Yes, the Babes are celebrating oranges…..
While it’s incredibly tempting to make a political comment, considering both the color and the date of this post, I shall refrain.
This is about the bread not the (slaps fingers and hits backspace)…..
On to the good … Continue reading.....
I was just thinking about porridge this morning.
It was gray, damp and cold when I was out walking the dogs and a hot breakfast sounded good.
Well, being American I was actually thinking about oatmeal. Porridge is too entwined with bad nursery tales to … Continue reading.....
I love alliteration
As long as it’s real.
Even as a child I wanted to rip the sign down that advertised the ‘Koffee Kup Kafe’. What, ‘C’s weren’t good enough or clever enough?
I can barely type it even now…..
On to the … Continue reading.....
There are two foods that I have a love/hate relationship with.
One is the banana. I like bananas as a fruit to eat. I can’t abide bananas in anything (except fruit salad). Banana bread, banana cream pie, banana candy…. I will leave the room while … Continue reading.....
It’s been hot here.
Apparently it’s been hot everywhere (almost).
Actually, I just read that, once again, our temperatures have broken a new record with this past July now being the hottest month ever.
Well done humans!
Back to the beignets….
Elle, of Feeding my … Continue reading.....
I miss bagels.
I used to buy them often from our local supermarket when we lived in the US. They had a great bakery and one could buy a sack of mixed bagels. I would get a few sweet (cinnamon, honey, etc.) to slice and … Continue reading.....
Whole Wheat Bran Bread
Doesn’t that just scream ‘healthy’?
And maybe ‘heavy’?
I wouldn’t be telling tales out of school (I would never do that, sheesh!) but there might have been one or two or so Babes that were concerned, but only very slightly, that … Continue reading.....
Even if spring is lagging behind schedule it can still be celebrated.
And the Babes celebrate by baking bread, of course.
Spring Focaccia, a warm flat-bread topped with whatever speaks to your spring.
Cathy, of Bread Experience, our host kitchen for the … Continue reading.....