Each season deserves its own brew at the end of the day. A warm Amber catches the autumn glow, dark Stout shields the cold of the winter, golden Maibock welcomes the spring, and crisp Pale Ale quenches summer thirst. The only thing more satisfying than a seasonal brew is toasting to your craftsmanship.
Early Spring Foraging: Violets
Heart-shaped violet leaves are a mild, tasty addition to salads. Unlike dandelion and other wild greens, violet leaves never get bitter. They grow in a rosette pattern, meaning all the leafstalks of each perennial plant emerge from the ground at one central point. There are small pointed teeth along the leaf margins.
4 Natural Leaven Tips From a Beginner
As a newbie, blogger Jonathan Sadowski feels he can provide some tips and guidance in an understanding manner to those thinking about trying to bake bread with natural yeast. Here’s what he has learned from many failures and his first success.
Perfect Poached Eggs
Some people add salt and vinegar to the poaching liquid to keep the egg white firm, but food scientist Harold McGee recommends skipping those additions if you want a more delicately textured egg. He says not to worry about the especially loose part of the egg white that will detach in the water. Or you can let the loosest part of the egg white separate away from the rest of the egg in your hand before adding it to the water.