Ken Adams

Chicken liver with onions: my first time ever eating, and first time ever making, a liver dish. I used the first Youtube video I encountered (although it features beef liver): youtu.be/_SgpjsPZ32Q?.... I ate it without a problem! #foodsky

I just used the phrase "Gallic shrug" in one in a series of new writings that are meant to be more accessible. Oops.

At some point accessible crosses over into dreary. If everyone can effortlessly digest what you've written, it's gruel.

Is "chalk up to" (as in, "He chalked up his mistakes to his inexperience") too fuddy-duddy for an online world? (Mind you, "fuddy-duddy" might be too fuddy-duddy for an online world.)

This would be an extremely bad idea. It will not satisfy them. It will acknowledge that they are right about something. It will empower them. Literally nothing that anyone should do, should be oriented towards placating this administration.

Cherry biscuit cobbler #foodsky
www.bonappetit.com/recipe/cherr...

My sourdough, my hummus (Zahav recipe), grilled vegetables, sweet onion. All that's missing is arugula. #breadsky

kadams@adamsdrafting.com. I look forward to hearing what you have to say!

I didn't know that the rabbi was the mayor! And I like that he uses the royal "we" to refer to himself. 🙂 (Dangling participle)

On-Demand "Drafting Clearer Contracts" Training: Sign Up for News! - Adams on Contract Drafting My notion of offering an on-demand module of my Drafting Clearer Contracts training is slowly shifting from a gleam in my eye to reality. Videos and Quizzes This module will consist of 200+ short vide...

I've heard that people like videos.
www.adamsdrafting.com/on-demand-dr...

ChatGPT Does "A Manual of Style for Contract Drafting" - Adams on Contract Drafting At the recent ACC annual meeting, Adrian Goss—whom I first met a dozen years ago on a trip to Australia—told me he had uploaded some miscellaneous-provisions stuff from Practical Law and asked ChatGPT...

Here's an update! (tl;dr: No, I haven't revised my stance, other than to add additional evidence.)
www.adamsdrafting.com/chatgpt-does...

As a token post for no good reason, here's tonight's Italian sub, featuring one of my sesame seeds rolls, using Charlie Anderson's recipe. #breadsky

Google's AI shit is shit, exhibit 24,874,528:

What's wrong with this Italian sub? Well, the moment I put this batch of rolls in the oven, I realized I had forgotten the sesame seeds! And I went to a deli that was convenient but not the best, so no gabagool! But otherwise, it should be good. #breadsky

I've decided that for me, pilgrimages to pizza joints usually aren't worth it, in terms of the time it takes and the quality of the pizza. Another factor is that covid has done a number on my sense of taste.

I hard a hard enough time with snap traps, which kill instantly. I couldn't use glue traps.

Today, as a gesture of thanks to those helping with our renovations, I made pizza, for the first time in months, using my Ooni Koda 16. It worked out out fine, but I'm still looking for more crunch. What do you do, friends, to get crunch? (I used Tony Gemignani's master dough with biga.) #pizzanerd

A recent YouTube video suggests that my experience wasn't an aberration.

Today's visit to Modern Apizza and a similar experience in Chicago have brought to mind the French phrase "nostalgie de la boue". Perhaps influencer culture has us straining to romanticize street food.

Drove my wife to Connecticut today, so I went to New Haven, to try Modern Apizza for the first time. The crust of my pizza was, at the edge, light and flimsy. Elsewhere, it was drowned in puddles of melted mozzarella and exhibited a terminal case of flopitis. Not my type of pizza. #pizzanerd

Any flying-squirrel experts out there? I'm wondering how they managed to trash in three months the swell crib I installed for them.

Behold this year's tsoureki (Greek Easter bread).

Same dough, one boule, one batard, but since I'm not keen on foppish French terminology, let's try "ball" and "bastard" 😀 #breadsky

For the Nth Time, I Do Battle with the Notion of "Tested" Contract Language - Adams on Contract Drafting The Notion of “Tested” Contract Language LinkedIn is the place where dead ideas go to be endlessly reborn from their ashes, like a phoenix. One such idea is the notion that it’s risky to abandon the l...

Still looking for contracts peeps in these parts. Here's my blog post about that old chestnut, the notion that it's risky to deviate from "tested" contract language.
www.adamsdrafting.com/for-the-nth-...

Honestly, I'd have to ease up on the baking and add more law!

It's nice to meet old Twitter follows after a long gap, particularly those inclined to share my contracts stuff in a place where I'm just a baking guy!

Dried! The flour is 80% King Arthur all-purpose, 25% KA whole wheat, 5% KA rye. And yes, it worked out. The recipe is from The Perfect Loaf. If you ignore what it says about how long it takes for a starter to become viable, I've found it to be reliable.

A cross-section of a cranberry and walnut sourdough loaf, showing the aerated crumb and, well, cranberries and walnuts.

Here ya go, perverts!

Two cranberry and walnut sourdough loaves, one scored with a series of angled slashes, the other with one lengthwise score.

Today's cranberry and walnut sourdough loaves. They're great, but I've scaled down my sourdough habit: after months of twice-a-day feeding, the starter is in the fridge. And of these loaves, one will go in the freezer or to friends: there's a limit to how much bread the two of us can eat! #breadsky

Enzo coming in for the rim like a shark.

Here's the result. More chewy than crunchy, so further work required. As always!