Fall is upon us. Last week summer was still here, but starting Wednesday, there were two days of cooler temperatures then, boom! the first storm of the season, including a South Pender power outage for most of the day. Just like that, Summer’s done!
Sourdough September is nearly over, too!… Continue reading
I’ve been thinking a lot about marriage recently. Marriages are good news stories, and there oughta be more of them!
My two adult children, both in great long-term relationships, have shown no interest in getting married. “What does marriage even mean?” they would say in my imagined conversations with them. “What could an obsolete idea of marriage possibly add to our relationship except force us through a meaningless ritual straight out of the old world?”… Continue reading
Here’s to the homely loaves, the misshapen ones, the misfits and the troublemakers. The loaves with the blown-out sides, the ones that refuse to rise to the occasion, the ones that go their own way, no matter what you do, to make them pretty and light and colourful.
You can vilify them. You can apologize for them.… Continue reading
I’m not fond of telling anyone what to do. But if you value the planet and agricultural diversity, you would do well to eat more ancient and heritage grain products.
Einkorn, Spelt, Khorasan/Kamut, Emmer, Millet … we’ve always promoted these grains at Happy Monk Baking Company, and there are many reasons for it.
My number one reason is flavour!… Continue reading
Mildrith, the wood-fired oven, welcomed her first load of bread when the morning was still dark. It’s dawn now, three batches later, and I’m opening the oven doors on what may be the last one of the day. Sunlight is beginning to wink at me through the fence.
There’s a bit of warm colour on the loaves closest to the doors, deeper brown on the loaves in the back.… Continue reading