food
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Back to old making-pasta-days
It has been a very long pause, after having worked with one of these around 2008. Now it is time to pick up on the satisfying process of making pasta at home, including playing with a few experiments. You shall soon see!
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Pesto
Something in the air while walking through Manhattan, reminded me that I have basil leaves and pine nuts at home. And I am rarely out of olive oils, parmesan, and garlic.
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Croissant — thank Vienna, not France
Across various accounts of croissant history, most sources agree that it originates from Austria as the kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even…
Sila Blume 