Today’s bread: 2 c Bubbles (our sourdough starter); ¼ tsp each salt, acidic acid, citric acid; ¾ tsp diastatic malt powder; 1 T olive oil; 2 T local wildflower honey; ⅓ c each rye, semolina, spelt, barley flour, quick oats; 1 c bread flour; 1⅓ c whole wheat.
I’m only rarely in shape to run 7+ miles, and even more rarely in shape to do it in the winter. 🏃🏻♂️
I spotted this toy in mile 4, and paused to get a photo.
Not going to bars or restaurants due to the pandemic has made it harder to try new beers.
Once again, today I bought a 4-pack purely on spec. This time I am very pleased with the Destihl Deadhead Extended Jam.
On Friday I did a 4 mile run. 🏃🏻♂️ Around half way, a Red-tailed Hawk flew low over my head and struck at prey in the lawn across the street. Then, before I could get my phone out, flew up into a tree. You can see it there: the bird-shaped smudge about 2/3rds up.
This is the fourth week in a row where I actually did both my “long” run and my “fast” run—always my intention, but rarely achieved earlier in the year. 🏃🏻♂️
For our main meal today I fried us up some blue-corn battered wild-caught cod in coconut oil. Delicious!
So far our Solstice display includes a militaristic Santa nutcracker, a few pine fronds to represent the tree, and a Christmas card with green giraffes.
Sur la vojo al la bierfarejo Blinda Porko, kie mia loka grupo kunvenis hieraŭ, mi paŭzis dum momento por kapti ĉi tiun foton de la stacidomo Illinois Terminal.
If there’s anything better after too much walking back and forth in the cold than a mug of hot cocoa, it’s probably dangerous or illegal.
Cooking my traditional Saturday-after-Thanksgiving Mock Terrapin Soup. (Based loosely on the mock turtle soup recipe from the 1964 edition of the Joy of Cooking.)
