The furnace is humming through the walls. Coffee’s barely started. But there’s something else in the air already. That smell. Warm, yeasty, a little sweet. It curls through the kitchen, slips under the bedroom door, finds its way to whoever’s still under the covers. Nobody has to say a word. They just know. Somebody’s baking. That’s what happens in our Academy. We’re not a place where you follow a recipe and disappear. We’re a kitchen. The kind where flour ends up on your sleeve, your first loaf comes out lopsided, and you post it anyway because you’re proud of it. And you should be. You’ll see the wins here. Beautiful scoring, open crumbs, golden crust that sings when it cools. But you’ll also see the flat loaves, the sticky messes, the “I don’t know what happened but I’m not giving up” posts. Those get just as much love. Because that’s where the learning lives. I coach inside this Academy. Not from a textbook. From 20-plus years of flour on my hands and late nights shaping dough when the house is quiet. I’m here to walk with you, not lecture at you. So if you’ve been waiting until you “know enough” to start, stop waiting. The oven’s warm, the coffee’s on, and there’s a spot for you. This is the Crust & Crumb Academy. Bakers don’t come here to get likes. They come here to get better. 👉 https://www.skool.com/crust-crumb-academy-7621/about

Todaywe’re making a juicy chicken stew in the air fryer 🐔🔥 full recipe Tender chicken fillet, plenty of vegetables, and aromatic spices make this dish rich, colorful, and incredibly tasty. Everything is cooked in one bowl with minimal effort — perfect for a quick lunch or dinner. Just chop, mix, and let the air fryer do the rest

Hey All, please have a look at @John Richard Lloyd-Hughes link, he will advertise your community for free, looks really good, he has 6 FREE slots left, once he hits 50 Members her will be charging a subscription..... https://www.skool.com/calm-ai-support-40-6938/about?ref=2d39ecec55d24016902b7cb9e3d883e4

Hi everyone! I have been here for a while and @Oliver Wing has encouraged me to share my community here a few times but I still haven't done so, so sharing it now finally 🤣 (thanks Ollie for this!) My group is about sustainable fitness and nutrition habits, and actually in February I am running nutrition habits reset experience - which is about creating self-awareness and building habits around food choices (in sustainable way!) which I thought some of you might be interested in as you all love food and cooking! And also my group is going paid on 1st of February... so thought this can be a great opportunity to mention it for those who wanna grab free lifetime access before it goes paid 🤗 The link is https://www.skool.com/introverts-fitness-fortress-9193

Ok, here's something most have not eaten but if you are adventurous, this might spur your taste buds to another level. I must say, even for me, it's a bit strong and strange. It has a strong mineral and perfumy essence after a bite. The first time I tried it was in a Korean restaurant and it was a flavor roller coaster. It was served with other raw seafood just like a sashimi platter. What's your most weirdest seafood that you have eaten? Did you prepared it yourself or eaten in a restaurant or friends place?