Warning: some spoilers for one story in Dangerous Women. When I saw, last December, that an entire mixed-genre anthology of stories called Dangerous Women was coming out, edited by George R. R. Martin and Gardner Dozois, I was really excited. Here’s the promise of the anthology, from Dozois’ introduction: Here you’ll find no hapless victims…you will find sword-wielding women […]Read more "My problem with Dangerous Women"
Between Vergil’s (Virgil’s?) Aeneid and Ursula K. LeGuin’s excellent-so-far take on it, Lavinia, I’ve been reading a lot about spelt recently. It’s an ancient species of wheat that doesn’t seem to give me the allergy problems of normal/modern wheat, so spelt flour has become a useful cooking ingredient for me in the last year. To celebrate (maybe […]Read more "Recipe: Overnight spelt waffles"
For some reason, apart from some posts on here about all the baking I’ve been doing (making up for lost time, I guess), I haven’t found the time to do any writing of my more personal thoughts. I normally do this in an actual, physical book, but so far all I’ve been recording in there […]Read more "Writer’s block and recent books"
I wasn’t planning on doing any more sweet baked goods this week (my next endeavor was going to be either yeasted spelt waffles or some everyday spelt bread), but our former neighbors who moved out-of-state are coming back to visit and bringing us cherries, so my mom thought I should bake this cake that I […]Read more "Recipe: Chocolate buckwheat cake"
In spring of 2013, my fellow travelers/sufferers (just kidding on that last point, sort of) on the classics Foreign Study Program to Greece repeatedly said stuff along the lines of, “You’re really into cooking!” I was surprised, because I’d never thought of myself that way before. I’d barely cooked at all during my first two years […]Read more "Cookery: Inn at the Crossroads’ Blackberry Honeycakes"
There is no reason to buy granola. Ok, maybe if it comes with a yogurt cup and you’re in a real hurry. But big bags of granola? Don’t do it. Store-bought granola generally has a lot of fat and, apart from the fiber from the oats, not that much in the way of nutritional value. […]Read more "Recipe: Free-for-all granola"
I guess this is my first foray into the crowded world of food blogging. More importantly for me, putting my recipes online hopefully means that I won’t lose them in future computer purges. I don’t really expect anyone else to read this. This recipe is a healthier reworking of an experimental recipe that Catherine D. […]Read more "Recipe: Banana Buckwheat Pancakes (wheat-free)"