There’s something about the mouthfeel of pudding that makes it especially a sensual treat. My favorite way to get most pleasure out of this week’s pumpkin pudding: I swirl my spoon in my bowl and bring it to my mouth. I lightly slide my lips over the spoonful and pull...
(no audio version, resting my voice) I got COVID this week. When my daughter came to lie on my lap with a fever and aches, I knew it wouldn’t be long for me to get it. (We're both doing fine, btw. We each had one really hard day that left as quickly as it came.)...
I have a strong desire that anyone who is in my home leaves well fed. We haven't been together in person for BodyStory: Hunger, but I still want you to eat well. I’ll do the next best thing: share my (un)recipe for Brown Rice Risotto. The Italian grandmother in me...
This masala has been around the world. I first tried herbs de Provence, the inspiration for this combination, from a spice blend sold at Whole Foods in Colorado. Many years later, I created this French-inspired masala while I was living in Mexico. Oregano, rosemary,...
Devotion is an attitude that can be applied to just about anything. Including preparing food. Given how many people simultaneously are stretched for time and lack a foundational understanding of what daily nourishment should look like (simple, whole foods-based,...
I’m so in love with this masala that a base desire in me says I shouldn’t share it. But before labeling myself greedy and selfish, I remember to peel back that desire to see what it’s saying about me. I see that it tells me how much I value the creations I make in my...
I don’t know where I would be without soup. No, I do. I’d be ordering a lot more take-out. And feeling quite imbalanced as a result. Soup welcomes that shifting understanding of balance we talked about in week 2 of BodyStory: Hunger. We can make it light or hearty....
My grandmother instilled in me a love of homemade pie crust. I remember her apron -- blue and white checked like Dorothy’s dress in The Wizard of Oz -- swinging to the rhythm of her rolling pin as she pressed out the crusts that she would fill with her rich, creamy...
It had been years since I’d eaten butter, but there I was with two pounds of it. These were my early days of studying Ayurveda. Suspicious as I was about butter, I dropped it into a big pot on my stove and watched it bubble away into something I was told was medicine....
There was once a time when I slung sugar for a living. As a professional baker, it was my job to bake 10 pies, three dozen muffins, and a couple of cheesecakes before most people had eaten breakfast. I sweated in tiny kitchens, hauled 50 pound bags of flour up rickety...
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