Anything with pockets full of olive oil _must_ be good!
--Bob Whitmire
Certified Neanderthal
On Jan 7, 2014, at 5:41 PM, Siddiq Siddiqui-Ali wrote:
> Bread. Something so simple, yet there are so many variations in every
> culture. I was exposed to a particular kind of focaccia specific to the
> Ligurian coast of Italy this summer, and fell in love with it. It's a
> nightmare to make, taking the better part of an entire day because there are
> 3 or 4 proofing steps, each taking at least an hour. But the result is
> divine, and is gone in less than 20 minutes. Crispy on the outside, chewy and
> light inside, full of salt and olive oil. I've had with nothing more than
> water and been content with it as a meal.
>
> https://www.facebook.com/photo.php?fbid=10102040399624654&set=a.10102032852529094.1073741825.6313229&type=3&theater
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|