English toffee, sriracha, and espresso beans wrapped in a layer of chocolate.
Since touring our local Waste Management Facility and learning that they have a special process to recycle, compost and efficiently deal with them, I do feel a little less guilty about all the paper cups I use. But only a little.
No contest: spicy every time.
Born April 2016… died September 2017. Sigh. For those who have been refreshing this page DAILY to read the next chapter in my sourdough bread making saga, I’m sorry to say it ended in tragedy. After a limp, bread-weak summer, we watched Homer the Sourdough (sour… d’oh!) starter goopify himself in the fridge. I’ll blame myself. It was largely neglect, and lack of due care and attention. But I hadn’t invested as much energy in the poor guy as I should have despite providing dozens of mixed-result loaves since we’d hatched him over a year ago. As far as starters go he was pretty solid, though I was never entirely, one-hundred-percent satisfied with his effort. I’m sure that was all my bumbling, novice opinion however and with a year and a half of sourdough experience upon which to draw I’m posting today as a marker in time of the bumbling counter-redemption. Last night I washed out Homer’s cage and set the trap for a new culture… and hopefully my yeast-hunting excursions will be fruitful. I should know by the weekend. My second-born starter may be announced in mere days. Stay tuned and feel free to suggest a name in the comments.