This Thanksgiving, Mom requested butternut squash soup and grilled cheese. I made enough to freeze for easy meals in December, and I’m glad I did … this soup may be simple, but it’s gooood.
Making this bread recipe, adapted from cookbook author and cooking teacher Penni Wisner, is one of the best things I do all week. From mixing the ingredients to flipping the finished loaf out of the pan, the whole process is satisfying. And with this no-knead technique, time and the yeast do most of the work for you. I like dusting the dough with cornmeal for a nice crunch, though you can use sesame seeds, poppy seeds, rolled oats or simply flour. I highly recommend using a kitchen scale to weigh the flour — it’s easier, really, and you’ll get more consistent results.
Here is how to hold–and use–a chef’s knife. Note … it’s not “whack, whack,” it’s “whoosh, whoosh.”
After over a decade of writing for magazines, I launched . After all I’d been through on my NOURISH Evolution and how profoundly the changes had impacted my life, I felt deeply called to help others make strides of their own.
We adopted our daughter Noemi in 2006 and I went back to the Peaks and Valleys of Practice for a bit, to recalibrate around our new reality and learn how to make real food fit into our real life. No question, though, everything mattered even MORE with Noemi.
By 2004, I had lost 20 pounds without ever feeling deprived, and was loving food like I never had before. Because I was eating what was nourishing me. The lupus diagnosis, too, was changed to fibromyalgia.
In climbing The Hump, I learned from the experts how to nourish my body. The only problem was, it involved lots of vegetables. So I opened myself up to new experiences–like trying peas from a farmer at the market–and learned how to love them.
My Hump came amidst overwhelming pain and exhaustion–it got so bad I couldn’t open my toothpaste in the morning. In 1997 I was diagnosed with lupus, and in 1998 I was faced with a devastating cancer scare. It was clear something had to change.
When I lived in Europe for a year–and in Greece particularly–I was left without Snackwells and fat free mayonnaise. I was surrounded in olive oil and cheese and full fat yogurt. And it stressed me out. But it also planted a seed.
Things started to change my last year in high school. I put on weight and started to feel tired and sore all the time. So I followed the popular wisdom of the day … I went on a fat free diet and fought the endless teeter totter of deprivation and guilt.