Joe, I've honed my deli rye recipe as per your suggestions a while back and finally feel comfortable with my rye bread. I made Reubins with it recently and they were superb.

Imbolc feast was tonight. Ten guests, seven course. Chef is exhausted and the kitchen's a wreck.

One of the guests was from Key West and he brought Conch Fritter batter. Another brought Ginger Snaps made with cannibutter.

Bailey's Irish Cream Tiramisu with homemade vanilla gelato was the dessert.
Lamb stew matched with a Spanish Riojo the main course.

blessed be



Good coffee, good weed, and time on my hands...