Great easy recipe, made 6 very tall and flavorful zucchini walnut raisin muffins. Thanks, again, for the link.
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They look great - so glad the recipe worked for you!
Redemption for yesterday’s disastrous failed attempt at making pancakes(who knew pancake mix could expire?)
Today’s Bfast was from a local bakery, breakfast croissant with bacon, egg, Swiss and chives and a steaming hot latte. Really good 
Can y’all guess which is which??
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Impossible! 
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Fried egg and gruyere on a slice of fried muesli bread. Coffee with cardamom syrup and milk. Trying to climb back on the measured portions wagon.
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I’m craving Detroit style…I might order it this week
Hadn’t had any since the last year. Had to be remedied immediately.
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It’s been more like 4 years for me. The good place for Detroit-style in Toronto i(Descendant) is on the far side of town from where I am, and I don’t travel that far for food lately.
There is a newer place near my apartment that I haven’t tried yet (Renaissance)
There’s one place in LdnOnt, which I also haven’t tried for their Detroit-style, called Through Thick and Thin, which is the place I might finally try this week. Their Thin non-Detroit pizzas are quite good.
I’m not making pizza at home there days, saving it for take-out.
did you even try?!?!
Dood, what r u waiting for?? my favorite kind of pie.
Try what?
I’ve been trying all the good pizza within walking distance when I’m in TO, and I have been in LdnOnt most of the past 6 weeks.
My first slices of the new year were 3 from Barocco X Nino on College. Closer to Roman al taglio.
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You… make your own knäckebrot? Wow.
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Ha ha! I made it for the first time yesterday. This is the amateur’s version (yeasted, not sourdough). I’m home fiddling around with it again today. Hoping to graduate to wild yeast at some point!
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Is there anything you can’t do? 
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Well, that’s very kind of you to say, because some days, seemingly, everything is beyond my grasp!
There’s a Slavic saying I like: Old age is not a joy (and youth is crap).
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Say more, please. Homemade? I tried a couple of times but couldn’t get what I was hoping for.
I can’t recall where I got the recipe, but here’s what I use for 5 pint jars:
2 c. water (I use distilled)
2.5 c. white wine vinegar
2 c. granulated sugar
5 bay leaves (one per jar)
35-40 pepper corns (divided evenly among the jars)
3 lbs. sweet cherries, washed, destemmed and pitted
Combine water, vinegar and sugar in a sauce pan and bring to a gentle boil. Meanwhile, divide the bay leaves and peppercorns among the jars. Pack cherries into the jars as tightly as possible without squishing. Pour hot brine over the cherries, leaving 1/2" for head-space.
You can process in a hot-water bath (I don’t), but it will change the texture of the pickles and make them soft. I skip the the processing, and just store in the fridge. As long as the cherries are firm when they go in, they’ll hold up - chilled - for a year. If they’re a bit past their peak and a little soft when you make them, then I find they start to get even softer at about the 6 month mark. I have always used Bing cherries, but I’m hoping this were we have a big enough harvest on our Lapins tree to use those.
If you try it, please post the results!
ETA: I see the New York Times has a very similar version using sour cherries, so I suppose that is an option, also. Link is a gift link.
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