Thursday, August 20, 2015

Reinvent

What to do with overproofed, yeasty, ethanoly dough? Don't throw it out, as I was about to. Solution: make flatbreads and pizzas.

Surprisingly, I hardly tasted the pungent yeast. With some garlicky hummus, no one will ever notice.


Finally, used the frozen leftover racket cheese that was in the freezer for over a year! Here's a healthier, vegged up version of a tartiflette.



Wednesday, August 19, 2015

Buns!

Craving chinese milk bread, aka hokkaido bread aka pain brioche, I made my homemade "lactation" version adding a generous amount of flax seed and brewer's yeast. So delicious #crackbread!




My sun

Two months later and I'm finally posting our beautiful news. Born on June 19th, (20.5 inches / 7lbs 12oz) at the UCSF Benioff Hospital in San Francisco, he has toes and feet so soft like his papa, little hairy ears I can't stop touching, a mini mohawk any san franciscan hipster would be proud of, cute hiccups I know too well from early mornings when he was in my belly and plump cheeks of apples, I want to kiss all day!

Meet Luca Xan Brehaut. 


Luca has an Italian name because 11 months ago we were in Venice where everywhere I turned, it there were creatures mating (cats, pigeons, horses - was the universe conspiring!?) His middle name is Xan (pronounced “Zan”) after my maternal grandfather. A self taught yogi, grandpa Xan loved animals. Legend as it that one day in the market, he saw a large turtle chained at the neck. He took it home, healed it with special herbs and released it into the Phnom Penh river.


Already smiling and cooing, Luca's droolie kisses are the best part of my day.






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