Fresh young white turnips are wonderful. I ate a whole bunch (5-6) upon my return from work today. They're crisp and sweet and, on a day like today, as refreshing as (if not more than) a popsicle. A little salt was all they needed.
The bakery varied from 95º - 115ºF, and even at its most extreme felt comfortable, whereas the still, humid heat of home is just oppressive. Sleeping won't be easy.
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Hi, thank you for the reply. Can I ask you another question? Why is better to use the basic all-pourpose flour instead high gulten" flour? Everywhere I read the contrary. What is the difference?
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