The San Juans are obscured by mist and fog, and there’s a steady drizzle over the prow of the property. The ocean is grey, unsettled, and a cold wind breezes over the rocks at the base of the cliff. Waves lap the stones, too, of the Living Rock Island across the bay. A congregation of sea birds gather on the rock watching for feed out on the water.… Continue reading
Hello again, and Happy New Year!
It’s 2023! I feel like a different person. Since the last Happy Monk bake day, seven weeks ago, I’ve been around the block a few times. Seen some things. Do you feel different, too? It’s an arbitrary mark, the passage of a year. But time has shifted yet again.
I’m sure it’s the same for all of us!… Continue reading
I am here
– Cécile Piot, French baker and poet, describing the baguette
Warm, light, magical
Under your arm or in your basket
Let me give the rhythm
To your day of idleness or work
The iconic French baguette, the elongated loaf of crusty bread, was named last Wednesday to UNESCO’s “intangible cultural heritage” list. The website says the baguette is recognized as part of “the country’s heritage and its importance in maintaining cultural diversity in the face of increasing globalization.”… Continue reading
Maurizio Leo’s new bread book, The Perfect Loaf, is a masterclass in bread-making. Comprehensive, lavishly illustrated, full of inspiring recipes and clearly explained descriptions of the science of bread dough.
Maurizio’s a former software engineer turned sourdough bread baker based in Albuquerque, New Mexico. He’s likeable, knowledgeable, and passionate about bread. He’s authored a bread blog, also called The Perfect Loaf, for years.… Continue reading
Standing in front of Mildrith in the early hours has given me a few spine-tingling moments. The night is at its darkest. I’m alone; I’m the only one awake in the world, well, at least the only one on my small road on South Pender Island.
Any noise I hear is magnified, exaggerated by the darkness, and made more dramatic, haunting.… Continue reading