Tag Archives: bread

May8

bread.

Posted on by
Standard

the kinder work together to bake loaves of sweet lemon bread

to sell to their older learning partners

 practicing for the big bakery the next day

when there will be many different breads 

 their families will be the customers

everything will cost 1 cent

 if someone is hungry and doesn’t have any money

they will give them a penny and a piece of bread for free.

everyone eats bread.

“cooking with kids is not just about ingredients, recipes, and cooking.

it’s about harnessing, imagination, environment, and creativity.”

-guy fieri

Jan21

tiny bread box.

Posted on by
Standard

Born in Utah, NATALIA MEIJOME spent a large portion of her childhood in her father’s original hometown of Buenos Aires. She created this most unusual bakery as an homage to the Argentine panaderías she loved as a child. In lieu of a full-scale shop, however, Meijome opted for a much more diminutive format. Locals in the area know to go early to this self-service bakery with a view of Mt. Monadnock in order to snag the best pastries.

Every Saturday morning, Meijome stocks her Tiny Bread Box in rural Vernon, Vermont with goodies such as palmeritas (laminated pastries covered in caramelized sugar), maple bacon cheddar biscuits, and alfajores maicena (tender sandwich cookies filled with dulce de leche). Offerings vary daily, but tend to lean heavily on a sourdough starter for extra flavor. For her milk bread loaf and individually portioned cinnamon rolls, Meijome uses tangzhong, a flour-water roux often used by East Asian bakeries to produce an exceptionally tender crumb.

To order, customers simply need to scan a QR code and pay with a credit or debit card. Tiny Bread Box partially operates on the honor system, which inhabitants in this small New England community have always respected.

Tiny Bread Box is located right near the Vernon VT forest trailhead (J. Maynard Miller Municipal Forest), making it ideal for hikers looking to stock up on snacks.

“all sorrows are less with bread.”

-miguel de cervantes

 

 

 

—

credits: instagram, gastro obscura, giarvis

Jan12

bueno come il pane.

Posted on by
Standard

“buono come il pane.”

this Italian idiom refers to someone who is “as good as bread.”

that is, someone who is caring and loving and a person of the heart.

—

i really, really love this phrase and am definitely going to start using it. such the perfect words.

Jun30

alignment.

Posted on by
Standard

Bread bag alignment chart

 

 i’m a hybrid of chaotic neutral and lawful evil, a razor’s edge of distinction between them.

what does this say about me? 

which are you closest to?

—

“the things that bring you the greatest joy are in alignment with your purpose.”

-jack canfield

 

—
source credit: flowingdata.com
Oct16

more bread with my bread, please.

Posted on by
Standard

Simit-Pogacha

A carb-lover’s dream, this sandwich gets stuffed with flaky pie crust.

Simit-pogacha is a beloved breakfast food in Skopje, the capital city of the Republic of North Macedonia. Bakers slice open a bun, stuff it with burek—a pastry crust of layered phyllo—and serve as a sandwich. No meat, no cheese, no sauce. Just bread.

Burek is typically stuffed with feta cheese, greens, or meat. However, the burek that goes into simit-pogacha is just the plain, flaky crust. Depending on where you buy it, the crust can be housed inside sesame buns or warm, fluffy rolls. Either way, diners almost always wash down the greasy, comforting carb combo with drinking yogurt.

If you leave Skopje without at least trying simit-pogacha, you’re missing the city’s soul. The sandwich doesn’t have much flavor and can be dry without the lubrication of the yogurt, but its comforting carb-on-carb composition makes it a morning must for many Skopje citizens.

Recommendation: Restaurant Bakery Koki -Dame Gruey Skopie, 1000, Macedonia
In addition to simit-pogacha, they have burek (try the feta crust variety), pizza, and really good lasagna. 

—

enjoy one ( or any other bread)

in honor of world bread day,

created by the international union of bakers and confectioners

to celebrate the oldest and simplest of food staples

—

  • “acorns were good until bread was found.”
  • – francis bacon

—

credits – gastro obscura

Jun9

toasted.

Posted on by
Standard

Completely Customize Your Breakfast

With a Touchscreen Toaster

That Has 60 Different Settings

Revolution/Amazon
Toasters seem to have a mind of their own. One day your bagel pops out perfectly golden brown, and the next, the same setting burns it to a crisp. Revolution’s touchscreen toaster ($280) looks to take the guesswork out of your morning routine by offering 60 different toast settings for basically any form of carbohydrate you throw in there.

This toaster, which sports a 4.4-star rating on Amazon, works just as well with frozen waffles and multi-grain bread as it does for Pop-Tarts and bakery-fresh bagels. All you have to do is program the toaster with what food you want to crisp, the state it’s in (frozen, fresh, etc.), and what color level you want it to be when it pops out.

Once set, the countdown clock will start and an alarm will ring to let you know when it’s done. There’s even a built-in mechanism that adjusts to the size of whatever you’re toasting to ensure all of your food pops out high enough to grab safely with your fingers. The Revolution toaster doesn’t require any pre-heating time, and the company claims it’s 35 percent faster than other versions.

personal note:

this stresses me out just reading about it,

i would need a tech geek to come with the toaster.

—

“television is like the american toaster, you push the button and the same thing pops up every time.”

-alfred hitchcock

 

 

—

article source: Elaine Selna/Mental Floss

Nov27

bread is.

Posted on by
Standard

my first bread.

 

3 personal goals this year –

1 didn’t happen due to the human factor,

1 didn’t happen due to the pandemic,

 1 did happen in spite of everything- 

i learned to make bread.

1 out of 3’s not bad.

—

“bread is a celebration.”      

-lynne rossetto kasper

Aug27

just a spoonful (or 11) of sugar….

Posted on by
Standard

on this day in 1964

a perennial favorite of children

“mary poppins,” premiered.

julie andrews as mary, sang and danced her way through this happy film

 her famous ‘just a spoonful of sugar’ song danced through my head

as i continued my foray into bread making with my latest project

cinnamon swirl donut bread

i think mary would have been quite impressed/horrified by all the sugar involved in this one

is was not only a sweet donut loaf

but was swirled with cinnamon, sugar, and molasses

and in the final stages

the entire  loaf

still warm from the oven

was dipped in melted butter

then rolled in a mix of brown sugar, white sugar, and cinnamon

that melted together

creating an outer crust 

this was not a loaf for the feint of heart

nor amateur sugar-eater

 a little went a long way, but pretty tasty, all in all.

next up – beer bread

i wonder what movie from my past that experience will trigger.

“if god hadn’t meant for us to eat sugar, he wouldn’t have invented dentists.”

-ralph nader

 

 

—

image credit: walt disney pictures

May8

toast.

Posted on by
Standard

I’m not gonna’ lie, i’m pretty good with toast.

 

—

“What is the right way to cut a piece of toast?”Diagonally, insists the narrator in NIcholson Baker’s novel “The Mezzanine.” It creates a “triangularly cut slice” which in turn yields “an ideal first bit.” With rectangular toast, you must “angle the shape into your mouth, as you angle a big dresser through a hall doorway.” (Dwight Garner, NYT book critic’s new essay on the literature of breakfast food.)

—

—

“i have trouble with toast. toast is very difficult.

you have to watch it all the time or it burns up.”

-julia child, master chef (1912-2004)

 

—

credits: New York Times, Dwight Garner, Nicholson Baker,”The Mezzanine”, google images

Feb22

i love cinnamon.

Posted on by
Standard

‘i love cinnamon and baking with my mom.’ – h

—

 class bakery day

 the children worked

very hard

over the last few weeks

learning

about bread

about baking

how sharing bread is a way to welcome others

 every culture makes and eats and shares bread

listened to books about bread and baking

practiced ‘baking’ with play-dough

baked real lemon bread at school

baked breads at home

bought breads at the store

made signs and decorated tables

learned about buying and selling using pennies

gave other classes pennies

that they had to ‘earn’ by working in their rooms

invited other classes, faculty, staff, and families

to come to our room for a big bakery event

said they would give pennies or free bread

to anyone who had no money or food

families supported their efforts

making this day so special

 everyone went home

very full, very tired, very happy.

the bakery in full swing

“anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”

-daniel handler

%d bloggers like this: