Some are missing because they were eaten before I could take a picture 🙂
I keep baking with the same procedures and setup since a long time. The only changement is the addition of a sandstone that heats up in the oven, stores heat and therefore keeps the temperature more stable. I got it from a friend who was throwing away a grill/raclette set, so I’m sure it’s OK for food use. I am not yet so sure how it changes the baking process, as I don’t see much difference in the results, except maybe that the crust doesn’t get that golden (that could be because I don’t let the stone get hot enough before putting the bread in the oven, so that it keeps eating up heat for a while).
I am baking more than once a week, so next update will come really soon!
It finally rains again, after a very dry summer. It seems that autumn has arrived suddenly, yesterday in the space a few hours: sudden rain, wind, clouds, temperature drop of nearly 15 degrees Celsius. It made a refreshing changement and a few evenings with wonderful skies.
Tempelhofer Feld in August
Wind and clouds, no rain yet
Rainy evening – the sky was as pink as the street, but the picture doesn’t show it
I have impatiently waited for autumn, as I do almost every year. Now that the weather changed, I feel a new energy, the one I remember from my childhood, when autumn meant going back to school: new books, new topics, new pens and pencils, warm clothes, quietness indoors. I am ready to celebrate autumn and new beginnings, with the joy that others associate with spring and the rebirth of nature. I celebrate the red and gold of falling leaves, the arrival of autumn groceries (I love pumpkins!), the coziness of staying indoors and taking care of the house, the joy of getting ready for winter, when nature stays dormant for many months. Autumn is for me the bountiful harvest at the end of vegetative season, the fireworks of nature, a season of bright light.
A few days ago I challenged myself to draw horses’ ears. I have been drawing horses for as long as I can remember, but with a moderate and varied amount of attention to detail. Therefore I am able to draw horses’ ears somewhat by memory, so that they don’t look that convincing. Thanks to a library book with a lot of pictures (I prefer to copy from printed images instead of from a screen) I found plenty of portraits from which I could draw. Here is the result:
As usual, the first two sketches are a warm-up. From the third onwards I tried to notice something characteristic from each sketch, and for the forward-facing ears of sketch #3, it’s the angle in the inner ear side (I used to draw round ears by default – some horses have a less pronounced angle, but it’s always there). The same angle is visible when the ear is turned backwards: in sketch #6 I drew the ear as a trapezoid|trapezium, instead of a triangle. It felt strange to draw the ears like that, but in the end they look more realistic. The following sketches are more about ear positions and differences among breeds and individuals.
My next focus will be on hooves/feet, stay tuned for next post!
Yesterday I went for a walk around lake Müggelsee in the south-east corner of Berlin. It was a wonderfully sunny day and I snapped a few pictures:
The highlight was the ferry trip, for all passengers 🙂 The walk around the lake was nice thanks to the tall trees which provided shade, even if they were also masking the view. It was a long walk, but also refreshing and very quiet. I plan to go to Müggelsee again and maybe rent a kayak to paddle around 🙂 Will keep you posted for sure!
Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:
Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!
The title translates roughtly to “Ginger – health and taste” and is a collection of interesting recipes with ginger, with an informative introduction about the plant, its history, and its many culinary and medical applications. From the many recipes I picked the one for rhubarb jam, that included gelling sugar (that I bought last year but didn’t manage to use), lemon and of course ginger juice. I went grocery shopping and I came back with a kilo of rhubarb, in the form of three huge stalks (really huge! I had never seen such large stalks in Italy!). At home I washed and cut the stalks in small pieces, and removed only the largest fibres. I put the rhubarb pieces in a plastic container, poured the sugar, put a lid on and put everything in the fridge overnight. The day after, the rhubarb had let out a lot of juice. I asked my friend to taste a piece of rhubarb, to know whether to filter the fibrous parts away, but he said they were quite soft, so I blended everything in a purée and transferred it into a pot. I cooked the jam until it started gelling, and then added the juice of a lemon and a lot of ginger juice (it’s sold in small bottles here, and it’s so practical). I stirred the jam and poured it into little jars.
I’m not that fond of ginger flavour, but my friend is, and this jam has become a fixed part of our breakfast 🙂 It goes especially well on the dark bread that I just baked, and is #59 in my bread count: