I don’t care for baking too much. I’ve made cornbread, fresh tortillas, pizza dough and pasta, but I’ve not yet accepted the challenge of learning breads and sweets. Fortunately, the better half of my kitchen is occupied by a baker. There really is no better aroma than freshly baking bread, especially when it’s sunny but […]

via Ricotta Scrambled Eggs with Spinach and Toast — Food of Many Colors

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