Loving this video by Swallow Magazine founder James Casey.
In an attempt to eat more local, I have been trying to find things in my regular baking and cooking repertoire that I can switch out for alternatives that come from closer to home. Dried fruit is something that I use a lot of, and this week I experimented with drying my own apples. Turns out it’s super simple, and the footprint of these apples is a whole lot less than figs, apricots and dates that come from much farther away.
You use the same method you do for drying citrus peels – an hour or two in the oven at low heat (I did them at200°F (95°C)) – and you end up with tasty dried apples that are good on their own, or in baked goods. The full explanation is over on Foodie Underground.
Next on the to do list: drying pears.
The specialty coffee industry can get a lot of flak for the intensity that it puts into making a good cup. But just like many things that we consume which take time to make – wine, beer, cheese, etc. – there will always be passionate people behind them, and we should have respect for that. You can geek out on anything after all. But that doesn’t mean you can’t poke fun sometimes.
Paris is a postcard city.
Even if you have never been to Paris, you have a vision of what the streets and people look like. From books and movies, you have garnered what the ambience in a bistro must feel like. From paintings you know that there are cobblestones. From history class you probably know a thing or two about the Bastille and maybe even the Eiffel Tower.
There are so many people that never come to Paris, and yet they have a view of it etched into their minds.
But while Paris is beautiful, romantic and all those other things you always want it to be, it’s also much more than that. In fact, it is so often completely different than the postcard view.
Last fall I spent a couple of months in Australia, and while I have had great intentions of sharing some photos from that trip, this has yet to happen. In the meantime though, I am excited about a piece I wrote for Roads & Kingdoms about taking The Ghan, a train that goes all the ay from Darwin in the north to Adelaide in the south, crossing through Australia’s Red Centre.
The Ghan is anything but fast. With an average speed of about 53 miles per hour, this is the definition of slow travel, but the train’s snail’s pace is perfect for taking in the desolate, unforgettable landscape outside the window: dusty red ground and dry desert foliage well adapted to the arid environment. We pass a pile of old timber, what looks to be a former cattle loading area. The pieces of wood are dark with age, left to bake under the Australian sun.
Read the whole article here. And check out some of my photos from the trip below.