mikeymad

Douching.

Interested in the Sierra N - Milk -- glad the line is not too bad - looking forward to trying - (should be at party - and on tap)

RIP Sam

Fuck. Isao's Snowflakes was my introduction to his music back in the day. Sad times. I am happy that did get to see him once.

Happy Birthday Shelly -- Cheers Cheers Cheers --

Close to Home town - and yep

... purple rain....

wow Chyna too -- crazy days. RIP

RIP Prince... I did like some of your work a lot, and you could shred a guitar. (Oh and fuck 2016)

(I'm just an amateur that gets lucky... ) :">

So I revised a method that I put aside for a while. Stambler method. http://stamblersbread.com/about.html The starter had been in my fridge for months - not being used or touched. Took it out on Saturday - refreshed it - it seemed to come to life - So yesterday I fed it again and turned it into a couple loaves. And wow I really liked the results. simple 70% All Purpose - 30% Whole Wheat - 75% Hydration. Made pretty (and tasty) loaves this morning.

Cheers Mr Jeffy - Happy Birthday + 1

might be able to fit that in

Baconless beef soup/stew

RIP Garry - one of my all time favs - I went to a taping of his "It's Garry Shandling's Show" back in the day I liked it so much. I will miss him. http://comediansincarsgettingcoffee.com/garry-shandling-its-great-that-garry-shandling-is-still-alive

MOA - takes to the streets...

Most companies don't develop all the car. They are American because Haas is from US and the company is US based. https://www.haasf1team.com/genehaas I really liked the race - lots of racing up and down the pole.. The Qualification session was kind of a joke - sounds like they will be changing it. ... and holy SH*T the crash - glad to be alive...

They Say it's Birthday!! Happy Birthday to you! Cheers DOTU!

I miss Oban (Scotland) -- Don't listen to google image search - it is not Croatia.. Caledonian Hotel in the background. thx Knucks

All ready for the next MOA I see..

Still baking, a lot - sharing mostly at work (and a few locally). Had a little bit of a strange very long fermentation week (last week), normally it takes about 24 hours to make a loaf, this was a lot longer. Had very interesting super fermented outcome - also very tasty. ----- Wed morning - start fermentation of Oat Porridge 300g oat flakes - 600g water - 30g starter Thursday Morning start Levain (100g flour - 100g water - 25g Starter) (I didn't make loaf on Thursday night for Friday bake like normal) Friday cook Oat Porridge - was getting pretty sour. Sunday Morning - Feed Levain (after 5 days of fermentation) with 200g flour 200g water. Sunday evening - Add: 200g Rye Flour 200g Spelt Flour 300g Whole Wheat flour 300g All purpose flour 760g water +30 min, Then: 30g salt 30g water 600g oat porridge 3 hours of lift and turning every 30 minutes - formed final loaves - proofed overnight in fridge - baked at 6am.

Making a nice beef marrow broth soup - should be okay.. -- cheers