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Screenshot_20170414-233651(1)

In faint gray letters, that says 49 beats per minute.

A fit person’s resting heart rate. Mine.

I didn’t always have that. In my late twenties and much of my thirties, I was in and out of the hospital with pneumonia and lung bleeds. I couldn’t get up a flight of stairs without being out of breath. I rationed my activity, wanting to do things like play in the snow with my kids, but having setbacks if I dared too much.

Nowadays, I can walk my dog, go to a dance class, edit all day, and then take a train into the city to meet a friend for a late dinner — and not have a lung infection flare up. Anyone who knows chronic illness understands that a single one of those activities might result in payback later, so to do all is akin to a miracle. Read the rest of this entry »

20170420_093915

I’ve been working on this recipe ever since I googled “lemon bars” a year ago! Believe me that no one in my house has suffered from this recipe “work.”

The original recipe I made, found here, yields a pretty bar that has too little lemon curd for the thick crust, and is not lemony enough.

Here’s my Best Lemon Bar recipe. It’s easy to make. There are few steps, ingredients that are in every pantry, a measurable amount of lemon juice (vs. the imprecise “juice of X lemons”) and most important, it has a good ratio of tart lemon to buttery crust. Read the rest of this entry »

fixingthefoodsystem

Last weekend, I spoke about my dad’s book, Fixing the Food System: Changing How We Produce and Consume Food.

I discussed what the book meant to my dad in the context of his career as a food policy journalist. My stepmom spoke about poverty, hunger and nutrition advocacy in the past; and a friend of my dad’s spoke about the path to solutions today. Read the rest of this entry »

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Instagram

A sourdough loaf, part whole grain. I can't remember more about it -- I'm looking thru old photos. I plan to score like this again. I forgot how much I like the grid score.
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#sourdough #sourdoughbread #artisanbread #fermentedfoods #fermentation #wildyeast #realbread #breadart Fresh #horchata #tamarindo and #watermelon drinks, plus amazing pupusas and curtido at this Salvadorian restaurant a couple of miles off the highway Sunrise #LakeMead #HooverDam and #BellagioChandelier #BellagioFountains A #tartineno3 inspired toasted #buckwheatsourdough with creme fraiche. 
#sourdough #surdeg #masamadre #leivitomadre #eksimaya #desem #buckwheat #naturallyleavened #trigosarraceno #feedfeed #realbread

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The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking without Limits

Food Photography & Recipes

GoanImports.com

Learn about Goa Culture, Foods and Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking without Limits

Food Photography & Recipes

GoanImports.com

Learn about Goa Culture, Foods and Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer