“What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn't necessary to put chemicals… — John Hillaby Copy Share Image
The way a good rod first flexes and then extends its muscles as the line quickens, tightens, rises off the water and does figure… — John Hillaby Copy Share Image
Few things are more pleasant than a village graced with a good church, a good priest and a good pub. — John Hillaby Copy Share Image
“What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough… — John Hillaby Copy Share Image
“Groddeck, that strange pupil of Freud, claimed that in reality our powers of smell are as sharp as those of a dog, but that… — John Hillaby Copy Share Image
“In Mexico today the word for the ultimate, the best in anything from a straight flush to the sight of beautiful country, is a… — John Hillaby Copy Share Image
There is scarce a cave, an isolated rock, a lone pine tree or a pile of stones without supporting folklore. — John Hillaby Copy Share Image
“I have often wondered how this circumpolar stars between the Drago and the Lion came to be known as the Great Bear. The ancient… — John Hillaby Copy Share Image
“Either you like cats or you don't. Whole nations have been divided on what people thought of an animal that mates openly, walks in… — John Hillaby Copy Share Image
“Good wines are produced in small quantities. It is a matter of time and attention and picking only the best grapes. Today they get… — John Hillaby Copy Share Image
