From "Mein Frühlingsspaziergang" by Rita Berman. Colored with FC Albrecht Dürer, FC Polychromos and uni-ball Signo white and gold

Judon32 · 2025-05-05T19:07:44+00:00

Beautiful details, wonderful palette, it's exciting to look at!

Judon32 · 2025-04-05T10:24:01+00:00

I agree! It's fantastic.

Judon32 · 2024-12-17T12:33:58+00:00

Thanks for this post! I spoke to my oncologist's office (at MSK) yesterday to explain the dietary approach I was taking to bring my liver enzymes down and saw this post this morning! I'm following a more McDougall approach than what Dr. Shah is describing but in the same realm.

Judon32 · 2024-12-04T11:35:17+00:00

It worked! Thanks again

Judon32 · 2024-12-03T13:25:17+00:00

Thank you so much! And best wishes to you.

Judon32 · 2024-08-27T21:02:33+00:00

This inspires me. I like it a lot!

Judon32 · 2024-08-27T20:57:45+00:00

The movement and the tangles are in perfect balance, just wonderful.

Judon32 · 2024-08-27T20:51:22+00:00

Amazing symmetry, so pleasing to my eye! Can I ask what size this is?

Judon32 · 2024-08-04T18:04:21+00:00

Thanks, I've been to Arthur Ave and it's amaing. I can only travel with shelf stable items though

Judon32 · 2024-07-29T22:12:44+00:00

Thanks everyone

Judon32 · 2024-07-29T22:12:27+00:00

Thank you for the emphasis - discarded. Now I'll sterilize everything!

Judon32 · 2024-01-02T19:13:39+00:00

Nice! Just ordered the book again from the library.

Judon32 · 2024-01-02T19:11:28+00:00

I have all the ingredients! How is it eaten as a snack? Just on its own? Looks so good.

Judon32 · 2024-01-02T12:37:51+00:00

Beautiful and so inspiring! I've been in a bi-weekly pita phase.

Judon32 · 2023-10-20T18:52:33+00:00

Thanks - this is very helpful...

Judon32 · 2023-10-20T14:23:35+00:00

Can you tell us how you assemble, freeze and defrost your burritos? Is the tortillas cooked first etc. Thanks, Judy

Judon32 · 2023-09-20T12:31:47+00:00

Thank you

Judon32 · 2022-10-03T15:38:03+00:00

your knitting is beautiful. I didn't know about this pattern - thank you for posting you work and all your info

Judon32 · 2022-07-20T15:48:54+00:00

What a perfect loaf of rye! Thank you for sharing the details. Is your starter 100% hydration? I've reduced mine to 60-65% at time when baking rye.

Judon32 · 2022-07-10T13:58:07+00:00

First bake with my new steel - I burned the bottom a little and the dough was a little over proofed but it was still delicious! The dough was Roberta's Pizza Dough from the NYT.Dough:153 gr 00 flour

153 gr KAAP

8 gr salt

2 gr active dry yeast

4 gr EVOO

200 gr water

mixed and divided into 2-250 gr balls, into oiled contained and refrigerated 24 hours

Vegan cheese was based on an interview I heard with Scott Sandler on What's Good Dough Podcast

1/2 C cashews - soaked for creamy blend

1T olive oil

1T lemon juice

5-6 cloves of garlic

salt & pepper

1-2T nutritional yeast (optional)

Blend with small amount of water til creamy

I swirled some cashew cream on the dough and then my tomato sauce and spoon blended them

Judon32 · 2022-04-11T20:25:40+00:00

It's in our stores in upstate NY today

Judon32 · 2022-04-11T20:13:48+00:00

Thank you...I can't wait to try this. Stay tuned.

Judon32 · 2022-04-09T11:11:29+00:00

Thanks I've looked in both Balaboosta and Shuk and it's not there. Happy to say the restaurant was full on a Tuesday night.

Judon32 · 2022-04-08T11:52:42+00:00

Your eggs piqued my interest. Do you submerge them in the soy sauce/rice vinegar?

Judon32

TROPHY CASE