Gourmet eating

Recently, my husband invited a visiting Polish co-worker to our home for dinner. He told this engineer that his wife was a gourmet cook. 

That’s a lot of pressure.

I am not a gourmet cook. I am a gourmet eater. I know good food when I have it. I was a food critic (which may be where this erroneous reputation started), but I get panic attacks if I am expected to do what I know a gourmet meal should be.

‘How local is this.’

I know food. I know nutrition, and I know what a great presentation looks like. I can do the first two, but the artistic element to serving food is not my baliwick. I am kind of like Salieri with his feelings of inferiority to Mozart. Well, truthfully, I am not even close to the talent of Salieri. Salieri’s frustration was centered on that he could totally appreciate genius, but couldn’t produce it like Mozart did, even though he was very talented.  

So when our guest arrived for his supposed gourmet meal, I made a pork roast with root vegetables, thinking that this would be similar to a meal for him back in Poland, and I made the mistake of using my oven, instead of doing the Dutch oven on the countertop range. The pork wasn’t done enough, the potatoes were OK, and the carrots never really roasted.

I had to inform our guest, who was appreciative, polite and kind, that I was not a gourmet cook–I was a gourmet eater. And later, I informed my dear hunkyhubby NEVER to tell anyone that again.

I know he was just being proud of me, but I can tell you, next time, we will invite them for hunkyhubby’s Spanish tortilla breakfast (a dish he learned to make while we were in Spain), which is waymore gourmet than my meals.   

Three local stores–two different experiences

I love shopping locally. I love raving about the good ones. But, when something is really wrong, I also have to say that. Here are three stores and two different experiences:

Highland Park Market in Suffield, 68 Bridge Street, Suffield, CT   

I so wanted to give this small grocery chain 5 stars. The Suffield store has been my go to for whole foods for the last 8 years.

However, after reading Mrs. M’s review, I also have to register a couple of alarming things they are doing, which make me wonder if they are truly the quality store they advertise themselves to be.

For starters, they use bromated bleached white flour in the bakery. Go look it up. This is poison. Other countries send people to prison for using this in foods and tack on a $500,000 fine. It is not okay to use, and certainly after my pointing it out to the manager it should be corrected. Instead he replies, “It is too hard to change. We will continue to use it.” Really! Poison? Too hard to change? How can this be.

Today, I came home with what I thought was a store made crab and lobster cake, hoping it didn’t have the bleached flour in breadcrumbs. No. It had HIGH FRUCTOSE CORN SYRUP! ARE YOU KIDDING ME!

I will have to, with Mrs. M, rethink my patronage. These ingredients do not belong in an upscale grocery which porports itself the purveyor of quality foods.

Sorry, 5 stars? No can do. Clean up your act Highland Park. We deserve to know when you do.

Cold Harbor Seafood & Market in Enfield, 465 Taylor Road, Enfield, CT  

Fabulous, fabulous, fabulous. It isn’t often I, without hesitation, add tht 5th star, but Cold Harbor Seafood and Market has it! It’s not just their amazingly fresh seafood. It’s their whole attitude and service.

I asked LuAnn at the cash register which fish would be best for my fish tacos. She went right to Joseph (I think maybe the owner) and asked him. He quizzed me on my preferences and then recommended the frozen, breaded, fried and ready-to-bake haddock he had in the freezer. He gave me the cooking time–15 minutes at 425 and promised it would be crispy and good. It was wonderful.

Then I thought about getting some Marlin to avoid the 7 mile drive from home for the next time, telling them I would freeze it. they both made faces, frowned, and begged me to come back for fresh. They really care. I was grateful, and glad they weren’t looking at a sale instead of a very satisfied customer, which I now am.

Since my thrift store, for donations, is on the way, I think this will become a weekly trip for the best fish in the area. I believe they get their fish from Boston daily.

They have both fresh fish and prepared meals, and it changes daily, and they are open Wednesday – Saturday. Check for hours.

All you fish lovers in the Enfield 15 mile radius, hurry in. They actually run out, so I hear. And check for days open and hours. But it is worth every penny, and the prices are fair. Those reviewers who say outrageous aren’t used to fish markets. They are thinking cheap grocery store, who sell cheap, awful, even harmful fish like tilapia. Not here. This is the best. Thank you for being there. I am sold.

And last, but not least, our new favorite:

The Yarde House Tavern, 1658 King Street, Enfield, CT    

Our St. Paddy’s Day dinner, gets a big wow–do they do it right. The band was playing, our 30 minute wait dwindled to 10 minutes, our hostess was efficient and obeyed Jimmy’s (probably a manager) nudge to make sure she got us on the list before stepping away from her podium. We were seated with menus within 5 minutes of being called, and on a very, very busy night.

After my husband’s corned beef and cabbage with Guiness, and my delicious Mom’s meatloaf with a cucumber vodka splash, we were feelng pretty happy. That was topped off with the owner, Tom Parker stopping by our table to see if all was well. Wow. On one of their busiest evenings, that really is a classy touch. Tom told us my meatloaf really is his mother’s recipe, and she, herself, favors it, even at 98, every time she dines there. It tasted very homemade–not overly salty or fatty. Very good.

Tom does everything right. His staff is friendly, competent, and the place humms with both qualities.

We don’t patronize as often as we should–but will now, because they leave such a positive feeling, why wouldn’t we! I think this Sunday is an accountic band playing, rock, blues, pop and soul. And that’s coming up this weekend.

Speaking of weekends, The Yarde House has many event, so good you will want to follow them on FB or on their website and catch onto the good ones. They have many, many good ideas.

Check it out. It’s a best of in Enfield.

I can’t eat…changing to I can!

I can’t eat… In most areas of life, I think of myself as an “I can” person. I am an optimist. I think things will usually work out well, with a little patience, grace and faith. For some reason, when it comes to food and eating, I have developed a very negative attitude.

 For myself and those close to me, I probably even come across as the “food police,” vigilantly reading every label, throwing things out that were purchased before a latest research discovery, putting things back on the shelf that contain: canola oil, high fructose, trans fats, too many chemical additives, nitrates, nitrites, bromated bleached flour, and a host of other non-food poisons populating most processed foods. But, I am turning over a new attitude! I am going to start being a “can eat” person, in sync with the rest of my philosophy of life.

   This attitude transformation started with Ash Wednesday, when I “gave up” processed food for lent. Now, mind you, since I don’t eat a lot of processed foods anyway, I thought this would be more of a cleansing time than a new dietary plan.

But, really, I didn’t realize how often I reach for the little processed snacks I do allow myself. And, now, when I want some multigrain chips made with good oils, and good grains, I will stop myself. And, when I think maybe I will just have a few crackers with my olive spread, I will say no and try to think about what I will have in place of those things. I will find myself sauteing some portabellas with some balsamic vinegar, or making a salad of grapefruit and avocado, or having my new “soda” find of San Pellegrino with a little balsamic (yum), or making a tomato and bread salad with my real bread and more balsamic, or some kimchi or sauerkraut, a handful of nuts, a couple of dates, or maybe just a piece of cheese–which, yes, is processed, but I favor sheep or goat cheese, usually from Spain or Italy, where the processing is minimal. The point is, there is a lot of really good food I can, do and want to eat, and it is time I begin to enjoy and savor that fact, rather than thinking from an attitude of deprivation.  

So many things that I can’t eat, I don’t really want, if I can think of something better. It’s all habit. We eat the way we are used to eating. Changing those patterns is challenging, but entirely possible, and worth the effort. I am so thankful for all of the delicious real food I have available to me. So many starving, suffering people in the world. Too much to be thankful for to spend any moment of my life even imagining deprivation at the loss of a multigrain chip or two. Good grief, even writing this down makes me feel silly to have ever mourned that loss.

There is absolutely nothing I do not or should not eat that isn’t replaceable. Well–maybe bacon. Hmm. Is that a processed food? Oh, c’mon, let me have just a tad of fantasy life here, my little guilty pleasure. And the Costco version does not have nitrites and nitrates. I love bacon.  

But, in general, my new mantra is: “I can eat…and there is so much to be enjoyed there.


I am generally a very positive person. I try to see the bright side of everything. Maybe it was reading Pollyanna as a child. In any case, I am a glass half full person.  

That said, I do have some major complaints, which I do not just gripe about, but actually try to influence others and make a difference. That is not always received as I intend, as constructive, but, still, it is meant to be that way.

So what are these major gripes I have? Here is a partial list:

Grammar–Did everyone just not attend 7th Grade? Or, is the idea of a preposition being followed by an objective pronoun, especially when it is a compound pronoun, just something no one knows about; or is it that we no longer care? Example: Bring the cake to Jay and I is NOT correct!!!!!  I is a subjective pronoun, only used when it is a SUBJECT. A preposition (do you need the list) is ALWAYS requiring an OBJECTIVE PRONOUN–Bring the cake to Jay and ME. Would you say bring the cake to I?  NOOOOO. So why, when you have a compound phrase, do you feel okay about switching ME out for I?? Ick.

I have many, many more grammar tips, but I will be so happy if you all would just learn, teach, and use this tip.

Food–We are gaining some ground in our society to rid our food stuff of partially hydrogenated oils and high fructose corn syrups (although I am not sure I trust what the food industry is using to substitute for them).

But, now, we need to get rid of bromated bleached white flour, which Dr. Gaynor (The Gene Therapy) says you would go to prison for using in some countries with a hefty fine, but which we Americans feel fine about allowing our children to ingest, however poisonous it is, because we, for some unknown reason trust our government. Please do the research before you ingest this:(http://www.bobsredmill.com/blog/healthy-living/wiw-bromated-bleached-flour/); http://naturallysavvy.com/eat/scary-ingredients-used-in-bread-manufacturing.

Bromine is a foaming agent used in making plastics. Ick again. It is also believed to disrupt the thyroid gland and interferes with the production of thyroid hormones.  And, we wonder why so many people have thyroid problems. Hello!

Secondly, we also need to really examine canola oil–which is Canada Oil, not American, but still very, very bad, thanks to Monsanto’s entrance into the recipe. I trust Dr. Axe’s take on this oil, because he seems to care about nutrition, more than profits–unlike our governement and its lobbyists. https://draxe.com/canola-oil-gm/ The government pretend to be banning partially hydrogenated oil, but in the case of Canola, which amazingly IS RECOMMENDED not just tolerated by the U.S. Government, and is a really, really bad choice. I believe they are trying to unload their surplus ingredients, so they nudge food manufacturers (and us consumers) to use it. The alarm is that this oil is used in almost everything. Again, probably a Monsanto lobby–which I cannot prove, but hey, they’re really active in strong-arming even farmers to use their GMO products. I put back about 90% of the packaged foods I pick up after reading labels and realizing that this bad oil is in everything from candy (even from my favorite Mexican grocery) to Costco snacks (in a store I usually trust to care about real nutrition). You may also want to read Joel Marion, CISSN, Co-Founder, BioTrust Nutrition’s take on Canola. It is a very, very bad oil. Here is some of what Marion has to say:

About 30% of canola oil is made up of polyunsaturated fats, very fragile fatty acids that are easily damaged by high heat processing, which is the processing method of virtually all “commercial” forms of canola oil.
Sure, it’s made up of a large portion of heat-resistant monounsaturates, but that still leaves 30% of the oil as denatured, processed junk. And you know what happens when fragile polyunsaturates are heated to high temperatures? That’s right, they get all flustered and turn to trans fats, the absolute WORST possible thing you can put in your body, period.

So if you want to line your arteries with trans fats, this would be your government-approved oil. If you don’t, stop buying it. Stop using it. Stop eating it. Stop feeding it to your children! If we stop purchasing this, they will stop selling it.

Good oils, like coconut,  grapeseed, avocado, and olive are so much better. Yes, they cost more. But if you factor in the health care costs we are all paying for increased heart ailments and cancers, the cost of good oil goes way down.

And, just so you know, Gaynor also says people who cook with coconut oil lose as much as 35 pounds a YEAR more than those who don’t. Is that motivating or what! It also may tell us why we are gaining so much weight using that awful oil the gov tells is good for us!

One word of caution: even good oils if heated above their smoke points become partially hydrogenated. So don’t cook at high temps with olive oil. Coconut and avocado oils have higher smoke points.

Okay, I will leave this post with these three gripes, and ask you to read up, care, and change your buying behaviors to reflect your educating yourselves on protecting your dear families.

Thanks. Marjorie

Surprising Southwest experience

We were on our puddle jump back to Las Vegas from Orange County, headed for our timeshare condo after a lovely Christmas visiting kids and grands.  

I really got the idea of flying instead of the 10 hour R/T car journey after reading Michael Connelley tell about Harry Bosch’s treks to see his daughter in Las Vegas from his Los Angeles base. (If you haven’t tried Connelley’s crime series with LAPD Bosch, you have to consider it if you like crime stories. This is the best of the best.)

Anyway, if Harry can puddle jump, so can we, I thought. And we did. What a good decision.

So on our way back, I was seated next to two lovely 20-something women, who had coupons for a drink–something I haven’t earned yet on Southwest–which is becoming my favorite airline.

We had been talking, laughing, generally having a good time getting to know each other when the flight attendant came by to ask about beverages.  

Window seat companion asked the female flight attendant for a white wine and handed her the coupon.  

“I think you would be happier with water,” said the SW person, unbelievably.

“But, I have this coupon, and would enjoy a glass of white wine, thank you,” my seat companion said politely.

“It’s my observation that you’d be better off with coffee or water,” she repeated.  

Is laughing now equated with drunkeness? We, none of the three of us, had been drinking at all. And, keep in mind we were headed for Las Vegas–not the dry county to be sure.

My companion didn’t get her wine, and she took it pretty well. But I thought I should let SW know how completely unacceptable that is, especially in the times in which we live, where disagreeing, even when right and rational, with an airline employee, comes with greater risks than losing beverage priveleges. And, rememeber, SW sent her a coupon.

In any case, just wanted to let that flight attendant and the SW PR people know, this is not OK.  



The continuing miracle of real bread

So I told you all about the why in Bread, lies, and videotapes (scroll back), but I am coming to appreciate my own discovery more than ever after returning from a 4-day weekend in Jamestown, RI.

img_0204   It was a celebration–our 35th, and who doesn’t splurge while on holiday?! Right?

So I did, I’m talking our favorite coffee shop, Slice of Heaven and a big omelete every day, with, of course, a little croissant on the side–and, okay, a bite of my hubby’s cinammon sticky roll. If it helps, I gave him a bite of mine too,   295585_519104211465096_1671549415_n

Then on to dinner of stuffed clams (bread stuffing), a clam roll (fried and served on a white bread hot dog roll–this is how they roll in New England, folks–except at Berkshire Mountain Bakery.

And once a scallop appetizer with a marvelous argulula salad, but served with warm, hommade wholegrain bread and butter at Jamestown Fish, which is a five-star dining place to die for.


What’s a girl to do? You guessed it–she didn’t abstain.

unknown-3    So on returning home to the River House, the shock of the scale was a gain of 4 pounds. Ugh. Holiday or not, very disappointing.

But, wait–here is the amazing truth. Two days of being back to Berkshire Mountain bread and 3 of the 4 pounds are gone.

We’re not counting a glass of wine, or tons of coffee with cream, or butter, or cheese, or even snacks (although I do notice that without a simple bedtime snack of even popcorn with coconut oil, there is no gain at all.

So how can just a change to real bread vs. unfermented pretend bread make such a difference?   stock-photo-bacteria-lactobacillus-gram-positive-rod-shaped-lactic-acid-bacteria-which-are-part-of-normal-389522521
The immunologist I talked to at the airport said, “We’re learning alot about gut flora and its effect.” She told me I wasn’t imagining that those good little microbes I am swallowing and feeding to my bellyfat are really eating up that bad stuff which has accumulated from this bad fake bread and even other processed foods.

IMG_0094 (1)  We need gut cleaning. Berkshire Mountain bread does that.   How easy it that for goodness which is good for you?


I’ll settle for a pantry and a beautiful entryway

After hubby got over the shock of me responding to his assurance that “if you don’t like it, we can tear it out,” and after he did, indeed, tear out the powder room he had spent three weeks constructing with plumbing, electric, and walls, I started to shift my mind from an extra bathroom to the prospect of really designing an entryway, and as a bonus, getting a huge pantry.   img_0423

This was fast becoming a bonus instead of a sacrifice, and like so many of our reno mistakes, arguments, decisions and new ideas, it has become one of my favorite areas in the house.

I certainly have to credit my patient, thoughtful husband, not to mention his amazing talent, creativity and evolving expertise. But, don’t you just love to see a man on his knees. lol.

img_0421 He is not a contractor. He worked with two friends who were, and learned a lot. But, as an engineer, his intellect and ingenuity never ceases to amaze me, his co-workers, our friends and even his bosses. He is an out-of-the-box thinker. Mostly he knows that, but it is so natural to him, I doubt he fully realizes how rare he is.

In any case, we decided on a slate floor, under which he lined the spaces with the radiant heating pec tubing. That, plus his hard work under the house insulating where no insulation had gone before in this add-on room. He cleared out rat nests, snakes and other critters who had made their home under our front entrance, and probably entered our home without our permission, since the only lining under the floor of this area was a thin layer of house siding. Now it has concrete boards, insulation and with the inside radiant will probably save us hundreds in electricity, annually.  img_0436

img_0415   Two of the walls stayed, because we wanted a little alcove to paint sunny gold, brightening up the entry.

The lamps we had chosen for the powder room stayed, but with new golden globes which are much more entry than bath. And then there were other lighting decisions which became track lights for the pantry, and a very pretty shell lamp as the light into the kitchen.

our beautiful shell light
our beautiful shell light

And, then there is that pantry. Wow! So much space–and of course there is never enough–so now I can move half of the baker’s rack crowded items into the pantry, as in all of my small appliances. I can see what I own, for once–really for the first time since our move from Illinois in 2008. (See 100 days, 1000 boxes on my menu.)img_0476

Oh, and I did get my must-have broom closet also. img_0479
img_0463 Being the king and queen of bi-fold doors, which we buy for $7 at the Habitat Restore Store, we used yet another bi-fold to hide the pantry area so that the entryway stays uncluttered.

I am so thankful for this home, my husband, my life on the river, God’s goodness, and even our never-ending projects which give us so much joy as they are completed.


Never a powder room

Okay, this isn’t going to be a blame game. It isn’t about marital thcommunication problems. And, it isn’t about the difficulty in the matching up of word-brain and picture-brain. Yes, all of that is involved.

But, in the end, this is about a very talented and flexible man who wants above everything to please his woman (me).thidop

Originally, I claimed, “I just want a powder room and a broom closet. Those are the only have-to-have’s.”

So picture brain got busy mentally laying out the powder room, and then came to tell the dilemma to word-brain.

“The problem is, if you want this to be to code, there has to be a continuous sewer pipe, and because this entryway is an addition, not attached to the house, we have to put the toilet in the middle. That is where the pipe is.”    img_0099

Orginially, word-brain pictured the powder room against the wall, close to where plumbing had been for a washer and dryer. Word-brain didn’t know about code, sewer pipes being different for washers than for toilets, and other engineering dilemmas.

So by the time the plumbing had been installed, the toilet opening clearly in the middle of the floor, the electricity wired for a bathroom, and the framing for the dry-wall, it became much clearer to word-brain that this might have been a bad idea.

The CA critic-daughter had warned, “Mom, you don’t want to to this. This is a bad idea.” She inherited picture-brain’s DNA on that, and has the uncanny ability to translate to word-brain, much more clearly than her father can. And, she is not afraid to critique without the diplomacy her father, evidently,   believes he must maintain.

But, mother did not listen. The work had come along to such a level that pulling it all out seemed cruel. Word-brain doesn’t even like making navigational turns on road trips. She finds a way to keep going forward even when the route would have been better another way. No turning around, that is her motto,

So dry wall went up. It blocked 6 inches of the front door. It was the very  big box, light-blocking montrosity that was in this original house, which we all hated. And, along the way, a pantry had been added into the plan, which is nice, but he wasn’t sure there was a closet. Have-to-have a broom closet.   img_0396

Word-brained texted the picture to CA critic-daughter.

“Pull it out, Mom.”

“But Dad has worked so hard.”

“So you are going to make another bad decision to add to your other bad decisions in this entryway?”

Word-brain posed the possibilities to picture-brain, who said, “Hey it can all be pulled out. Just say the word.”

I told you he loves his woman. But he also knows I never turn around.

“Okay,” I said, looking at the ugly, ugly big box blocking the front door. “Tear it out.”

“What!!!” He didn’t think I would do it.

img_0415     It came out. No powder room. Yes to the pantry. Yes to the broom closet. And, suddenly the idea of a beautiful entryway became a really nice idea.

“People will just have to use the upstairs bathroom,” said I, because my main reason for a powder room is to avoid sharing my master bath.

So, now there will never be a powder room. We have dodged the problem of inspection since no new construction (other than shelving and two non-supporting walls) is happening.

And, this lent itself to a whole new concept of decor, which made CA critic-daughter very, very pleased.

It’s going to be pretty. And. kudos to picture-brain for his loving labor and flexibility.  I am blessed.

Pictures of finished space next time.

Bread, lies and videotapes

images  Listen folks. WHY is every woman I know who has gained 30 pounds and then lost it, gaining it right back as soon as she goes back to normal eating?  Something is horribly wrong. It can’t be the fault of every third woman in America. I really don’t believe in diets and their yo-yo’s. But, I know how hard these women (count me in) have worked on weight loss, and now they (me again) just believe they can never have bread, or pizza, or a croissant.

This is serious. I will start with the videotapes–which more accurately is a documentary on streaming Netflix. I feel like I need to thank people, many people, who made this documentary possible and literally have changed my life.

UnknownThe documentary is Cooked by Michael Pollan, based on his book.


The third episode on Air is life-changing and I will be forever grateful, forever changed by what he presented there. Here’s the Bread part: For me the whole discussion of wheat, gluten, wheat-belly (Dr. Davis), ancient grains, etc. is confusing. For awhile I completely stopped eating wheat–and bread, which, of course, means pizza, cakes, pasta, cookies–bread products. Then Dr. Davis was saying not to eat any grains at all.


That didn’t sit right. I am a Christian. Jesus called Himself The Bread of Life. So how could bread be bad? Even thinking I needed to go back to ancient wheat, didn’t please Davis. Nooooo, he said no grains. The Jesus thing really bothered me. How could Jesus say he was something that is bad, poison even?


Then came Pollan and AIR. He featured Richard Bourdon at the Berkshire Mountain Bakery in Massachusetts (yay! driving distance), who travelled to Holland to learn the ancient process of making natural sourdough bread the way the ancients made it. I believe he usually uses spelt flour (which is my favorite wheat), but the secret is fermenting the wheat through the natural yeast in the air. Wow!  Unknown

This may seem like a little thing to you, and, at first, I didn’t realize how life-changing it would be for me–and maybe for you. On the documentary, Bourdon challenges those who think they can’t eat wheat or gluten to try his bread.

I personally don’t think I am gluten-intolerant, but I do feel bloated when I eat bread (whole grain always), and I usually gain about two pounds. When I eat neighborhood pizza, I always gain weight with even two pieces. We travelled to Pittsfield to Bourdon’s bakery, and had lunch.

I ate two pieces of his pizza topped with pineapple, sausage and tomato, and his beet and arugula and goat cheese salad, and I LOST a half a pound. I bought five loaves of his bread–sesame, semolina, French peasant, raisin, multigrain, three spelt pizza crusts, and four croissants (for us two).  BMB-040308.186

Next day, I ate a croissant, had a sandwich with sesame bread, and meat and potatoes for dinner with salad. I LOST a pound. Now, two weeks later, after making pizza, having bread daily, usually a sandwich or breakfast toast, I have LOST four pounds.

Everything else has been pretty normal in our eating patterns–which, I might add, is NOT the normal American diet.


I think this fermented wheat has good bacteria that is eating up my bad belly fat and the gut bacteria. I can’t prove it, but I have a “gut feeling.” Okay, I know. But–and here is the LIES part: Pollan explains that bread only has 3 ingredients–flour, salt and water.

That is all it ever had before Americans got to it and added 34 more ingredients. The food industry had to go to the FDA and get permission to call our 37 ingredient food-like product, bread. It is NOT bread. Unknown-2
I don’t care whether it’s whole grain, wheat, rice, oats, rye, or whatever. And, certainly that flimsy, highly refined Wonder bread is not really bread. I don’t care what the FDA says. It’s a WONDER they felt okay about lying to us all these years.

BREAD is three ingredients, and the healthful kind has a naturally fermented grain. And, another LIE: the commercial yeast we use–it’s not what Bourdon uses.

Unknown-3 Even our commercial yeast isn’t alive like natural yeast. It is “activated.” Not what I want! AIR HAS YEAST–naturally. And, it is GOOD for you. The natural bacteria occurring in air comes into your little bowl of three ingredients, and kills the bad bacteria, adds its goodness, and ferments the grain. I am now doing this for my own bread making. It is a little bit of work–but so worth losing about a pound a day eating this stuff, and so exciting that I can eat a croissant or two pieces of pizza, without constantly having to start over in my battle with extra poundage and belly fat.

But, this, this Bread is amazing. It is not poison. There is no bloating. And, unless you are in the 2% of the population that authentically can’t eat any gluten, I believe this bread will not make you react, and will give you life–maybe not quite the way Jesus can–but certainly in a way that cleans up your gut, keeps it healthy, and gives you license to eat something good.

Oh, and this bread! It is the yummiest, best bread I have ever eaten.   IMG_0094 (1)

Now, to make pasta. Oh my. And you wondered why Italian women aren’t fat.I suspect their pasta is fermented semolina. But, that’s another story. We have believed the government and food industry lies about food too long.

It’s time to take back our lives and have a meal that doesn’t line our bellies with bad stuff. I am so grateful to Richard Bourdon and to Michael Pollan, and to the country of Holland and the bakers who trained Bourdon, and to Netflix, and to God–for the air and the yeast and the good bacteria, and…well, I am sure there are many more I should thank. Bless you all.

Please watch this documentary. Order some of Bourdon’s bread mail order, and maybe try out your own bread making–real bread with three ingredients. Bread that gives life and not extra pounds.

There is a wealth of information available online if you want help. And, be sure to visit www.berkshiremountainbakery.com and to watch the Cooked excerpt on the site.

Or email me at stradingerm@gmail.com I will be happy to send you some links.

Almost a powder room – 2

And, the work goes on, thanks to talented hubby (TH), who has amazingly figured out how to stay in code with the plumbing.

Now obviously, the toilet will have a wall built around it. But we fin ally figured out positioning so the pipes are in the right place–there was a laundry, as I said, in this room before–and so we actually get a huge extra pantry in the space outside of the powder room–sorely needed for the overflow of pots, pans, yogurt maker, pancake griddle, gelato maker, and other odds and ends.

Unknown Did I meantion this room was an add-on, where previous owners failed to insulate and we have now discovered: why the area was freezing in winter (no insulation except some flimsy siding and fiberglass on the outer bottom of deck), and why we have MICE (nests and nests in the fiberglass, which are, with all respect to Disney’s Mickey and Ratatouille’s Remy), now GONE! Stay on the silver screen and in the woods, where God put you.

So not only is there now concrete board on the outside, but there is this deck board on the inside, which will include radiant heat tubing, and much better-rated fiber glass insulation for the cooooold weather of New England. Toasty.

Thank you TH for your ingenuity and loving work.