See What Happens When You Avoid Writing?

Shredded Envelopes

No, that’s not a pretty picture. Yes, I know that food blogs are supposed to be fairly busting out of their posts with succulent, juicy, fantastic pictures. Hell, that’s not even food. But that is a picture of my mind this afternoon and how antsy, a bit manic, and certainly ADD-ish I’m feeling as I’m trying to avoid writing my book.

Okay, one giant step backwards. Earlier today, I was in the middle of answering comments on my post about being depressed and baking bread. (I’m no longer depressed, but I’m still baking bread.) Then I heard the honk of the mail carrier. She pulls into our driveway whenever she has packages, and that honk is a heads up to get my ass out there and pick up my mail. “Holy go to war,” I say aloud to no one. It’s pouring here today—for the past two days, actually–and the last thing I wanted to do (besides writing) was slosh through the stream that’s carving its way along our driveway. Still, out I ran, barefoot, with my shoulders somewhere up around the top of my ears, as if that would prevent me from getting soaked.  Read more »

Shauna Sever: Natural Sugars

the Splendid Table Shauna Sever

Play

[Editor’s Note: Guess who The Splendid Table asked to be a special correspondent? We couldn’t be more pleased or grateful. (And David couldn’t be more nervous wondering if you’ll like it. So go on, give it a listen and tell him what you think…)]

In this week’s episode. I had the pleasure of chatting with the always charming Shauna SeverShauna Sever, aka the Next Door Baker and author of the new book Real Sweet, who explained to me some natural alternatives to conventional refined white sugar—including muscovado sugar, turbinado sugar, honey, and maple syrup—and how to bake with them. (Note to self: You really have to expand your shopping list when it comes to the baking aisle at the supermarket.)

And as if that wasn’t enough, also in this episode of The Splendid Table listen as:

  • Journalist and author Barry Estabrook gives us an insider’s peek at the pork industry via his newest book, Pig Tales.
  • Jen Stevenson, co-author of the book The Picnic, offers professional help on creating the best picnic ever while keeping the work to a minimum.
  • Robyn Lea, author of Dinner with Jackson Pollock, explains how she unearthed painter Jackson Pollock’s recipes.
  • Jan and Michael Stern share their thoughts on Honey from the Rock Café in Augusta, Georgia.
Hungry for more? Chow down on these:

Tara Whitsitt: Fermentation on Wheels

Tara Whitsitt

Play

I talked to Tara Whitsitt, who in 2013 converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country, welcoming eager students onto her bus to teach them all about fermentation.

Also in this episode of The Splendid Table:

  • Filmmaker Gelb documents chefs’ obsessions in new Netflix series, Chef’s Table
    For the Netflix series Chef’s Table, filmmaker David Gelb followed six chefs from around the world. The chefs have “courage, relentlessness and a purity of vision that they refuse to compromise,” Gelb says.
  • How to grow microgreens, sprouts and shoots on your kitchen counter
    No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside.
  • Diana Henry: Chicken doesn’t have to be bland or boring
Hungry for more? Chow down on these:
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail

The David Blahg Subscription

Enter your email address and get all of the The David Blahg updates sent to your inbox the moment they're posted. Be the envy of knowledgeable, savvy cooks everywhere. Sassy!

Preview

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail

Top