It’s about to happen… The past few months have been tough as we waited on our visas. But we are sitting on the plane waiting to take off to Guangzhou. It will be at least 7 or 8 months until we return home. Depending on how well things go and the quarantine situation when the… Continue reading China: The journey begins
Ingredients: 2 + 2/3 cups high gluten flour 1 tsp salt 1 tsp dry Fleischmann’s instant yeast 11 oz. very warm water Instructions: Mix dry ingredients Add water Mix with edge attachment for 6 minutes (or by hand)NOTE: This is too wet to mix with a dough hook. About Halfway through, scrape the sides with… Continue reading Homemade Sicilian Style Pizza
Today the boys helped make some homemade rigatoni. It came out a bit too thick due to the size and shape of the extruder, so while they did a great job, we’ll have to pick a different shape of pasta next time. It was hopefully a good experience.
This morning I taught our new hosts students, Georg and Pablo, how to make Bavarian-style pretzels. I think they came out great! Georg said that they were better than those from Germany. <!–more–> I told him, I wasn’t sure about that but, but that it was still a nice thing to say.
I remember going into the city while growing up in New York and seeing the street vendors with their carts cooking pretzels over coal. I always felt the need to have one. Then, back in 2012 I visited Germany and found that pretzels are a very common breakfast item. In fact, I think I have… Continue reading Home Made Bavarian Pretzels
