Joe Waxman, a friend of mine did an YouTube interview with me last year about my early days in the Natural Foods Movement. I've put the link here if you would like to view it and I have done things correctly. Joe suggested that I figure out how to teach cooking online. If I can get some help with the technology I'm going to do just that. Here is the link for that interview: https://youtu.be/lBz3V2QyGNc
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Seems I took a breather for sometime and I'm glad things are still here and I can continue. My last entry had something to do with politics and how the seeds of division were being planted. Those seeds have grown and will soon be set out in the cold of 2021 Winter. We are in a strange place as a nation wanting to keep our ways while also embracing the cultures of others. Fortunately when we remain open to learning we can grow from our mistakes, using them as stepping stones to make better choices. As a Society wek have to start thinking differently by choice. We know there is a big divide between the top 1% and the rest of us and it's not slowing down. It's hard to see ahead to plan for some circumstances unimaginable then, but very real now.
I've got some bread working. This one incorporated white and rye flour. I've created a sour dough starter and am adding six cups flour and letting it sit for a bit while I visit with Ellen. (Ellen has been kind enough to give me some of her time to explain the in's and out's of working on a computer.) I think making bread is a great teacher. We are working with just three ingredients. Water, flour, and salt. Sometimes we can also use yeast or other additives like milk, additional grain, dried fruit, just use your imagination. The dough looks and feels great after kneading, but I don't have time to bake it now. Into the refrigerator so I can bake it later. The cool temperatures will slow down the rising process and result in a bread with a more interesting and complex flavors http://www.reneesnewkitchen.com . In the end, more time is good.
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