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A while back I posted on Instagram about how much I love Chinese eggplant with garlic sauce. Unfortunately no one else in my family likes eggplant, so I wanted to convert this recipe to something everyone would eat. In this case, tofu. Even my dog likes tofu actually – no issue with the hot pepper flakes either!

I also wanted to simplify the recipe as much as possible, to see if the sauce can be mixed together all at once and then dumped into the fry pan. It can!

Read the rest of this entry »

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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 »

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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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Crumb of a past loaf, the 16% home-milled spelt #crumbshot #sourdough
Four loaves of banana bread, two plain and two with chocolate and walnuts. 1/3 homemilled whole grain emmer and red fife. About 25% more than the recipe's banana amount. I saw the banana breads of @mariobakerboy and decided this @thebakefeed Caramelized Banana recipe was how I'd use up my freezer banana and sour cream inventory. (I didn't do the actual caramelized bananas on the top of the loaves.) #bananabread #emmerwheat #redfifewheat #recipemodification #usewhatyougot
Lacto-fermented jalapeños, garden tomatoes, tortilla chips and cheddar. This is one of my favorite lunches #idontalwayseatbread (but I do eat tomatoes all summer) #fermentedjalapeños #fermentedfoods #spicychips
Bolted (some of the bran sifted out) sprouted (increased nutrient availability) hard red spring wheat (nice gluten formation) bread baked in the @breadtopia oblong cloche. Wider than a baguette, longer than a typical oval batard, this makes for great crust surface area 😍 and toast size.
Home-milled whole grain emmer/farro spin-off of the "basic tart dough" recipe from @williamssonoma filled with lemon curd, recipe from @altonbrown that I made a few weeks ago to use up egg yolks on the other side of a pavlova cake #lemontart
I'm trying to slowly increase the whole grain to see how my bread evolves from my recent 8%ers. Problem with this experiment was that I changed more than the percent of whole grain. I overbulked this dough by not doing a "I've gotta drive kids lemme stick this dough in the fridge" stage, then I tried to compensate by shortening the cold proof to only 12 hrs. I don't know why the blistering is not insane and the loaf is a little flatter...the fermentation process changes or the doubling of the whole grain home-milled spelt to 16% 🤷 Pretty excited to eat it and happy with it nonetheless!

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breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & 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 Goan and Indian Recipes

Life as I interpret it

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

Steve Clapp

Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & 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