4 hour fermentation at this stage.
I put it in the fridge for well over 12 hours - probably 18 at least.
Now Im making an orange semolina cake because Peter is coming from Montreal for a couple of days, and Pitsa gave me a fantastic Greek cookbook, The Food and Wine of Greece by Diane Kochilas.
And now, Artemis is sleeping, Nemy is Web-kinzing (or webskinz, according to her).
Had a catastrophic home-hair colouring event yesterday. Never do that on a Saturday - because you will have to wait until Monday to get an emergency fix-up appointment. It's horrid - MOUSE grey/brown. I used 6N Natural instincts. Anyone, anyone at all with a heart out there tell me what to do? I cannot keep up with my hair - I either have a 1/2 inch of roots, or grey out of control, or a flat, all over colour. Has anyone figured this out yet?
#1 keep on cooking girl! I feel like a chef just reading your blog.
ReplyDelete#2 I must stress professonal colour only. Yes, there are many poo poo colourists out there but none as poo poo as yourself.
go blond, roots are way less noticeable.
ReplyDelete