...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
Chances are that you, like me, have reached the point of Christmas overindulgence that it's all you can do to reach a hand pathetically into the bowl of chocolate almonds on the coffee table, or pick at the bits of leftover turkey straight from the fridge, maybe stopping to smear them with some cranberry sauce from the jar. We've been subsisting on leftovers for days: first it was plates of . . .
That is one HUGE plate of cookies I've made for myself, right? Recently I was perusing The List (the to-cook-and-bake running sheet I keep by my computer at work and add to periodically in order to retain my sanity throughout the day), and I realised... there are no cookies on the list. And then I realised that, usually when I'm reaching for the flour, butter and sugar, I'm not making cookies. I'm . . .