When the original “Life Changing Bread” made the headlines, I gladly jumped on the bandwagon and adopted it, as I was in the painful throes of bread withdrawal. Suddenly this wheat free version would bring the simple civility of toast back into my life and I no longer felt renegaded as a vestige of third world-ism. I jest of course. But, not really. To an avid bread enthusiast, the diagnosis of intolerance of refined carbs was a fatal blow. I reeled for years from it. I made do with weekend cheat treats and genuine substitutes such as this loaf. I suppose if it did not save my life, yet it did save my joy!
Read MoreWhen I asked on Insta Polls, I received overwhelming support for blogging about my garden! Thank you very much. I am really gratified by your interest. And, so I am starting this series to share my experiences and learnings!
This first post talks about starting seeds indoors before the frost goes away. Many of the seeds were started 8 weeks before the last frost in my region. I have included my experiences with germinating and seeding peas, tomatoes and peppers, as well as tips on how to keep them healthy, as I learnt through the process of the first 8 weeks.
Read MoreWhat better way than to start with a little happy?! And, a perfect golden granola is one of life's simple pleasures that make a day seem better even if you got out of the bed the wrong side. Today, instead of an actual recipe, I am sharing a few tips of making sure you have the best granola on hand anytime.
When I make granola, three things are important - flavor, texture and cost. They are not a linear function and some are easier to control than others (viz. cost) and trade-offs are inevitable. My tips are intended to maximize whatever equation the three make with each other, effectively ensuring that the overall experience of eating homemade granola is far higher than even the best (and high priced) store bought ones.
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