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Job lot of scissors off eBay. In tips for restoration, cloud mind?

Tsukemen ramen of sorts. High (for ramen: 40%) hydration dough, blend of medium and low protein flours, 1% salt, 2% baked baking powder. Mixed for about 5 mins, then rested for 90 mins in a dehydrator at about 30C. Did wonders for the gluten development. Large pasta machine pressed then cut by hand.

Farinata: Genovese chickpea flatbread. Low supply of flour about, so thought I'd try to diversify the staples a bit. 300g chickpea flour, 900g water, mix well, leave for 5-10hrs. Add 50ml oil, 10g salt before baking, mix well. This quantity will fit on 2x rectangular 30x40cm well oiled baking sheets, but if you want it thicker just one (like this one).

After an intense brewday (what could have gone wrong, went wrong), managed to find the strength to make some curry katsu. Aside from the rather average pork loin, everything else was pretty damn tasty. Calrose rice, my first bag. Pretty good stuff. Medium grain, somewhere between long and short.

Bacon. Not something I've done a lot of but we do get through a decent amount of it, and often disappointed by butcher purchased bacon, even Dave "Bacon King" Ovett, (Open Market) of Brighton isn't their best product. Their cheese is amazing value though. Just happened to have some mosaic pellet hops ground down in the mortar, added some juniper berries and black pepper, roughly crushed. Flakes of laurel brought back from Croatia were added, even though we've a ton left over from the wall falling off our house a few months ago onto a laurel tree out the side.

Back to pizza after a bit of a break. This is Caputo Rosso flour, 60% hydration on the Uuni with gas adapter mod. Cooking quite nicely after a bit of practice.