phragmentation

= pesto!

Yes, I am making pretzels, at 3 am. You see, I had leftover egg and water with malt from yesterday’s bagels. And I really wanted to make use of my Fleur de Sel de Guérande, Cyprus lava salt, and chardonnay fumee de sel.  Dissolve 2 T yeast with 1/2 T sugar and 1/2 T malt in [...]

Enough of this craving those fatty blobs of dough at over $1 a piece… I am going to make my own, based on the Buttermilk Breakfast Doughnuts in Marion Cunningham’s The Breakfast Book (no, not that Marion): Blend together: 1/4 c butter 1/2 white sugar 1/2 brown sugar Add 2 eggs and beat well. Mix [...]

Why does this fail so often?