SIMPLE BREAD RECIPE (Because two people asked! 😂) If you want to try baking a loaf of bread, maybe even your first bread, here's a very simple recipe. No sourdough, no kneading, no complications, but it will take some time. Obviously... You will need a so-called Dutch oven (cast iron pot with a lid). I bought one for €30. In the bakery, all ingredients are measured in grams, just in case you might think I made some mistakes. If you use imperial, use ChatGPT. You need: 500 g flour (just look for at least 12% protein) 7 g dry yeast (one satchel) 10 g sugar 10 g salt (finely ground) 25 g oil (I use extra virgin olive oil) 375 g lukewarm water 1 baking paper sheet Cling film/plastic foil to cover In a bowl, put the sugar (the yeast feeds on sugar), yeast, water and oil in this order. Mix them a little and wait for 10 minutes. After that, put the flour and the salt in a bowl, pour the liquid with yeast over and mix with a wooden spoon. In 2 - 3 minutes everything should be uniformly mixed. Cover with cling film for an hour and put it in a corner, preferably somewhere higher, where it's a little warmer. After the hour passed, give it a stretch & fold. With a wet hand, pick the edge with your fingers, lift, bring it to the centre, press it a little, and repeat until you complete with the "old edge". Let it rest for 30 more minutes, covered, and repeat the process. (If the time allows you, I suggest repeating at least once or twice; the result gets better and better.) When the time passed, turn on the oven at 240°C with the cast iron pot inside (lid included). Then spread the baking paper next to you and spray it with a little water. Just put the dough over in a somewhat circular shape, and put the bowl that you used earlier upside down to cover the dough. After 25 minutes, pull out the pot and reduce the temperature to 230°C. Put the dough with the sheet in the pot, put the lid back, and set your alarm for 25 minutes. Then, take the lid out, reduce the temperature to 210°C and bake for another 25 minutes. Take it out, put the bread to cool off on two wooden spoons (or a baking grill) for at least 30 minutes, and enjoy. Bon appétit!

The Limoncello story continues. I gave it a test today, and it's awesome. I kinda doubt there'll be any left by the new year. View quoted note →

I have no idea who needs to know this but the day after tomorrow, on the 12th, SNCF releases the train tickets for January 9th to March 29th. SNCF is the French railway company, just in case. Would anyone be interested in a new npub dedicated to European train travel? Thought it would be pretty limited to mainly Austria, where I live, and, secondarily, to Italy and France, where I travel often enough to have a decent opinion on some routes. Sometimes it would be about Switzerland, Germany or the Czech Republic, but rarely. Normally, I'm into longer routes (eg: Vienna to Cannes), I can post about multi-day journeys that can be broken and adapted by needs, and sometimes I just look into routes for curiosity. If anyone has questions or needs advice, I can help with that too. I don't know how often I will be able to post, but I want to participate in making Nostr more captivating. So, any takers?

Ross Ulbricht's Speech at Porcfest: "The Desire Trap" (6/21/25) (Not the best image, because it's pretty long, but just in case you don't want to watch it on YouTube)

Cottage Pie 🍻

Sometimes I need people to be more specific.

This is how it looks cut. View quoted note →

If somebody knows about a contest for the ugliest bread, let me know. I have a real chance. 😂

Are there any other parents on Nostr who don't have the option to ever send the kid/s to their grandparents, or any other relatives? I'm curious if this "forever tired" feeling will pass.