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Lessons in Leaven
It is a surprise to me and to all my siblings to find the next generation in our family so engaged in the science and art of food preparation. When the eight of us were growing up, we ate largely for the sake of survival rather than pleasure. Given our family size, meals tended to be noisy and chaotic and involve things like canned asparagus, spaghetti, and, on occasion, something my dad called “Valentine burgers,” which meant that the Weber kettle had burnt the outside of the hamburger black while the inside was still red.