My second no-knead bread, this one was the slow version, left to rise overnight. I thought it was slightly better in every way than the quick version.
But really, how can this be all I have to say after months of near-silence.
Above: Garnwerd, a wierde village, population 320. Below: Cafe Hammingh, possibly built in 1876, with an upstairs full of stampeding ghosts and snippets of techno music; Noordpolderzijl and the Nelske, apparently headed off for an afternoon of bowling in the flatlands; the carpet-tabled interior of 't Zielhoes; the harbor at Noordpolderzijl, the smallest harbor in Nederland. However on this particular day as you can see "there is no boat in the harbor".
So I just put a lot of thought into a menu that I made all of the components for but didn't really serve all at once. It's really good vegetarian Mexican food though:
New Mexican red chile sauce, caramelized onion, goat cheese quesadillas and fire-roasted habanero salsa
roasted pumpkin (with or without Mark Miller's black beans) and smoked mozzarella enchiladas with chile verde (first time doing this from scratch in Amsterdam, using Turkish peper sivri as poblano emulators)
Mark Miller's black beans with tomato-orange-mint salsa
And then yes half a kilo of pistachio baklava for dessert.
Above: an attempt at Nouf's Hawt Maple (a reduction of maple syrup, dried red chiles, apple vinegar, and sea salt, though my version was missing her version's bourbon element). For use on buttered cornbread or in chili or both.
Below: a gift of Groningse homemade kimchi, so authentic it was fizzing like freshly-poured tonic water when I opened it. For use on buttered basmati with a little soy sauce.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).