not “sea legs,” but maybe “baker’s wrists” or “dough mitts”
I love the extra cooking time I get in the summer. I’ve made broths, sauces, breads, and sawmill gravy (The only dish besides jambalaya and gumbo that I learned like oral history—these recipes feel different when I make them. Maybe I should explore that in another post…). This week’s output will also include some rolls, … Continue reading not “sea legs,” but maybe “baker’s wrists” or “dough mitts”