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Thanks @MacKenzie The ragu di corte turned out super tasty.

Yesterday loafs for friends. I’ve been eating a little less bread as I’m trying to keep my weight down due to BP issue 😵‍💫 But I typically feed my starter once a week and keep it in the fridge. These are just my standard loafs, nothing fancy.

I forgot to respond to this point about olive trees being expensive. Mine was free! A friend gave it to me many years ago because she thought it needed to be in a greenhouse. It was taking up too much space after a couple of years and so I planted it outdoors in the garden. It hasn't looked back and keeps reaching for the sky. Our escapologist cat used to tut at my husband whenever he pruned the tree to keep the kitties from using it as a bridge to the outside world. What's even better than home grown olive wood? Single varietal smoking apple wood chips, that's what! I had a good giggle, thinking about labelling up bags of apple chips with the name of the variety, the tree's pet name and selling them at a premium to people with more money than sense.

look what i found in my trash today. my neighbors olive tree 😂 i don't think this does well in jungle weather..

Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours. The latter came off the KK at close to midnight, too late for me to care about taking any more pics! And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next.

😍

Those muffins look almost as sad as the ones my wife typically buys. I made these to show her a real muffin. Problem is…I think I just signed myself up to a new weakly (not misspelled) duty. 😳

Or perhaps just keep the "warding off evil spirits" project separate from the "cooking food" project...

@Tekobo, WOW! My mouth is watering.

Thanks @Tyrus. I looked up "burning olive leaves" and got lots of hits for Cypriots burning olive leaves to ward off evil spirits. That would seem to tie in with your view about acrid smoke - evil spirits are unlikely to like a cloud of smoke coming at them. I might just abandon that idea without ever trying it!

Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.

I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year

Don’t think you understand. It’s not a question of whether you’re actively making bread. It’s a question of…do you have this toy, just in case. 😈 Here is today’s loaf of 40% fresh milled white sonora which will be going to my wife’s co-worker. She happens to have prolific chickens, so we’ve been the recipients of excess eggs. Quid pro quo.