Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used. One came from a farmer's market. The other came from a native Iroquois source, which gave it a beautiful shade of brown and nuanced flavor.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
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