Sunday, June 27, 2010

Speaking English

It might sound strange, but I don't read many food blogs on a regular basis. Not that there aren't tons of great ones out there, but between working on stories for GSNW, walking dogs, writing assignments and trying to maintain a bare modicum of order, not to mention sanity, around the house, I just don't seem to find the time.

So it was great on a recent trip to Seattle to meet some other writer/bloggers like the women who write the Daily Blender and Purple House Dirt blogs. Jenny of PHD is an accomplished baker and photographer, and her site is a wonderful collection of recipes and reflections.

A recent post about making English muffins caught my eye, at first because the drool-worthy photo reminded me how long it had been since I'd had a decent version of that cratered bread, toasted and slathered with butter and jam. Then I noticed that it was also made with sourdough starter, a method that Dave's been perfecting lately (above left), so I forwarded him the link to the recipe.

He got all excited and made them immediately, with a well-worth-repeating outcome (right). A hint: they're really at their best when refrigerated or frozen after cooling, then sliced and toasted the next day. Pull out your best butter and jam or serve them to guests for breakfast. They will be astounded ("Really? Homemade English muffins? Wow!") and grateful.

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