360 – On A 2022 Q4 Update (Part 1)

I noticed that I didn't quite close off 2022, so let's do so here. The fourth quarter of the last year saw a lot of activity on my end as usual, so there's been a significant delay with my posts. Couple that with several food posts ready for publishing, I've had to schedule the quarterly … Continue reading 360 – On A 2022 Q4 Update (Part 1)

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359 – On The Lord Stow’s Bakery Experience

The origins of pastel de nata, an egg tart popular in Lusophone countries, can be traced to the now-defunct Hieronymites Monastery in Portugal. Egg whites were used in the old Catholic tradition to starch priestly vestments, which led to a surplus of yolks. Instead of discarding them, the monks used the yolks to create egg … Continue reading 359 – On The Lord Stow’s Bakery Experience