
As I mentioned in the last post, I’ve started following a foodie YouTuber named Adam Ragusea, and he’s quickly become a favorite of mine because (ahem) he agrees with me on so many issues and so I trust him in other areas. There’s w-a-a-y too much conventional wisdom out there just waiting to be debunked, and he’s the man to do it. Here are three that I’ve especially liked to go along with the iodized-salt-is-bitter myth from last time:
MYTH #1: Let me start out with the misconception that I cited in my previous post: the ridiculous idea that home bakers should be measuring flour BY THE GRAM for yeasted breads. One of my favorite TV-show-based video channels, America’s Test Kitchen, really stresses this idea. They said in an episode about pita bread, for instance, that you should measure x number of grams for the water and flour, giving amounts for King Arthur brand bread flour. But if you were using another type of bread flour, they said, you should decrease the water by one ounce, as KAF has more protein than most other flours.




Next Wednesday, May 16, Jim and I will be boarding a plane for FRANCE. I said last year that I’d like to visit Paris for our 25th anniversary, but with everything that was going on in 2017 (our move, a big trip already planned that included a family reunion and taking Gideon to grad school) it just didn’t seem doable. There was some talk of perhaps going in the fall, but that just never got off the ground. (Ha.) So we decided to go this year. 
I posted an article from one of my favorite blogs, “Addicted2Decorating,” sometime last week on my Facebook page, and the more I thought about it the more I wanted to write something about it myself because it’s such excellent advice for every area of life. I can’t remember how much I’ve said about the author of this blog, so let me briefly recap: 
