Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their videos have had me wanting to attempt some of their bread formulas. Here's some of what I tried, Spelt. Emmer. 60/40 Roggenmischbrot. Toast bread and baguette.
I am not sure why macaroni and cheese became entrenched as a deeply American dish. Someone once told me Thomas Jefferson might have introduced it, improvising on something he had discovered while ambassador to France. Since then this simple but lovely pleasure has gone through multiple iterations, including attempts for an easy-peasy version delivered in boxes and sold at our grocery stores.
Recently, me and my wife brought a young friend to the Museum of Modern Art. Besides great art, MOMA offers visitors the Terrace Cafe which serves wonderful food, including their own version of "mac'n'cheese." Our guest, a budding ballerina in the photo below, loves this dish. She even allowed me to interview about her strong feelings about mac'n'cheese, as you can hear in the video below.
I always remember advice from my mother concerning food lingering in the fridge. She told me that before it dies forgotten on a shelf, gather it up to put to use, whether old fruit or scraps of dough. Recently I noticed some plums that were softening. So I proceeded to create a summer plum tarte. It reminded me of visits to my Swiss family's orchard summers past, and all the juicy plums I've enjoyed before.