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Why make cocktails, of course. I have had my newly finished bottle of falernum sitting in the fridge for a couple of days now, and decided I had better start putting it to good use! After a fair bit of research, I ended up using Kaiser Penguin’s recipe for falernum, and used Lamb’s 151 as the base. [...] The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery. I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the same [...] I’m not sure if its the weather, or what, but I’ve been craving buttertarts for the past few days. After a couple of days of trying to ignore it, I figured I would go ahead and make them — justifying it by making the crust with whole grain flour. I may have blogged before about the SaltSpring [...] I’ve been playing around with teff flour lately, and, given the weather, been craving spice cookies. It was only a matter of time before the two came together! One of my favourite cookies are molasses-spice cookies. Not too sweet, slightly chewier and puffier than gingersnaps, and rolled in sugar just before you bake them for a nice [...] |
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