Kintsugi: Creating Art out of Loss

...auty, loss, transformation, wounding, scars, entropy…  The responses, I suspect, would be as individual as the viewer. This art-of-mending seems related, somehow, to the “oh no, it’s the end times!” stuff Erik and I were blogging about last week (here and here). Kintsugi is such a subtle, wise practice. It’s not about fixing something good as new, as if it had never broken, but acknowledging that breakage, and making...

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From the Archives: Loquat Leather

...glected to mention my controversial 2012 loquat leather experiment and recipe. You’ve still got to de-seed the damn things but at least there’s no need to skin them. Plus it makes use of booze. I’ll admit it’s not a thrilling fruit leather but it’s not too bad. Mrs. Homegrown chimes in: My philosophy is simply that if one is going to go through the trouble of making fruit leather, preserves, pies etc., one should us...

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Recipe for the World’s Best Whole Wheat Pancake

...wn flour. Ferment for a long time with a sourdough starter. The heirloom grain I used is Sonora wheat, probably the oldest wheat in the Americas. It’s a soft, winter wheat traditionally used for tortillas. Recipe (based on Nancy Silverton’s pancakes) 210 grams starter 2 tablespoons maple syrup 3 tablespoons safflower or corn oil 2 eggs 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 teaspoon baking powder The night before making th...

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Dave Miller on Baking with 100% Whole Wheat

...asket and allowed to proof for another 3 hours (depending, of course, on temperature). Once the proofing is done the dough goes into a 500° F oven for 20 minutes. The temperature is reduced to 450 degrees for the final 30 minutes. Steam is important. In a home oven I prefer baking in a cast iron pot. A LABB member shot video of the workshop that we hope to be able to share. When that video becomes available I’ll make sure to link to it on...

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2013 in Review Part I

...rs ago: hire a personal trainer to set up a gym program tailored to my needs and weaknesses. After many hours at the YMCA I’ve got PT syndrome under control but I’ve still got a lot of work to do. Thankfully, I’m back to running and fencing. February In February in Los Angeles it should rain. It didn’t. The year was the driest on record: 3.6 inches, making it a desert not the Mediterranean climate it should be. It seems t...

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Does Sourdough Offer Hope for the Gluten Intolerant?

...rful strain of yeast, Saccharomyces cerevisiae, to make bread rise quickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough culture...

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An update on Phoebe

...fering tonight, fighting for air. Now we are home with our other two cats, Trout and Buck, collectively known as the boys. Compared to them, Phoebe is a silent shadow, the most invisible of cats. Yet tonight, the house seems quiet and empty, even though the boys are galloping around in circles like idiots, yowling, like they always do this time of night. Without us realizing it, Phoebe quietly filled up a big space in our house. It’s the sa...

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Can Whole Wheat Solve the Wheat Allergy Problem?

...e kernel. Ponsford claims that many people who have wheat allergies have been able to eat his baked goods due to the use of whole wheat flours. Ponsford, through his bakery and his classes for amateur bakers, is showing how tasty baked goods can be that are made from real whole wheat flour. But it’s tricky. High extraction whole wheat flours are a lot less uniform than white flours. And they suck up a lot of water when you use them for maki...

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A viewing suggestion from the media arm of Root Simple

...achine I’m typing on to communicate with the outside world, to the electric light burning beside me. Bless the BBC for making Tudor Monastery Farm (a title which I believe would not fly on American television). This is a quiet series showing three historians/archeologists at play in the Weald & Downland Open Air History Museum, trying out some of the skills they’d need to be tenant farmers to the local monastery. It has some of th...

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My Brand New Homebrew Soda Carbonator

Erik won the good husband award this Valentine’s Day. He surprised me with my very own soda making machine. This is not a SodaStream–it’s better. It’s an industrial strength CO2 tank topped with sturdy dials and valves and whatnot, all sourced from the local homebrew shop. He’s going to do a how-to post soon (tomorrow maybe?) on how to put together the parts, and how to use it. So hold on for tho...

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