I like to huff on my dough pre-ferments after they’ve sat out for a few hours. That blast of vinegary and yeasty scent just really knows how to make you feel alive
A place for me to dump my kitchen adventures and ocassional thoughts. Send me your recommendations if you think there is a dish you would like to see me try to make.
Someday restaurant owner.
if u say “robert smith” 3 times in the mirror morrissey will appear and...
- Gonna see Slowdive (but in November which is so far away)