Quote:
Originally Posted by María Gálvez-Villalobos
Are they big dills? And how put you them in the dough? Or are they soft and esquashy and easy to insert in the loaf you are making?
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Maria, whenever you knead your dill dough, I would be very happy to come over yours and help you pop a few buns in the oven. Insertion is never normaly a problem, just so long as you have enough lubrication. For a sweet treat, I would love to show you how to slide the dill dough deep into your honey pot, which I am sure, would leave you feeling very satisfied. In return, perhaps you would allow me to have a nibble of your melons.