What’s Mike Doing?

Chinwag Posts


A lot of my food prep and menu decisions right now are being driven by what's fresh, what needs to be used soon, what can be preserved somehow, or frozen.

I had some lemons past their best, and needed to use them somehow and that's how I've ended up with a tequila sour in my hand.

A batch of these every week not only consumes my sourdough discard, but has become an essential part of maintaining my cast iron skillet. It effectively cleans anything still on the pan up nicely and I end up with a nice crust on the base of the rolls.

A circular cluster of bread rolls on a wire cooling rack.