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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”

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”

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”

Fruitful Boundaries

I love the creative challenge of doing a lot with a little, especially when it comes to food. My husband and I just took a long weekend trip for our anniversary, and planned to cook most of our meals at our rental. We stopped at a Trader Joe’s before checking in, spending the amount ofContinue reading “Fruitful Boundaries”

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