It's been a long time coming..................

but it's on it's way.....the new Patrignone newsletter. Don't get over excited but it should help brighten a tea break or so, we hope. We will also try and keep this blog going, particularly regarding food and my cooking shenanigans as we get so much interest on FB and lots of questions from guests. My latest kitchen digressions are bread baking. Any excuse to have the oven pumped up all day to keep me warm! Having read last year, from Michael Pollan's amazing 'Cooked', about the real lack of nutrition in all predominantly white breads, even home made ones, I have been on a quest for the tastiest wholemeal recipes. Simon got me MIchael Pollan's recommendation, Peter Reinharts book on just that. He spends almost half of the book on the science and the history of his experimentation (science is not my strong suit) before getting to the recipes. I have completed his master recipe just once so far but it looked, smelt and tasted fantastic and was made with 100% wholemeal flour, regular not strong! I think I under kneaded as the crumb was a bit cakey but I will have another go on Saturday. I did also make 3 large ale bloomers from an old favourite Richard Bertinet recipe....not a high scorer on the nutrition stakes but really delicious and a great treat. Why the passion for bread? Obviously, all Tuscan food is delicious, seasonal and simple BUT the bread is white, saltless and a deadly weapon within 24 hours. There are hundreds of Tuscan recipes using stale bread, that is why! It is not only void of goodness but taste as well. I wander what Tuscan bread consisted of before the refining of flour?