Today I’ll continue work on my Cardoon because last night I separated the sleeves and that means lots of stockinette stitching in the round which is great knitting for after work or when I’m teaching classes. I am also going to give my Bolin Cardigan some love today. I’ve gotten to...
In other news, I’m trying to make a side hustle of giving talks, so if you are a person who would like me to come talk to your group/department/school about science communication/making a path/equity and diversity/anything in anything I’ve written, give me a call. By which I mean...
For me, the level of sweetness in this crisp is ideal. You don’t have to sweeten the fruit because some of the topping sifts down during baking and does it for you. Similarly, the topping thickens the juices. I like the crisp warm or cold. I usually eat it plain, but you could ...
For the first couple months of transitioning toManic Mondayevenings, our 2 "big" girls and the parent who took them to dance and gymnastics grabbed fast food between classes. It was the easiest chose, saved me from having to think up and pack something that would last for a couple hours ...
9. More creative goodies were finished by the kids in sewing classes this week. 10. I even managed to squeeze in a 4 hour 1:1 session with a keen adult student. 11. A new knit’n’natter session started at a local café and the first three of us to arrive all happened to have ...
I must admit that these tartlets had mixed reviews at my house, being deemed “too chocolatey” by the person who picks the chocolate chips out of the chocolate chip cookies (husband), and thoroughly enjoyed by another who was in the throes of some serious chocolate cravings (me). Ultimately...
I turned thisfantastic Pumpkin Cakerecipe I've made before from my friendPaige at For Love of the Table, whose cooking classes I used to take and love and endulge in all the deliciousness when we lived in Kansas, into a gluten free, refined sugar free divine bundt cake! It was so moist...
If you think about how most people bake with wheat, you’ll realize that they usually use two different kinds of flour: an all purpose flour for cakes, pies, muffins, and other pastries, and a bread flour for baking bread. I decided very early on that I
Well, I’ve been baking and teaching for a long time, and I have a few opinions! Why Get An Electric Grain Mill My Challah Bread I have said it in a million classes, that every preparedness-minded person buying a hand-crank grain mill needs an electric one too. Start baking bread ...
As I mentioned in my last post, things have been crazy around here the last several months. And of course once things started calming down toward the end of summer and we got used to the slower pace of life, my oldest started school and a week later started swim classes that run four...