slowingtowonder

Drinking the Old World: Italy | Reds

Five Red Wines to Taste Your Way through Italy I think we all know about Chianti—a great red wine to sidle up alongside your lasagna at Christmas dinner. With no disrespect meant to this worthy variety, Italian wine is far too often reduced to tumblers of this giant. By all means, please continue to enjoyContinue reading “Drinking the Old World: Italy | Reds”

My Favorite Smoothie

Let me be clear. I am not a smoothie person. Smoothies generally fail to satisfy me⁠—not just in terms of leaving me hungry an hour later, but as a person who thoroughly relishes the act of eating, simply drinking a glass full of “food” leaves me wanting more. This smoothie, however is atypical. It’s packedContinue reading “My Favorite Smoothie”

Blueberry + Pecan Scones

In my mind, there are two kinds of scones. Proper English scones, which are slathered in (proper) clotted cream and jam, and then everything else. This scone falls into the latter category, and is what I like to call an “all-inclusive” scone. Meaning, it carries all its “extra” inside it. No toppings or accoutrements required.Continue reading “Blueberry + Pecan Scones”

Embracing the Familiar

Comparison far too frequently steals our joy. It’s difficult to avoid, as we compare in all areas of life: with our careers, our belongings, our opportunities (or lack thereof), perhaps even our relationships. Even just one of these areas, or another, can be a bear to reckon with on a daily basis. And when weContinue reading “Embracing the Familiar”

Beet Muhammara

I whipped up this recipe at my husband’s request. And I am so glad he asked. Muhammara is typically made with roasted red peppers, which I adore, but this beet version is delicious as well⁠—and a terrific way to eat beets. I like beets well enough, but don’t often tend to think of buying themContinue reading “Beet Muhammara”

Savory Breakfast Cake

This little marvel is one I’m quite proud of, I must say. It’s not quite like anything else I’ve tasted⁠—think of a cross between a quiche and what you would think of as cake, only savory. If you’ve seen my recipe for Sourdough Breakfast Cookies, you may already know of my delight that is bakingContinue reading “Savory Breakfast Cake”

Oh, the Possibilities!

Red bell pepper. Yellow onion. Mushrooms. Garlic. Scallions. Cashews. A group of common ingredients that I used this week to make two radically different meals. I’d like to call this a brief study in “doing more with less.” It’s all about thinking creatively about the range of possibilities. With food, the sky is the limit.Continue reading “Oh, the Possibilities!”

On Being a Beginner

I recall overhearing two fellow bread bakers at a church gathering: “Did you do bulk fermentation?” “Was your stretch and fold in the bowl, or on a board?” The technical terms they were throwing around so casually made me feel small. Not that I was even part of the conversation. I was merely passing byContinue reading “On Being a Beginner”

Mango + Rice Breakfast Bowl: Longing for Summer

As a largely seasonal eater, I had considered saving this recipe until the summer. But when the grocery store hands you ripe mangoes (and the cold weather continues to bring chilly days and snow) there is something significant about eating in hopeful anticipation. If you like Thai food, you may be familiar with the lovelyContinue reading “Mango + Rice Breakfast Bowl: Longing for Summer”

Making Bread: Delighting in Embodiment

It’s Friday morning. After four days spent bent over a computer, huddled inside to escape the single-digit weather, and cringing through the pain of a stiff neck and shoulders, I feel like a brand new person. Sure, a chiropractic adjustment last night helped, and so does the sun shining through the window this morning, butContinue reading “Making Bread: Delighting in Embodiment”