Don’t get me started with the liqueurs: limoncello, bergamot liqueur, lemon verbena, nocino, alchermes… I might sip them twice a year, but that’s not the point for me. The other one is preserving: I find it genetically satisfying to make jams and marmalades to preserve the best produce of the season for as long as possible.
There are two activities that I especially enjoy: one is baking bread, both with fresh brewer’s yeast, added sparingly to the dough, and with sourdough, which I’ve been feeding for almost five years now, with some highs and many more lows. What do I do when I do not cook for the blog, for a magazine or in a class? Apart from reading, something I leave to the evening when the lights are dim and the rhythms slow down, I think you won’t be surprised if I tell you that I cook, again. My job is tightly connected to my favourite activity, cooking, therefore I find it difficult to pinpoint what I like to do when I’m not working.
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