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femkes_folliesYou all really have no idea how badly I want one of these books. ;-)
Never mind that the text is in Japanese.
But, bread!! Too cute!! I think they're using chalk to simulate the color changes.
Love the cakes, too Again, I think some tinting of the felt.
Or there's this Etsy shop, which takes things up to nearly the same level.
Speaking of which, found a source for economical wool/rayon felt: www.americancraftandfelt.com
Keen.
In other news, I've been delving into the history of spiced buns and sweet breads. If you spot a recipe in a period cookbook, lob it at me? Meaning to do a "development of" type class.
Another thought. I'd still like to do a "Grainassance Festival" type eventy-thing some day: bread and beer. If I were to do a workshop on small scale grain production and use - would anybody find that interesting? To include examples of landrace wheats to look at, a threshing demonstration/participation, grinding, bolting, and taste-testing of bread? Thoughts?
Never mind that the text is in Japanese.
But, bread!! Too cute!! I think they're using chalk to simulate the color changes.
Love the cakes, too Again, I think some tinting of the felt.
Or there's this Etsy shop, which takes things up to nearly the same level.
Speaking of which, found a source for economical wool/rayon felt: www.americancraftandfelt.com
Keen.
In other news, I've been delving into the history of spiced buns and sweet breads. If you spot a recipe in a period cookbook, lob it at me? Meaning to do a "development of" type class.
Another thought. I'd still like to do a "Grainassance Festival" type eventy-thing some day: bread and beer. If I were to do a workshop on small scale grain production and use - would anybody find that interesting? To include examples of landrace wheats to look at, a threshing demonstration/participation, grinding, bolting, and taste-testing of bread? Thoughts?
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Date: 2009-08-22 11:18 am (UTC)If I get my rump in gear and can find a plot of land to use, I could get a crop of winter wheat in (thought not a period variety). By next September I could have it sheaved and dried, ready to thresh. I think going from threshing to bread would be a fun all-day sort of workshop. Or am I a total banana boat?