As part of Doughvember, which is our month-long celebration of sourdough baking, I asked Sharon from NickelMoon to write a guest post. She has had a profound connection to sourdough through the years and her story is resonant to many, even if the particulars are unique. She writes from her soul and I’m happy she is a part of our food community. Here’s what she has to say: Read more

sourdough crumb

*Update: If you’re up for participating in doughvember and you’re on twitter, tweet me and I’ll add you to the twitter list @saltyseattle/doughvember. You can follow along with other participants there as well as via hashtag #doughvember.

No blog is ever truly a food blog, is it? Sometimes life gets in the way and you have to share a little of your current situation- even if it’s really embarrassing- along with your recipe for Beef Wellington.

I have a big month planned. I’m headed to Santa Monica to speak at IFBC (you should come!) and to visit family and friends in the LA area. I’m also putting the finishing touches on a book proposal. I’ve upped my freelance writing work and have deadlines looming. Then there’s Thanksgiving and the promise I made to singlehandedly cook for 20+ people. Despite a jam-packed month, I also wanted to include a fun little project my beautiful co-host Nicole from Pinch My Salt and I are calling “Doughvember”. It’s a whole month dedicated to raising awareness about sourdough with the end goal being that those of us who participate will become better sourdough bakers. If you live in the US, imagine how good your rolls will be come Thanksgiving? Read more

The best things in life are …………………………………………………………………………fried. It’s true. Maximum guilt is intrinsically linked to maximum pleasure. Sex is good, but sex in an elevator is better. You may feel guilty that old Mrs. Crotchet and her poodle caught you doing it doggie style when the lift doors opened too soon, but that makes it all the more memorable. And devilish. Which is equally true of these Halloween-themed beignets. They are Halloween-themed because they’re made of pumpkin and I served them with black garlic-maple butter. Note the trifecta of sweet sin: Read more