There really isnāt anything Irish about this soda bread, but itās so good that any excuse to eat it is fine with me šš (from The Preservation Kitchen Cookbook - next to the recipe for @paul_virant ās beer jam )
The natural fermentation process: new pickles to full sours. Everyday day theyāre making some sort of pickle. The best cucs for pickles are from Michigan. āWe sell more sours than anything else.ā #email@example.com
Some borrowed, some thrifted, some found by wise friends: a sample of research material for #lavashthebook ā @marieloupapazian I will give your books back when we head back to Yerevan in April- the cookbook in Italian is fascinating! @andreanguyen88 - that cooking the Russian way is packed with Eastern Armenian recipes. A great find šthanks for thinking of me
A16 opened on Valentineās Day 14 years ago. I joined the kitchen team a couple of months in, and I knew we were doing something different & amazing. Even if we sometimes played music too loud or smothered the fire at the wrong times. Congrats @a16sf and @shelleylindgren and a shout-out to all the alumni out there. Foosball tables forever!
Absolutely lovely dinner at @nightbirdsf with @pkim1000@letsgoteddy and the rest of the famiglia. Milk bread with nori! Beets with the most amazing potatoes ever! And a š¦ + š dessert to remember. The menu is as thoughtful as the carving on the front door. Thank you @kimalter š
Whatās been running through my head while testing Armenian flatbread recipes: Jingalov, jingalov, jingalov hats (to the tune of jingle bell rock)š¤¦āāļø these jingalov hats DO rock, tho #lavashthebook