Shakerato (Why don’t you come to your senses?)

...caffé shakerato. A shakerato is an iced coffee mixed in a cocktail shaker. Making one is much easier than hauling yourself down to that dreaded temple of middlebrowedness whose green siren logo will lead us all to financial ruin and sugar-induced comas. No, you don’t need another Frappuccino. Making a shakerato is simple. Brew some strong coffee (espresso is best, but I don’t have an espresso maker). Let the coffee cool down (this is important–add...

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Meet our book & web designer: Roman Jaster

Roman Jaster is the gifted designer who designed both Making It and this very website for us. He recently gave a Visiting Designer talk about his work at his alma mater, CalArts and made that lecture public on YouTube. In it, he talks about his childhood in East Germany, the decisions he made early-on which determined his career, his working methods (which are really interesting, combining coding with design) and talks about the concepts behind s...

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Choosing the Perfect Tortilla Press

...2 inch press as small tortillas are used in authentic Mexican street food. Making corn tortillas is much simpler than I expected. All you do is get masa harina (a limed corn flour), mix it roughly 50/50 with water and let the dough rest for a half hour to an hour. Next, you roll the masa into little 2 inch balls and press them between a plastic bag inserted into the tortilla press. The last step is to heat them on the stove for one minute on each...

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Saturday Linkages: Gourds, Cats and Cider Bread

...Zakowski making cider bread http://www.farine-mc.com/2014/04/mike-zakowski-making-cider-bread-video.html?spref=tw … 6 Methods for Harvesting Rainwater – Homesteading and Livestock – MOTHER EARTH NEWS http://www.motherearthnews.com/homesteading-and-livestock/6-methods-of-harvesting-rainwater-ze0z1404zjhar.aspx … Are probiotics helping you? | Food Matters, Scientific American Blog Network http://blogs.scientificamerican.com/food-matters/2014/04/29/a...

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Josey Baker’s Awesome Adventure Bread (gluten free!)

...’s foolproof. If you have bread baking anxieties, just leave those behind. Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend...

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