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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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Pavlova - the grand finale dessert to celebrate a family visit. We're going to miss you ❤️ #brownsugarpavlova #pavlova #glutenfree 😉
The plain companion to the cheeseporn sourdough of the previous post. Forgot to mention these guys had no autolyse, vigorous hand mixing, two stretch and fold rounds, refrigeration overnight, two more stretch and folds, then the cheese got a lamination/shape/addition and this bread, just a stretchy preshape. Same formula: 67% bread flour 18% homemilled whole grain red fife 15% whole grain rye 34% starter (I had extra 😂) 72% water (the dough felt wetter from the huge amount of 100% hydration starter) 2.6% salt (I think the starter amount offsets the oops of going this high accidentally) #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadcatalog #breadbosses #cmonboardbakery #breadtopia #foodphotography #thebakefeed #mockmill #redfifewheat #rye #breadnerd
Cheddar thyme sourdough bread 67% bread flour 18% homemilled whole grain red fife 15% whole grain rye 34% starter (I had extra 😂) 72% water (the dough felt wetter from the huge amount of 100% hydration starter) 2.6% salt (I think the starter amount offsets the oops of going this high accidentally) "Some" cheddar cheese and dried thyme #cheeseporn #cheesybread #cheddarthymesourdough #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadcatalog #breadbosses #cmonboardbakery #breadtopia #foodphotography #thebakefeed #mockmill #redfifewheat #rye #breadnerd
Preshape and proofing basket prep with cheddar and dried thyme. Second pic shows how after I divide a dough, sometimes I have to stretch it into the shape it wants, not the rectangle I want #proofingbasket #cheddarthymesourdough
Mead kombucha on the left, raspberry on the right #kombucha #homemadekombucha #homebrewedmead
Cheddar serrano pepper scones, idea of @rrhm with the base recipe @testkitchen British-style currant scones. I watched the America's Test Kitchen show and took notes a few years ago #americastestkitchen #scones #savoryscones #serranopeppers

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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