Just a self-taught, obsessed-with-cooking college student in Minneapolis. I recently moved into my first apartment with a (kind of) nice kitchen, and now I have the chance to cook to my heart’s content – in between papers of course. I can’t ever follow a recipe the way it’s written, so I tend to make them up instead. And most of the time it turns out delicious – I hope! Join me in my culinary adventures!
The majority all of my posts will be vegetarian vegan, and many will incorporate cheap, everyday ingredients.
About the blog title: The bane of my existence is yeast and its many mysteries. I’ve tackled many cooking techniques and they all turn out successfully in the end. Except bread. I try to bake a loaf a week, and most attempts just depress me. Let me know if you have any tips!
Background pattern by pixelsandicecream at DeviantArt.
Beautiful blog – and I want to try almost all your recipes!
Thank you! I love your blog too.
You have a fine hand on prose. Super simple yet interesting, makes the photographs alive and ready to eat.
I really enjoy your blog & I’ve nominated you for “The Liebster Award”. You can find the information here http://triplemcooking.com/2012/05/14/liebster-award/
You’ve been nominated for the One Lovely Blog award!
Here are the steps for the award:
Name the blogger who awarded you this fantastic award
List 7 random facts about yourself
Award 15 other bloggers this award
Enjoy!
Hi there, please don’t kill me but I’ve also nominated you for an award. The Liebster Blog award. Here’s the link: http://figandquince.com/2012/06/10/ich-li-bi-dish-the-liebster-award/
i love your blog! I am so glad you found me! I look forward to reading much more about your vegan path
aloha from oahu, andrea
Hey, thanks for following my blog. I hope you enjoy the recipes and try out a few of them. Please let me know what you think! A couple of pointers about baking homemade bread: 1) If you have a draft from a window or a/c vent it will kill the yeast. 2) you have to have hot enough water to activate the yeast when you dissolve it but not so hot that you kill it. Think of it like spa water. Once it gets to about 104-105 in the spa you start feeling a little cooked! Same with yeast. A temperature in the 90s is probably safer.
3) I have a French bread recipe on my site from a friend that tells how to raise bread in the oven. I do that a lot especially in the winter months, but here in Texas or when we lived in Florida, all I had to do was set the bread out on top of our car in the garage and it would poof up amazingly since it was so hot there. Minnesota obviously is much cooler so you may have to take the oven route. Maybe I need to make a post about tips for baking breads! Sounds like a good idea.