My roommate Clare recently took a sourdough bread-making class, which means we now have a huge jar of bread-starter on top of the fridge. (the starter, FYI, is named Concord... yes, apparently many starters have names... this one was developed by her bread instructor about five years ago!)
It's so nice having fresh bread in the house, and great that Clare has involved Anevay in processes of making it (not only the kneading of it, but in feeding it... sourdough starter needs to be fed a mixture of flour and water twice a day!).
All this makes me wonder...
Clare, if you're out there, have you considered a Beef Wellington-making class? Or- oh! How about a scotch-making class? Mmmm... I definitely wouldn't mind devoting part of the kitchen to scotch distillation (is it too early in the morning to start thinking about Lagavulin?). There's gotta be a peat bog around here somewhere...
You're a laugh! And that's a great picture!
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