Tuesday, July 1, 2014

leftover piroshki dough with exhausted yeast made a fine pizza last week.  cheddar cheese, tomato, chicken, scallions and garlic dill compound butter.  The crust tasted remarkably of those cheese crackers shaped like little fish. very crackery.
golden forks and spoons not the way i planned so i will return to bronze with no overlay paste. no need to gild the lily anyways. bronze is good and so ancient.  it meets the tiny tree dropping better with a more natural feel. 

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