Making a Slow Living Commonplace Book
If you subscribe to my e-mail newsletter, you may have noticed that it’s entitled “A Brambleberry Commonplace Book.” Are you familiar with what a commonplace book is? A commonplace book…
Blending Threads in Cross Stitch
Blending threads in cross stitch, on first glance, seems like a bit of an over-the-top move. After all, DMC has 500-plus colors. Most other companies have nearly as many choices….
Scandinavian Spiced Milk Cake
Now that you’ve made your clabber, I thought I’d share a few recipes for things to make with it. Let’s start with Scandinavian Spiced Milk Cake. Milk cake, or mjölkkaka,…
Clabber – Make it and Bake it
Last week we talked about yeasts, and how to use them for leavening. Today, let’s talk about another culture – milk clabber. A staple of kitchens gone by, it’s still…
Slow Food Baking 101: Understanding Sourdough, Commercial Yeast, and Home Yeast Cultures
Slow food baking has, for quite a while, focused on sourdough bread. Or various baked goods made from “sourdough discard,” whether they need leavening from yeast, or not. So much…
Cross Stitch on High Count Linen
There seems to be a skill-progression among cross stitchers that moves from aida to linen to high count linen. I’m here to share some tips and tricks for stitching beautifully…