Like many people, I have recently acquired a sourdough starter while in quarantine. I promise it’s not as intimidating as it sounds. If you haven’t started one, Zero Waste Chef has all of the resources for you.
This is an easy way to use up the discard, with a little additional “lift” from commercial yeast. The result is a flavorful, not-too-sour crust that has all of the characteristics of your favorite restaurant deep dish: the shatteringly crisp, nearly fried bottom and caramelized cheese edges with an abundance of air bubbles throughout.
Let’s get to it!
Most of us have heard the term, “Keep your eyes on your own lane.” Food shaming is the act of taking our eyes off of our own lane to make someone else feel bad about what they’re eating.
Let me preface this post by admitting this: I am not from the southern United States. According to my Ancestry DNA, I am less than 7 percent Italian. But hey, I have this piece of paper (from a UC-accredited culinary school) hanging up on the wall of my bedroom that says that I am a pretty decent cook. I crave cheesy polenta grits, but sometimes I just don’t have the energy to stand in front of my stove constantly stirring.
As someone living with fibromyalgia and gout, I am often trying to find ways to blend in and not draw attention to myself.
This week, I couldn’t do that.
Yesterday I used the term, “people fixer.” These words make me cringe.
I have realized that many people are not broken…therefore they don’t need to be fixed.
I am not perfect, and I am not a licensed mental health professional, but this is what I know.
The following story was submitted by my best friend, Becky, in hopes that others will read this and relate. I am so proud to share her words with you below!