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Bread Without Religion
May 2026 — on six years of weekly home bread, with no starter, no schedule, and no rituals
It is Friday evening. There are two loaves of bread cooling on an IKEA pan-holder in my kitchen. One is white. One is volkoren — what a Dutch baker calls wholewheat and what an American tourist might phonetically render as whoooollleee weaaaatt. They will both be quartered with a Swiss manual slicer, dropped into small plastic bags, and stacked in the freezer in front of me. This has been the workflow every Friday for about six years now.
The caravan door handle that keeps breaking — and why it always will
August 2018 — on the difference between repairing a failure and fixing the root cause
The caravan door handle failed. We had it repaired. It failed again. We had it repaired again. The third time it failed, I stopped calling the repair shop and started asking why it kept happening.