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Posted: February 22, 2015
This dough began with a full ladle of levain. Pinch of yeast. Salt. Teff and Semolina flour. And enough Lindley Mill bread flour kneaded in to bring it all together.
The sky darkened.
Posted: January 15, 2015
Posted: January 4, 2015
Bonjour Mes Amis of the Kitchen and the Pen ~~~
Of course there will be a fire involved. Just in case you were worried that this will be a flat story about a, flat bread, a focaccia.
Now that the holidays have passed..I have set my sights on pulling together various threads of the Psomi manuscript.
Posted: December 31, 2014
New Years Day 2015, and lo and behold.... I've got food on my mind. Before the holidays ~ and their soft silky glow ~ leave us, may I ask you a personal question: have you fallen head over heels for a food? Group of foods? Is it "your heritage" food? What calls you? Do you celebrate with different foods than your birth family?
Posted: December 17, 2014
Posted: December 10, 2014
Bonjour! I am so excited to introduce you to Allison Snyder -- Author, and one of our extraordinary Kitchen Team members at C'est si Bon! In this Guest Post she warms you with her tale of how she became a writer, tickles your funny bone and shares the recipe for a delightful sweet - something for which Allison is well known.
Posted: November 19, 2014
What was the best thing you ever ate in France?
Is it about stars, or the chef? The anticipation? The food? Maybe, but even more, its about you joining a new table. Meeting new friends and old.
Is it about stars, or the chef? The anticipation? The food? Maybe, but even more, its about you joining a new table. Meeting new friends and old.
Posted: October 30, 2014
Posted: October 16, 2014
The sun has set over our time, for the time being, in Poudenas and I'm feeling a wee bit guilty about leaving you in the lurch!
What have you been up to?
We've entered Phase Five - no Six - of our trip to France.