Thanks for the report! I'm really enjoying this blog and the prospect of taking a class at some point. Just made your sourdough foccaccia yesterday and it is so ridiculously good I ate almost the whole thing in a day. All of your projects sound intriguing! Keep on keeping on!
Not to hijack the bread convo, but thank you for mentioning what's going on at Substack. My own newsletter is free still, so I feel like I have some time to figure out what I'm going to do in response to what's been going on, but also my older kid is trans, so I for sure can't go to paid on a platform that I don't feel contributes to a world in which he is safe and respected. I heard about it all in another newsletter that I subscribe to, Stone Soup, whose author Sarah Gailey has migrated over to Ghost. When I mentioned it to another Substack author they never responded, which made me really sad.
Asha - thank you for sharing that, I hope others here will read it too. And "not hijacking the bread convo" is something I struggle with too, but it would be wrong to pretend that it's possible to divorce bread or food from politics.
Somewhat on topic, but ever since the zoom class, I’ve “incorporated bread into my daily life” by making yeast bread in some form every day since, only taking a break once last Friday! Maybe it’s just a short phase, but it’s been going well for the first week.
I have recently discovered that the pizza I really like isn’t “thin-crust pizza” at all. It’s “bar pizza”. I’m so looking forward to your version. Coming soon, I hope 🥰🥰
Very excited for the baguette class!
❤️❤️❤️❤️
Thanks for the report! I'm really enjoying this blog and the prospect of taking a class at some point. Just made your sourdough foccaccia yesterday and it is so ridiculously good I ate almost the whole thing in a day. All of your projects sound intriguing! Keep on keeping on!
Not to hijack the bread convo, but thank you for mentioning what's going on at Substack. My own newsletter is free still, so I feel like I have some time to figure out what I'm going to do in response to what's been going on, but also my older kid is trans, so I for sure can't go to paid on a platform that I don't feel contributes to a world in which he is safe and respected. I heard about it all in another newsletter that I subscribe to, Stone Soup, whose author Sarah Gailey has migrated over to Ghost. When I mentioned it to another Substack author they never responded, which made me really sad.
Here's my musing on the whole thing from last week. https://ashasanaker.substack.com/p/well-that-was-unexpected
Asha - thank you for sharing that, I hope others here will read it too. And "not hijacking the bread convo" is something I struggle with too, but it would be wrong to pretend that it's possible to divorce bread or food from politics.
BTW, this aired on our local NPR today, and it was so great: https://www.wbur.org/commonhealth/2021/04/01/nonbinary-gender-identity-children-massachusetts
What a wonderful piece! Thanks so much for sharing it. My son came out as trans at a much older age, which is a different type of confusion. So many years of misapprehension about his identity to undo! So, I wrote this to help out other parents of trans kids. https://asha-sanaker.medium.com/walk-with-me-26-my-kid-is-trans-and-i-am-lost-a91c04442e6c
Thanks! When can we see the Tahini Banana Bread recipe? I have a yummy jar of Wadaman Gold Sesame Paste that wants to be used.
Soon! it's done, I just need to take a photo or three.
Somewhat on topic, but ever since the zoom class, I’ve “incorporated bread into my daily life” by making yeast bread in some form every day since, only taking a break once last Friday! Maybe it’s just a short phase, but it’s been going well for the first week.
I have recently discovered that the pizza I really like isn’t “thin-crust pizza” at all. It’s “bar pizza”. I’m so looking forward to your version. Coming soon, I hope 🥰🥰
I'll move it up the list!