mariaspeck Late afternoon walk after a long week. 3h

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mariaspeck Holding on to summer: ready for slow roasting. 6h

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mariaspeck Oreos, I'm afraid, you lost. These Greek sandwich cookies rock. Too bad this was the end of the roll. 12h
  •   taste.of.beirut Not surprised oreos are not that great. Popular in Lebanon, however, like all American food. 12h
  •   mamatsita Papadopoulou biscuits 12h
  •   mariaspeck @taste.of.beirut Agreed. In Greece too, Oreos are now everywhere. I was so surprised given how many great local choices there are. Let alone fresh cookies in bakeries. 12h
  •   food They look incredible 12h
  •   mylittleexpatkitchen My favorites in the whole wide world. In Greece, we grow up on these 11h
  •   mariaspeck Mine too - except homemade 11h
  •   mariaspeck @food if you ever see them in a Greek store in NY, get them!! 11h

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mariaspeck Lunch? Dinner? Jet lag? Yes! This with good bread earlier today. 1d

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mariaspeck If I could have, I would have brought a bundle of these home with me -- from the Pike market in Seattle. 1d

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mariaspeck Dark chocolate and cherry cake with whole grain Kamut flour. Not to forget the Marsala cream. From my new book. #simplyancientgrains 1d

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mariaspeck Vitamin rush after being on the road for 4 days. Yes, please!🍐 2d

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mariaspeck Another airplane sunset, another coast. This one is home. Just landed in Boston -- with new books on sourdough and photography in my luggage, and two loaves of bread, courtesy of the generous lab @modcuisine. I'm afraid this will be the only thing I will be eating for the rest of the week. 2d

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mariaspeck As I'm leaving Seattle this morning, I can not forget the flavor of this pea butter -- essentially the essence of fresh green peas. Incredible. Part of our bread and grains menu @modcuisine. Likely I would never be able to recreate it even if I had kitchen lab with a centrifuge in it. So please, can someone bottle it? 2d
  •   abrowntable Wow, that looks and sounds divine 🏽🏽🏽 2d
  •   ez68 @mariaspeck you mean the pea shell is made of grain like a bread shell? 2d
  •   mariaspeck @ez68 -- I don't think so. It was just part of a lunch on this theme -- see earlier pics. But the peas were added to a centrifuge which somehow contributed and resulted in the transformation of these flavorful drops. No recipe here 2d
  •   mariaspeck @abrowntable oh my. Yes!! Overwhelming. For taste buds and brain. I could barely follow but I loved this course. 2d
  •   food Beautiful and interesting 2d
  •   mariaspeck @food out of this world. You would have loved it. 2d

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mariaspeck Pinch me, people. Meeting this group of people for a 9-course grain and bread lunch yesterday was dream-come-true-material. Head over to @modcuisine for a list of the amazing grain experts most of which I had never met but wanted to meet what feels like forever. Truly beyond exciting. 3d

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mariaspeck Where does a cookbook author with a little extra time go? Seattle folks, you are so lucky to have the @booklarder -- and I know what will happen tomorrow on the plane again if I ask someone for help lifting my heavy carry-on. "Do you have bricks inside?". Yes, I have the best bricks. 3d

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mariaspeck And the moment when the skin of your chicken shatters like glass. Don't ask me how many hours and steps it took to get there at @modcuisine but it worked. And the meat stays tender. Seriously good stuff. Of course, this: Nathan Myhrvold in his element. 4d

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mariaspeck Just a few vegetables, reinvented by @fjmigoya. OMGood. 4d

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mariaspeck This was a little bread sampler to start the nine-course meal of a lifetime -- including pitch-dark rye bread and a square (!) pretzel, with sweet freeze-dried butter. Yes, there is such a thing now. The meal included history, science, and so much fascinating conversations with amazing people that I wanted time to stand still, to taste every bite, to linger, and learn everything about the techniques, the endless testing and re-testing that went into these creations. Thank you @modcuisine for the invite, and head chef @fjmigoya for the many flawless flavor surprises on our plates. Stay tuned for more. 4d

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mariaspeck This man is my hero: Glenn Roberts in a test field of recently rediscovered purple straw wheat in Mt. Vernon, WA -- by @thegraindivide. I have learned so much from his deep understanding of grains in America. For my first book, Glenn Roberts helped me untangle what the Italians mean when they say "farro". That this term can refer to three types of ancient wheat, emmer, einkorn, and spelt. More recently, as I was researching ancient and heirloom wheat for my new cookbook, I learned on his vastly informative @ansonmills website that people used to describe the aroma of wheat as "vanilla", "honeysuckle", and so much more. This blew me away. I'm thrilled that so many people now work on change. Let's bring good flavorful wheat back, wheat that tastes like the soil it is grown in. And now, after writing the longest Instagram capture ever, I am hungry -- for bread. 4d

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mariaspeck Hello west coast just landed. 5d

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mariaspeck Friends, I haven't completely unpacked from my Europe travels this summer and I'm on the road again -- to a super-exciting event on the west coast. I mean heart-pounding exciting. Will tell more when I can. Stay tuned. And I am taking a bit of my garden along. #simplyancientgrains 5d

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mariaspeck This small melon is so good. No seeds. Still so good. 6d

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mariaspeck I have fallen hard for the texture and flavor of whole-grain sorghum flour. These new blondies, round two, were devoured last night. A bit more tweaking and then they are ready. 6d

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mariaspeck Lavender by the side of a stone path in a Greek monastery a couple of weeks ago. I love being home in Boston but I would love even more to be home in Greece today. 6d

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