Bar Flies - The GOOD Kind

This is not my dad.

Now, I imagine that the term "bar fly" originates from the way bars get so sticky with liquors, sugars, cheap beers and dirty hands attracting actual flies to bars. Since the women in my family were always swatting and swearing at flies, I knew they were nasty creatures. When I first heard my dad refer to someone as a "bar fly" when I was a child, I assumed it was some kind of mild insult comparable to calling someone a "turkey" or a "cow." Later, I heard "you have to be one to know one" on the school bus and wondered if my daddy was a "bar fly."  

Much much later, I began to understand the appeal of socializing while gathering up to a bar for a cool drink when I discovered the charm of my city's most authentic Irish public house. I learned that I liked the feel of pubs (bars) very much, but didn't want to spend my life in them, so I decided that having a kitchen bar wherever I lived was a very important feature.

Kids love the bar!

A place to think...

As a result, I've had a bar in almost every house and this is what I've noticed...we are ALL BAR FLIES! I'm telling you...young and old, family, friends, formal visitors, neighbors, even repairmen will end up like magnet to metal standing or sitting at my bar if they are in my home for more than 5 minutes. This I love. It means that the most feel good place in my home (and in several homes of various fanciness over the decades) is the kitchen, and I get to be the bartender! On any given day, I may be signing field trip permission slip forms at the bar, making ginger tea to serve for a tummy ache, toasting a success with a glass of wine, sharing the wonders of kombucha from a wildly fermenting scoby with a neighbor, and signing a grandparent's birthday card. Just last night the last thing I did at the bar was listen to my daughter's new favorite song that she wanted to share with me as I finished washing up a few stray cups (precious times that are flying by). And this very moment, you guessed it, I'm writing at the bar! Overall, the best parts are the sharing, the conversations, the laughs, the cries, the beautiful transformation of hunger to satisfaction, and the absolute lovely warmth that radiates from this most sensual place. It's a tapestry of smells, tastes, sounds, and sights so of course everyone is drawn to it. Even when the kitchen is closed, all dark and quiet, people linger at the bar for final words before turning in to read or heading off to wherever is next. And by the way, I keep my bar clean - unsticky and uncluttered - there are no flies to swat and swear at.

Sleepover Breakfast: Simple Spread for Oatmeal Toppings 

So to capitalize on bar magnetism for certain meals where there are varying picky eaters to satisfy, I choose a base (baked sweet potatoes, corn chips, tortillas, chili, oatmeal, lettuce, etc.), which is the same for everyone eating. But the trick is to then have an array of prepared goodies with which to dress the base! You can call them toppings. I like to spread pretty and funky bowls and/or mason jars all over the bar, filled with a variety of both mainstream and unusual toppings for eaters to pick from and dress their own base. It feels like I'm creating a work of art when I do this because it's such an interesting visual. I find that people love this! It's like the thrill of choosing from a buffet selection without the disgusting "trough" effect.

Here's an example... (Remember: Always the freshest, wholest, realest, plainest, unmolested ingredients you can get!)

Base - Oatmeal 
Toppings for the Bar:

• Honey
• Maple Syrup
• Butter/Ghee
• Cinnamon
• Nuts (walnuts, almonds, cashews)
• Seeds (pumpkin, sunflower, hemp, cumin)
• Herbs (mint leaves, basil, cilantro)
• Nutritional Yeast
• Turmeric
• Scrambled eggs
• Cheese (cream, feta, cheddar)
• Course Salt
• Greek yogurt whole and plain
• Fresh or frozen berries
• Dried fruit (raisins, pineapple, papaya)
• Apples
• Bananas
• Olives
• capers
• tomatoes

You realize this could go on forever...but you get the idea. The fun and flavor is in the variety. You may be surprised at the choices people try. Many tend to make a "safe and comfy" version first then come back for a "new and wacky" combination because they are curious to taste things that look interesting but are not forced on them. With this example, it's awesome to realize that oats can be sweet or savory based on the toppings you choose. I much prefer mine with a sunny egg on top and all the salty flavors.

Color & Texture...YUM!

You can apply this idea to many types of meals, and it really does work well with crowds. A very familiar application is the baked potato bar. Just get a bit wilder with the options and see how it feels!

More to come on how to make sure a college kid (or any kitchen slacker) gets some veggies: SOFRITO!

Sexy Food

What could be sexier!?!

There is only one activity that we humans engage in that is extremely personal, yet publicly performed. Eating. Why is eating so personal? Consuming food involves selecting things that are alive, or once were alive, to enter our bodies through one of the main orifices...the mouth. During each meal, we use our senses to verify the desirability of the foods we have selected. We look, smell and taste to ensure safety and enjoyment before and during the process. If all goes well, we experience pleasure during the meal and an elevated mood afterward. We discuss foods in terms of how much we love them or hate them. We are disgusted by some, complete with bad memories. We are enamored by others, creating desire for more. We crave, and we go out of our way to acquire our foods of desire. When we feel a food is doing us harm, we attempt to abstain. Sometimes we even seek expert assistance for making a clean break or at least reducing the emotional attachment. 

Sound like any other personal human activity? Right. So, you might want to re-read that last paragraph to check your answer.

One main difference between these two comparable activities is frequency...we eat several times a day! Now unless you are in the infatuation period of a new relationship or you are a very lucky (and hopefully very responsible) young adult, you eat much more often than the other thing.

YET, do we take half as much care in selecting the foods we choose to consume? Let's be picky, for our bodies' sake! I read a quote recently that went something like this: You are what you eat, so don't be cheap, fast, or fake. 

Food is sexy because it's a primitive need. It can be gorgeous, smell amazing, have a delicious texture, and taste like heaven. The closer to it's natural form and the more it's treated with TLC in growing, harvesting, exchanging, preparing and serving...the lovelier the experience and the better it treats you after the deed of consuming is done. It's not about calories or convenience. It's all about quality.

Next time you decide what to eat, respect yourself! Don't take no shit. Set your standards high. The right foods will come along. Just stay open to possibilities...and keep a spare toothbrush with you just in case. 

Next up...Bar Flies in My Kitchen

Smooth(ie) Operator

Coast to Coast, LA to Chicago...
Everyone loves smoothies.

Well at least here in Florida, where the sun scorches and the humidity is so thick that we must wade through it to walk from one air conditioning to the next. We love icy-cold smoothies that are packed with nutrition. My proof is in the sheer number and variety of thriving smoothie stands and cafe's on almost every street corner.

SUPERWOMAN POWERS...ACTIVATE!

Like coffee, a smoothie cost way more at one of these stands as it does to blend up at home. And like coffee, having ingredient control means you can make your smoothie to the exact taste, texture and content that pleases you. My family goes through summer stages in my kitchen when we want smoothies every morning for breakfast. Sometimes they are an afternoon snack. And sometimes they suffice as a lunch or dinner meal, if we aren't very hungry or are short on time.

I invested in the Superwoman of blenders, a Vitamix, about 7 years ago and have never regretted the cost. Once purchased, I started with smoothies and quickly became the lady that would do things like teach a "smoothie lesson" at my daughter's school, set up a "smoothie booth" at my neighborhood festival, and woman the "smoothie bar" at parties. 

Let me tell you, teaching kindergartners how to make smoothies is an experience like no other! Years later, these kids are the smoothie masters in their own families' kitchens. I'm not sure any other mommy moment has ever made my daughter more proud of me than leading her friends in such a messy-fun experience at school. So I am writing to offer you the same information. Prerequisite requirement: a kindergarten education and an experimental nature.

You don't have to own a Superwoman blender, but you do need a blender that can pulverize stuff. 

Equipment:

• blender
• knife
• cutting board

Ingredients (always whole, fresh, and real):

• Liquid base (examples: water, apple juice, milk of any kind)
• Fresh or frozen fruit and/or vegetables (examples: berries, bananas, apples, kiwi, mango, pineapple, peaches, lemon juice, carrots, cucumber, spinach, kale, arugula, lettuce)
• Optional Herbs and/or roots (examples: basil, cilantro, parsley, ginger, turmeric, maca root lemongrass)
• Optional supplements (examples: protein powder, coconut oil, cod liver oil, probiotics, vitamins)
• Optional honey, maple syrup, or agave to taste if needed

Method:

• Start with about 1 or 2 cups of whatever combo of frozen and fresh fruits and any roots like carrots and ginger cut in chunks your blender can handle and put directly in carafe
• Pour your choice of liquid base into carafe enough to cover the fruits
• Blend starting slowly and raising speed until content of carafe is smooth and not too thick to drink (add more water or liquid of choice if needed and re-blend)
• If you want any veggies, herbs or supplements, chop and add to carafe along with another pour of water or liquid base to cover the contents (if carafe is full of leafy greens at this point, only add enough additional liquid to liquefy the veggies)
• Blend until smooth and adjust the level of thick by adding liquid as needed according to your preference
• Taste! If too bitter, add lemon juice or a sweet thing such as  honey and re-blend
• Pour and drink OR store in a mason jar with lid - straws make smoothie's extra fun

Tips:

• Bananas that are starting to brown are GREAT for peeling, freezing in a zip lock, and using in smoothies
• The more frozen fruits you use, the icier the smoothie will be
• The stronger your blender, the less chopping and peeling is needed (my Vitamix pulverizes everything, skin and all, almost whole)
• After only a few experiments, you will learn what you like and can simplify and speed up your prep process
• Keep bags of frozen fruit (best from season U-pick farms, but fine from supermarket) handy for smoothies anytime as a back up snack or meal

Remember you are deeply connected to your food. If you let go of expectation and control, your intuition will awaken and guide you about what to put into your body, how much and how to prepare it. That's why my guidelines are so general, so that YOU become the creator in your kitchen. Put your senses on it - smell, taste and  combine the fruits and veggies that seem complimentary according to the way they look together. It's like painting with vibrant colors! Throw it on the canvas and see what happens. Toss it in the blender and see what happens!

Next up...Sexy Food!

Morning Glory

My iron skillet loves ANYTHING for breakfast as long as there's an egg on top.

Whether we are intentional about it or not, each of us has a personal morning routine. I believe that our morning routines help define us and give us direction. I'm going to share mine, with emphasis on the morning meal, and hope that it inspires you to consider yours.

At my house, my husband and I wake up at six. I stretch like a cat in bed so that there is sensation enough in my body to inspire movement toward the floor. My dog, Izzy, is the size of a walnut so she immediately follows me outside to relieve her tiny bladder. This is my opportunity to take a sun salutation under the stars, look for the moon, and get a couple of deep breaths in my lungs. This moment with nature (including my natural self), while I wait for Izzy, is less than a minute or two. Yet, it is as important to me as the 8 hours of sleep that precedes it.

Back in the house I drink a full glass of water with a splash of lemon juice to hydrate and cleanse. I've done this for many years now, and it's a compulsive habit like brushing my teeth after a meal. Meanwhile we boil water for tea time, which used to be coffee time, to share on the couch.

This has been a ritual of ours since our very first mornings together, and it is very precious to both of us. As the saying goes, we enjoy it sip by sip rather than gulp by gulp. In other words, we start slow by lighting a candle, facing each other on the couch with our feet in each others' laps, and listening...and talking for at about half an hour. These discussions are the lifeblood of our relationship. Sometimes they are about the weather, coordinating events of the day, or the to-do list. Often they are about the kids. Sometimes they are about our dreams from the night before, our struggles, how we feel the relationship is going, and what we want to improve in our lives. Sometimes they are silent communications. Sometimes they are arguments. But always, they are eye to eye, hand to feet, and heart to heart.

By 6:45 we wake the rest of the house and get moving on breakfast making, lunch packing, and dressing for the day. My first move in the kitchen is to wash out our tea cups while warming my iron skillet on the stovetop. If I'm baking bread that day, I also preheat the oven and get the dough on its last rise (See my previous post entitled Baking Old-World Style Bread for how this works.)

From Ayurveda we learn that when diet is wrong, medicine is of no use. When diet is correct, medicine is of no need. I find that the time of day easiest for me to heed this wisdom is morning when all is fresh and possibilities are most open. If I am treating an ailment (with food), or I am experimenting with a dietary refinement, the breakfast meal is my first canvas.

While my iron skillet is heating, I survey the fridge for any veggies or leftovers that need to be eaten. I always include a leafy green, usually kale or spinach, and onions. Scallions are my favorite for breakfast. But really, any veggies work for me and I like to use up what might be most perishable on any given day. Once the skillet is hot, I add an oil. My current favorite is ghee. I often use olive or coconut, though. When the oil is hot, the porous skillet is sealed and I then lay a small hunk of my sourdough bread in the oil and simultaneously saute the veggies until they look and smell almost ready to eat. Next I move the veggies and bread to the side of the skillet and crack an egg into the same skillet. I love the simplicity of my single pan breakfast clean-up. I take my pick of how I want my egg...sometimes runny, sometimes scrambled. All on a plate with a sprinkle of powdered turmeric, course sea salt, powdered maca root...or just whatever herb/spice is the tonic of the week for flavor and health and I'm ready to roll. I like a bit of honey on my bread. I like to sip my daughter's blueberry smoothie when she's not looking. I do what I like. These pleasures are pleasures because they are not a part of some strict diet plan. I eat well. This daily act is purely out of self-respect. I deserve it. On the rare morning that I don't treat myself well in the morning, I feel off-centered all day. As it is, my family and I are ready and strong for the day...leaving the house by 7:45.

I am truly fascinated by what happens in people's kitchens...routines, foods and how things are experienced and shared. If I could voyeur one thing, it would be your morning time in the kitchen. Wink Wink!

Next up...smoothies bring out the kiddo in all of us!

The Wonder WOK

My almost 12 year-old daughter, Eva, is in a phase of asking me questions like, "If you had to use just one adjective to describe yourself, what would it be?" A recent one was, "If your house was burning down and you could only save three possessions, what would you save?"

My Wonder Wok...Snuggling with Friends

When she first asked me about my most prized possessions, I automatically thought of my cast iron skillet...the one I got when I turned 18 and moved into my first home (a $5000 used house trailer with blue carpet and a particle board kitchen). I had no clue how to cook anything beyond hamburger helper at the time, but that skillet patiently performed on demand and awaited better days. My skillet has the flavor and memories of 24 years worth of meals shared with lovers, meals prepared in celebration with friends and family, meals taken alone in silent contemplation, and meals served to nourish hungry kids. It has even absorbed a few tears along the way while I've stirred and cried my way through arguments and hurt feelings. I will probably cry when I pass it to Eva one day. However, I changed my mind about saving it during a fire. All sentiment aside, I was asked a very practical question that deserved a practical answer...the WOK!

So the wok is a wonder because it is light, versatile, and if you don't happen to live in Asia, enticingly exotic. It's similar to the iron skillet in some ways, but it's much easier to haul out of a burning house with your hands full of valuables. Of course, one could argue that the heavy iron skillet also makes a useful weapon in case a criminal set your house on fire. Nevertheless, I want to share what I know about the wok.

In my recent post entitled A Trick with Veggies, I shared how to make delicious soup with veggies that may be beginning to perish or simply have lackluster appeal to you because you've eaten them for three days in a row. Another option is to toss veggies into a hot wok with a high temperature oil for just a few minutes until they look appetizing and put them over a grain (rice, pasta, quinoa, etc.). You can add a protein (nuts, eggs, bite-sized cuts of meat) and spices or sauces to create whatever combo that you are either craving or simply that you have on hand. Here's a specific example, but remember to read it with your senses, using your imagination to re-create your own version for your own unique kitchen experience:

Ingredients:

• garlic
• ginger root
• turmeric root
• onion
• collard greens
• coconut oil
• tamari (similar to soy sauce)

Method:

• chop garlic, ginger, turmeric, and onion
• slice collards off the center stem and stack the leaves
• roll the leaves up together then slice them (in the same way a sushi chef slices a roll) into slivers - or really whatever size you want on your plate 
• heat the wok empty (no oil or food) over medium to high heat
• once wok is hot (a little smoky) add oil and move the wok around to coat the sides and bottom
• give it a minute to heat the oil then add the garlic, ginger, turmeric, and onion
• use a wooden spoon or the fancy flip of your wrist to move the food around until the smell is yummy and the onions are glassy
• move the food to the side of the wok and add the collards
• flip the collards until they look shiny with oil and are beginning to turn bright green
• stirfry all the contents for a few more minutes until it the collards are tender enough but not too mushy - collards are resilient so they don't go all delicate and slimy like spinach can
• douse the stirfry with tamari or soy sauce either directly into the wok or once it's on the plate - I like to do it in the wok and watch the steam rise, hear the sizzle, and smell the slight burn
• use chop sticks and enjoy with a pot of green tea or sake while letting your wok cool

Clean your wok by knocking any extra stuck on food bits off under hot water with crumpled up tin foil or something like it (I have a small piece of stainless steal webbing that I use), but NO SOAP, then immediately dry it by wiping it out with a paper or cloth towel. Your wok will develop a grungy appearance that means you actually use it! The savory meals you make in it will seal in flavors and enhance your cooking and eating experience every time. Usually, there will be no stuck on food and all you will have to do is wipe it out dry. In other words, you can skip the rinse. If you over clean your wok, food will stick to it at and the wok will eventually rust. I have never used soap on cast iron OR my wok, and I have never gotten sick. Nor have the many people I've served.

Tips: Avoid cooking starches in your wok because they tend to stick. Add sauces at the end because they cool the veggies too much, causing them to potentially become mushy during the stirfry process. Add tougher veggies like carrots, green beans or mushrooms first and gentler veggies like broccoli or arugula last. Vary the colors so you don't end up with broccoli and leafy greens in the same dish. If you get the textures too soft for your taste, it can be a happy accident! Just refer to my previous post and make it into a creamy vegetable soup!

Tell me what you think, and I'll tell you what I think back.

Next up...Breakfast Routines!

A Trick with Veggies

There once was a girl a bit older than another girl, who taught the younger girl how to respect vegetables. Here's how it went...

The older girl and the younger girl liked being with each other so much that they decided to live together, which meant that they shared a kitchen. The older girl was much wiser with ways of living in harmony with nature and respecting the natural rhythms of her body in sync with the planet. The younger girl was like a sponge for this information and these experiences. It seemed she had somehow missed the teachings of a kitchen sage growing up. She was thrilled to bike to the farmer's market twice a week with the older girl to load their baskets with colorful things that the growers were proud to share and tell about. All those colorful greens, reds, oranges, purples, and blues looked nothing like the canned and frozen mush she had called vegetables in her previous life.

Back in their kitchen, each collection of colors resulted in an hour or so of giggling, tasting, smelling, washing, drying, and storing of the bounty. The older girl made the kitchen a party at meal preparation time by turning on great music, pouring a glass of wine to share, lighting a candle if dark, and putting all the perishable veggies out on the bar to collaborate on what needs to be eaten or cooked next.  Nothing went to waste. Much could be eaten raw,  just added to each mealtime plate. Much could be lightly steamed or tossed into a hot oily skillet for a few minutes and added to starches or proteins for deeply satisfying meals.

But sometimes, there were leftover vegetables that seemed lifeless or there were veggies that had wilted and become boring. These turned out the be the easiest to save by making soup! Years and years later, the younger girl who is now older than the older girl had been still makes a party in the kitchen, still savors the colors and freshness of local veggies, and still is amazed at how easy and yummy it is to save the almost-perished veggies from waste by making soup.

Thank you to every older girl out there who passes down useful, resourceful, sensual, savory, nourishing rituals and wisdom to younger girls. This is an ancient love offering - woman to woman - in the kitchen.

So tonight's soup is an example that can be adapted to almost any combination of veggies that need to be saved and savored:

Ingredients:

• broccoli
• sweet potato
• onion
• garlic
• celery
• carrot
• water
• butter (real, whole, clean)
• salt (always the good stuff)
• herbs (thyme, oregano, rosemary, cinnamon)

Method: 

1. chop any veggies (except lettuce), always including a potato for starch to smooth and thicken the texture, in put in either a crockpot or stovetop cookpot with enough water to cover
2. low boil carelessly, letting all the veggies turn to mush
3. transfer lumpy, mushy wet mixture to blender and add any spices or herbs for flavor
4. transfer creamy mixture back to pot and simmer on low, adding butter (or other source of creamy fat/oil), any type of milk if you like, and salt/pepper to taste
5. Serve when it tastes good!

Here's the thing...don't worry about the amounts or times. Instead use your senses and play with variations. You can't screw it up, as long as you are paying attention to taste and texture as you go. If at any point you are not pleased with either, you can correct it. For example, if the texture isn't smooth or creamy enough, blend more or add more creamy stuff (starch, milk, oil). If the flavor isn't doing it for you because maybe you over salted or made too spicy, add a sweet flavor like cinnamon or even sugar (as always, from a source you are proud of). 

Voila! Cream of Vegetable Soup. 

Next up - the simplicity of the wok.

Baking Old-World Style Bread

It makes Claudia happy to have her food right next to her.

What you’ll need:

• A large mixing bowl
• Spatula
• Dish/tea towel
• Whisk
• Cast iron Dutch oven with heavy lid
• Cutting board
• Cooling Rack
• Shaker with cornmeal or flour for dusting
• Two plastic or metal bread scrapers (optional)

Ingredients:

• Nourishing, Loving Intention and respect for old-world simplicity
• Bread Flour
• Salt
• Sourdough Starter*
• Water
• Any additional herbs, spices, nuts, or dried fruits that you'd like to experiment with...we like turmeric, which makes a gorgeous yellow loaf

What to do:

1.In the evening about an hour after feeding your sourdough starter, whisk three cups of flour, one teaspoon of salt, and any additional dry ingredients if you desire to experiment with various flavor

2.Dissolve ¼ cup of sourdough starter in a bit over 1 cup of tepid water (a little more water if using whole wheat; 1 1/2 cup of water if using 1 teaspoon of commercial yeast instead of sourdough starter) – pour into dry mix

3.Use spatula to mix and fold bread until it’s a round loaf with no visible dry flour. Once basically mixed, I use my hand to knead the dough into a more cohesive ball

4.Cover and leave on counter in an area that stays between 70 and 85 degrees for about 12 hours 

5.The next morning, use the spatula or your hand to scrape the dough onto a dusted cutting board to knead, form into a bun and let rise for 1 hour, meanwhile preheat the oven with the Dutch oven inside to 475 degrees.

6.Pull out the Dutch oven, and dust the bottom with cornmeal or flour

7.Transfer the dough to the Dutch oven and use the tip of a knife to slice the top surface

8.Dust the top of the loaf with anything you like (flour, cornmeal, salt, pepper, olive oil, spices, etc.)

9.Put cover back on the Dutch oven and put back in the 475 degree oven for 30 minutes.

10.Remove Dutch oven and Use wooden spoon to lift the loaf from the Dutch oven to the cooling rack

11.Let loaf breathe for one hour.

12.Slice and enjoy!

The baked loaf is deliciously soft and chewy the first day or two. Store in cloth for a crunchier crust and in plastic for a softer crust. By the second or third day, I like it best toasted in the iron skillet with oil. By the fourth day, I like to slice it and store it in a freezer bag for future. It's great straight from the freezer to the hot skillet with olive oil.

Do you worry about eating too much bread? Instead of worrying and restricting, ask yourself...a body question. Which of the following concerns you most often, and what does it mean: "How do I look?" OR  "How do I feel?" OR "How much do I weigh?"

Begin to direct your reflections to how you feel in your body rather than how you look or how much you weigh. If you are eating wholesome things that give you energy and satisfaction, and you feel alive and well when you eat them, let that be your guide knowing that looking good and a healthy weight is a natural by-product of listening to your own body's reactions to foods you eat.

My Pet Sourdough Starter, Claudia

Do you wish to eat and share breads, cookies, pies, pancakes, waffles, muffins and crackers that you feel good about consuming? Do you wish to avoid gluten sensitivities, but still feel reverent about your daily bread? 

My Claudia at Rest

Here's your chance to feel like a creative artist, a mad scientist, and a mother earth goddess nurturer in your very own kitchen! You're going to maybe sneak up on this experience so you don't get overwhelmed or attached to exact expectations about the process or the outcome. In fact, I'll simply share the story of my pet sourdough starter, Claudia, with you so you can just taste the idea with your imagination.

I was diagnosed with an allergy to gluten, among other things, about three years ago. My husband, who is a damn good friend (among other things) and I became completely gluten-free, cold turkey, for almost two years. The effect on him was a decrease in itchy skin patches and a drop in weight on an already very slim frame. The effect on me was a glorious release of fatigue, rashes, and painful digestive issues. Good things, right? Well, these problems re-emerged over time, apparently triggered by other industrially processed and prepared grain products we were consuming. I began to see a homeopathic doctor who taught me that my body's rejection of food was a manifestation of anxiety and other negative thought patterns and the allergies would simply continue to transfer to new triggers unless I addressed the root cause. So with her guidance and herbal supplements, I did, and I felt amazing again! I could eat anything and still feel light and well!

But, did I want to eat anything? Um no. I wanted to eat well. I also wanted old-world style bread to be a wholesome part of our otherwise basic diet of fish, meat, fruit and vegetables. By then, I had learned the damage that conventional grain farming has on the body. I learned from the greats, like Michael Pollan in his book titled Cooked, that using non-commercial sourdough culture to bake bread the way the chemistry of bread was originally discovered would be a totally elevated physical experience.

The internet contains lots of information about how to birth a sourdough starter. It was confusing for me to decipher. Eventually, I decided to approach the task bravely and from the senses rather than trying to understand intellectually and factually how to do this. But before I began, I tried the lazy way of asking everyone I knew if they knew how to find someone who already had one that could be shared with me. No luck. So here's how it worked...

I stole two of the biggest old glass cookie jar from my Mom's kitchen where it had not been used since...ever that I can recall. I bought flour that I felt good about and that I knew I would also use to bake bread (whole wheat and unbleached white stoneground bread flour). I filled one giant jar up with flour and in the other, I put two cups of flour and a bit more than a cup of tepid water. I mixed that up in the jar with a long spatula until it was all wet, then covered it with its NOT airtight glass lid. The mixture uses the microbes in the air to come alive! Once every morning and once every evening I added more flour and water at about that same ratio - mixing until the consistency was about like wet cement. Since I had my head in this jar twice a day and was feeding it expensive flour, I decided to give it a name and basically talk it into life. This took about a week. I named her Claudia and whispered sweet words to her whenever I passed by. I was sloppy with this process - I scraped the mixing spatula with bare fingers, I let extra just stick and slide around the sides, I measured like a drunk person, and I loved her with abandon. I also poured some of her out into mason jars to be stored in the fridge and used for other experiments and shared with friends when my jar got more than half full so that she would have room to grow.

One morning, Claudia smelled like rot and I knew good things were happening! She was more bubbly than usual and seemed to be begging to be fed...reaching up to meet me from the bottom of the jar. I fed her and then she smelled more sweet than sour. A few hours later, after she had a chance to digest breakfast, I scooped out about a quarter cup of her and plopped her into a little over 1 cup of water AND SHE FLOATED. This is apparently called “proofing” by real bakers. Ok, so if she had not floated, I would have known that she's not strong enough to rise a bread. In which case, I would have continued to feed her twice a day. Since she DID float, I knew she was not only born, but strong and ready to serve! I have since only needed to feed her once a day except on the rare occasion that she becomes weak. I can tell she's weak if I begin to bake bread by dropping a quarter cup of her into the water and she drops heavily to the bottom.

I used that first floating water/starter mixture to make my first Claudia loaf and it was heavenly yum. Also, all discard starter since then has gone to friends and health coaching clients who use it to start their own or simply use it for making pancakes and such. Of course, I use it to make all manner of healthy things. Sometimes, I simply drop the starter directly into hot skillet with coconut or olive oil for quick flat bread. Point is, Claudia never goes to waste. She gives and gives and when I can't give back by feeding her because I'm going out of town or simply have too much bread to consume, I just stick the whole jar in my fridge until I'm ready to reawaken her again. Reawakening simply involves putting her back on the counter and starting the feeding up again, usually twice a day for a day or two then she's strong again.

Tip: if your starter acquires a layer of darkish, translucent liquid across the top, pour it off before feeding or using. Otherwise, try not to fuss over cleaning or over-controlling the appearance of the jar. It will become the perfect, funky environment for your pet! The only thing I’ve discovered she can’t handle is overly hot weather. If your house is warmer than 85 degrees in the summer, you’ll probably have to store your starter in the fridge. If you want it to be active and to rise/grow, it should be between 70 and 85 degrees in its environment.

All this occurred in my kitchen during busy times with kids, career, travel and community responsibilities. For me, it is one aspect of the culture of my kitchen that makes me feel very calm and grounded. In other words, it counterbalances other life responsibilities that add stress. Plus, the result is food that really nourishes our bodies and spirits...connecting us to the ancient ways of baking daily breads before commercial yeast was invented for convenience and profit. Bonus: fresh bread is such a joy to share with friends and lovers.

A friend from far away lands once observed that Americans only fear one thing: inconvenience. I intend to prove him wrong. I would rather have inconvenience that results in deeply satisfying experiences than convenience that makes me feel as though I'm living a mediocre existence.

If you decide to birth your own pet sourdough starter, and you do not have an experienced old kitchen sage in your family to share the experience with, feel free to post questions or observations if you'd like my input. We folks in the kitchen have much to share with each other, so I think it's unfortunate that we often cook alone. 

Up next...how to actually bake bread with sourdough starter, old-world style!