a road less traveled

Meet me on Substack!

Hello! I’m heading down the road to a new platform.

I’m excited to invite you to join me at Wit & Thyme Substack where my mission is to provide a unique perspective, practical tools, and an interactive community around the topics I cover.
I will post recipes, share video demonstrations, talk about favorite products and equipment, and break down food costs for each recipe I post. This fall, I plan to schedule regular subscriber sessions on Zoom that will include cooking classes, Q & A’s, and any other topics we want to discuss. You can read more in my opening post A Fresh Start.

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Sourdough Seed Culture

Sourdough Seed Culture and Barm

The recipes in this post for Sourdough Seed Culture and Barm come from Peter Reinhart’s book, The Bread Baker’s Apprentice. I’ve had great results with them and have attempted to abbreviate the very detailed instructions as much as I possibly can for you. I highly recommend the book if you really want to geek out on bread! I will follow this post with his Basic San Francisco Sourdough recipe from the same book.

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Mondays with Molly

Zoom Cooking Class

I’m excited to announce that I’m offering a series of cooking classes on Zoom called Mondays with Molly. Each two-hour class will feature two to three recipes that I will demonstrate from start to finish. Attendees are encouraged to cook along with me and ask questions, but your level of participation is totally up to you. Sitting back and observing with a cup of tea or glass of wine is perfectly fine. The classes will be recorded for everyone who signs up so you can refer back to them and cook at your convenience.

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French Onion Soup

French Onion Soup

I made this French Onion Soup a few days ago and had to share it with those of you who don’t yet have my cookbook, Living Legacy: Stories of a Restaurant Family. Even if you do, you’ll find these instructions a bit more detailed. If you are a fan of this classic soup with sweet caramelized onions and that salty, cheesy, indescribably delicious top layer, but have never tried making it at home, I think you’ll be pleasantly surprised at the relatively simple process.

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kabocha curry soup

Kabocha Curry Soup

This gorgeous veggie-packed soup is perfect for a cozy fall lunch or dinner. Kabocha squash, also known as a Japanese pumpkin, has a beautiful orange hue and is sweeter than other varieties of squash; it is closer in taste and texture to a sweet potato. In this recipe, it’s blended with onion, bell pepper, garlic, and warm curry spices until it is silky smooth and full of flavor.

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chicken with pesto and cherry tomatoes

Chicken with Pesto and Cherry Tomatoes

I just picked what was probably the last of the cherry tomatoes and basil from my pots in the backyard. Fall is here, and temperatures don’t take long to dip below freezing in central Oregon. It’s fine with me; I’m totally over summer and ready for crisp fall days. My harvest, along with the fresh mozzarella in my fridge, inspired this colorful recipe for Chicken with Pesto and Cherry Tomatoes.

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pan seared pork tenderloin

Pan Seared Pork Tenderloin

I’ve been thinking a lot lately about how much we spend eating out, especially after our trip to Australia, where we had little choice in the matter. I’m not complaining, we enjoyed every minute (especially the French bakeries that were so plentiful in Sydney), but we were all happy to come home to our kitchen. My girls are always amazed when I point out the difference in the cost of preparing food from scratch at home vs. dining out or getting takeout, so I’ll start emphasizing that a little more in my blog posts because I know they are not alone.

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