Birthing Takes Time

Birthing a book takes a long time. At least for me. And in the case of my upcoming book, it took years. And years!

I am happy to report that I am in the midst of the publisher’s edits for my memoir, Cold War in the Hot Kitchen. It is scheduled to be released by The Wakefield Press, Australia, in April 2024. Our family setup was more complicated than most, and in that web of relatives my head was spinning with the very different role models set by the three women who lived in our house in Melbourne, Australia, in my early childhood: my mother, her sister, and my paternal grandmother.

It all happened a long time ago. Roles for women have greatly expanded. Yet I believe that the messages society sends to girls are still confused, and their life journey can be full of potholes unique to our gender.

As time goes on, I look forward to sharing with you some of the research I did, some of the stories I uncovered, and some of the recipes of that period. The food I remember was in fact delicious. These recipes are being rediscovered. After all, retro is back!

You can read about

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Arizona Pumpkin Bread

It is autumn. Pumpkins are everywhere.

I do love pumpkin. It is the oldest cultivated vegetable in the New World. Pumpkin seeds have been discovered in Mexico indicating people grew it for food 7,000 years ago, possibly earlier. Along with Aztec favorites corn, squash, amaranth, and beans, pumpkin made its way to other countries because it is so easily digestible and delicious. Not to speak of being full of vitamins A, B, C, and E, iron, magnesium, and potassium, with beta-carotene giving this domed queen of gourds its bright orange color.

The other day I came upon a can of pumpkin and agave syrup in the pantry. Pumpkin bread immediately came to mind as a way of using up whatever was lurking in my kitchen before the holiday baking season. I would have preferred to use honey in this bread but I didn’t have any on hand. In the fridge, I found a big tub of Greek yogurt and knew it would add needed moisture. I had a dozen eggs, flour, and spices. And oil made from that other native plant, corn.

Corn oil is much maligned these days as highly processed and bad for you. But according to,

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