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Wood fired bakery specializing in handcrafted rustic breads using organic grains.

http://www.farmtohearth.com/

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Wood fired bakery specializing in handcrafted rustic breads using organic grains.

LINKS TO THIS WEBSITE

liveit-italy.blogspot.com liveit-italy.blogspot.com

Read It!: November 2013

http://liveit-italy.blogspot.com/2013_11_01_archive.html

Weekly musings of Ashley Turney, Italian lifestyle and travel expert, mom, wannabe athlete and lover of all things beautiful. Friday, November 22, 2013. Foodie Friday - The Lost Art of Hospitality. I can't tell you how many hours I have spent in Italy at a table long after the plates have been cleared, just enjoying great conversation and the comfort of being with friends and family. In fact, often at the end of a meal, your server will come over with a few bottles of digestivi. Friday, November 15, 2013.

willimanticfood.coop willimanticfood.coop

Member Businesses | Willimantic Food Co-op

http://www.willimanticfood.coop/go-local/member-businesses

Member Owned and Operated Since 1980. Open Mon-Sat 9am - 8pm Sun 9am - 6pm. 91 Valley Street Willimantic, CT 06226. Go Local with Member Owned Businesses! This is our listing of Member Owned Local Businesses. We hope it will make it easier for you to support local businesses. When the list gets bigger we will organize it into categories to make it easier to navigate. Fill out the form on this page if you would like to be added to this list. Website: Farm to Hearth. 746 East St, Andover, CT. Local family ...

snowflakekitchen.com snowflakekitchen.com

recipes | Snowflake Kitchen

http://www.snowflakekitchen.com/category/recipes

Trying to find a way to live on jam and pickles alone. And probably putting them in a cocktail. Except this year. This year, a frigid February has bled all the way into late March. It seems we may get a brief thaw towards the end of this week. You know, the exact same story as the past three or four weeks. Today didn’t even crack freezing. Again. Sigh. Of course. Greens of all kinds? 1 tablespoon smoked paprika. 2 tablespoons herbes salees. 2 cups white beans, cooked and drained. 2 cups ditalini pasta.

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My style of baking is bold, rugged and rustic. The loaves are large and have a presence. They are scaled at 1 kilo about 36oz, crafted to accompany all types of food or use as a utensil of sorts to mop up sauces. I craft each loaf for you.the community. Natural wild yeast cultures are used as leavening for all of the breads. These localized micro flora allow me use long, slow and thorough fermentation in order to coax complex flavor and unlock the powerful nutrition contained in the grain. My breads will...

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