Making rye sourdough bread from the whole grain will reward you with an amazingly-tasty loaf – rich, deep, sweet and tangy. And, contrary to popular belief, it’s not hard to make. In fact, in many ways, sourdough rye is easier … Read More
This is leftover beef tongue. Before baking, I mixed it with sauteed leeks and mushrooms, sourdough millet/sorghum breadcrumbs and lots of duck stock.
.
Whilst its smells were filling the room, I listened to @177milkstreet’s podcast (which I recommend!), and cleared my 2020 food photos from my device, making room for the many that’ll I hope to snap this coming year.
.
These new days of the year are introspective and warm in our house. I have some wonderful plans and ideas for 2021. I hope you’ll like them as much as I do 🙂
