Memorial Day is a month away, and I am starting to think about pies and tarts. I first made this (recipe is from Food52.com) a couple of years ago, and not only has it become a summer dessert staple, but it has inspired a blueberry version that is far less time-consuming. For July 4th or Memorial Day, consider using star shaped cookie cutters.
Interesting article on the benefits of Sourdough from Sustainable Food Trust by Vanessa Kimbell of Bakery Bits, UK.
Photo Credit: arbyreed
Finally getting the hang of it. I have given up using the Kitchenaid mixer, and just mix/knead by hand. Much easier, and hardly any cleanup. The dough is painful to clean off the mixer. 
As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
Toast related:
I was invited to an Easter potluck at my friend Anna’s home, and thought it would be a great opportunity to try a sweet Easter-type bread. I did a little research and found Julia Child’s Finnish Pulla recipe in my Baking with Julia cookbook.
My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.
Just a few snaps from around the neighborhood.
And a fancy new design.
I met Jackie Shatz in the early 90’s, and have always appreciated her sensibility when it came to jewelry. Not something I had ever given much thought to, but I was inspired by her choices and aesthetic. Now, I am a huge fan of her own creations, each piece a tiny, exquisite work of art.
Toast 