Tasting

I pass no comment on the throngs of barbarous unwashed Stocktonian masses who descended upon the mess I set forth. But I must share some images with you.

S. Margot tells me I should shut off the flash and strive for subtlety and I think she may be right. Please do give me feedback. I'm still new at the food photography thing.

The first is a bacterially fermented assemblage of tiny cukes (cut up afterward), peppers and cibollata onions. It worked because we had a serious cold spell for several weeks,

and these guys did their thing on the counter. Woo! Pucker sour and spicy with Thai chilies.

Then this morning I baked a bread. Actually started it last night. Left it for 8 hours to rise, and just look at the poufy even crumb! A little sour, good crust. When it works it does work. I'm glad I have all this for myself this week.

And here's that bungy salami. Toscano Piccante, right? Spiked with chili pepper, otherwise not much different form the smaller one, but bigger, dried less, with a pronounced sourness that somehow is really fetching. I have a feeling I am seriously getting the knack of this.

I wish you could taste it. Drop by. In lieu of that, let me know if this new flashless mode works.

I do always like a good flash though.