figs in season

Fall figs

We’ve never had figs in the fall before.

It’s not that we’ve never eaten figs in the fall before. Our fig trees have always produced fruit during the summer, just as they did this year, but they’ve never produced fruit in the fall. If you’re a symbol-oriented person like me, you might wonder if it’s a sign or something. Or, you might be logical and say it’s just that the trees have matured to the point where they’re able to produce two harvests, as certain types of fig trees do. Maybe though, it’s possible that the answer lies somewhere in between those seemingly opposed perceptions. After all, as Solomon, a king of Israel from 970 to 931 B.C. wrote; “God delights in concealing things; scientists delight in discovering things.” 1

continue reading…

the whole 30: continuing the journey


It’s the end of week four, and in terms of the whole30 challenge, my husband and I have officially completed the full 30 days and finished well (high five!) As I mentioned last week, we’ll be continuing on the paleo auto-immune protocol for another two months, and after that will try re-introducing certain foods like eggs, nuts and seeds, and nightshades. In terms of what we put on our plate, for us, this has been a real change in direction, and not merely a temporary diversion from certain foods like other elimination diets we’ve tried before. It hasn’t been easy, but here’s the thing: no lasting, life-changing choice ever is.

continue reading…

starting the whole 30


Tomorrow my husband and I start a program called “The Whole30,” a kind of nutritional reset that eliminates sugar, dairy, grains, legumes, alcohol and processed food for a period of thirty days. It’s a brilliant way to help the body heal by eating nutritionally dense real food such as pastured meats and organic vegetables and fruits while avoiding food that contributes to inflammation, a damaged digestive system, and any number of resulting chronic health issues.

continue reading…

recovery is on the way

I’m still recovering from the flu that snuck up on me at the beginning of this second week of Christmas vacation, but it’s been the perfect opportunity to be able to just completely relax, read, and sleep. While I drank many cups of this soothing ginger honey lemon tonic, I made a commitment to do something I’ve been thinking about doing for awhile, and so I’ll share more about that next week. In the meantime, enjoy the weekend, and keep warm!

chocolate cranberry pudding


Though I really enjoyed the Thanksgiving meal we made this year, I had much more fun re-purposing the left-overs afterwards. On Friday morning I made pumpkin purée waffles. On Friday evening I made a pizza using just about everything from our Thanksgiving dinner, which included short ribs, roasted sweet potatoes, roasted brussel sprouts and cranberry sauce. Finally, on Saturday morning, I made sweet potato scones.  

continue reading…

tamari-maple glazed salmon salad

maple-glazed salmon

Lately, when eating dinner out, the things I’ve eaten have all been creative variations on the same theme. The theme is this: some type of fish, usually tuna or salmon, supported by a bed of tender mixed baby greens, and then the whole thing beautifully finished with other ingredients that are small but strong hits of complementary flavors. For me, it’s a perfect combination: a meal that’s a really satisfying way to end a long day, and a very healthy way to recharge for the next.

continue reading…

einkorn lemon blueberry scones

einkorn lemon-blueberry scone (121)

Back in 2011, the Texas legislature passed SB 81, a bill that allowed certain foods made at home to be sold legally to customers. In 2013, HB 970, which further expands the list of foods and allows home bakers to sell their product at farmer’s markets, successfully passed the house and senate, and was signed by the governor on June 14. This past Sunday, September 1st, the Texas Baker’s Bill, a boon to the entrepreneurially-minded home baker, officially became law. 

continue reading…

keep calm and cook on…

Between my two food jobs, you could say the above slogan pretty much sums up my existence right now, and I don’t mind one bit. But it also means I don’t have a recipe to share today, and I apologize if you’ve been looking forward to that as a follower of this blog. Between work, life, and a short trip that included four solid days of driving, I just plain ran out of time to try to pull together a recipe post. I do think I need a time management plan to get everything done, so if any of you out there have any helpful suggestions, please feel free to send them my way. Seriously. I’ll be back next month with a new recipe, so until then, keep calm and cook on…