Two loaves of no-knead bread are infusing the office with warm, yeasty, might-need-to-find-the-butter smells. I plan on posting about how to make it later, but for now…
We are now beginning to work out the final details of our two windjammer Culinary Camps. One is geared towards kids and the other adults (dates in July and September respectively.) Hope's Edge, Black Dinah Chocolates and Appleton Creamery are the folks we are working with whom I can name right now. The rest will come as we confirm their involvement.
I'm getting so excited for these sailing and cooking adventures.
Snack time, here we come!