How’s that Tomato Grafting Project Going?

...o stagger the days I started my seeds rather than planting them all at one time. The healing chamber needs to be a carefully controlled environment. I improvised a greenhouse by putting my seedlings in plastic bags. This worked but I had trouble re-introducing light in a uniform way. Grow lights would make this easier. And it was a pain to open all the individual bags to mist the plants. Because of my lack of stem sizes to choose from I ended up w...

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Pet Peeve: Texting at the Gym

The older I get the more time I seem to have to spend at the gym fixing dumb sports injuries. With that age also comes a crankiness about rude smartphone habits. Lately I’ve found my exercise routine lengthened by having to wait for people just sitting on equipment and texting. I know that this is a “first world problem” and I’ll acknowledge that I’ve probably been guilty of searching for just the right podcast episode between sets. But the gym s...

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A Guilty Pleasure: The Mid-Century Menu

Back in my time-wasting grad school days I made somewhat of a hobby out of thrift shopping. Along with the mandatory copy of Herb Alpert’s Whipped Cream, every thrift store would have a collection of post-war, space-age cookbooks. Recipes, in this period, are a kind of recombinatory matrix of industrial ingredients. You take some cocktail wieners, a dollop of mayonnaise, some ketchup and a surprise ingredient, say dried prunes and roll them all u...

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Root Simple: 2015 in Review

...that I could do more how-to posts, but the fact is that they are the most time consuming. We did manage to do a few good ones: Stuff you Learn When the Power Goes Out (with El Niño storms approaching, it’s time to review this one), Restoring a Built-In Ironing Board, Three Things I’ve Learned from Baking Bread with Whole Grain and How to Make Hot Sauce. Podcast Comments Due to the nature of the medium it’s difficult for me to gauge the reaction o...

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Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold

...both Baker and Miller push that wetness to very high hydration levels: sometimes in the neighborhood of 120% hydration if you’re keeping score. (N.B. Hydration level refers to the ratio of water to flour by weight: 100 grams of flour mixed with 100 grams of water = 100% hydration) A big advantage of wet dough is that you don’t need to knead it. The gluten strands align on their own in the wet dough matrix. You still have to do some stretching and...

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