Bread of the Month: Considering a muffin with flax appeal

I’m not sure where flaxseeds currently sit among the healthy food trend “it girls.” For awhile, it was nearly insisted upon to put flaxseeds, flaxseed oil, flaxseed meal or some other interpretation in nearly everything, from cereals to smoothies to breads. I believe now that chia seeds are claiming more attention, but I don’t keep . . . → Read More: Bread of the Month: Considering a muffin with flax appeal

Bread of the Month: Rolling out a honey of a biscuit

Ever since I discovered September was National Biscuit Month, I cannot let it go by without trying a new biscuit recipe or honoring a favorite. After all, I never knew a biscuit I didn’t like — some more than others and some haunting me still (did you know that, in the South, they leave . . . → Read More: Bread of the Month: Rolling out a honey of a biscuit

Bread of the Month: Chronicling a Kansas flapjack

In the thousands of miles famed roving food writer Clementine Paddleford logged in the 1940s and ‘50s for her How America Eatscolumns and cookbook, she did not skirt her home state of Kansas.

Of Liberal, Kan., “self-styled Pancake Hub of the Universe,” where an annual pancake race of international notoriety is still held every year, . . . → Read More: Bread of the Month: Chronicling a Kansas flapjack

Remembering a ‘forgotten’ food writer

“Never grow a wishbone, daughter, where your backbone ought to be.” — Jennie Paddleford to her daughter, Clementine

How is it possible that, in the four years I attended Kansas State University, majoring in journalism, spending two years working on the school’s daily newspaper, The Collegian, and even planning and putting together a weekly . . . → Read More: Remembering a ‘forgotten’ food writer

Bread of the Month: Conjuring a cat head biscuit

Despite my biscuit binge in the Deep South, I could only resist for so long. Come September and National Biscuit Month, this wee baker’s fancy turned to thoughts of those crisp-edged, yet tender pillows of lofty saltiness that call many of us home.

I’ve made a lot of biscuits, and while I return . . . → Read More: Bread of the Month: Conjuring a cat head biscuit

Bread of the Month: Digging into past with hoecakes

When we travel, we meet ourselves head-on. Outside of our regular routines and familiar environments, we can self-startle and see sides of us we don’t always see. Like my stomach…I saw it walking ahead of me in downtown Atlanta, sticking straight out, fuller than I had ever seen it, proud and distended. Following (or should . . . → Read More: Bread of the Month: Digging into past with hoecakes

Bread of the Month: Testifying to a proper cornbread

Traditions. More and more — in terms of cooking and beyond –it seems the option one grew up with, be it a recipe, cooking method, practice, is the correct and only one.

Take cornbread, for example. I do like a sweet cornbread, but because of my family’s declaration that a true cornbread should . . . → Read More: Bread of the Month: Testifying to a proper cornbread

Bread of the Month: Believing in biscuits

Birthday cake got this blog started; a scone gave it the name. But I believe making biscuits may have been the very foundation for why I began writing my food blog.

Just a few years ago, in the wee hours of the morning when all was dark and quiet, I celebrated my favorite time of . . . → Read More: Bread of the Month: Believing in biscuits

Feeding the creative muse

“To feed your Muse, then, you should always have been hungry about life since you were a child.” — Ray Bradbury, “Zen in the Art of Wrting: Essays on Creativity”

Ray Bradbury told me why I am here.

He told everyone, but only some of us were listening. I feel lucky that on that . . . → Read More: Feeding the creative muse

Bread of the Month: Dabbling in doughnuts and dumplings

Long ago, my heart fell into a doughnut hole — I have yet to retrieve it. I don’t want to. We are meant to be lost to some passions.

My love for doughnuts began as a child or, perhaps before. I was the daughter of a man whose first job was to glaze the . . . → Read More: Bread of the Month: Dabbling in doughnuts and dumplings