Technological progress

Wifi extension made easy

One night earlier this week we had two power cuts in quick succession. Watching TV on the computer (what does one call that, when the show wasn't actually on television in the first place?) continued as normal, thanks to the UPS bought after a more consequential outage a couple of years ago. Next mo...

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Plain water

Is lather over-rated?

For about fifty years, I have been labouring under a personal grooming misunderstanding. It has always been my belief that one needs some sort of lubricant to get a decent shave; soap of some form, for the most part, although I did dabble with a shave oil for a month or two. A couple of days ago, for reasons,1 I decided to shave with just water.

Revelation.

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The Future of Bread

A two-day course in Wales

two rustic bread loaves

Want to learn more about bread? And how to bake with traditional leavens? And visit a working watermill?

I will be part of a two-day workshop at Coleg Trefeca in the gorgeous Brecon Beacons in Wales on 23-24 June.

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RIP The Curator's Code

An idea whose time had come. And gone.

Folksonomy is all very well, but my own set of tags leaves a lot to be desired. I'm forever giving things a tag and thinking I'll remember it and then discovering that not only do I not remember the tag, but also that the tag applies only to a single item, neither of which is very helpful. So I reso...

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Inventive

Recreating a recipe

Originally published on 24-11-2009. Relevant to having dug up the post about my centenarian Italian sourdough starter, and resurfaced here partly to goad me into trying it again so that I can repost on Fornacalia.com. There are definitely changes I would make to the recipe and the method.

dough spread with prosciutto and sun-dried tomatoes

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