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Monday Mix 9/25/23
Happy Mondays, all. Thank you everyone for your thoughts on the situation in Artsakh right now. Things remain dire, and it looks like the “best case” scenario now is that as many people as possible are able to get out alive, and then more than 2000 years of Armenian history in the region will come to an end. It is a painful moment for Armenians worldwide, but it is not one we haven’t experienced many times over already.
Later this week I’ll be sharing some thoughts on sourdough baking, from the draft of my bread book, along with a discard recipe or two for paid subscribers. (While I’m sending out bread formulas to my testing group, I’m also going to share certain preview recipes only to subscribers here, so sign up if you want in on those.)
Next Tuesday, October 3, I’ll be attending Leah Koenig’s talk and demo “Sukkot on the Hill” at the Vilna Shul in Boston, and you should join me if you can! She’ll be making Silky Marinated Zucchini (concia), Artichoke Frittata (frittata di carciofi), and Chocolate Marzipan (marzapane al cioccolato), all from her new Portico: Cooking and Feasting in Rome’s Jewish Kitchen, a book I’ll be featuring here next month. (For those outside of the Boston area, Leah is doing a tour for the book right now, so check out her schedule to see if she’ll be somewhere near you.)
And tomorrow night I’m doing an online workshop on my new ballpark pretzel recipe for Milk Street Kitchen, for which there are only a few slots remaining. If you’d like to join me, use the code PRETZELTIME for a 10% discount.
Finally, I’ve got two more equipment reviews up over at Serious Eats, on two items I consider essential in my baking practice, Nordic Ware sheet and cake pans with lids, and Rosehill Sourdough’s Bread Slings:
See you all on Wednesday (or sooner).