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Excerpt nr 16 from ‘A special night’, a story that I wrote about a night that Paul and I did a reportage on SHRIMPING.
As we passed the two pier heads, a greeting was shouted over the radio.
Alongside the main pier, a line of waiting sailing boats. Full of well rested people, looking forward to a day at sea, the guests waving, the crew sorting out ropes and sails.
Looking behind us, I saw the perfect wake.
Soon we were where we had started. Danny and Sylvain helped us up the quay with all our gear.
Their boat ship shape, ready for the next evening, their catch neatly stacked for the auction.
We thanked them and said good-bye. Sylvain adjusted a few last details, happily chewing his small cigar. Danny climbed back up and awkwardly put two plastic bags next to us. Shrugging his shoulders, he indicated this was for us. I saw the shiny prawns, the other bag filled with Dover sole! I immediately offered to pay, but he wouldn't hear of it. This was our share!
Amazingly I saw Paul changing back to normal as soon as he set foot on Terra ferma.
Me, I was swaying, my legs trembling. I had the sea in my legs! The earth was moving, I felt drunk after this cocktail of excitement, beauty, adventure and no sleep.
As we drove off, we looked back, it was 7.20.
The sea was getting ready for its next set of visitors, it seemed.
The town was also waking up and preening itself in the sunshine, the council cleaners spraying and cleaning the streets. Shopkeepers putting their wares out, looking hopefully at the clement skies.
I stopped the car at a baker; the smell of fresh bread tickled my nostrils and teased my now very hungry stomach. I ordered fresh rolls and when I picked up the bag, it was warm.
We rushed home.
Changed and refreshed we sipped our breakfast coffee. It tasted better than ever. We had so much to talk about, all these deep emotions that we had experienced.
Around 9 o'clock, we decided to try and get some sleep. Of course we were overtired, so we had the giggles about silly things, gently laughing ourselves to sleep.
My last memory is whispering to Paul, that I would never complain about the price of shrimps and fish again, having experienced first hand, and in summer, what a tough job these people have. I tried to imagine what it must be like in the cold and during the winter storms and bzzzzzzzz...
So, that's it, hope you've enjoyed it.
magdaindigo.blogspot.co.uk/2013/09/a-special-night-shrimp... A story in THREE parts
Thank you for your reactions, have a great day, Magda (*_*)
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The International Harvester Metro Van was originally launched in 1938 and was used heavily in the 40‘s and 50‘s for multiple stop deliveries of baked goods, dairy, ice cream, even as ambulances. A fold-back seat enables the driver to operate this vehicle while sitting or standing and slide back doors make getting in and out a breeze. This particular custom “Bread Sled” is called Bread Winner and has been given a ground-scraping stance and was built for The Fabulous Forties challenge over at LUGNuts.
After making cinnamon rolls successfully with yeast, I knew I had to branch out to real bread. My mom gave me a copy of Whole Grain Baking from King Arthur Flour so I decided to make this walnut bread. It came out great. Unfortunately I wasn't able to get it into the oven when the dome was perfect, so it's a flatter loaf. Tastes great though!
Two drawings from the same day and same place. This one I like. The one I don't like is on my blog;
andreajoseph24.blogspot.co.uk/2013/10/carry-it-home-in-to...
Buttermilk yeast bread baked in a dutch oven.
Wonderfully soft on the inside with a delicious, crispy crust, sprinkled with coarse salt.
Recipe and step-by-step tutorial on www.baking911.com
Flickr friend, Mystuart, posts some beautiful photos of bread. After a recent post, I pulled out and dusted off our bread machine. My first attempt was not pretty so I changed recipes and here's today's loaf. Instead of raisins, I substituted cranraisins and dried cherries. BTW - Mystuart's baking is done in an oven.
Archival photo from Fortress of Louisburg, Nova Scotia, a National Historic Site pivotal in the 18th Century French and English struggle for Canada.
Thank you to everyone who visits, faves, and comments.
Finished version of the baguettes I made on Sunday. Two are stuffed with turkey and pepperjack, two are plain and were delicious with some goat cheese on. Om nom nom. Next... cheesemaking!!
I love how it looks when it's made in the loaf pan! Hehe, eventually I will stop taking pictures of all the bread I make!
Ashlan's secret corn bread recipe, cooked for 30 min on the egg at 350*, the smell was tempting enough, but the taste was delicious! I already crave another batch!
Tuscan bread traditionally contains no salt. This recipe adds a small amount of salt for flavor, but less than is regularly used for most other breads. I didn’t have great expectations for this low-salt bread, but I was pleasantly surprised. It really has quite a lot of flavor, and the texture of the crumb was wonderful—tender and moist.
Ciabatta is probably my favorite Italian bread, but I think I have a new favorite after tasting this bread. Actually, making this bread was quite a lot like making a ciabatta. It is shaped using a similar technique. The inside is also full of holes like a ciabatta, which is surprising considering the hydration is a lot lower.
I cut a Bethlehem star from card stock to use as a stencil for the top of the bread.
This bread is made with unbleached flour, water, barley malt powder, yeast, and salt.
Baking Details
Preferment: Biga
Hydration: 67%
After we finished our hike down the colored canyon in Noweba, Egypt, our Bedouian tour guide started cooking traditional bedouian bread for us with the help of his child who was apparently the most hungry of all of us.
The kid is helping his father at his work since it's already summer vacation and school is out.
This photo does summarize how good, warm and welcoming these people are.
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
My go-to as far as banana bread recipes go. Whole wheat maple banana bread with some sugar in the raw. Delish!
Find out more at: thetartinquestion.blogspot.com/