We made our first trek to NYC this weekend. It was glorious. But it started with an alarm at 5:45 am. A walk to the train in the pouring rain. And a two hour train ride. Wishful thinking—I thought we lived closer to the city. Read more
Bread made from entirely whole wheat flour can be somewhat low-rising. It seems that this is what people expect when they use all whole wheat. BUT it doesn’t have to be this way. The secret of getting the dough to rise higher is to use a teaspoon each of vital wheat gluten and powdered soy lecithin per loaf. Together these things act as a dough enhancer, and the bread rises beautifully.
—Bev Haynes, Kinston, North Carolina
I’m starting to get more and more questions about food photography. I’m not a trained photographer by any means. Rather a fauxtographer. Ha! I started out knowing absolutely nothing, just look back in the archives. I’ve learned a little along the way and I’d love to share. If you have a question, leave a comment or email me and I’ll do my best to answer it in an upcoming post. Instagram questions welcome too.
PS—Thanks for reading every week, for your comments, questions, and encouragement. You guys make my life a little brighter. Well, maybe a lot brighter.
We still have zucchini left after making these bundt cakes and a zucchini pizza last night. I told you we had a lot. And it’s only when you have a lot of zucchini that you begin making cakes out of it. Don’t worry, we’ve eaten plenty of it in its original nutrition-filled form. But eventually you have to make cakes. Mini bundt cakes. Read more