This week's question was about the comment section.
I have to be honest and say it's been a little quiet lately. I have gotten so used with the beeping phone every time someone left a comment that the first day I checked my phone at least 5 times to see if I received any emails and didn't hear the beep. It felt like at the very beginning when hardly anyone read your blog and left a comment. I'm fortunate enough to have you as my friends and even with the comment section closed you found ways to say few words about my posts. Love you all!
I have given it a lot of thought and decided not to stress out about the number of comments I receive and write a day. As I said, comments are nice but they all have to come from the heart. I'm going keep reading your blogs and leave comments as often as I can because I want to not because I have to.
That being said, the comment section will be opened as promised on the 1st of June.
I had a hard time deciding which recipe I'm going to feature this week. I stumbled upon so many delicious recipes that made me droll instantly. I wish I could make all of them or just invite myself over your house.
I made these mini rye buns few days ago. Although we love rye bread I don't make it as often as I should. The reason : we just can't stop eating it. The original recipe yield one small bread but you know me, I rarely make breads. The small ball of dough turned into 10, almost 2 oz each, rye buns.
These buns are so flavorful. A mixture of orange zest, caraway seeds and aromatic fennel seeds is added to the dough. They smell so good while baking and are irresistible once out of the oven.
The recipe calls for beer. We don't drink alcohol and don't remember even using it in cooking (no, I make my risotto without the wine). I used 1/4 cup to dissolve the yeast and almost 2/3 cup buttermilk.
To get the recipe you have to visit Red Star Original webpage
Hearty Rye Bread
Before I call it a night I'd like to remind you about Your best recipe event hosted by my friend Nancy
May YBR Sign-up
