The house smells of gingerbread. The cat is purring. Today was the perfect balancing point of being still-ill enough not to be working, but well enough to enjoy not-working. Off to read theology, then watch silly films.
recipe below Continue reading “mmmm…”
Continuing the theme of the week.
For the first time in 17 years, I have found Baker’s Chocolate in Britain. In Dunoon, of all places. Those of you local: it’s the little shop that does sandwiches and odds and ends near the fruit shop. ‘Something dairy’ maybe? Look for the tins of pumpkin in the window (another source of rejoicing).
This is the chocolate you need for American brownies. It is unsweetened, solid chocolate which gives the intensity of flavour and squidgyness essential for proper brownies. The recipe is on the box and the trick is, once you add the flour to the wet ingredients, you should use no more than 25 strokes (wooden spoon) to blend it in. It’s OK if there are a few small lumps left. Oh, and I’d leave out the nuts.
I’m hoping that if everyone reading this near to Dunoon will raid the shop looking for chocolate, he’ll keep stocking it.
Go and make disciples.
In my haste to bake a pumpkin before bed time, I reached for the cumin instead of the cinnamon. This was in addition to brown sugar, butter, nutmeg and just a hint of shoyu.
It was stunning. Do try.
(and for those of you who did not grow up baking pumpkins, remember: little ones to cook with, big ones to carve.)
This morning I’ve been pondering sourdough starter as a model for church growth. The process works like this:
Two other observations:
Unfortunately, the whole process is much more predictable with bread than with congregations.
The starter itself is now thriving at the rectory. Bring a jar if you want some.
wonderful exchange 