Rochester Airport. Keep your eye on the actual gates - the boards don't update here.
-NickW
A few weeks of feeding and training and El Duderino should be offering a source of enlightment to my bread baking...
Chad Robertson (Tartine) and Chronicle Books allowed the Tartine Bread recipe to be re-published on Martha Stewarts website (of all places). So, here you go - http://www.marthastewart.com/how-to/tartine-country-bread
-NickW
That shorter box in front is 3 feet high. It's still cheaper and more convenient, and less annoying, than going to a store. Way less annoying than suffering a visit to a grotty bargain-hunting CostMart sort of store.
Been workin' on my Latte Art. Most days the results are mixed and disappointing - learning how to micro foam the milk with a single 1/16" hole tip on the immensely powerful La Pavoni has been tough. A few seconds either way and you've no froth, or nothing but Australian-style super-head froth (all froth). Australian cafés up until at least the 90's thought that a cappuccino should come with a small mountain of froth on top. Aaaargh. A good cappuccino looks like the below. Enjoy…I sure did :)
Latte Art
Dear Nick,
Your home-made pizza (yes, you made the dough too) just came out of a 470ºF convection forced oven to go along with it. Love you, Saturday.
I much prefer it when I wake up to a commotion caused by some fool having run over the fire hydrant downstairs (again. This happens about once a year and is great fun for the neighbourhood kids).
I also felt compelled to record the actions of local news crews. I know that it's big news when somebody is unfortunately injured, especially in a sensational accident like a high-rise window washing incident, but these guys were running about like headless chickens and all up in every ambulances grill, so to speak. I did not particularly like this.
