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Hello friends!

Our trip to Amsterdam already feels like a long time ago. When we returned from Europe, we were only home a week before we loaded up the boat and headed to Desolation Sound. We got back home on Monday, and it feels good to be home these last weeks of summer before “the S-word” (as Theo calls it) starts.

If you were following along with our summer adventure in Europe on Instagram, you might have seen that we left our canal boat early because of the intense heat in France. Low-90s was tolerable, but when it crept up to 97 degrees and hotter with no end in sight, we knew we needed a new plan.

From the canal boat in Burgundy, we were less than two hours by train to Paris. We looked at the heat map of Europe to see where (1) it was cooler, and (2) we could get to easily from Paris. Amsterdam won. Only a three-hour train ride from Paris and a forecast of high-70s and low-80s. Perfect. Plus, Amsterdam had been on our short list of cities to visit for a while.

On our last day on the boat, we spent a few hours canceling and rebooking all our accommodations, restaurant reservations and travel. My go-to source when planning a trip is YOLO Journal, which has member articles, a print issue and a Substack. It’s well-worth the subscriptions for all three, and I use the Black Book articles to plan almost every trip. (Full disclosure: I’ve started writing for YOLO! My article on Mexico City and Colombia will be out soon.)

Here’s a mini guide on where we stayed, what we did, and where we ate in Amsterdam. I hope it’s helpful when you plan your next trip!

Where to Stay

Luckily, even though we booked last minute, there were lots of good hotel options. We would have liked to stay at the new Rosewood, which looks amazing, but the price seemed silly. Instead, we chose De L’Europe, a historic hotel perched right on the Amstel River. We booked a room with a balcony, which has become one of my hotel “musts.” Having access to fresh air is really nice, whenever that option is available. Our balcony overlooked the canal, and it was really fun to sit outside and watch the boats coming and going.

Pros:

The staff are incredibly friendly and helpful, going above and beyond to make our stay enjoyable. De L’Europe is the only hotel in town with a golf cart, and we booked it each night to take us to dinner (even when our reservation was slightly outside the zone). The hotel is beautiful, but the decor is very traditional. If you tend towards more minimalist tastes, it might not suit you. Our room was spacious and very comfortable. The central location makes it very easy to get around the city. And if you book a canal tour through the hotel, the boat will pick you up right on the hotel dock. For breakfast, there is an extensive buffet and an additional a la carte menu. All delicious and very accommodating for dietary restrictions. We also ate dinner the first night outside on the deck at the hotel restaurant Marie, and it was very good. All in all, lots of pros!

Cons:

The central location comes with a downside, which is close proximity to the late-night partying. Luckily, the hotel has great sound-proofing, so we could barely hear the commotion in the night. But we woke up every morning to trash covering the sidewalks bordering the canal. (Trash is a problem everywhere in the city, not just near this hotel.)

What to Do

Our first morning in Amsterdam, we booked a canal boat ride through our hotel concierge. The captain picked us up at the hotel dock in a vintage wooden boat with an electric motor. It’s a city regulation that all motors have to be electric, which makes the ride so much quieter and more enjoyable. It was fun to weave through the maze of canals and hear some of the history of the city. Highly recommend adding this to your itinerary.

The canal boat ride ended in the museum zone, and we walked from the dock to the Dutch Resistance Museum, a museum telling the stories of Dutch residents who resisted against the Nazi occupation of The Netherlands during World War II. The exhibits are very well-done, and you can read or listen to the stories of how people stood up for their values, from very small acts of resistance to those who gave their lives. There is also a Junior museum that tells the stories of four different children who lived through the occupation and the choices they and their families had to make. The main museum was also appropriate for a child of Theo’s age, and it generated a lot of conversations for us around the events of WWII. Obviously, the museum exhibits are told from the Dutch perspective.

We wanted to visit Anne Frank’s house, but tickets sell out way in advance and we weren’t able to visit.

After the heaviness of the museum, we needed a break. We had a late lunch and then headed back to the hotel for some art therapy, room service and rest.

The next morning, we walked to Vondelpark, a 120-acre park scattered with ponds, gardens, playgrounds and bike and walking baths for some bird-watching. We wandered out of the park in search of lunch and ended up in the Oud-Zuid (Old South) neighborhood. It was a happy accident, because it ended up being our favorite neighborhood, with quiet, picturesque streets and interesting boutiques.

We didn’t browse for long, because we wanted to get to the Rijksmuseum before it closed. The national museum of the Netherlands, the Riiksmuseum celebrates Dutch artists, including Rembrandt, Van Gogh and Vermeer. We wandered through the halls for a little over an hour, which was the perfect amount of time to see the works of those three artists and their contemporaries.

A note on museums and kids. Our strategy for helping Theo to enjoy museums is twofold. One, we keep the visits fairly brief. An hour, two at the most. Two, we make it a bit of a scavenger hunt, looking for art in subjects that appeal to him. Birds, animals, boats and anything to do with battles. He loves looking at old swords, guns and armor, and he always has a lot of questions about how those things work. It keeps him interested and has helped him develop an appreciation for museums.

On the walk back to the hotel, we stumbled across Zebregs&Röelll Fine Art and Antiques, which Theo declared was his favorite store ever, perhaps a testament to his exposure to museums. It was filled with incredible oddities, including a birdcage filled with 50 taxidermy birds, owned by Napoleon III.

The next day, we walked to the ferry that takes you to Amsterdam Noord. The ferry is free and runs back and forth between central Amsterdam and the north neighborhood. Theo and Elie swung over the city at the A’DAM Lookout Tower, while I safely took photos with my two feet on the ground. They loved it. Theo and I did the Fly Over Holland experience, which gave a great history of the challenging geography of Holland and made me want to visit the rest of the country.

After a rest at the hotel, we explored the De Pijp neighborhood on the way to dinner. We’ll often use that strategy for exploring—choosing restaurants in different neighborhoods as a way to make sure we get to diverse parts of a city. The De Pejp neighborhood is known as the Latin Quarter of Amsterdam and certainly has that bohemian feeling. We arrived just after the Albert Cuypmarkt closed, and so we missed wandering through the stalls. But there are many charming local boutiques and another lovely city park, Sarphatipark.

The next day was our favorite. We took a car and drove 20-minutes out of the city to de Durgerdam, a small fishing village. Our hotel arranged for bikes to be delivered to the de Mark hotel and restaurant. We explored the charming de Durgerdam on foot and then enjoyed a lovely lunch at the de Mark’s terrace, perched over the water. After lunch, we spent the next few hours riding through the countryside, through fields of wildflowers and small, picturesque villages. So fun.

A few things to note about getting around Amsterdam. It’s a small, very walkable city. Walking is often faster than traveling by Uber or taxi, because of the traffic. By traffic, I’m not just talking about cars. Amsterdam traffic consists of trams, cars and thousands of bicycles, coming from every direction. When you’re walking, be sure to look both directions and then look again. Navigating across the streets and bike paths can be tricky. Which brings me to biking. When I thought about visiting Amsterdam, I imagined us renting bikes and leisurely riding along the canals, exploring the city. That vision was quickly dashed when I saw the reality of biking in the city. Bikes are used as transportation by Amsterdam residents and they are traveling fast and intently on congested paths. We were advised by our hotel that biking in the city is not really for tourists, unless you are competent and confident in navigating heavy traffic. But biking in the countryside was dreamy.

Where to Eat

A friend gave us a recommendation for Van Stapele Koekmakerij and their famous dark chocolate cookies. We went later in the day when the line wasn’t very long. Elie and Theo loved them.

We stumbled upon Bar Barolo while we were wandering through the Old South neighborhood and had a lovely late lunch, sitting outside in the sun. Theo enjoyed the oysters.

Our first night, we ate in the hotel at Brasserie Marie outside on the terrace overlooking the canal. The food was quite good.

Our favorite meal of the trip was at Rijsel. The menu is simple—think crispy roasted chicken, seared steak, potatoes and a bracing salad—perfectly executed. I think I also had a drink in my hand about 30 seconds after we sat at our table, and the rest of the service was just as attentive and hospitable. Highly recommend.

Nazka is a creative Peruvian restaurant located in the De Pijp neighborhood.

Restaurant de Mark, located outside of town in de Durgerdam, is special. We enjoyed a long lunch on the terrace overlooking the water. They source all of their ingredients from local farms, and the menu is creative without being fussy.

We couldn’t pass up eating an another Ottolenghi restaurant. This one is set in the Mandarin Oriental Conservatorium, a gorgeous, expansive 19th century former bank and then Conservatory of Music. Next time we’re in Amsterdam, we’ll probably stay there. The typical Ottolenghi Middle Eastern dishes are as delicious as they always are.

Map and Links

We almost always create a Google map before we travel, saving what we find during our research. Then when we’re in a city, we’ll reference the map while we’re walking around and add to it as we make new discoveries. Here is our Google map of Amsterdam. We didn’t go to all of the places on our list, but you might find it helpful for your own research! Just click on the map image and it should load for you.

I also shared our trip in Instagram stories, which you can reference to see more photos and videos. And in this post.

As always, I love to hear from you! Please feel free to ask questions. I really do love helping other people plan their travels. And if you don’t already subscribe to this newsletter, you can do so here!

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With love,

Lisa

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Hello friends!

When I was growing up, we had a large garden. I remember how satisfying it felt to pick a tomato and eat it, warm and sticky off the vine. Or a crunchy sugar snap pea. But I didn’t like the act of gardening. It fell into the ‘chore’ category of my mind, something uncomfortable and vaguely annoying. There was a weed in Kentucky that would make me break out in a blistering rash, and that’s what I associated with the garden.

When I became a nutritionist, and especially when I wrote the cookbook, I thought, “I wish I liked to garden!” But the script in my head remained—I’m not a gardener.

Three years ago, we moved into our current home, and we created a beautiful vegetable garden. It was mostly for Mimi, because she has always enjoyed growing her own food and flowers. But as I helped, those mental tapes started to change. And now, spending time in the garden is one of my favorite pastimes.

This has extended to our overall landscape and flower garden. When we moved into the house, I knew I wanted a wild, lush English-style garden. I couldn’t find anyone to help me execute my vision, so I decided to do it myself. With a lot of Mimi’s help. I had/have no idea what I’m doing, but I’m having so much fun. I spend a lot of time daydreaming, moving plants from place to place, trying to find where they are happy and beautiful. It’s such a practice of creativity and patience.

We are never too old to change.

We don’t have strawberries in the garden yet, but we have an abundance of strawberry plants and flowers. When the strawberries are ripe, this is the first thing I’m making. A not-very-sweet Strawberry Rhubarb Galette. I was tempted to poach the rhubarb with vanilla bean or add cardamom spice to the fruit, but I held back and kept it simple. Just pure strawberries and rhubarb. Perfect on its own, or topped with vanilla ice cream or whipped cream.

I made a video, below, to quickly show some of the techniques. The dough is very forgiving and comes out perfectly every time. You would never know it’s gluten-free.

As always, please reach out with questions. I love to help. And feel free to share this newsletter with a friend! It’s free.

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Strawberry Rhubarb Galette

Makes one 9- to 10-inch galette; serves 8

1 pound strawberries, halved

2 large stalks of rhubarb (about 1/2 pound), sliced in 1/2 inch pieces

1/2 cup coconut sugar, plus more for sprinkling

1 tablespoon tapioca starch

¼ teaspoon sea salt

Grated zest of 1 lemon

1 prepared Pastry Crust (recipe below)

1 large egg, beaten

Whipped cream or vanilla ice cream, for serving

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Combine the strawberries and rhubarb in a medium bowl. Add the sugar, tapioca starch, sea salt and lemon zest. Toss gently to combine.

Roll out the dough according to the directions in the recipe until it is about 16 inches across (it doesn’t need to be exact). Once the dough is rolled out, place it in the center of the prepared baking sheet. I find it easiest to roll the dough over my rolling pin and slide the dough onto the sheet. If it breaks or cracks, no big deal. Just pinch it back together.

Pour the fruit mixture in the middle of the crust. Fold the edges of the crust over the fruit, leaving the middle of the fruit uncovered.

Brush the crust with the beaten egg, then sprinkle a little sugar over the crust.

Bake for 45 to 50 minutes, until the strawberries and rhubarb are bubbling and the crust is a deep golden brown. Serve warm or at room temperature, with whipped cream or ice cream.

Gluten-Free Pastry Crust

Makes enough dough for one 10-inch galette

½ pound (2 sticks) unsalted butter

2 large egg yolks

⅓ cup ice water

1 cup (135 grams) sorghum flour, plus more for rolling the dough

½ cup (45 grams) almond flour

½ cup (84 grams) potato starch

½ cup (68 grams) tapioca starch

3/4 teaspoon sea salt

Grated zest of 1 lemon

Cut the butter into 1-inch cubes and place in the freezer for a few minutes. Whisk together the egg yolks and water in a glass measuring cup with a spout.

Place the sorghum flour, almond flour, potato starch, tapioca starch, salt, and lemon zest in a food processor. Pulse a few times to combine.

Add the butter to the dry ingredients in the food processor. Pulse a few times to incorporate the butter into the dry ingredients, with fairly large pieces of butter remaining.

Pour in the egg yolk mixture and pulse again until the dough starts to come together into a ball. Sprinkle the counter lightly with sorghum flour. Pour out the dough onto the counter and using your hands, bring it together into a ball and then flatten into a disk. Fold the dough in half and flatten again. Repeat the folding two or three more times. Wrap the disk in plastic wrap and place in the refrigerator. Let the disk rest and chill for at least 30 minutes.

To roll the dough, dust the countertop with a little sorghum flour. Unwrap the disk and place it on the floured surface. Start rolling the dough from the center and work outward, turning the dough every few rolls to prevent it from sticking and using more flour, as necessary. Roll it into an even circle. If the dough cracks, just pinch it together with your fingers and roll again. If it’s too sticky, dust with more sorghum flour. Continue to roll the dough to your desired size.

You can make the dough ahead of time and store the disk, tightly wrapped, in the refrigerator overnight or in the freezer for up to 3 months. Thaw overnight in the refrigerator before rolling.

Vegan Pastry Crust Version

The egg yolks make the dough easier to work with, but if you don’t eat eggs, omit the egg yolks and add a total of 2/3 cup of water. I have successfully made this recipe many times with a plant-based butter substitute, but the results do vary widely with the brand of butter. Look for one that is made from cultured cashew butter. It works the best. When you are baking the galette, omit the egg wash and sprinkle with a little sugar.

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Hello friends!

A few weeks ago, we went to Hela Provisions to hear Renee Erickson speak about her beautiful new cookbook Sunlight & Breadcrumbs: Making Food with Creativity and Curiosity. Renee is the genius behind Eat Sea Creatures, a Seattle restaurant group focused mainly on sustainable Pacific Northwest seafood and vegetable-forward, European-inspired cooking. (The Walrus and the Carpenter is one of my favorites.) Her first cookbook, A Boat, A Whale & A Walrus: Menus and Stories, has had a treasured place on my bookshelf for years. Her kale gratin has appeared on our holiday table many times over.

Renee is my kind of cook. Her recipes are beautiful and delicious in their simplicity. In fact, in the introduction to Sunlight & Breadcrumbs, she writes, “The food I crave most is declarative and straightforward, but it tends to feature details that make it feel distinctive.” Things like “the rich crunch of olive oil-toasted breadcrumbs on top of a hearty escarole salad,” simple green sauces or extra chiles or citrus zest. In the chapter on “Unfussy Old Favorites” she writes, “There’s a confident elegance to plain food, and I like that.” I’ve bookmarked so many recipes in Sunlight & Breadcrumbs. As soon as the nectarines start coming in from Eastern Washington, I’m making “Grilled Lamb with Aleppo Pepper, Whipped Tahini and Nectarines.” And I love personal essays in cookbooks. Renee’s stories on the intersection between art and creativity and cooking inspire a quiet confidence and playfulness in the kitchen.

After her book talk, Renee and I had a discussion about the value of simplicity. My biggest pet peeve in a restaurant is when a dish is overcomplicated—too much seasoning, oversauced or too many ingredients. Just like with fashion, there’s beauty in restraint. Renee also writes, “Everything serves a purpose in the composition, both in terms of flavor and appearance. Learning when a dish is finished, just like any other art, is one of the trickiest, most valuable skills in the kitchen…”

A few summers ago, we were on a boating trip to Desolation Sound. Some of the people in the group caught a couple of chinook salmon, and I offered to cook the fish for everyone. Everyone raved, asking what seasoning I put on the salmon. My answer: good salt and olive oil. It’s all a beautiful piece of wild salmon needs. And then I served it with a bright, bracing sauce of parsley and lemon. But if I’d added a bunch of black pepper or seasoning blend or onion and garlic powder, it would have overpowered the fish. Salt can be a seasoning in and of itself.

And that brings us to this recipe, for simple oven-roasted potatoes. The magic of these potatoes is in the texture, with a crackly-crispy skin and creamy center. They are twice-baked, first as whole baked potatoes, cooked until the skins start to separate from the flesh and wrinkle. Then they are cooled completely, preferably in the refrigerator. (Cooling the potatoes also increases the amount of resistant starch, which is a good prebiotic for your gut.) Finally, they are cut into wedges, seasoned with a generous amount of salt and olive oil and roasted in a hot oven until very crispy and browned.

You could eat them plain. But I like to serve them with a side of tomatoes, roasted with garlic, fresh chiles and lemon. Think of it as a grown-up ketchup.

If this recipe sounds familiar, it’s inspired by one that was served at Starla’s, a pizza restaurant in Bellingham that just closed. I never got to eat there, because I’m always wary of eating in a restaurant that’s floating with wheat flour (and they didn’t have a gluten-free pizza). But Elie loved their roasted potatoes so much, I wanted to recreate them at home. Also, if you’ve seen The Devil Wears Prada 2, potato wedges are having a moment. And there’s no carb shaming here.

Here’s the recipe. I’d like to think that Renee would approve.

With love,

Lisa

Twice-Baked Roasted Potato Wedges with Chile-Roasted Tomatoes

You’ll need to plan ahead for this recipe, because the potatoes need to cool completely before the second roast. This helps the potato wedges stay together and also creates the creamy center and crisp skin. I will often bake the whole potatoes the day before serving and then place them in the refrigerator overnight. You could make the roasted tomatoes the day before, and then just gently reheat before serving.

Serves 4 to 6

4 large russet potatoes

1/2 teaspoon sea salt

5 - 6 tablespoons extra virgin olive oil

flaky salt, like Maldon

Chile-Roasted Tomatoes, for serving (recipe follows)

Preheat the oven to 450 degrees.

Scrub the potatoes and prick with the tip of a knife, to let steam escape. Place the potatoes on a baking sheet and bake for 90 minutes to 2 hours, or until the potatoes are very done, crispy and starting to wrinkle. If you (carefully) tap the potato with the tip of your finger, you should be able to feel that the flesh has separated from the skin. The amount of time depends on how much moisture is in your potatoes. Remove from the oven and let cool to room temperature. Place in the refrigerator to cool completely until ready to roast, up to 24 hours ahead.

When you are ready to roast the potatoes, preheat the oven again to 450 degrees.

Cut each potato into four wedges. Place the potatoes flat side down on a rimmed baking sheet and generously season with sea salt. Drizzle the olive oil over the potatoes and then turn the potatoes, coating them in the oil and the salt.

Place the baking sheet in the oven. Bake the potatoes for 10 to 15 minutes. Remove the sheet pan and turn each of the wedges over. Place the baking sheet back in the oven and bake for another 10 to 15 minutes, or until the potatoes are very golden and crispy. Sprinkle with flaky salt.

Remove the baking sheet from the oven. Arrange the potatoes on a serving platter or place in a bowl lined with parchment paper. Serve the chile-roasted tomatoes on the side.

Chile-Roasted Tomatoes

The lemons are the real surprise in these roasted tomatoes. They are edible, skin and all. And so delicious. This is a great sauce for everything from the potatoes to roasted meat to halibut. If you are sensitive to heat, taste the stem end of your chile, to see how hot it is. Adjust the amount of sliced chiles you add, accordingly.

Makes 1 to 1 1/2 cups

1 lemon

1 pint cherry or grape tomatoes

1 jalapeño or fresno chili, thinly sliced (seeded, if desired)

1/4 teaspoon sea salt

3 tablespoons extra virgin olive oil

Preheat oven to 450 degrees.

Cut the ends off of the lemon. Cut the lemon in half, lengthwise. For each half, cut the lemon in half again, lengthwise. Remove the seeds. Cut each quarter of lemon in half, crosswise. You should have 8 short lemon wedges.

Combine all of the ingredients together in an ovenproof casserole dish. Place in the oven and bake for 30 to 40 minutes, or until the tomatoes have blistered and the lemons have softened and started to brown.

Remove from the oven and let cool to room temperature. Serve with the potatoes.

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Hello friends!

The summer travel season is fast approaching. Next month, we leave for four weeks in Switzerland, Germany and France. I’ve started going through our travel supplies, to make sure we have everything we need for the trip. That prompted this post.

I should start by saying I am not a packing minimalist. Unless I’m just going on a quick weekend trip, I’m checking a bag. I like to be comfortable, and I like clean clothes and clothing options. I don’t find pulling a medium-sized suitcase through the cobbled sidewalks of Lisbon any harder than pulling a carry-on size. And in 15 years of traveling together, Elie and I have only had a bag delayed once. That’s a pretty good track record.

That being said, an overstuffed suitcase is a nightmare, especially if you are moving around during your trip. I speak from experience on this. Plus, there’s no room for the treasures you find along the way.

I try to strike a happy medium.

First, a brief discussion of suitcases. We have medium-sized suitcases in multiple brands including Rimowa, Tumi, and Away. Mimi has a Monos. I have a Paravel, which is no longer in business. For the money, both Away and Monos are great and very durable. Elie loves his Tumi. The clasps on the Rimowa are a pain to close, and we almost never use it. Whichever suitcase you choose, get one that is expandable. That extra room at the end of the trip makes all the difference.

For any trip that is a week or longer, we check a medium-sized suitcase and each pack a small carry-on bag for the plane (like a backpack or duffle). If we’re going somewhere where we know we’re going to bring home a lot of souvenirs, sometimes we’ll also bring a small carry-on sized rolling suitcase for extra room. (In many countries, it’s also easy to ship back packages.)

Here are the things we take on almost every trip, whether it’s a week in New Orleans or three weeks in Vietnam. There’s a printable checklist at the end of the post, if you’d like to use it. I have this printed and tacked to the wall in the closet where we keep our suitcases and travel accessories. I check it every time we pack, to make sure I don’t forget anything.

CARRY-ON

On travel days, I always carry a cross-body sling bag to keep all essentials close and easily accessible. My favorite is this one from Lo & Sons, because it has a strap that lets you adjust it from a cross-body to a shoulder to a clutch. So versatile. But I also like the Varley belt bag. It’s a great size with a lot of zipper pockets to stay organized.

In my cross-body, I have my wallet with IDs and credit cards, passports (if needed), glasses, my iPhone and AirPods, and maybe a lip gloss. Elie always takes out several hundred dollars in cash, in small bills, so we have cash for tipping when we land.

The carry-on bag I choose depends on the destination and how long we’re traveling. For a beach vacation, I sometimes carry on a raffia bag that can also be my beach bag. More often than not, I carry an old lightweight bag from Paravel (no longer in business). I had a custom felt insert made to keep the inside organized. (You can do this for any sized bag you have. It’s so good!) If I need a lot of extra room, this Lo & Sons bag is great. I used to carry this when Theo was little and I needed room for diapers and changes of clothes.

I have a travel folder with any documents I need for the trip (like paper visas) and a printed itinerary with addresses and telephone numbers of hotels and confirmation numbers. If your purse or phone are stolen, you’ll be glad to have backup.

I don’t have an iPad, but I usually take my computer on longer trips. I read on a Kindle, because I like to have a lot of choices of books when I’m traveling. It’s good to carry on chargers, in case devices run out of battery during the flight.

Elie likes these Sony noise canceling headphones.

My toiletry kit has this lip balm, hand sanitizer, hand lotion, toothbrush & toothpaste, eye drops, these electrolytes that have liposomal Vitamin C and glutathione, these Chlorophyll drops (your liver can always use a little extra help during travel), stain remover wipes, tissues, nail file, and throat spray.

This is the same kit I always carry in my purse. I just transfer it to my carry-on. On travel days, I add band-aids, hypochlorous spray (good for healing everything from cuts to sunburn), and wrist bands for nausea.

If I’m on an overnight flight, I’ll add face wipes, a hydrating spray (smells like heaven), a Vitamin C serum, a small hairbrush, hairbands, and this eye mask. The Weleda hand cream doubles as an emolliant face cream that keeps your face hydrated and protected.

A package of anti-bacterial wipes always comes in handy. And be sure to carry on all essential medications and supplements you can’t replace at your destination. If you have medications that require refrigeration, this medicine cooler works great. I actually bought the one with the USB option, but I find that I only use the ice pack.

If I have room, I add a change of clothes, including underwear and socks, just in case. Also, a layer for keeping warm on the plane and socks (if you’re not wearing them).

I bring this Waff pillow, which I blow up just slightly and sit on. It saves my hips from aching on long flights. You can also use it for workouts or stretching at your destination.

I rarely eat the food on planes, so I pack my own snacks. Don’t forget your water bottle.

KID’S BACKPACK

Of course, this depends on the age of your child. Theo is ten, so this is what we currently pack. He uses the Amazon Fire tablet, because we don’t want him to have an iPad and all that comes with it. He only watches movies or shows that we’ve downloaded or listens to books. He’s had these headphones forever. He carries his own chargers for his devices. We don’t usually carry a lot of activities anymore, but he does like his Rubik's Cube on the plane. He also packs his own snacks and water bottle. (I’ll put an extra outfit for him in my bag, if needed).

CHECKED LUGGAGE

Clothing is too specific to the destination, so I won’t give a packing list for clothes. If that’s something you’re interested in, drop me a note below!

Personal Items

These are all of the personal care products I pack with us. I love the Parallelle toiletry bags. Everything stands up and the sides fold down for easy access to all your products. Especially if I’m moving from place to place on a trip, I love that I don’t have to unpack. I put my nighttime routine plus haircare in the large bag and my daytime routine and makeup in the medium. Sometimes I’ll put supplements in a third bag, although more often I put supplements and other items in these clear bags (I have a variety of sizes for different uses) or these inexpensive pouches. They are useful for corralling all kinds of things. I use our label maker to label the pouches with the contents.

Why do I travel with my own soap, you ask? Because we’re very sensitive to synthetic fragrance and most hotel soaps (even nice hotels) use products with strong fragrances. So I bring my own, made only with essential oils.

I made this reel about my favorite hair products, including my love for the Virtue shampoo and conditioner. If I use hotel products, my hair turns to straw. I envy those of you who can use anything and still have beautiful hair! So I pack my own shampoo, conditioner and other hair products (including this heat protectant and this style cream). Because my hair is crazy curly and gets frizzy easily, I bring my T3 drier on every trip. I also have a dual voltage international version.

In my toiletry bags I have body moisturizer, face wash, serums, face moisturizer, deodorant, toothbrush, toothpaste, floss/flosser, razor, extra razor blades, shaving cream (for Elie), tweezers, a small pair of scissors and nail clippers. The nail file is in my carry-on bag. You can see a few of my favorite products here.

When needed, I decant into Cadence travel containers, which I’ve had for years. They are washable, magnetic and leakproof. The extenders are great for longer trips.

If you wear contacts, your contact lenses and eye drops. And if you wear glasses, it’s always good to bring an extra pair. Don’t forget sunglasses, of course.

Mouth tape and breathe strips, if you use them. You don’t need fancy mouth tape (with heavy adhesives), just a small piece of surgical tape works great. Theo uses this every night, and sometimes also these nasal strips, which make a huge difference if you have a compromised airway.

I keep my make-up bag pretty simple when I travel, with just tinted sunscreen, bronzer, blush, brow gel, mascara and lip gloss.

In my first aid kit, I keep more band-aids and blister pads. Colloidal Silver Nasal Spray is great if you feel a cold coming on. Sometimes I also carry the colloidal silver on the plane, because it can help with preventing illness. This Viracid works miracles if you start to feel sick. We get it from our naturopath. Dye-free ibuprofen. Zyrtec, in case of an allergic reaction to something (including bad mosquito bites). For food poisoning, charcoal tablets (just don’t take close to any other medications) and this homeopathic remedy, which really works. We’ve used it numerous times. (Note: I don’t give Theo charcoal.) The hypochlorous spray is in the carry-on, as well as the propolis spray. Arnica, both oral and cream. If Theo has some inflammation or pain, this BCQ is my first line of defense before ibuprofen. This sounds like a lot, but I decant everything into small pill pouches, label them with the dosage, and then put them in a small clear pouch. Theo won’t take children’s medicines (he doesn’t like the taste), and he can swallow pills easily. I make sure and note down the appropriate dose for him. And I know there are often pharmacies available where you travel, but the last thing you want to do is run to a pharmacy when you need something. You want relief right away. All of this fits in a small pouch.

In the suitcase, I’ll also pack any medications or supplements not in the carry-on bag. Although I almost always carry on everything I need.

General/Other Items

You’ll inevitably need a tote bag at some point in the trip, so I always tuck one in. Sometimes it’s just one of the cute Sezane totes that come free with purchase. If we’re headed to the beach (and I don’t use it as my carry-on), I pack a raffia bag to use for my beach bag.

Elie brings this Patagonia sling bag.

Pack multiple hats, a sun hat (I’ve had this packable one for years) and a baseball hat. We also tend to buy baseball hats as souvenirs when we travel. My favorite one is from a coffee shop in London.

Ziploc bags, both gallon size and quart size, always come in handy.

I have found that giving everyone their own small laundry bag for each suitcase keeps dirty clothes neatly separated (as opposed to one large laundry bag for everyone). I use laundry bags that we got at a hotel in Vietnam.

I already mentioned that we are sensitive to scents, so I bring my own laundry detergent sheets (if I know there will be a washer available) or handwashing detergent, if not. I don’t have laundry done at hotels. They always use scented detergent and fabric softener, and I always regret it.

We all sleep with white noise, so we’ll bring one or two, depending on whether or not Theo is sleeping in the same room as us.

Depending on where you are going, you might need power adaptors, binoculars or a camera.

Also, don’t forget to add an Apple tags to all bags. I also attach one to Theo’s shoe, just in case he gets lost in a crowd.

Warm Weather/Tropical Vacation

Don’t forget mosquito repellent, this anti-itch cream that actually works, and this itch zapper. A coffee farmer in Colombia showed it to Elie, and now he swears by it.

I usually stock up on sunscreen at home, because I’m also particular about sunscreen. Unless we’re going to Europe, where they have better sunscreens that we do in the US. Here, I like Supergoop.

If we have a pool at our destination, this foam ball is really fun. Our friends brought it to Mexico and it got a lot of use.

If we’re going to the beach, sometimes we’ll bring our own snorkels, masks and flippers (stored in a mesh bag).

Kid’s Suitcase

I always pack Theo an activity pack with drawing paper, colored pencils, scissors, tape, Plus-Plus and card games. When we have down time in the hotel, he’ll draw, make paper airplanes, build with the Plus-Plus or come up with other creative activities.

Depending on where we’re traveling, I’ll also pack a variety of snacks. It always comes in handy on travel days or even just for the return plane trip.

That’s it! I know it sounds like a lot, but it all fits easily in our suitcases, with plenty of room to spare. And those items make us comfortable and cared for on our trip. Every time I try to scale back, I regret it.

If you’d like to download a copy of the packing list I use, you can get it here.

Travel Packing List

47.8KB ∙ PDF file

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If you have any questions or comments, please leave me a message or send me a DM. Truly makes my day. You can also find me on Instagram. And if you don’t already subscribe to this newsletter, you can do so here!

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With love,

Lisa

Hello friends!

If you read last week’s post about our trip to New Orleans, you saw my favorite dish of the trip was the (celiac safe gluten-free!) fried chicken and hummus we had at Shaya. It sounds like a strange combination, but it’s so good. The hummus is a savory dip for the fried chicken. Perfect for someone who is gluten-free and can’t eat pita. (I have a lot of feelings about all the protein hype these days, but that’s another conversation.)

I knew I wanted to recreate this chicken at home. We’ve only been home a couple of weeks, and I’ve already made it three times.

I have a recipe for fried chicken in Room at the Table. I think it often gets missed, because it’s in the breakfast section as Fried Chicken and Waffles. That recipe calls for marinating the chicken in yogurt, and I’ve recently had to give up dairy (at least for now). So I needed to develop a different method for breading the chicken for this recipe. I use eggs whisked with lemon juice as the binder, and chickpea flour for the crust. It works beautifully. Let the chicken marinate in the eggs for at least 30 minutes, so the chicken gets seasoned properly. And don’t skip the resting step after you have dredged the chicken in the flour mixture. If you rush, your breading might fall off in the oil. I’ve made that mistake.

Don’t be afraid of frying! If you’ve never fried anything, it’s quite easy. When your oil is hot enough, the crust will brown and become crispy without absorbing a lot of oil, so it’s not greasy. You can put a thermometer in your pot and to make sure the temperature is up to 350 degrees. But if you don’t have a thermometer, just wait until the oil is shimmering. Drop a little of the flour mixture in the oil, and if it bubbles vigorously, it’s hot enough. That’s what I do.

I like to fry with this algae oil, because it has a high smoke point. (It’s also a sustainable, minimally processed oil.) But it’s a little pricey, so you can also use avocado oil. Costco carries an organic avocado oil that I always stock up on. I’ve tired of the debate about seed oils, although it makes sense to me that less processed/closer to nature is better for us and the planet. If you do use a seed oil, I would choose an organic one (so you know it’s non-GMO, hasn’t been sprayed with pesticides or processed with hexane).

In the spirit of keeping this recipe as simple as possible, I used canned chickpeas for the hummus. Honestly, it’s almost as good as when I cook the chickpeas myself. I like the Jovial brand of chickpeas, because the chickpeas are soaked and pressure cooked (and they’re packaged in a glass jar). But use whichever canned chickpeas are available to you.

I like a tahini-forward hummus, so my recipe calls for a whole cup. Since the tahini plays a starring role, I’m more particular about the brand. The flavor of the tahini can make or break your hummus. I buy the Al Arz tahini by the case (Amazon tells me I’ve purchased a case 18 times). If you’re in the grocery aisle, look for one that contains only ground sesame seeds, unroasted. Tahini made from roasted sesame seeds often tastes bitter. If you have a Mediterranean or Middle Eastern market in your community, you’ll probably find a good one, especially if it’s from Israel or Lebanon.

One last thing about the hummus. I like making mine in my VitaMix, which can whip the hummus until it’s smooth and fluffy. If you don’t have a high power blender, you can make it in the food processor. The hummus might just have a little more texture to it. It’s totally fine.

At Shaya, they topped the chicken with a date honey mixed with herbs and spices. I liked it, but I decided to stay on the savory side with this recipe, garnishing it with a chopped tomato salad. If you’d rather do the sweet and savory combination, you could drizzle the chicken with a little honey or pomegranate syrup and top with a shower of herbs. A spoonful of chili oil never hurts, either.

If you make this dish, I’d love to hear how you like it! And if you have questions, please message me, here or on Instagram.

Sending lots of hugs to everyone.

I made this video to walk you through some of the steps of making the fried chicken, in case you’re frying for the first time.

Fried Chicken and Hummus

Here’s how I approach this dish. I make the egg mixture, cut up the chicken and add the chicken to marinate. While that sits, I whisk together the dry ingredients. I add the oil to the pot. I make the hummus. Then I bread the chicken. While the chicken is resting, I make the chopped tomato salad and clean up the dishes. I fry the chicken, and everything is ready at the same time (and hopefully, the kitchen is clean). Here are a few other side dishes that go well this meal: roasted cauliflower and/or roasted potatoes and gluten-free flatbread.

Serves 4

Marinated Chicken

4 boneless, skinless chicken thighs

2 eggs

zest and juice of 1 large lemon

1 teaspoon Spice Blend (recipe follows)

1 teaspoon salt

a few grinds of freshly ground black pepper

Breading

1 cup chickpea flour

1/4 cup brown rice flour

⅓ cup potato starch

2 tablespoons tapioca starch

2 tablespoons baking powder

1 teaspoon sea salt

1/4 teaspoon red pepper flakes

a few grinds of freshly ground black pepper

For Cooking and Serving

algae oil or avocado oil (about 2 cups)

flaky salt

Hummus (recipe below)

Chopped tomato salad (recipe below)

Place a wire rack over a sheet pan.

Cut each of the chicken thighs lengthwise into 4 or 5 pieces. In a medium bowl, whisk together the eggs, lemon juice and zest, spices, sea salt and black pepper. Add the chicken thighs and stir, making sure the chicken is covered by the marinade. Let set at room temperature for at least 30 minutes.

To make the breading, whisk together the chickpea and rice flours, potato starch, tapioca starch, baking powder, sea salt, red pepper flakes and black pepper in a large bowl. Using tongs, remove the chicken pieces from the marinade and let any excess marinade drip off. Place the chicken in the breading and turn to coat. Transfer the chicken to the wire rack. Repeat with the remaining pieces of chicken. Let the chicken rest on the rack for about 30 minutes, giving it time for the coating to adhere.

Pour the oil into the bottom of an enameled cast iron pot set over medium heat. Pour in enough oil to reach about 1/2 inch up the side. Bring the oil to 350 degrees F (or until a piece of chicken vigorously bubbles when you place it in the oil). If you don’t have an enameled cast iron pot, a cast iron skillet will work great. The chicken might just get a little more color.

Line a large plate with paper towels.

When the oil is hot, use tongs to place the chicken in the oil, in a single layer. Don’t overcrowd the pot. You may need to do this in batches. Partially cover the pot with a lid and set a timer for 3 minutes. After 3 minutes, remove the lid. Using tongs, flip the chicken to the other side. Partially cover the pot again and set the timer for 3 minutes. After 3 to 4 minutes, the chicken should be golden brown and crispy. (If you want to double-check, the chicken is done when it reaches 165 degrees F.) Remove the chicken from the oil and place on the platter. While the chicken is still hot, sprinkle it with flaky salt. Repeat with the remaining chicken.

To serve, place the hummus on a large platter. Flatten with a spoon to create a bowl for the hummus. Top with the fried chicken. Right before serving, garnish with the chopped tomato salad.

Note: In the video, I only plated part of the hummus and fried chicken, to make a small plate.

Spice Blend

This is a slightly different version of the spice mix in Room at the Table. (If you make that spice mix and have it on hand, use that one!) I use this mix in everything from enchiladas to soups to roasted vegetables and meats. If you can’t find whole spices, substitute ground spices using the same measures (combine without toasting).

Makes about ¼ cup

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons fennel seeds

Combine all the spices in a dry skillet set over low heat. Slowly toast the spices, stirring frequently, for 3 to 4 minutes, until they become fragrant. Transfer to a plate and let cool.

Put the spices in a mortar and crush with a pestle until finely ground. Alternatively, grind the spices in a spice mill or clean coffee grinder. Pour the spice blend into a glass jar, cover tightly, and store at room temperature. Toasted spices are best used within a week or two.

Hummus

This is the version of hummus I make 90 percent of the time, when I haven’t soaked and cooked chickpeas. I don’t like garlic in my hummus. If you do, feel free to add it. (But maybe try without garlic first, and see what you think!) I don’t generally put cumin or other spices in my hummus either. I think the flavor is best when it’s ‘plain’ and clean.

13 ounce jar of chickpeas, drained

1 cup tahini

zest and juice of one large lemon

3/4 teaspoon of sea salt

1/2 to 3/4 cup of cold water (or more, if necessary)

Place the chickpeas, tahini, lemon zest and juice, salt and 1/2 cup of water in a high speed blender. Blend on high until very smooth and creamy. If the hummus is too thick, add more water, a little at a time. Taste and adjust the amount of lemon juice and salt, if needed. It should taste seasoned, but not necessarily lemony or salty. Just delicious.

Chopped Tomato Salad

This salad is very similar to the one in Room at the Table, and it’s one we make regularly in the summer, during peak produce season. But even in other seasons, it’s still very good using grape or cherry tomatoes.

Serves 4

2 ripe tomatoes, cut into ⅓-inch dice, or 1 pint cherry or grape tomatoes, quartered

1 small cucumber, peeled and cut in ⅓-inch dice

1/4 to 1/2 of a small jalapeño, very finely diced

½ cup finely chopped fresh parsley leaves

2 or 3 fresh mint leaves, finely chopped

¼ teaspoon sea salt

Grated zest and juice of 1 ½ lemons (about ¼ cup juice)

3 to 4 tablespoons extra virgin olive oil

¼ to ⅓ cup toasted sunflower seeds

Stir together the tomatoes, cucumber, jalapeño, parsley, and mint in a bowl. Stir in the salt, lemon zest and juice, and oil. Taste and adjust the seasonings to your taste. Top with sunflower seeds. This salad is best served fresh, at room temperature.

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Hello friends!

We had the most relaxing, lovely spring break trip to visit my dad and his wife, Carol, in Mississippi. They live on the coast, just east of New Orleans. We enjoyed slow mornings of bird watching in the neighborhood, spied an alligator in the swamp, played hand after hand of Blackjack and tried crawfish for the first time (10/10 recommend). It’s hard living all the way across the country from Dad. Nothing is more valuable than time spent together.

Before heading back to the Pacific Northwest, we spent three nights in New Orleans. Our priorities: eat great food and spend as much time in the glorious southern sun as possible. Here’s a brief guide.

Where to Stay

We checked into Hotel Peter and Paul, a historic church turned boutique hotel in the Marigny neighborhood. The rooms, furnished with antiques and gingham coverings, are charming, as is the rest of the hotel. The original church cathedral is used for weddings and events, and we eavesdropped on several couples with their planners and photographers, scoping out the grounds for their big day. New Orleans people watching is the best.

The Marigny neighborhood, located adjacent to the French Quarter but a world away from the crowds and noise, has a Bohemian feel. The colorful Creole houses have their own distinct character, a contrast to the stately mansions and manicured lawns of the Garden District. It’s a very walkable neighborhood, and we ended up being happy with the Marigny as our home base. We had a rental car, which made accessing other parts of the city easy. We found that New Orleans doesn’t have a lot of traffic and street parking is easy to find in every neighborhood.

Here are a few other hotel ideas. I originally wanted to stay at The Chloe, in the Garden District. By the time I went to book, they didn’t have any family rooms available. But that area is great. If you are interested in staying in the French Quarter, look at The Celestine.

Where to Eat

On our second morning at Pond Coffee, the baristas remembered our order from the day before. It’s a locals cafe with excellent coffee. Located in the Marigny, it’s a 10 minute walk from the hotel.

If you aren’t gluten-free, Ayu Bakehouse (Marigny) has amazing breads and pastries. I don’t usually get envious when Elie and Theo get treats I can’t eat, but I really wanted one of their giant biscuits. They also have great coffee.

For lunch, we tried both of New Orleans’ lauded Middle Eastern restaurants, Shaya and Saba. Shaya has a dedicated gluten-free frier, so I was able to eat almost everything on the menu (except the pita, which Elie confirmed was just like the pita in Israel). The fried chicken and hummus was my favorite dish of the trip (look for my version of the recipe in this newsletter next week). At Saba, we loved the spicy lamb ragu hummus paired with lutenitsa (a dip of roasted peppers, eggplant and tomato). You can’t go wrong with either restaurant. Book an outdoor table.

If we hadn’t been staying in the Marigny, I’m not sure we would have chosen Paladar 511 and we would have missed our favorite meal of the trip. Italian meets Southern blends perfectly in the vegetable-foward menu. The industrial space is boisterous and energetic. Get a table with a view of the kitchen.

Herbsaint is a New Orleans classic. While the interior needs updating, the Southern food is excellent. Theo had rabbit schnitzel, Elie had gumbo and I had a steak and salad with country ham. It feels like a locals favorite.

On our last day, we decided to walk from the hotel for a casual dinner at Galaxie Tacos. A former gas station turned taqueria, it was perfect. House made corn tortillas, authentic tacos with no frills, excellent margaritas. You grab a table outside and either order at the counter or from your phone. Excellent.

What to Do

Obviously, New Orleans is known for its culture and music, and there’s a lot to explore and do, based on your interests. With only two full days in the city, our priority was to soak up the sunshine and spend as much time outside as possible. One of my favorite things to do in New Orleans is to get a coffee and stroll around the Garden District, looking at houses. I could wander for hours. But on this visit, we headed to nature.

Audubon Park, in Uptown, has a lovely two mile loop lined with live oaks and plenty of grassy areas for picnics or lying in the sun. If you have joined the ranks of bird-watchers, you can find different species of egrets and herons, cormorants and Anhinga around Ochsner Island, which sits in the center of Audubon lagoon. We walked the loop and ended at Audubon Zoo. There’s an exhibit dedicated to the Louisiana swamp, where you can see alligators, including albino alligators rescued from the wild.

The next day we headed to City Park, a sprawling 1,300 acre park containing the New Orleans Botanical Garden, Couturie Forest and Arboretum, the New Orleans Museum of Art, and the Louisiana Children’s Museum. In search of birds, we wandered through the Couterie Forest, a 30-acre section of the park with 280 bird species. Elie and Theo were thrilled to add several new birds to their life list, and I was happy to have my face in the sun and listen to the wind rustling through the leaves. Everyone was happy.

On our next visit, I’d like to do some vintage shopping in the French Quarter. We walked around one night after dinner when all the shops were closed. But it looks like a fun place to treasure hunt.

It was a quick trip, but one I hope to start making more often.

Come back next week for the recipe for hummus and fried chicken, based on the one we enjoyed at Shaya. I’ve already done all the recipe testing, and it’s a good one.

Hugs,

Lisa

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Hello friends! Today is my birthday. Turning 50 last year felt like such a big milestone. This year, I just feel content. I’m grateful for so many things. Mostly, for abundant love. The world feels very off-kilter right now, so I hope something in here brings you a little joy.

Last week, I made snacks for the teachers and staff at Theo’s school, for their monthly meeting. I included hummus and the kale tahini dip from Room at the Table, which are always popular. I wanted one more dip, but one that didn’t contain tahini, in case anyone had a sesame allergy. This creamy, savory-sweet carrot dip was the result. So many of you asked for the recipe, and here it is.

But first, I have a couple of other things to share—two books and three elite pantry items.

For the past year, Elie and I have mostly given up watching shows at night in favor of reading a book before bed. It’s so much better for my nervous system and my sleep. Here are two books I read recently and loved. The Correspondent, by Virginia Evans, is written entirely through letters written and received by the main character, Sybil Van Antwerp. Through her correspondence, we experience the power of relationships, from people she’s never met to her dearest loves. It exposes the crippling shadow of grief and the clarity we can gain as we age. It’s a beautiful book. Buckeye, by Patrick Ryan, is historical fiction, my favorite genre. Spanning three generations but centered around the events of World War II, this character-driven novel explores how much of our true selves we hide—from our loved ones and ourselves. It’s a tender story, showing that while our childhood experiences shape us, we always have the ability to change and live and thrive, if we choose to. I hope you enjoy them as much as I did.

Next, I love finding pantry items that are just that much better than anything else on the market. Here’s three. I reach for this Fine & Raw Dark Chocolate Hazelnut Butter Spread whenever I need just a little something sweet (which is almost every night after dinner). It’s so chocolaty and creamy, it’s like eating a spoonful of ganache. We’ve been going through cases, it’s that good. Elie and Theo are also popcorn connoisseurs, and they say that the Bjorn Corn Fine Popping Corn is the best variety for popping corn at home (which we do often). Whatever variety of (non-GMO) corn they are using, it’s delicious. Lastly, a friend recently gifted me The Magic Spice blend from Botanica restaurant in the Silver Lake neighborhood of Los Angeles, one of our favorites. It has green garlic, garlic chives, coriander, Persian lime and pink salt and it is delicious on roasted vegetables. I am generally a hard no on garlic in spice blends, because I think dried or granulated garlic tastes terrible and wreaks havoc on my stomach. But the green garlic and garlic chives are so mild and this spice mix is just delightful. I hope you love these.

And now for the recipe.

Carrot Cashew Dip

The cashews make this dip incredibly creamy and luscious, and the roasted carrots make it sweet. The chili oil adds a nice, subtle spice. You can add more chili oil, if you wish. Serve with crackers or the gluten-free flatbread from Room at the Table. And, if you don’t have chili oil in your refrigerator and you don’t want to take the time to make it (although you should!), just add a little of your favorite prepared harissa.

Makes 1 ½ - 2 cups

8 ounces carrots (about 5 small to medium carrots)

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt, divided

1 cup raw cashews

1/2 cup cold water

zest and juice from one small lemon

1 - 2 teaspoons chili oil (recipe follows), plus extra for garnish

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Cut the carrots into large pieces (no need to peel) and place on the baking sheet. Drizzle the carrots with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon of salt. Toss to coat. Roast for 20 to 25 minutes, until the carrots are very soft and starting to brown.

Measure 1 cup of raw cashews into a glass measuring cup and cover them with very hot water. Let soak while the carrots are roasting (or for 20 minutes).

Drain the cashews and add them to the canister of a high speed blender. Transfer the carrots to the canister. Add the water, lemon zest and juice, chili oil and remaining salt. Blend on high until very smooth and creamy. Taste and adjust the seasoning, if necessary. If it’s too thick, you can thin it with a little more water.

Spoon the carrot dip into a shallow bowl. Using the back of a spoon, create a bed for the extra chili oil. Drizzle a little chili oil over the dip. This will keep in the refrigerator for several days, tightly covered (but don’t garnish until serving).

Here’s the recipe for chili oil, straight from the cookbook. It’s always in my refrigerator.

Chili Oil

Chili oil is another signature ingredient in a lot of my cooking—you’ll see it used over and over again in this cookbook. It ends up on the table at most meals as a spicy condiment, adding deep flavor and subtle heat. Make your chili oil as mild or spicy as you like, depending on which dried chiles you choose. Using a variety of chiles gives the oil a more complex flavor. If you like a smoky flavor, substitute a dried chipotle for one of the other chiles. The total weight of the dried chiles should be about 3 ounces. Each batch of chili oil tastes a little different, because even the same brand of chiles varies from bag to bag.

Makes 1 ½ to 2 cups

2 dried ancho chiles

3 dried guajillo chiles

3 dried pasilla chiles

1 dried ghost chile (a.k.a. bhut jolokia)

1 cup avocado oil or extra virgin olive oil

2 cloves garlic, peeled

1 teaspoon cumin seeds

1 teaspoon cardamom seeds

1 teaspoon fennel seeds

1 bay leaf

1 teaspoon sea salt

1 teaspoon coconut sugar

Rinse the chiles to remove any dust. Let them dry completely.

Place the avocado oil in a small saucepan over low heat. Add the garlic, cumin, cardamom, and fennel seeds, and the bay leaf. Let the garlic and spices infuse the oil for about an hour. The heat should be very low, with the oil barely bubbling around the garlic.

While the oil is infusing, prepare the chiles. Remove the stems from the chiles and discard. Using kitchen shears, cut the chiles into smallish pieces. Place the pieces, including any seeds, in a high-speed blender. Pulse until the chiles are chopped but not turned into powder.

Strain the oil through a sieve into a glass measuring cup. (Discard the garlic and spices.) Add the chiles, salt, and sugar and stir until the salt and sugar have dissolved. Let the oil cool completely. Pour into a jar, cover tightly, and store in the refrigerator for up to 3 months.

A Few Tips

If you have trouble finding dried chiles in your grocery store, I often buy them online at World Spice.

When grinding the chiles, stop before they’re ground to a powder. Let there be some small pieces of chiles remaining. They add a nice texture to the oil.

The oil will solidify in the refrigerator. Just let it come to room temperature before using.

If you have any questions or comments, please leave me a message. I love hearing about how you like a recipe or recommendation. Truly makes my day. You can also find me on Instagram. And if you don’t already subscribe to this newsletter, you can do so here!

With love, Lisa

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Hello friends!

Last year, I was remarkably absent from this space. Mostly because I felt I was bereft of culinary creativity, and I didn’t have anything to share in the way of recipes. And I think that’s why most of you hit ‘open’ on this email—to get a new recipe. Perhaps it’s because most meals these days are targeted to the tastes of my beloved 10-year-old and tend to be a smorgasbord of options rather than a cohesive and layered dish. I’m hoping my creativity will return. But in the meantime, I do make lots of cookies, and this is a good one. More about the cookies in a moment.

At the beginning of the year, I shared my 2026 intentions on Instagram, and it’s worth sharing again here. These feelings elicited a lot of conversations in our home and with friends.

2025 was my year of no intentions, and it ended up being so freeing, putting aside all the expectations and ignoring the questions: Are you going to write another cookbook? What’s your next project? How do you spend your time?

Last year revealed that, right now, I love *just* being a wife and mom. It doesn’t feel like a popular choice these days, for that to be enough. Everyone seems to have a side hustle or wants to be a multi-hyphenate. Those choices are great, if that feeds your soul. I used to think I wanted that, too! But it’s equally okay not to need more accomplishments to feel whole. Or to make a difference. I’ve started to think of it as quiet influence.

My word for 2026 is wholehearted, living fully and unapologetically inside this one precious life.

It’s so easy to get distracted these days. But at the end of my life, what will matter? The time I spent with Elie and Theo, the focus and care I gave to my extended family and friendships, my community, and myself. Yes to more hobbies! Painting, gardening, writing. But doing so without perfection, without needing to improve, prove, or chase what’s next.

Wholehearted. Living with joy without chasing more—more work, more prestige, more accomplishments. It is presence over pressure. Belonging over becoming.

It is being enough.

To live wholeheartedly is to say yes to this season of life, this slow pace, this older (wiser?) version of me. And to trust that fullness, for me, comes not from achievement, but from being all in for my sweet family and myself. A year that feels full in all the right ways.

(I feel like I need to acknowledge the privilege in this choice, which isn’t available to everyone. For me, it’s a gift.)

If this resonates with you, I hope it helps give you permission to stop judging yourself by what you accomplish. Success doesn’t have to be measured by titles or money. It can be measured by friendships, acts of kindness and love. You do not have to be perfect (or achieve) to be loved. That is my mantra. And, if you are one of my many friends who are absolutely knocking it out of the park with your ambition and drive to do big things—I am cheering you on. Truly.

Which brings us back to cookies. Because at this point in the new year, everyone has eased their rigidity a little bit. Realizing that a healthy dose of pleasure balances the austerity of the habit stacking we’re all aspiring to these days—the supplements, the heavy lifting, the weighted vests, the menopause regimen. It’s a lot. And it’s all important! I want to be vital and strong into my old, old age. And sometimes, I just want a cookie.

Before I give you the recipe, I’ll leave you with this. I might not be sharing as many recipes, but I have a lot to say. I might pop in here more often with things not related to food. I hope you’ll still open the email! I have some travel-related content coming, too. I’ve recently started writing for my favorite travel journal, YOLO. Later this spring, I have an article coming out on YOLO’s site about our trip to Colombia. I also contributed to their Black Book article on Vancouver, coming soon. I’ll share both when they are published.

Until next time, sending you lots of love and cookies.

Oatmeal Chocolate Cookies

These cookies are a little sweeter than my breakfast cookie, but still not too sweet. They are made with oats, oat flour and almond flour, so they still have some fiber and nutrition. But the coconut sugar + brown sugar combination gives them crispy edges and a chewy center. If you want them more chewy, just bake the cookies a little less. Also, I make this in just one bowl. I don’t find it necessary to mix the dry ingredients separately. One less dish to do.

Makes about 2 dozen cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup coconut sugar

1/2 cup tightly packed light brown sugar

1/4 teaspoon vanilla powder or 1 teaspoon pure vanilla extract

1 large egg

1 cup gluten-free rolled oats

1/2 cup oat flour

1/2 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup 60% dark chocolate pieces, roughly chopped

Preheat the oven to 350 degrees and position racks in upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, both sugars and vanilla on medium speed until smooth. Scrape the sides of the bowl and add the egg. Continue mixing until the batter is lightened in color and fluffy.

Add the oats, oat flour, almond flour, baking soda and baking powder and sea salt. Mix on medium speed until all of the dry ingredients are incorporated into the batter. Add the chocolate pieces and mix again until combined.

Using a 1-tablespoon cookie scoop, drop the dough onto the parchment paper, 12 cookies per sheet. Place the two baking sheets in the oven, one on the top rack and one on the lower. Bake for 8 minutes and then switch each cookie sheet to the alternate rack. Bake another 8 to 10 minutes, until the edges are beginning to brown. Let them cool completely on the cookie sheets before transferring them to an airtight container. The cookies will stay fresh for 4 to 5 days.

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Happy Thanksgiving weekend, friends! I have been very quiet this year, soaking in my year of no intentions. I didn’t mean for that to become a break from writing, but it ended up being a year of reflection—a lot of thinking and not much sharing. But I’m returning to this space again, hopefully brimming with more creativity.

In the meantime, here is my holiday gift guide for this year, probably the thousandth to land in your inbox. While no one in my orbit needs a single thing, it is still a joy to give. We all know the pleasure of finding something special and unique for the people we love—something they might not purchase for themselves. Maybe a small splurge or something impractical but fabulous. I love those gifts.

This gift guide is basically a list of all things I’ve been loving, using and experiencing in 2025, and many of them are on sale this weekend. (And I still love everything on my list from last year.) I hope it helps you find the perfect gifts for the people you love. Wishing you all a joyful holiday season. xo

For the Person Who Loves to Cook

Elie has been buying this home knife sharpener from HORL for everyone we know. It’s very easy to use, with a magnet that holds your knife in place at the correct angle. It does a professional job. I’ve never been able to slice my onions so thinly.

The Meater thermometer has become an indispensable tool in my kitchen. The probe connect to your phone via bluetooth, monitoring the temperature of the meat you’re cooking and notifying you when it’s done. Our Thanksgiving turkey came out perfectly this year.

These Caraway food storage sets are functional and a step above the regular glass containers. They’d be great for someone just moving into their first home.

If you’re a gluten-free baker, Aran Goyoaga just came out with a new cookbook, The Art of Gluten-Free Bread. It’s gorgeous. I made the croissants this Thanksgiving weekend, and they were delicious.

Of course, there’s my cookbook! Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love is available on Amazon and everywhere books are sold. ♡

For the Traveler

I’ve been eyeing these Parallelle toiletry kits for a while, and I finally purchased them for our trip to Mexico City and Columbia next month. We’ll be in six different locations over three weeks, so not having to pack and unpack toiletries at each stop feels like a win.

It might be strange to love a toothbrush, but so be it. The Suri toothbrush is quiet, has gentle bristles, and comes with a USB-chargeable case that also contains a UV light that kills germs. And it’s so easy to keep clean. I also love my Slate Flosser.

Every frequent flier needs one of these Airfly bluetooth transmitters to connect your air pods to the in-flight entertainment system, so you don’t have to use the airplane headsets.

I gave Elie a framed world map when we got married, and we’ve added dozens of pins to it over the past twelve years. I purchased this National Geographic map and took it to a local frame shop to have it mounted on foam core and framed. This customized map is similar, and I also like the idea of this globe for a kid.

Earlier this year, I took a watercolor class from Sarah Simon, The Mint Gardener (highly recommend!). When I was young, I loved to paint. And this summer, I started painting again, capturing the views from our boat as we cruised in Desolation Sound and the Broughtons. It’s such a creative, visual way to document your travels. I’m taking this journal, travel palate and paints on all my future trips. It would also make a great gift set for kids.

I’ve been coveting this Janessa Leone beach bag, with the strap for holding your beach hat.

For the Beauty Enthusiast

The One Skin OS-01 Body Lotion is amazing. I have very dry skin, and it’s the only lotion I’ve ever used that keeps my skin hydrated all day. Plus, it’s actually working to repair skin. The technology behind it is really cool—you can listen to this podcast to learn more. I also use the Face SPF daily, as the last step before makeup.

The Victoria Beckham mascara is truly the best clean mascara I’ve ever tried (and I’ve tried them all). It separates, defines and doesn’t flake. It’s great. I also love their Posh Balm for lips, which adds a subtle glow and color for every day wear.

Is it weird to say this Bare Hands pedicure kit is life changing? I’ve tried all the scrubs and pumice stones, including the electric ones. With this glass stick, I have smooth heels for the first time ever.

This Crown Affair air dry set is on my gift list for several people—it’s perfect for loved ones with long hair. I also love their scrunchies and clips, or really any of the accessories.

I can’t live without my Virtue shampoo and conditioner. If you have fine or frizzy hair, these products are life-changing (that may sound extreme, but I’m serious). I don’t travel without them.

The Tatcha skin care line feels so luxurious. The cleansing balm removes all traces of makeup at the end of the day and this barrier repair moisturizer leaves my skin dewy and soft. (The Tatcha website isn’t working this morning, so the links are to Amazon.)

For the Health Enthusiast

Absorption Company Restore. This electrolyte drink has magnesium, potassium and salt, but it also has liposomal glutathione, liposomal Vitamin C and Coq10. Plus, I like the taste. I mix one packet in 32 ounces of water with my creatine first thing in the morning.

This year I decided to replace my second cup of coffee with matcha, which has so many health benefits. This one from Pique is third-party tested and has a very mild flavor, if you’re new to matcha. The individual packets are also great for travel. I find that adding just a teaspoon of Manuka honey mellows the grassy taste (plus, it’s high in antioxidants and beneficial for digestion). They would both make good stocking stuffers.

I’ve gotten really interested in supporting my lymphatic system this year (this podcast is a great primer), and I try to dry brush and rebound daily. I love this dry brush and this rebounder. The online classes are fun, but I rarely do them. I usually just rebound for just 5 to 7 minutes a day, because it’s easy and doable.

My friend Larissa offers facials with Manual Lymphatic Drainage, and I’m excited to start incorporating those into my routine next year. If you’re local, a gift certificate would be a perfect gift.

Who isn’t dealing with chronic stress these days? Just being in the world is stressful. I’ve found Vibrational Sound Therapy and Somatic Breathwork to be transformational for my nervous system. If you’re local, you can get gift certificates for Vibrational Sound Therapy at Northwest Life Medicine and breathwork with In.Spire Somatics.

A gift certificate to your loved one’s favorite workout class is always appreciated. If you’re local, I love Barre3, Ride Culture and Intent Hot Yoga.

For women of a certain age, Bellingham local and one of the leading menopause experts in the world, Kelly Casperson, wrote a new book, The Menopause Moment. It’s a wealth of valuable information.

For Kids (especially 9-year old boys)

Theo and his friends can spend hours in the backyard shooting with bows and arrows. He’s going to love this new recurve bow set.

I know I shared this cordless glue gun last year, but it continues to be the MVP, getting daily use.

Theo and I write in this Happy Me Journal every night before bed, and it has initiated so many sweet conversations.

If your family is as pickleball-obsessed as ours, a new pickleball paddle and pickleball bag (I’m a fan of the monogram).

This home putting mat has been a hit in our house this year, giving Elie and Theo lots of putting practice on these rainy days.

For the Local

If you live in the Bellingham area, be sure and visit these local stores. If we don’t support our local businesses, they will disappear.

Eleventh Street Goods for chic women’s apparel, focusing on unique and sustainable brands.

Azzura for fine jewelry, special gifts and distinctive home goods.

Greenhouse Home for kitchenware and decor. A Le Creuset pot is one of my go-to gifts for someone moving into their first home. They last a lifetime.

Heidi Hull Designs for beautiful, every day jewelry. You can find Heidi’s jewelry at many local stores, including Eleventh Street and Greenhouse.

Orderly Space gift certificate, for the loved one who loves to be organized, but doesn’t have the time to do it themselves.

Bison Book Binding has a beautiful selection of journals, pens and pencils and other gifts.

A little farther down the road in La Connor, Restless and Refurbished is my favorite destination for vintage European furniture and home goods. Our dining room console in the above photo was a recent find.

I always stop by Perry and Carlson in Mount Vernon and Hedgerow in Bow-Edison when I’m looking for something special and unique.

I could keep going, but I want to get this out in time for the Black Friday sales! We’re leaving for Mexico City and Columbia for the Christmas holiday, so be sure and follow along with our travels on Instagram.

Welcome! If you are here for the first time, thank you! This newsletter is free, so please feel free to share with friends. And in case you don’t know, I wrote a cookbook! Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love, is available on Amazon and everywhere books are sold. ♡

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This is the first in a series of recipes I’m sharing from our recent trip to Vietnam. I ate my first bowl of pho at breakfast, the morning after our long overnight flight. Nourishing and restorative, it was the perfect jetlag cure--hydrating, filled with protein and delicious. Over the next three weeks, I ordered pho every chance I got. My favorite version happened to be at our hotel in Hoi An, Anantara. The broth was heavily spiced with cinnamon and star anise and so fragrant—I ate it three times in three days.

In Vietnam, the recipe for pho changes from north to south. In the north, it is more austere, with a savory broth and fewer aromatics. It is generally served with just herbs and chili paste or fresh chiles. As you move south, the broth gets more aromatic and just a little bit sweeter (but just the right amount). Generally, rock sugar is added to the broth for the sweetness, but I’ve substituted coconut sugar here. It’s just a touch. In the south, you have the addition of bean sprouts.

Pho is deceptively simple, but it’s all about the broth—either chicken or beef. This is a recipe where you must make the broth from scratch. A canned or boxed broth will not suffice. The good news is that making homemade broth is very easy. Traditionally, the broth for pho uses beef or chicken bones that are blanched and then simmered with a variety of aromatics, including roasted onion and ginger. Usually the chicken broth is just flavored with the onion and ginger, while the beef broth uses more spices. In this recipe, I break from tradition and use the leftovers of a whole cooked chicken or a rotisserie chicken for the stock. Just pull the meat off the bones and reserve for the pho and then use the bones to make the broth. Then I add the spices traditionally used in beef broth, which makes for a very aromatic, but light broth. I love it.

After the broth, the other distinctive feature of pho is the variety and abundance of herbs added to the finished soup. When the steaming bowl of broth and noodles arrives at the table, you are served a separate plate with garnishes like bean sprouts, fresh herbs, fresh chiles and chili sauce and lime wedges. The idea is to add a little bit of the fresh sprouts and herbs at a time, so they don’t wilt.

Along with the thai basil, mint and cilantro you may be familiar with, in Vietnam they include perilla leaves (a variety of shiso). They can be hard to find at a regular grocery, but I found a variety of perilla plants at our local greenhouse. I scooped up a bunch to plant in the garden. The slight cinnamon flavor of the perilla is really unique.

The type of noodle you use is also important. Most of the rice noodles in the United States that are advertised as ‘pho noodles’ are vermicelli noodles, which are great for spring rolls. But the pho noodles served in Vietnam were wider noodles, more like the size used for pad thai. When I got home, I tried a lot of different brands, and the best are Ocean’s Halo Organic Rice Noodles. They have a good chew and don’t get soggy when sitting in the broth.

I think that’s all the background and clarification you need. Now, here’s the recipe. I hope you love it! And as always, please reach out with question! I love to help.

With love,

Lisa

Chicken Pho

You can easily scale this recipe up or down. It's a great one-person dinner! And if you have all of the ingredients prepped ahead, it only takes a few minutes to serve.

To make the broth (makes about 5 or 6 quarts)

1 large onion, unpeeled and quartered

1 3-inch piece of ginger

1 5-pound chicken, cooked

1 ½ tablespoons sea salt

2 tablespoons coconut sugar

1 teaspoon black peppercorns

3-inch piece of Saigon cinnamon

3 whole star anise pods

3 whole cloves

1 black cardamom pod

Preheat the oven to 400 degrees. Place the onion and ginger on a sheet pan lined with silpat or parchment paper. Roast for about 30 minutes or until the onion and ginger are browned and soft.

Pull all of the chicken meat off the chicken, shred and reserve.

Place the chicken bones, roasted onion, ginger, salt and coconut sugar in a large stock pot or Dutch oven and cover with 8 quarts of filtered water. Bring to a boil and skim off any scum or foam from the surface. Reduce the heat to medium and cook for 3 to 4 hours.

Add the peppercorns, cinnamon, star anise, cloves and cardamom to the broth. Continue to simmer for one hour. Strain the stock through a fine mesh strainer and discard the solids. Use immediately for the pho or transfer to containers. The broth will keep in the refrigerator for 5 days or in the freezer for 3 months.

To make the noodle soup (serves 4)

Mung bean sprouts

Thai basil sprigs

Fresh mint sprigs

Cilantro sprigs

Perilla or shiso leaves (optional)

2 limes, cut in wedges

Jalapeno, serrano or habanero chile, very thinly sliced

2 – 3 quarts of pho broth

12 to 16 ounces Ocean’s Halo Rice Noodles, cooked according to package directions

Shredded chicken

Prepare the garnishes by arranging the mung bean sprouts, sprigs of fresh herbs, lime wedges and spicy chiles on a large plate.

Bring the broth to a rolling boil and warm the soup bowls. If the bowls are warm and the broth boiling, it will perfectly warm the cold noodles and chicken.

Divide the rice noodles and chicken between four bowls. Top with the steaming hot broth. Serve immediately, with the plate of garnishes. Let everyone garnish the soup to their own liking.

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Welcome! If you are here for the first time, thank you! This newsletter is free, so please feel free to share with friends. And in case you don’t know, I wrote a cookbook! Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love, is available on Amazon and everywhere books are sold. ♡

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Dear friends,

Apologies to those who have been asking for our Vietnam itinerary! This one took me a long time to put together. After almost three weeks of wandering through Vietnam at the end of March, beginning of April, we’ve settled back home— but are still thinking about our experience in this country.

When I returned home from Vietnam, I felt something different—not just appreciation, but a deep sense of awe at the expansive beauty of where we live. The abundance. The ease. The quiet. The freedom of choice. I've been reflecting on how much of my life is spent creating beauty and comfort—and what it might be like to live an entire life without access to those choices.

In Hanoi, we saw entire families living in a single room, with bare concrete walls and floors. The only decoration was often an ornately carved temple, lovingly adorned with flowers and offerings to honor their ancestors. Across the country, we met artisans crafting everything from rice crackers and noodles to fish traps—people working long hours at trades passed down through generations. Family and relationships are at the heart of life. Adult children remain in the family home to care for aging parents. Grandparents raise grandchildren. Families live closely, often communally. It’s a paradox: how little so many people have, and yet how rich they are in resilience, in connection, in community.

I'm still sitting with these thoughts.

When we travel, we seek beauty, experience, and the reminder that we are part of a vast, wondrous world. Each journey deepens my sense of compassion, empathy, and grace—for others and for myself. Especially when we enter cultures so different from our own, I’m filled with renewed awe: at the human capacity to create beauty, meaning, love, and joy—regardless of circumstance or birthplace. Travel humbles me. It reminds me of the enormity of the world, of our differences—and of how deeply connected we truly are.

Vietnam stirred this in me more profoundly than ever before. If Vietnam has been sitting on your travel list (or if you’re simply in need of some inspiration), this is for you—a travel guide from north to south.

This trip to Vietnam was meant to celebrate my 50th birthday, a redo of a trip to Vietnam we canceled for my 40th birthday. If you want the whole story, you can read about it here, in an old journal post.

Because this was a big trip, I started planning a year in advance. I reached out to Smiling Albino, a travel agent specializing in Southeast Asia. I will definitely call on them again when we decide to visit Thailand, Cambodia and Laos. They planned the perfect itinerary, arranged fantastic guides and took care of every logistical detail. They not only took care of the pre-trip planning, but were in touch throughout the trip to take care of anything we needed. Highly, highly recommend.

Hanoi

We spent 4 nights and three full days in Hanoi, staying at the Capella Hanoi. We absolutely loved this hotel. If you are interested in design, you can read about the inspiration behind architect and designer Ben Bensley’s renovation. We spent the first full day enjoying the gym (complete with personal trainer), spa and pool (with sauna and cold plunge), just recovering from jet lag. The breakfast was unbelievable and the service unmatched. It turned out that Capella also served the best espresso in the city, so we didn’t have to leave the hotel for coffee. Every evening in the lobby they have live music and complimentary wine, cocktails and snacks. Before dinner or excursions each evening and enjoyed a glass of champagne (for me) and mocktails for Elie and Theo, while we played cards. It is a truly lovely hotel.

Our guide for Hanoi, Duc, toured us around the city and the countryside for the next two days. There were so many highlights, including a city tour via sidecars, an evening street food tour and a bike ride through the country.

Seeing the city by riding in vintage sidecars made a city tour so fun for Theo (and us). We got out to walk through some areas to see them more closely, like the wet market (think fish and buckets of eels, crates of live chickens and baskets mounded with fresh herbs and vegetables). We visited the train street, where the train passes by inches from the front of cafes and homes (crazy!) and tried egg coffee. I see the appeal, but it’s way too sweet for our taste. We had lunch at Quan an Ngon, where you can try dishes from different regions of Vietnam. Theo ate snails!

On the street food tour, Duc led us to places we would have never found on our own, including a pho ‘restaurant’ in someone’s home, where we sat in the bedroom on tiny plastic chairs slurping pho. At Cha Ca Thang Long, we ate turmeric-marinated catfish, cooked with tons of dill and spring onions. It is a fun experience, where they cook the fish in a wok set on your table. And then Duc walked us through the alleys of Hanoi, letting us see how people in the city live. For many, entire families live in a small pair of rooms. It was so impactful, especially for Theo, to see how little many people have. How simple a home can be.

The morning of our bike tour, Duc wanted us to ride bikes out of Hanoi, but I politely refused. The traffic in Hanoi lives up to its reputation, and I wasn’t keen on riding a bike through the mayhem. So we hopped in a van to drive out of the city and picked up bikes in a suburb. We got off the main roads, riding through rice fields and past groves of guava trees, stopping to taste the fruit. Our first stop was to see how fresh rice noodles are made. A single woman works long hours every day over a hot fire, ladling rice batter on to stretched silk to steam, then lifting and cutting the steamed sheets into fresh noodles. She sells the noodles to local families and restaurants. I got to try my hand at making the noodles, and I dream of recreating this at home. Eating fresh rice noodles over dried is like eating fresh pasta over dried. No comparison.

We then rode through a village known for pottery and got to try our hand at throwing on a pottery wheel. We ended our bike ride at a 300-year old home for a homemade lunch. The home had managed to survive multiple occupations and the Vietnam war (called the American war by Vietnamese).

A few thoughts on Hanoi. It has some of the worst pollution in the world, which I didn’t know until we arrived. Luckily the air quality improved a little after the first day, but we didn’t see the sun the entire time we were there (even though the forecast told us there was not a cloud in the sky). It’s something to consider when you’re planning your trip. In hindsight, I would have spent a day exploring Hanoi and then headed west to the mountains (which is what Smiling Albino had suggested). When we’re traveling we don’t like moving around too much, so we can really get to experience a place (and don’t spend half the trip in cars, trains and planes). But in this case, a shorter time in the city and visiting the countryside would have been worth it (I think). Although I would have missed the rice noodle experience.

Ha Long Bay

From Hanoi, we drove two hours north to Ha Long Bay, where we spent two days on the Violet from the Heritage Line, one of the smaller cruise boats. Unfortunately, our weather in Ha Long Bay ended up being cool and rainy. We made the best of it, still going on all of the excursions to the pearl farm, the caves (amazing) and the floating fishing village. But it was a bit of a bummer not to get to experience the beauty of this area more fully. We did get to spend a lot of time relaxing in our (very large!) cabin, gazing out at the water and the rock formations. The food on the boat was excellent.

On the return trip to the Hanoi airport, we took the sea plane. I don’t like small planes, but I was so glad we booked this flight! Seeing Ha Long Bay from the air was spectacular. Highly recommend, even if you don’t like flying.

A few thoughts on Ha Long Bay. Even though the weather wasn’t ideal, it is definitely worth experiencing in any weather. The natural beauty is unsurpassed. Seeing the area on a small boat feels ideal, because we were often the only people on the excursions, missing most of the crowds of larger boats. Our boat felt a little dated for the price, and the staff less experienced, although our cabin was huge and the food was excellent. Smiling Albino had originally suggested the Bhaya Legend, but it was sold out by the time we booked. Don’t miss the sea plane, even if you just book it for a sightseeing tour.

Hoi An

Our sea plane landed right in Hanoi airport, where we caught our short connecting flight south to Danang airport in central Vietnam. Our guide, Vu, met us at the airport and gave us a history of the region as we drove the 45 minutes to our hotel, Anantara Hoi An (for 4 nights).

The location of the Anantara, just a short walk from the hustle of the town center, makes it the perfect base for exploring. We found Hoi An to be incredibly charming, despite the hoards of tourists that descend on this UNESCO heritage site. Hoi An was spared significant damage during the war, and the ancient architecture—a blend of Vietnamese, Chinese, Japanese and European influence—remains. Hoi An is known for its lanterns, which are strung all over the town. When it was a trading port, Chinese immigrants brought the tradition of hanging lanterns for good luck and prosperity, and the tradition stuck. At night, the town glows from the light of thousands of lanterns. It’s really lovely.

We ordered room service for dinner, and turns out that Anantara made my favorite pho of the trip. The broth, heavily spiced with cinnamon, was so nourishing. I ended up ordering it three different times over the course of three days.

On our first full day, Vu picked us up at the hotel and took us for coffee at Phin, a charming coffee shop tucked in the back of an alley and surrounded by trees and flowers. We went back multiple times over the next few days, although there is a lot of excellent coffee in Hoi An.

After we were caffeinated, we drove into the countryside to the home of a local farming family. We picked up bikes and rode through the rice fields and the village, while our host shared about their life as peanut farmers. Almost all the surrounding homes were of family members—the whole community one big extended family. When we returned, we got a tour of their home, where the pig and cow live (very neatly) right next to the kitchen. And they grow every kind of vegetable and herb in their home garden. Theo helped plant vegetables and we all helped make bánh xèo (crispy rice pancakes that you stuff with herbs and fresh vegetables and then wrap in rice paper - delicious!), before we sat down to a beautiful homemade lunch.

As we cooked, a loudspeaker came on with a public broadcast from the Communist government. This happens in the countryside twice a day—the first at 5:30 am!—with propaganda, news, community announcements and patriotic music. The loudspeakers have been removed from the cities because of tourism, but are still mandatory in the countryside. It was an interesting aspect of life in a Communist country.

For dinner, we ate at Morning Glory Original, which is a bit of an institution in Hoi An. The owner, Ms. Vy, has many themed restaurants in Hoi An. All of them feel touristy, but the food is good. Vu told us to get the whole fried catfish and sautéed morning glory, and we complied. It was great.

The next day, I had arranged for a family photoshoot with a photographer from Flytographer. This is the second time we’ve used Flytographer, and I highly recommend. A great family photo is the best souvenir.

After our photo shoot, we headed to Yaly Couture, a local tailor. Aside from lanterns, Hoi An is also known for custom tailoring. Our niece is getting married this summer, and we knew we wanted to have matching suits made for Elie and Theo, and a dress for me. We ended up with a lot more! At first, I had them make me a dress based on a dress they had in the shop. But then I found out that I could just show them a photo of something I like, and they can recreate it. If I were to do it again, I would bring photos of what I want (and have an idea of fabric), because they can make anything.

We went back after dinner that evening for a fitting, and then went back again the next day for a final fitting. We took some clothes with us, and the rest they shipped to our home. Such a fun and unique experience. (Elie also had shirts made at Sartoro, which had a shop in Anantara. We ended up going and visiting the factory and met the owner, an American. The quality was very good, maybe better than Yaly.)

Our last day in Hoi An, when Theo expressed an interest in riding a water buffalo, Vu arranged a special trip to his home village, where we got to spend time with—and ride!—these gentle animals.

Before we left home, we packed a carry-on suitcase with school supplies to give to children in Vietnam. Vu arranged for us to visit an elementary school and donate the supplies. In hindsight, I would have handed out the supplies to children in Hanoi, which might have been a greater impact. Because of tourism, Hoi An is relatively well-off by Vietnam standards. But it was a good experience for Theo, nonetheless. And hopefully did some good.

A few thoughts on Hoi An. Despite the crowds, we loved it. Walking through town, you will encounter so many artisans, from silk spinning to embroidery to wood carving to lantern making. If you just look at the storefronts, you might think that all the items are made in a factory somewhere. Go inside and meet the artisans—it’s extraordinary. And don’t miss venturing out into the countryside.

Vietage Train to Quy Nhon

From Hoi An, we took the 6-hour Anantara Vietage train south to Quy Nhon. What a unique way to travel. There are cozy two-person booths, so we had one to ourselves and then shared another one. We enjoyed a brief massage, a delicious lunch and a glass of champagne (for me) while we watched the countryside change. Before we knew it, the ride was over.

When we arrived at the train station, we were picked up by a driver from our hotel for the 45-minute drive to Zannier Hotels Bai San Ho.

The Beach

The Zannier is an eco-luxury resort hidden among rice paddies and a white-sand beach. We booked a beachfront villa with a private pool for five nights, and it was absolutely worth the splurge. Every morning, Theo opened the curtains and ran out to the beach while we took our time getting up. The private beach was perfect for walking and the surf calm (and warm).

The food at Zannier was amazing, with most ingredients sourced from their small farm and the surrounding countryside. The breakfast buffet had everything you could imagine, from fresh coconut yogurt and local fruit to bahn mi and pho to French pastries. For lunch, we just wandered up the beach to the beach restaurant, where Theo could order pizza and we enjoyed green papaya salad and spring rolls. There are two restaurants for dinner, and both are excellent. The main restaurant is off the lobby, with sweeping views to the ocean. The other is tucked into the rice fields and offers different themed dinners each night, with recipes from either north, middle or south Vietnam.

Theo and I did a fun cooking class with the head chef, cooking in their outdoor kitchen. I should say, Theo took the class and I took photos. He did all the cooking.

We spent most of the time at Zannier walking the beach, playing in the surf, lounging and reading, cooling off in the pool and playing hand-after-hand of SkipBo. Heaven.

Halfway through out stay at Zannier, we had planned a fishing excursion. The boat ended up not being available. Instead, we did a local tour through the hotel, which ended up being a highlight of the trip. We visited a local market where we were the only tourists (what a profound experience to be the ones being stared at, the only white faces). Then we went to a small ‘factory’ to see rice paper and rice crackers made (and got to help!). I use the word factory loosely, because it was a few family members working long hours over a hot outdoor fire, making up to 1,000 rice papers a day. It is truly remarkable the level of commitment of artisans in Vietnam and how hard they work. We stopped at another ‘factory’ and learned how to make fish traps, called bongs, and Theo got to help weave the traps. It was extraordinary watching the two women—one shaving bamboo into strips with a small machete and the other squatting on the floor weaving the strips into the shape of a trap. They have been doing this for 50 years. Then we visited a fish farm for lunch where they let Theo fish in the farm pens. It was catching, not fishing! And he had a great time. We appreciated the creativity in turning the experience into something he would enjoy. One of my favorite days.

A few thoughts on Zannier. Book it. Elie jokes (not incorrectly) that this is my favorite phrase. This is also one of my favorite hotels. The gorgeous beach is secluded and calm, perfect for both walking and boogie boarding. The architecture and design of both the public spaces and residences are so thoughtful, filled with locally sourced vintage pieces. The service was perfect. The food, so fresh and delicous. I can’t say enough.

Ho Chi Minh City (Saigon)

From Zannier, we took the short flight for three nights in Saigon, the last part of the trip. The Park Hyatt was a perfect place to end our stay, and we really enjoyed having the pool to soak up a little more sun before heading home. Again, the breakfasts!

Our guide, Giao, was so flexible in catering the tours to our interests. An evening jeep tour let us see Saigon at night—a unique experience. The next day we did a city tour on cyclos (like a rickshaw) exploring Cholon, Saigon’s Chinatown, visited Binh Tay Market and GIac Lam Pagoda, one of the city’s oldest Buddhist temples.. Touring in fun and interesting ways made the whole experience so much more entertaining for Theo (and us!). Since we had seen the markets in the other cities, I think we could have skipped Bing Tay Market (although it is a wholesale market, so it’s different). I would have rather explored some of the neighborhoods outside of District 1. On our last day, we spent the day exploring on our own, venturing out into some of the smaller, more residential trendy neighborhoods, like Thai Dien in District 2.

For coffee, there are two Arabica (don’t be afraid of venturing up into a decrepit-looking building for the one in the Cafe Apartment) and we really enjoyed Every Half Coffee Roasters and XLIII Specialty Coffee. We brought home a suitcase full of Maison Marou chocolate.

For dinner, one night we ate in the hotel at Square One, a French and Vietnamese restaurant. The interiors are gorgeous and the food delicious. The Park Lounge is also a gorgeous place to have a drink and a snack. Before our nighttime jeep tour, we got sliders for Theo and a glass of champagne for me. Great people watching! Our last night, we ate at Quince, an intimate restaurant with a wood-burning oven and a mediterranean-inspired menu. Elie didn’t love the twist on risotto, but the rest of our meal was delicious. I’m still thinking about how to recreate the comte cream served with roasted cauliflower.

A few thoughts on Saigon. Smiling Albino had suggested only a day in Saigon and then heading to the Mekong Delta. We thought it would be too much moving around, but I think we would have preferred it. For adults, Saigon is probably an interesting city with great restaurants, shopping, art and nightlife. But it’s not a very good walking city (which is always our preferred way to explore) and it is hectic. If I remember correctly, there are 8 million scooters in Saigon. Also, if you are interested in war history, there’s a lot to see.

Final Thoughts

The Vietnam War and Views of Americans

We didn’t explore a lot of the war sites or museums. When we planned the trip, I thought Theo was too young to see the horrors of that war. We did visit a former Viet Cong bunker hidden in a house in Saigon, where the Viet Cong hid weapons and Theo liked that. He probably would have enjoyed seeing the tunnels. All of the war history displayed in the country is conveyed through the view of the Vietnamese government, glorifying the north. We found that there is still a big divide between north and south Vietnam, which is more complex than I can go into in this post. But, in our experience, the Vietnamese harbor no animosity towards Americans. In fact, they love America and are fascinated by (and knowledgeable) about our politics and culture. In short, you will be welcomed.

Coffee in Vietnam

If you’re looking for third-wave coffee, you won’t be disappointed. Vietnamese coffee culture is strong, and there are so many great coffee shops. If you’re dairy-free, most shops offer an excellent oat milk from Australia. If you drink dairy, try to seek out the coffee shops that serve fresh Da Lat milk, over the ultra-pasturized milk.

Food in Vietnam

Usually, when I come home from a trip, I’m craving greens. Not this time. Every meal is served with a pile of fresh herbs—thai basil, cilantro, mint, perilla and la lot leaves. Lettuce and bean sprouts are used in many dishes. And sautéed morning glory is on almost every menu. A vegetable-lovers paradise. In general, the food in the north is more simple, reflecting its communist roots. In the middle, you start to get saltier and spicier. And in the south, recipes are made with more coconut milk and more sugar. Everything is a little sweeter. All delicious, from north to south.

Being Gluten-Free in Vietnam

Overall, it’s very easy to be gluten-free and dairy-free in Vietnam. They do use soy sauce in a lot of dishes, and the soy sauce does contain wheat. At every restaurant and home, I explained that I couldn’t eat wheat, including soy sauce. (In the south, the sweet soy sauce might not contain wheat.) Be sure and ask a lot of questions. When we were with our guides, they translated for me. But I also downloaded a gluten-free translation card from Legal Nomads (highly recommend reading Jodi’s guide in preparation for your trip).

Preparatory Reading

For the year leading up to our trip, I read several fiction and non-fiction books about Vietnam. The Mountains Sing is a moving account of Vietnam’s traumatic history, told through one family’s story. The Lotus Eaters tells the story of the Vietnam War and its aftermath through the lens of a female photojournalist. I skimmed Eating Vietnam to get a sense of the food culture, although I feel like know I could go back and understand the regions and dishes in context.

Photos and Videos

If you want to see more of our experience in Vietnam, just scroll through the saved highlights on Instagram. If I get around to making reels of the trip, I’ll update and share them here.

Planning Tips

• Visa: Many nationalities need an e-visa, so be sure to apply in advance. Smiling Albino applied for us.

• Currency: You will need Vietnamese dong for shopping in the markets, but USD is widely accepted in hotels and by tour guides. You can easily get dong from ATMs.

• Packing: The dress code in Vietnam is a lot more conservative than I imagined. Even in the heat, most people wear long pants, dresses and skirts. Think: Japan, rather than Mexico. I guess I should have known that. I wish I had brought fewer mini-dresses and more lightweight linen layers. Speaking of layers, when we packed for Vietnam, the forecast indicated it would be hot and sunny the whole trip (we were there at the end of March). We didn’t end up seeing the sun for the first 10 days or so, and we didn’t bring enough warm clothes. I wore the same long-sleeved blouse and cardigan over and over again, and was grateful that I at least had that. Don’t expect the forecast to match the actual weather. It’s strange.

• Travel Agent: I highly recommend Smiling Albino. They seamlessly planned the entire trip, thinking of every single details. We had a few schedule changes and they changed flights, moved tour dates and handled any other logistical changes. Especially when you’re in a country where you don’t speak the language (and English isn’t widely spoken), having that support took away a lot of stress. If you do choose another travel agent, look for one that specializes in southeast Asia or Vietnam, specifically. Part of what made this trip so special was getting to really see what life is like in Vietnam—exploring their rich culture, seeing artisans at work, sitting down to meals at family tables and really experiencing life. It would have been impossible to experience the culture like that on our own.

If you have any questions about our trip, please leave me a message. I love to help with travel planning. Recommendations from friends are always the best. And if you don’t already subscribe to this newsletter, you can do so here!

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Lastly, I’ve been working on recreating some of the recipes from Vietnam. I’ll be back with recipes for pho and bánh xèo, and maybe some others.

With love,

Lisa

At the end of 2024, I posted this Instagram photo, admitting the past year was a bit of a doozy. It wasn’t global and national crises—although that caused its share of consternation, too. It was personal. Here’s why.

Early in the year, I was diagnosed with lupus, and I struggled for a few months, feeling sad and worrying about my own mortality. How can I have not one, but two diseases that could end my life early? (I also have Fibromuscular Dysplasia, a disease that puts me at high risk for strokes and requires restrictions that affect daily life.)

And then, perimenopause hit with a bang, causing anxiety (a new experience for me) teetering on the edge of depression. I was astonished to find out I was insulin resistant. How can I do all the things and be insulin resistant?

I felt like I was falling apart—feeling edgy, a little lonely and disengaged. If you remember, my word for 2024 was THRIVE. Ha.

I’ve always disliked the trite saying, “Everything happens for a reason.” But I begrudgingly believe it. Last year was meant to teach me something. One thing my life has taught me—our challenges (including bad choices) are opportunities for learning and spiritual growth, to birth a phoenix from the ashes.

Last year, I learned I didn’t have to struggle alone.

Within my community of friends, I discovered many of us were facing big things— anxiety, perimenopause, chronic illness and cancer—and so many of us quietly. We went for walks in the rain, traded podcasts, shared resources and tips on HRT, offered resources for naturopaths or other practitioners, cheered each other on, dropped off food and wiped away tears. When I look up the definition of thrive, it means to grow or develop. So perhaps THRIVE was the right word after all.

And with Elie, everything is possible and good.

2024 held a lot of joy, too. At eight, Theo is (mostly) delightful. He’s self-assured, inquisitive, so creative and really funny. He has a dry sense of humor and makes me laugh daily. Life would be so boring without him. He and I did our first solo trip to California. We traveled as a family—to Mexico, a dude ranch in Arizona, London, Sicily and back to Desolation Sound. There were many other boat trips with friends and family. We saw orcas! My Dad visited. We prioritized Friday nights at home—pizza and a movie—with Mimi. Mimi started making us dinner once a week. I got to play interior designer in a condo we built. I discovered I love gardening! My Instagram feed is now filled with photos of gorgeous English gardens and videos showing how to prune hydrangeas and repel the scavenging deer.

Life is both/and.

As I look back at last year, I’m realizing that having lupus—and the associated fatigue—also catapulted me into a season of really taking care of myself. I prioritized family time. I asked friends to trade dinners out for walks or meeting for coffee. I only said YES to things I really wanted to do. We started eating dinner early and going to sleep at 9 pm (or even earlier). My Barre3 app tells me I did three to four strength training sessions a week. I used my sauna and did regular cold plunges in my bathtub. I got outside, even in the rain. I took my supplement and medication routine seriously.

You know what? I feel really good.

I feel (mostly) clear-headed and don’t feel like I’m slogging through mud to get through the day. My joints aren’t as achy. The anxiety is gone. I feel more connected, more at peace.

Why am I sharing all of this with you? Because some of you might be struggling, too. And it helps to know we’re not alone. And perhaps you will want to reach out—to me or to another friend—and ask for support or information, or just sitting in discomfort with you.

And now, 2025.

When I sat down to write my intentions for this year, I came up with...Nothing.

In March, I will turn 50. I've spent my whole life planning and intention-setting, checking off my bucket list or ways I wanted to improve myself. I literally have boxes of journals in the basement with lists and goals, litanies written on how I can be a better person, wife, mother, daughter, friend. How I can be more successful, have more impact, make a difference, do more. Because we are measured by what we do.

So much of that work feels good—motivating, empowering. I am a better person because of the self-reflection, the examination, the hours spent sitting in silence and listening for the answers to prayers. But it’s also…tiring. This year, I don’t want to be in flight from myself.

This is not the year for relentless self-improvement. This year, I honor the accumulated half-century of wisdom filling the marrow of my soul. This year, I celebrate being me, exactly as I am. To celebrate being fully ALIVE. To say YES to what fills nourishing. And to be open to what comes.

Don’t equate a lack of intentions with slothfulness. I’m still nourishing myself and the relationships in my life, because those habits are vital to my existence. I’m just wondering what else might appear for me, if I slow down enough to listen.

My Granny gave me one of the best pieces of advice. When I was going through a particularly hard time in life, I asked her how to know when God answers prayers. In her beautiful Kentucky drawl that I miss so much, she said, “Well, I think you have to be still, and quiet, and listen.” Thanks Granny.

These words also resonated with me this week. If you haven’t listened to Kate Bowler on her podcast Everything Happens, she’s funny, thoughtful and empathetic as she interviews interesting people about “the stories we tell about success and failure, suffering and happiness.” Kate is a Professor of Religious History at Duke University and she usually ends each podcast with a blessing. This is the blessing I need to hear right now. If you’d like to listen, you can see this Reel.

Who do we get to be when we step off the treadmill of hustle? And maybe, like, even more radically, who are we already without doing one more thing? As we step into the days ahead, whether they’re brimming with plans or full of life’s regular rhythm, may you carry this truth. You are loved. You are loved. You are loved. Not for what you achieve or what you accomplish, but simply because you are here. So let’s just bless that, okay? The person that doesn’t have to do another darn thing. A blessing maybe if you’re a little tired. So here we go. Blessed are you, weary one. You who feel the weight of the world’s demands and yet dare to pause even for a moment and wonder, Is there more here than this? Then all this doing and making and chasing and striving? Than the laundry and checklists, gym memberships and morning routines. Blessed are you not for what you accomplish, but for the quiet truth of who you are. A soul already worthy, already loved. May you find joy in this simple act of being. And may you remember, even on the hardest days, that grace is not earned. It is yours to receive.

So that, my dear friends, is my intention for this year. Nothing. To feel held in the hands of God, knowing I do not have to be perfect to be loved. To honor presence over perfection.

Happy 2025, dear friends.

Love,
Lisa

P.S. If you came here for a recipe, I don’t want you to leave empty-handed! I shared this protein-filled Green Soup on Instagram last week. It’s in my regular lunch rotation. As is this Burnt Honey Grain-Free Granola and this Raspberry Chia Pudding Parfait.

If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍 You can also share this publication with a friend. It’s free!

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Hello friends!

Here we are, the beginning of Christmas week. I went to sleep last night with a pile of cookbooks around my bed, making notes for Christmas Eve and Christmas day celebrations. On Christmas Eve, we have friends joining us to make tamales, a tradition we started in 2020. Although that year, it was just Elie, Theo, Mimi and me, rolling tamales in our Christmas pajamas. This year, I’m making my own nixtamal and grinding it into fresh masa. I think we’re going to use collard green leaves for the tamales, stuffing them with the fresh masa, braised lamb and chiles.

For Christmas dinner, we always make pasta bolognese. After all the presents have been opened, I’ll start making the sauce, letting it gently cook on the stove all day. In the afternoon, Theo will help me make the homemade pasta. It’s a leisurely way to spend the day, with nothing taking too much time. When friends arrive for dinner, all I have to do is put the water on to boil, dress the salad and pour a glass of champagne.

For dessert, Elie makes his pecan roca (called ‘toffee’ in Room at the Table) and the cookie jars will be filled with the flourless chocolate cookies (minus the peppermint, for Theo) and my new favorite ginger molasses cookies (recipe coming to Instagram tomorrow). Theo has asked for this chocolate cake. And I’ll make this pumpkin pie.

I made this molasses pumpkin pie for Thanksgiving, and everyone loved it. The addition of the molasses gives it a darker color and a rich, burnt caramel flavor. The ginger, cinnamon and allspice are fragrant, but not overpowering. I made it again for dinner with friends, and one of the kids asked for seconds. That’s when I know it’s a winner. I’m making it again for Christmas.

If you’re not someone who makes pie often, here’s what I wrote in Room at the Table about pie.

I still feel this way! I only make pies a couple of times a year, so I’ve never mastered the art of crimping a perfect crust or creating an intricate lattice top. But, I’ve made enough pie dough to know the crust will be flaky and delicious. In this pie, the velvety pumpkin custard sweetened with molasses is just unusual enough to be interesting without breaking with tradition.

Here’s how to make this pie. Start by making the pie dough. After the dough has rested in the refrigerator, par-bake the crust (important with a pumpkin pie, to prevent a soggy crust). While the crust is baking, make the filling. Pour the hot filling into the hot crust. Finish baking the pie and then let it rest. This is important. If you cut the pie before it has cooled, it will not be fully set. It might even be better the next day, cold from the refrigerator.

I hope you love it.

Merry Christmas, dear friends! I know there’s a lot going on in the world and in our lives. It may feel heavy. May you enter this week with a heart filled with gratitude for the blessing of being fully alive. Of all the small ways we are seen and loved. And no matter what your faith or beliefs, I hope you feel the intrinsic grace and hope of this season.

With love,

Lisa

Molasses Pumpkin Pie

You can watch the video below, for how to make it this pie. Although reducing pie to 90 seconds is not easy!

Step 1: Make Pie Dough

You can make the dough ahead of time and store the disk, tightly wrapped, in the refrigerator overnight or in the freezer for up to 3 months. Thaw overnight in the refrigerator before rolling.

Makes enough dough for one 8- or 9-inch single-crust pie, with a little dough left over

½ pound (2 sticks) unsalted butter

2 large egg yolks

⅓ cup ice water

1 cup (135 grams) sorghum flour, plus more for rolling the dough

½ cup (45 grams) almond flour

½ cup (84 grams) potato starch

½ cup (68 grams) tapioca starch

½ teaspoon sea salt

Place the sorghum flour, almond flour, potato starch, tapioca starch and salt, and in a food processor. Pulse a few times to combine.

Cut the butter into 1-inch cubes and add to the dry ingredients in the food processor. Pulse a few times to incorporate the butter into the dry ingredients, with fairly large pieces of butter remaining.

Whisk together the egg yolks and water in a glass measuring cup with a spout. Pour in the egg yolk mixture and pulse again until the dough starts to come together into a ball.

Sprinkle the counter lightly with sorghum flour. Pour out the dough onto the counter and using your hands, bring it together into a ball and then flatten into a disk. Wrap the disk in plastic wrap and place in the refrigerator. Let the disk rest and chill for at least 30 minutes.

While the dough is resting, preheat the oven to 375 degrees.

Step 2: Partially Bake the Crust

To roll the dough, dust the countertop with a little sorghum flour. Unwrap the disk and place it on the floured surface. Start rolling the dough from the center and work outward, turning the dough every few rolls to prevent it from sticking. You can sprinkle more flour under the dough if it starts to stick. Roll it into an even circle. If the dough cracks, just pinch it together with your fingers and roll again. If it’s too sticky, dust with more sorghum flour. Continue to roll the dough until it is about 1/8 inch thick.

Roll the dough over your rolling pin. Use the rolling pin to lift the dough over a 8- or 9-inch pie plate. Press the dough into the pie plate. The crust is delicate, so the edges might fall off. Don’t worry! Just press it back together. You can cut off any excess dough and then crimp the edges.

Press a 12-inch square of aluminum foil inside the pie shell. Pour about 1 cup rice or beans over the foil. Bake for 17 minutes, letting the dough begin to dry out. When the crust is out of the oven, carefully remove the foil and discard the contents.

Step 3: Make Pumpkin Pie Filling

While the pie crust is partially baking, make the filling. You want the filling to be hot when you pour it into the crust.

2 cups (16 ounces) plain canned pumpkin puree

1 cup packed light brown sugar

1/4 cup blackstrap molasses

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon vanilla powder

1/2 teaspoon sea salt

2/3 cup heavy whipping cream

2/3 cup whole milk

4 large eggs

Increase the oven temperature to 400 degrees.

Add the pumpkin puree, brown sugar, molasses, spices, vanilla powder and salt to a medium heavy-bottomed pot (like an enameled cast iron). Whisk together until smooth. Place the pot over medium heat and bring it to a simmer. Cook, stirring constantly, until the mixture is thick and shiny, about 5 minutes.

Whisk the heavy cream and milk into the pumpkin mixture and bring to a simmer.

Whisk the eggs together in a large bowl. Ladle out a cup of the pumpkin mixture into the eggs and whisk together, letting the eggs warm a little. Continuing ladling and whisking until all of the pumpkin mixture has been incorporated into the eggs.

Pour the warm filling into the hot pie shell. Place the pie plate on a rimmed baking sheet (to catch any filling that might bubble over) and place in the oven on the middle rack. Bake for 35 to 45 minutes, or until the crust has puffed, the edges are slightly cracked and the middle barely jiggles.

Cool on a wire rack for at least an hour before cutting.

Step 5: Serve with Whipped Cream

This pie is good on its own, but it’s best with lightly sweetened vanilla whipped cream. The vanilla powder has better flavor than vanilla extract, but you can substitute vanilla extract in a pinch.

1 1/2 cups heavy whipping cream, chilled

1 tablespoons powdered sugar

1/4 teaspoon vanilla powder

Beat the whipping cream, sugar and vanilla powder together in the bowl of a stand mixer fitted with the whisk attachment until the cream forms stiff peaks (or a little softer). Dollop each slice of pie with a generous spoonful of whipped cream.

Merry Christmas!

If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

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I always love comments and questions, so please feel free to reach out. I always do my best to answer everyone. And you can share this newsletter with a friend. It’s free!

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Sometimes when I sit down to write the introduction to a recipe, I stare for a long time at the blank screen. Do I just focus on the food? Or what inspired the recipe? Or do I lead with a story about life right now? For all of us, there is so much going on behind the scenes—and the screens—that we don’t share or see. In the midst of joy, there is loss, pain, illness and grief. In the midst of grief, there is laughter and silliness, peace and hope. To those of you who feel this deeply right now, I send my love.

And bread. Because where I come from, bread is comfort.

If I close my eyes, I can smell the loaves of bread my mom used to make. She would pull them out of the oven just as we were coming home from school, cutting the loaf into thick slices and spreading them with butter while they were still warm. And her fluffy, buttery crescent rolls, which I would pull apart and eat one after the other at every holiday dinner. My Granny’s cornbread, with the crispy, oily exterior. And the peanut butter sandwiches she used to make—toasted white bread spread with butter and a thin smear of peanut butter, everything melting together between the warm bread. I could go on.

When I had to give up gluten, I dreaded the loss of good bread. I wrote a little bit about that in Room at the Table, and it has been very satisfying to continue to develop recipes that satisfy that craving. Like these rolls.

These Olive Oil Dinner Rolls are meant to be like the kind you find in a good bread basket. Flavorful, with a crusty, salty exterior, they are perfect spread with room temperature butter. I made them at Thanksgiving, and I’m going to make them again for Christmas dinner. And probably a couple of more times in between. They look a little rustic, but both Elie and my Mom told me they were perfect. So I didn’t change them.

I hope you enjoy them too.

If you missed the easy roasted tomato soup recipe I shared on Instagram last week, they would be delicious with this soup. I used to make this soup years ago, and I had forgotten about it. One night, I didn’t really feel like cooking, so we had soup and grilled cheese sandwiches. Better than take-out and pretty hands-off. I’ve already made it several times over the past few weeks. The recipe is in the caption.

I have a lot of things lined up to share in the weeks before Christmas and Hanukkah, including a couple of new cookie recipes, a pumpkin pie and a pretty darn good lasagna. Stay tuned, here and on Instagram, for the recipes.

In the meantime, I’m sending love to you all.

Lisa

You can watch this video on how to make the rolls. I increased the amount of liquid in the bread after making this batch, so it won’t be quite as firm. But the same technique.

Gluten-Free Olive Oil Dinner Rolls

You can make these rolls dairy-free by substituting oat milk or almond milk for the whole milk. I’ve made them that way, and they turned out great, just a little sweeter. I haven’t tried them with an egg substitute, but I am assuming that Just Eggs would work well. For the gluten-free flours, you can use all white rice flour or all brown rice flour, if you don’t have both. I like the combination, which gives them a little heartiness but keeps them light. Just don’t substitute a gluten-free flour blend, which usually already contains starches and sometimes xanthin gum.

1 1/2 cups (375 g) whole milk, heated to 100 degrees F

14 grams (2 packages) active dry yeast

3 tablespoons (36 grams) psyllium husk powder

1 cup (160 grams) potato starch

1 cup (120 grams) tapioca starch

3/4 cup (105 grams) white rice flour

3/4 cup (105 grams) brown rice flour

1 1/2 teaspoons sea salt

1/4 cup extra virgin olive oil, plus more for drizzling

3 large eggs

flaky salt, like Maldon

Makes 12 rolls

In a medium bowl, which together the milk and yeast. Proof for about 10 minutes, or until the yeast begins to foam. Whisk in the psyllium husk powder. Set aside to allow the mixture to gel.

In the bowl of a stand mixer fitted with the paddle attachment, whisk together the potato and tapioca starch, white and brown rice flours and sea salt. Add the reserved milk mixture (it will be a gel). Turn the mixture on the lowest speed to avoid flour going everywhere. As the dough starts to develop, increase the speed to medium. With the mixture running, add the olive oil and the eggs, one at a time. Continue to mix until a firm dough is formed.

Remove the dough from the mixture and gently knead it into a ball. It might be a little sticky. Don’t add any extra flour. Place the ball back into the bowl, cover with a kitchen towel and let it sit for 45 minutes. The dough will rise slightly but will not double.

Preheat the oven to 375 degrees F.

Divide the dough into 12 equal portions. Roll each piece into a ball and place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let proof for 40 minutes. The rolls will expand but not quite double.

Using a sharp knife, cut a slit down the middle of each roll, about 1/4-inch deep. Drizzle the rolls with olive oil and top with flaky salt. Bake for about 35 to 40 minutes, or until they sound hollow when tapped. To make them a little darker, you can set the oven to broil, browning the tops until they are golden. It only takes a minute or two—don’t walk away!

These rolls are best eaten warm from the oven. If you make them ahead of time, you can rewarm them before serving.

And if you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

Subscribe now

I always love comments and questions, so please feel free to reach out. I always do my best to answer everyone. And you can share this newsletter with a friend. It’s free!

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For several years, I shared gift guides on my blog (you can still find old posts here). I was rereading old posts (and looking at the sweet photos of little Theo), and in 2019 I wrote this:

The first few years Elie and I were together, we didn't exchange Christmas gifts, guided by a feeling that we already have so much. But, Christmas morning always felt like something was missing--not the getting, but the joy of giving. Giving a gift to someone you love is a joyful process the whole way through, from the careful consideration of their current passions to discovering that 'just right' handcrafted or artisan gift to watching their face light up as the wrapping drops away. 

Yes, many of us have too much. But from the gift of Jesus to the joy of Santa, Christmas embodies the spirit of intentional, loving and thoughtful giving. After talking about it, we started giving again.

When I think about gift-giving, I always ask myself a few questions. What are they interested in right now? How do they love to care for themselves? What can I give them they might not buy for themselves? What is meaningful in their life? And then I search from there, buying from local businesses as much as I can or ethical and sustainable businesses I trust. I'm also a big believer in experiential gifts--a cooking class, a trapeze lesson or a fitness package. Unlike many gifts, memories last forever. 

If you need a few ideas to start from, I'm sharing my gift guide this year, below. My list may spark an idea for a gift for someone you love.

I don’t think I can say it any better. Here are some ideas for the people you love. It’s a list of some of my favorite things.

Host and Hostess Gifts

I keep a gift closet stocked with some of my favorite things, so when I am going to a friend’s home for dinner, I can bring something thoughtful. For wrapping, I have a stash of baskets picked up at vintage shops and flea markets. Tucking a few gifts in a reusable basket feels more special than a bag, and then the basket can be kept and used as part of the gift.

Brightland olive oils and vinegars. The bottles are beautiful enough to leave on your counter.

Candles. When these Slow North non-toxic, essential oil candles go on sale, I stock up for gifts. I love all the scents. And one of my favorite skin care companies, Primally Pure, just came out with these gorgeous candles and pump hand soaps.

Beautiful essential oil soaps. These, made by my friend, Sagit. Or these snowflake soaps (they also make cute soap bunnies that I buy for Easter baskets).

I love Heather Taylor Home tea towels. They have the sweetest prints, and they are truly absorbent.

If you’re in Bellingham, Greenhouse Home has a beautiful selection of Christmas decor and housewares. I love the idea of adding some sweet bottlebrush trees to a gift basket. I add a few more to my collection every year.

Nice spices. Burlap & Barrel spices are the best. I often give Cured Sumac and Za’atar.

For wine drinkers, a bottle of wine from Dry Farm Wines. All of the wines are organic, low-alcohol and zero sugar. It’s the only wine I drink.

Of course, there’s my cookbook! It does make a beautiful gift.

Gifts for the Traveler

A subscription to the smart and always on-point YOLO Journal is perfect for travel lovers. I use the YOLO journal and newsletter extensively when I’m researching where to stay and where to eat, especially for European vacations.

Elie has taken an annual boys trip to Mexico City for the past few trips, so I got him this book. All of the Assouline coffee table books are beautiful. You can find a topic related to the hobbies or interests of the person in your life. Also check Taschen for a great selection, like this one.

Noise-canceling AirPods for the plane.

I love my monogrammed Paravel suitcase and carry-on bag. I have the Safari Green, which doesn’t show scratches. For those who love to be super-organized, these packing cubes fit perfectly.

The Truffle Jetset cases would make a great stocking stuffer. They have a clear top, so you can easily see inside. I use this one for my carry-on, because some airports (especially in Europe) are still sticklers for the 3:1:1 rule.

Also on the more expensive side, a Janessa Leone packable hat for vacation. I have the Felix and the Hamilton, but all the hats are beautiful.

For long-haul flights, I am team jogger. Comfort is key. These Varley joggers with the half-zip (or an oversized cardigan) hold their shape and still look great after an overnight flight.

Gifts for the Cook in Your Life

I often get asked for a list of my favorite kitchen tools. First on my list are good carbon steel pans. They are pricey, but they are non-toxic and will last forever, like the Smithey deep farmhouse skillet. I have several locally made Blu Skillets as well, but they are a little harder to source.

A Le Creuset dutch oven is another forever gift. It’s almost always my gift of choice for newlyweds.

I love this kitchen scale, perfect for baking.

I got this nixtamal kit earlier this year, and I’ve had so much fun learning to make masa from scratch. Perfect for the cook who likes to take things to the next level.

Hedley & Bennett just came out with a new pinafore apron that is on my Christmas list.

Some of my favorite cookbooks to gift (other than mine) are Plenty (or any of Ottolenghi’s books), Six Seasons, and Cannelle et Vanille Bakes Simple (for the gluten-free baker).

Gifts for the Coffee Lover

If your loved one loves espresso, you could get this espresso machine (a splurge) or this one. Both make excellent espresso.

These coffee canisters keep beans fresh.

Elie loves these 6 ounce coffee mugs, and I love these locally made 10 ounce ones.

A coffee subscription is a fun way to get to know different coffee origins and styles.

This book on coffee.

Gifts for Her

Lunya makes my favorite pajamas, including these washable silk shorts pajamas (I size up, to make them extra comfy). This weighted silk sleep mask transformed my sleep (I take it when I travel) and I love this washable silk cami pant set for lounging.

If you haven’t gotten Christmas pajamas yet, I love these cotton poplin ones by Lake Pajamas. I’ll wear them all year.

I have been using the clean beauty Oliveda products for a couple of months now, and I can vouch that they truly work. The lines around my eyes have almost disappeared. My favorites are the F82 Green Retinol Face Elixir, the F83 HT + Vitamin C Face Serum, and the F59 Corrective Face Serum. If you don’t already have a consultant, you can shop with my friend Jo.

For more stocking stuffers, my favorite blush, mascara, and this hydrating and luminous Jones Road Beauty Miracle Balm.

I’ve worn this clean Henry Rose perfume for years, and I still love it.

I haven’t been to the nail salon all year, thanks to this green manicure set by Manicurist. If I take my time with application, I can get two weeks out of a mani pedi.

For jewelry, these diamond huggie earrings by the sustainable jewelry brand Kinn, this Dorsey bracelet and these Jennifer Fisher Puffy Heart earrings. And my friend Heidi’s jewelry, which you can also find locally at Barre3.

For the woman who loves movement, a gift certificate to Barre3 or RideCulture (in Bellingham). Or something similar in your hometown.

And if you’re in Bellingham, stop by Eleventh Street Goods and check out Nicole’s beautifully curated selection of women’s clothing and accessories.

Gifts for Him

This one’s a splurge. Elie is notoriously hard to buy for, because he is very particular. A couple of years ago, I found a good one. I gifted him a custom pair of shoes, made by RAB Bespoke in Seattle. Bob came to our home and measured Elie’s feet to create a form. Elie got to pick out all the details, from the suede to the stitching to the details of the sole. It was a gift he loved and wears often.

This shaving brush from Simpsons and this beard oil, made with all essential oils.

This sustainable cotton cable-knit sweater, which I’ve gifted Elie two years in a row, so he has both colors.

I asked Elie what to get for the pickleball enthusiast, and he loves this pickleball paddle. You could also add balls and a pickleball bag.

Gifts for Kids (especially 8 year old boys)

Elie taught Theo how to play backgammon this summer, so I got this tabletop set for them as a joint gift. This travel set also looks great.

Golf lessons or pickleball lessons. (Links to those in Bellingham.) These are also great gifts for adults.

Theo got a fish tank this year, and it’s been such a good experience. It’s much easier to take care of than I thought it would be, and it’s a good lesson in responsibility. He feeds the fish every morning and I help him clean the tank once a week. You can buy it locally at Red’s, and they are great! So helpful and knowledgeable.

Theo and I have read the entire Rangers Apprentice series, and now we’ve started back over from the beginning and are starting again. We also love the sequel series featuring a girl Ranger! Lots of great lessons in friendship, loyalty, bravery, humility, working to master a skill and more. Warning: lots of battle scenes and minor swearing. I skip some of the gruesome parts when I read.

Theo’s beyond the age where he cares about toys. Instead, he’s always making bows and arrows out of sticks in the yard, building boats out of cardboard or creating something from yarn, felt or string. Here are some other items that inspire creativity.

If you have a kiddo that loves cardboard construction, these kits are a game-changer.

He loves this whittling kit. Be sure to get the carving blocks as well.

I got this knot kit for a stocking stuffer. Theo usually uses an app on our phone to learn knots, but it’s nice to have an analog version.

Theo has an ‘adventure drawer’ in his room, filled with his compass, binoculars, bird book, and this nature explorer book. All fun gifts for the little outdoor explorer.

This modeling clay is excellent. Theo has made so many amazing birds and fish and animals. You can find it locally at Toy Garden.

We all love these drawing books (we have several versions — if you’re local, you can buy them at Toy Garden) and these colored pencils. I always take a drawing book, pencils and a clipboard filled with paper when we travel.

Many of these gifts are on Black Friday sales this weekend, so it’s a good time to shop for discounts. And if you’d like to share this list with someone else, it’s free!

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I have a lot of new recipes I’ve been working on lately, so I’ll be sharing them over the next few weeks, either here or on Instagram. The easiest roasted tomato soup, fluffy gluten-free dinner rolls and the pumpkin pie everyone loved, all coming soon.

Thank you for taking time to read this post, friends! I hope some of this is helpful as you’re thinking about showing love to the people in your lives this season.

With love,

Lisa

If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

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Hello friends!

Well, I didn’t plan for so much time to go by, but here we are. Honestly, I just haven’t had anything new to share. I’ve just been making the same comfort foods over and over. If you have a copy of Room at the Table, you already have the recipes. Stacked enchiladas, baked pastas, slow roasted chicken, lots of roasted vegetables. Simple, nourishing, familiar. It’s just what I’ve been craving. Luckily, my family doesn’t complain.

I’ve been thinking a lot lately about how we show up for the people in our lives. Something akin to ‘Take the trip, buy the shoes, eat the cake.’ But instead, it’s ’Take the trip, make the phone call, meet for a walk, drop off a meal.’ It can be so easy to get wrapped up in my own excuses for why I don’t have enough time or energy or capacity to show up. But every time I do, it’s like giving a gift to myself.

A few weeks ago, I shared in my Stories a few care packages I put together for people in my lives going through difficult times. They didn't necessarily need someone to cook for them, but I wanted them to know they are loved. A friend suggested I make a newsletter about care packages. I thought about it for a while, because I wanted to make sure I had something substantive to say.

I’m going to tell a sad story here. Stop here or just skip to the recipes if you’re not up for that today.

In 2007—it’s hard to believe that was 17 years ago—I lost a childhood friend. Melanie and I had been best friends in elementary school and junior high, until I moved away. After I moved, we stayed friends. She visited me in our new town. We had slumber parties, talked on the phone and wrote letters. I was maid-of-honor at her wedding. But over the years, the time between our calls grew longer, until it had been years since we had spoken. We didn’t have a falling out. Busy-ness and being lost in my own struggles of work and marriage beat out connection.

When she was 31, she and her three children were killed in a car accident as she was driving them to school. I had never met her children. I was devastated. For the unimaginable loss of their lives. And selfishly, for all the time I missed. For those in-between moments I would never know.

I swore to myself I would never again be too busy, too tired, too stressed, too distracted to show up for the people I love. It’s sacred work of the most important kind.

There are so many ways to show up for the people in our lives, of course. For the people who live close, a walk is my favorite way to connect. Fresh air, movement and meaningful conversation, all in one. The gift of time is one of the greatest gifts. It says—I value our relationship enough to make you a priority in my life. What a treasure.

For those who live farther away, a phone call. A rare written note, popped in the mail. Even a text, just to say I’m thinking of you.

Sometimes, the people in our lives need something different. They may be ill, going through a difficult life change, or struggling with sorrow and grief. They may not necessarily want company. But they still want to know they are not alone. That they are loved. That someone cares. This is where the care package comes in.

There are times—in cases of births and illness—that many of us have signed up for meal trains. Those are awesome, and so appreciated. But I’m thinking of the times when people don’t ask for anything, and a care package appears.

I know that when I feel ill or anxious or lonely, I want comfort in all forms. So that’s what I think about when I’m putting together a care package. It’s not the time to break out my most difficult or fancy recipes. It’s a time for simple chicken soup and oatmeal cookies. For bath salts and a beautiful candle. For something that says, I see you, and you are not alone.

View this reel, to see one example of a care package.

Perhaps putting together a care package seems obvious. But here’s how I think about it—I want the person to feel wrapped in a warm hug. Typically that means a soup + granola + cookies + something personal, like the aforementioned bath salts or candle.

A soup means they can eat it for lunch or for dinner, or they can freeze it if they want to save it for later. It’s unfussy and flexible. I package the soup in simple Ball jars that don’t have to be returned. I share my simple, comforting chicken soup recipe, below. From the cookbook, I also love to make the Chicken Poblano Soup and add black rice, to make it a one-pot meal. Chili is another great option. If you have the time and ambition, you can include toppings and condiments, like toasted pumpkin seeds or chile oil.

Next, I make granola, recipe below. I also package that in a Ball jar. Sometimes I’ll include a container of yogurt or milk and a pint of berries, so they have everything they need for breakfast.

Something sweet is a must in a care package, in my opinion. I love making these cookies, because they can double for breakfast. From the cookbook, the Tahini Cookies or Chocolate Chocolate Cookies are also hits. But tucking in a good chocolate bar is great, too.

The ‘something personal’ varies from person to person and depends on the reason for the care package. As I said above, I love these bath salts and these candles, both of which I keep on hand for gifts. Or it might be a book I think they’d love, a pile of magazines, a bottle of wine or a box of tea.

After everything is packaged, I nestle it all into a basket. I keep a stash of baskets in the basement, all of them picked up at thrift shops or vintage stores. It’s the best place to find baskets. I drop it off, with the offer of a visit if that’s welcome, or a simple hug if it’s not. Either way, they know I care. I showed up. I see them. They are important to me.

See below for the chicken soup and granola recipes I make most often.

Thank you for reading, friends. You don’t know how much it means to me to hear that my words have touched you or my recipes nourish you. It truly makes my heart happy.

And if you want to hear more about the power of showing up, I found this podcast particularly poignant.

Come back next week, where I’m going to start a series of recipes for the holidays. I’m starting with a shaved Brussels and walnut salad.

With love,
Lisa

Old-Fashioned Chicken Soup

A great chicken soup starts with a great stock. It really does make all the difference. Once a week, I roast a chicken and make stock from the bones, so I always have stock in the refrigerator or freezer. But you can also easily use a purchased rotisserie chicken from the grocery store. I have a recipe for chicken stock in Room at the Table. The hands-on time is only minutes, and then it just needs to simmer for hours. The longer it simmers, the more flavor (and nutrients and collagen) the broth will have.

Makes about 5 - 6 quarts of soup

4 quarts of good (preferably homemade) chicken stock, well-seasoned with salt

3 to 4 cups of cooked, shredded chicken

1 fennel bulb, thinly sliced

3 or 4 carrots, scrubbed and thickly sliced

4 or 5 stalks of celery, thickly sliced

1 pound baby potatoes, cut in halves or quarters

4 or 5 stalks of Swiss chard, stemmed and sliced

a handful of parsley leaves, roughly chopped

1 or 2 tablespoons of tarragon leaves, finely chopped

freshly ground black pepper, to taste

Add the chicken stock to a large pot. Add the chicken, fennel, carrots, celery and potatoes. Bring to a boil and then reduce to a simmer, cooking for 20 minutes. Add the swiss chard and cook another 10 minutes, or until the potatoes and other vegetables can be easily pierced with a fork but are not falling apart. Turn off the heat and add the parsley, tarragon and black pepper.

Divide the soup between straight-sided quart jars and put in the refrigerator. Once the soup has cooled, tightly seal with a lid. The soup will keep in the refrigerator for up to 5 days and in the freezer for a few months.

Almond Granola

Most granolas are too complicated for my taste, with too many different kinds of nuts and seeds and spices. This one is made with almonds, but I also like a version made just with pecans. Using honey as the sweetener creates those irresistible crunchy clusters, but you can substitute maple syrup. I love the flavor of the olive oil in the granola, but melted butter is also delicious and makes the granola even toastier.

2 cups raw almonds, roughly chopped

2 cups whole oats

1/3 cup extra virgin olive oil

1/3 cup honey

1 teaspoon salt

1/2 cup of dried currants

Preheat the oven to 350 degrees.

Combine all of the ingredients except the dried currants in a large bowl and stir well. Line a baking sheet with a silpat or parchment paper. Pour the mixture onto the silpat and spread with a spatula. Place the baking sheet in the oven and set a timer for 10 minutes. After 10 minutes, stir the granola, moving the mixture on the edges to the center and flattening the mixture again. Continue to stir every 10 minutes until the granola is deeply golden, about 30 minutes. You will notice that the almonds have become toasty.

Remove the granola from the oven and sprinkle the currants on top. Let the granola cool completely and then store in an airtight container in the refrigerator.

Thank you for reading, friends! If you would like to share this post, I’m grateful. And I always love to hear from you, so please leave a comment or send me a DM on Instagram. When I hear that you love a recipe or that a reel or post felt meaningful, it makes my heart happy.

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If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

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Hello friends!

Here in Bellingham, this weekend has been gorgeous. Sunny blue skies and warm enough to be outside in short sleeves. But the trees are now dappled red and orange and—as of today—we have a cornucopia of pumpkins flowing down our front porch steps. Theo spent Saturday afternoon carving pumpkins, and I roasted tray after tray of pumpkin seeds.

Although fall seems upon us, the garden is still thriving. This weekend we reseeded kale and carrots into the garden beds. We gave up on most of the eggplants, and few peppers are still trying their hardest to turn red. But the chard and beets, zucchini and tomatoes are abundant, so I’m holding on to summer cooking for just a little bit longer.

I imagine this will be my last tomato recipe before I turn to root vegetables. Theo wants to make a pumpkin pie, so maybe that will follow.

But for now, there is this gluten-free tomato focaccia, inspired by one I enjoyed in Sicily. It’s made with yeast, so if you don’t have a gluten-free sourdough starter, this is for you. And even if you do have the starter, this one comes together so easily. Although I added tomatoes to this one, you could easily leave it plain or substitute whatever seasonal vegetables you like. Pumpkin focaccia? Sounds pretty good.

And if you follow along with me on Instagram, I’m planning on sharing a few thoughts this week on wellness trends, some that I’ve embraced and some I’m leaving behind. Stay tuned for that.

Hugs,
Lisa

Gluten-Free Tomato Focaccia

This focaccia has a crisp outer crust and a soft, chewy center. It’s very flavorful, thanks to the millet and sorghum flour. But you can substitute brown rice flour or even white rice flour for either or both. It’s a very forgiving recipe. You can vary the toppings or herbs according to the season or what you have on hand. I brought home dried Sicilian oregano as a souvenir, so I used dried oregano here. But it would be great with thyme or rosemary. You could also knead herbs into the bread dough. Make it your own!

Ingredients

540 grams (2 1/2 cups) lukewarm water (heated to about 110 degrees F)

1 tablespoon sugar

12 grams active dry yeast (a little less than 2 packets)

1 tablespoon apple cider vinegar

40 grams (4 tablespoons) psyllium husk powder

160 grams (1 cup) millet flour

112 grams (2/3 cup) potato starch

110 grams (3/4 cup, plus 1 tablespoon) sorghum flour

51 grams (1/3 cup + 1 T) tapioca starch

1 1/2 teaspoons sea salt

1 tablespoon extra virgin olive oil, plus more for drizzling

1 - 1 1/2 cups cherry or grape tomatoes, halved

1/2 - 1 teaspoon dried oregano*

flaky salt, like Maldon

Instructions

Preheat the oven to 425 degrees F.

Place the water, sugar, and yeast in a medium bowl. Whisk together and let proof for about 5 minutes, until the yeast forms a foamy layer on the surface of the water. Whisk in the vinegar and psyllium husk powder. Let it sit for 5 minutes. It will turn into a thick gel. This will be your liquid for the dough. Don’t worry! You will be able to knead it all in.

Put the flours, starches and salt in a large bowl. Whisk to combine. Add the yeast gel mixture. Using your hands, stir until the dough starts to come together. It will seem like the gel will not absorb all the flour, but it will. Don’t give up! Once the dough is mostly combined, turn it out onto the counter and knead until all the flour has been absorbed and the dough is smooth.

Line a 9” x 10” (or any similar size) baking dish with parchment paper. Place the dough on the parchment paper and press the dough so that it fills the pan. It helps to wet your fingers for this part. Cover the dish with a clean kitchen towel and let it proof in a warm place for 1 hour. The dough will puff and double in size.

Press your fingers into the dough to make indentations for the tomatoes. Again, it helps to wet your fingers. Push the halved tomatoes into the dough, distributing them evenly. Drizzle generously with extra virgin olive oil. Sprinkle with flaky salt and the dried oregano.

Place the dish in the oven and bake for about 1 hour, or until the top is golden brown and the dough feels fairly firm to the touch. After you remove the dish from the oven, lift the parchment paper and move the bread to a wire rack. Let it cool completely before cutting. Or at least wait about 10 minutes. If you cut into the bread too soon, it will make the crumb gummy. Although I have done it may times, including in the video above.

The focaccia is at its best on the day it is made. But I find that this one keeps pretty well! I reheated it two days in a row, and it was still good. Just put it in a 350 degree oven for about 10 or 15 minutes and it will crisp back up.

*I brought home dried oregano from Sicily, but I also love the dried oregano from Burlap and Barrel. It’s excellent.

If you like this recipe, please let me know! I always love to hear from you.

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If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

Subscribe now

Hello friends!

One of the reasons I love travel is all of the food inspiration. At home, we rarely eat out. But when we travel, I love the break from cooking and the endless stream of dishes. Instead, I relish trying new foods, new flavors, new combinations of ingredients I haven’t experienced before. It feeds me, literally and figuratively.

Our trip to Sicily inspired a few recipes I’ve already shared—an Orange Cake and Seared Halibut with Sicilian Sauce. Here’s another one. One evening, we ate at a farm-to-table restaurant in Noto. We ordered the green garden salad with avocado and Sicilian pistachios. It had all the elements of a great salad—crispy, crunchy, creamy, bright and slightly sweet from the pistachios. I took notes as I ate, because I knew I wanted to recreate it at home.

If you’ve had dinner at our house lately, I’ve probably made it for you.

The dressing is a pesto-like sauce with ground pistachios, fresh basil, olive oil and lemon. The first time I made it, I added Parmesan cheese and then another time with Pecorino, but I like it better without the cheese. I don’t like raw garlic, but if you do, you could add a very small clove. The sauce comes together quickly in the food processor, and then you just pour it over crisp little gem lettuce and toss. If you can’t find little gem lettuce, be sure to use another sturdy lettuce like romaine, or even radicchio.

With slices of avocado and a shower of chopped pistachios, it’s a perfect salad to serve with dinner. To make it a main course, you could add shredded chicken and/or hard boiled eggs and maybe some halved Sun Gold tomatoes.

I hope you try it, and I hope you love it.

That’s all for today! The recipe is below. Next week, I’ll be back with the last recipe inspired by our travels in Sicily—a gluten-free tomato focaccia. Come back for that one.

Hugs,

Lisa

Pistachio Pesto Avocado Salad

The original salad in Sicily was heavily dressed, as you might have noticed in the photo. I find that about 7 or 8 ounces of lettuce is perfect, coating every leaf without being soggy. But if you like your salad more lightly dressed, use 10 ounces of lettuce. If you are buying little gem lettuce in a clamshell (like the Organic Girl little gems), one container is 5 ounces. You can watch me make the salad in the Instagram reel above.

Serves 4 to 6

1 cup roasted pistachios, lightly salted, divided

2 ounces of basil, leaves only (about 4 big stems of basil)

good pinch of sea salt

pinch of red pepper flakes

1/3 cup extra virgin olive oil

zest and juice of one lemon, plus additional zest for garnish

7 to 10 ounces of little gem lettuce leaves (see intro, above)

1 large or 2 small ripe avocados, sliced

flaky salt, like Maldon

freshly ground black pepper

Add 1/3 cup of pistachios to the bowl of a food processor and blend until finely ground. Add the basil leaves and blend again, until the basil is finely chopped. Add the sea salt, red pepper flakes, olive oil, lemon juice and lemon zest. Blend again until the dressing is smooth and creamy. It will be the consistency of pesto. Taste and adjust the salt as necessary. The amount of salt you need depends on the saltiness of your pistachios.

Place the lettuce leaves in a large bowl. Pour the dressing on top and toss the lettuce and dressing together. Using your (clean) hands is the best way to evenly distribute the dressing. Pour the dressed lettuce leaves onto a platter and add the avocado slices. Chop the remaining pistachios and sprinkle them over the salad. Garnish with flaky salt, a few good turns of freshly cracked black pepper and additional lemon zest, if desired. You could also toss in a few additional whole basil leaves, if you have some left over.

This newsletter is free, so please share it with friends. And I always love to hear from you! Please leave a comment or question. And if you like, follow along on Instagram. I share a lot more there on cooking, travel, design, parenting. Life.

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If you're new here, welcome! I wrote a cookbook, Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love. It’s available on Amazon, and everywhere books are sold. In this newsletter, I share more recipes, travel inspiration and stories to inspire a joyful life. If you don’t already subscribe, you can do so here. 🤍

Subscribe now

Hello friends!

As promised, I’m back this week with a recipe for Seared Halibut with Sicilian Sauce. When we were in Sicily this summer, every restaurant served a Mediterranean white fish with their version of this sauce, essentially ripe tomatoes stewed with olives and capers. It feels like the essence of Italy, summer sunshine in a dish.

I don’t know if you saw one of my latest Instagram reels, but I became a gardener this summer. All my life, I’ve always said I don’t like gardening. Maybe the memory of pulling weeds in our childhood garden and the resulting rashes tainted my view. But something about moving into our new house sparked an interest, and we installed both a vegetable garden and an extensive flower garden. Now I go outside every day and putter around the yard, pulling weeds and daydreaming. I love the quiet, the serenity. It’s a new way to explore creativity. Walking out to the garden before dinner and filling a bowl with produce for our table is the most satisfying feeling. I’m hooked.

If you have a garden (or a local farmers market), this is the perfect recipe for those delicious late-season tomatoes. The sauce comes together in the amount of time it takes to cook the halibut, making it a quick dinner. You might think that you don’t like anchovies, but give them a try. It won’t taste fishy, I promise. The anchovies dissolve quickly in the oil, giving the sauce a salty, umami flavor. I love the Fishwife brand. If you can’t find salted capers in your grocery store, you can order these or something similar. The salted capers have a firmer texture and more subtle flavor than brined capers. Be sure to rinse them well to remove all the salt. But you can also use brined capers in a pinch. The flavor will be a little brighter. You might notice that there’s no salt in this dish. That’s because there are so many salty ingredients—anchovies, olives and capers—that you probably won’t need salt. But you can taste it at the end and at a little if you think it needs it. To me, this sauce is the essence of the end-of-summer. Enjoy it with a good glass of rose and an 8 pm sunset.

I hope you love it. Next week, I’m sharing another dish inspired by Sicily, a Pistachio Salad.

xo,

Lisa

Seared Halibut with Sicilian Sauce

You can use any firm white fish with this sauce, including ling cod, which Theo has been catching all summer. It would also be delicious over seared chicken thighs, if you don’t have access to fresh fish or you don’t like fish.

Serves 4

2 to 3 tablespoons extra virgin olive oil, plus more for the halibut

2 anchovy fillets

1 garlic clove, thinly sliced

2 pints grape or cherry tomatoes, halved

1/8 teaspoon red pepper flakes

1/2 cup pitted Kalamata olives, sliced in half

2 tablespoons Sicilian salted capers, rinsed

zest of one lemon

fresh basil, thinly sliced

4 halibut fillets, 4 to 6 ounces each

coarse sea salt

To make the sauce, heat a pan over medium heat. Add the olive oil and the anchovies, stirring until the anchovies dissolve into the oil, a minute or two. Add the garlic and cook for another minute, until the garlic is soft but not browned.

Add the halved tomatoes and stir. Add the red pepper flakes and stir again. Reduce the heat to medium-low and let the sauce cook for about 10 minutes, until the tomatoes have released their juices but have not completely broken down. Add the kalamata olives, capers and lemon zest and stir them into the sauce. Reduce the heat to low, keeping the sauce warm until the halibut is done.

To make the halibut, salt the halibut filets generously with coarse sea salt (like Maldon salt). Heat a cast iron or carbon steel skillet over medium heat. Add a few tablespoons of olive oil, enough to cover the bottom of the pan. Add the halibut fillets, flesh side down, to the skillet. Let them cook undisturbed for 6 minutes. Use a thin flexible spatula to turn the fillets skin side down. Cook for about another 6 minutes, or until the internal temperature of the halibut is about 125 - 130 degrees F. Remove from the heat to a serving plate.

Stir the basil into the sauce and pour over the fish. Serve warm.

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Welcome! If you are here for the first time, thank you for being here. This newsletter is free, so please feel free to share with friends. Also, my cookbook, Room at the Table, is now available on Amazon and everywhere books are sold. It has many lunch box-friendly recipes! ♡

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Hello friends!

Theo starts third grade next week, which feels like a big transition. Maybe because I have so many memories of third grade, and I know I didn’t feel like a little kid. I felt confident, capable, sassy. There’s a lot of talk in Waldorf about the nine year change, a time when kids start to develop their own sense of self and autonomy. We can see it in Theo, for sure. For those of you who have children (or grandchildren) of a similar age, here’s a poem Theo’s teacher shared with us. You may want to stop and grab a tissue.

This newsletter is a bit of departure from the norm, focused on lunch boxes. If it’s not something you’re interested in, come back next week for the recipe for Halibut with Sicilian Sauce.

For today, let’s talk about school lunch. Another mom and I were exchanging lunch box ideas the other day, talking about how helpful it is to see what other people pack. This newsletter is my show-and-tell for particular (I don’t like the word picky, which feels judgmental) eaters. All of these ideas are gluten-free. You may have a kiddo who loves sandwiches or dinner leftovers in their lunchbox. That is awesome, and that is not Theo. I’ve talked about this before, but when he was little he would eat anything. And then around age 4, he slowly became more discerning, especially with textures. Sandwiches are a no. Same with soup and pasta with sauce. But fried octopus in Sicily? Yes. Braised rabbit in London? Yes. Sauerkraut? Yes. I’m shrugging right now.

Here’s how I think about lunch. I don’t try to be very creative. I love all the Instagram accounts and cookbooks that have the intricate lunches filled with fruit cut in animal shapes and colorful wraps rolled like sushi. Adorable. But who has time for that? In general, I have a variety of foods that I made or keep in the pantry that I rotate through Theo’s lunch. I went through my camera roll and found several photos of Theo’s lunch boxes, unfiltered. Boring? Maybe. But they are easy and nutritious. And most importantly, he eats them.

To keep his blood sugar balanced and his belly full, I always think about protein + fat + carbohydrates (with fiber) including a vegetable and something fun. When I talk to Theo about food, I say this: Protein helps your muscles get strong. Fat makes food delicious! And makes you feel full. Carbohydrates (like crackers and bread and fruits and veggies) give you energy to run fast. I keep it really simple, but it seems to motivate him to eat a variety of foods.

Ideas for protein: cheese sticks, sliced cheese, cheese crisps, hard boiled eggs, beef jerky, salami, lunchmeat, leftover fried tofu, nuts and seeds, nut or seed butters, energy balls (recipe follows), hummus, beans or chickpeas.

Ideas for carbohydrates with fiber: Mary’s Gone Crackers (or your favorite cracker), rice cakes (pretty low in fiber—I spread them with nut or seed butter), cold brown rice pasta, forbidden rice, quinoa or crispy quinoa (also a protein), leftover pancakes or waffles (also can spread with nut or seed butter) tortillas, popcorn, fruit, dried fruit, whole grain muffins, breakfast cookies, granola, energy balls (doubles for protein and fiber).

Ideas for vegetables: sliced carrots (or any other vegetable your child likes), cherry tomatoes, sugar snap peas, kale chips, sliced or smashed avocado, seaweed snacks, sauerkraut, pickles, olives

Ideas for something fun: cookies, fruit rolls, gummy bears, potato chips, tortilla chips (these are so good). If you have a copy of Room at the Table, the Everyday Cookie and Tahini Cookies are regulars in Theo’s lunchbox, as are the Cheddar Wafers (minus the spice), Sourdough Pancakes and Cornmeal Waffles. I also turn the recipe for Maple-Pumpkin Bread into muffins for a quick breakfast or snack. Just pour the batter into prepared muffin tins and bake until done.

If you have a kiddo that likes dips and spreads, the Roasted-Carrot Harissa Dip (you can leave out the harissa for those who don’t like spice), the Kale Tahini and the Hummus are all excellent in a lunchbox, as are all of the salads. Any hearty green (like kale, radicchio or cabbage) will hold up well in a packed lunch.

These date balls make a regular appearance in Theo’s lunch, and can also be grabbed for a quick breakfast when we’re running late to school. To make them, just blend 2 cups raw almonds in a food processor until finely ground. Add about 18 pitted dates, a pinch of sea salt and a few heaping spoonfuls of cocoa powder. Roll into balls and store in the refrigerator. Makes about 18 balls.

I have a lunch box Highlight on my Instagram profile, where I’ve saved some of Theo’s lunches. I’ll continue to add to that this year after school starts, so you can follow along on Instagram for more ideas.

Before I go, I’ll quickly discusses lunch box brands. Theo has been using the PlanetBox lunch boxes for years. They are durable and easy to clean. (And right now, they are on sale!) The only downside to the PlanetBox is that that food can leak between compartments, so anything wet or crumbly has to be packaged separately in one of their smaller containers.

I also recently discovered The Good Kind, another Bento-style lunch box that solves the leaking problem with a silicone seal. I just started using it (pictured at top), and it’s great.

That’s it, friends! Probably nothing revolutionary. But perhaps it gives you permission to keep it simple? To not have to feel like you have to reinvent the wheel or become a food artist. To just pack a simple, nourishing lunch, maybe with a note that says, “I love you!”

With love,
Lisa