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Showing posts from January, 2023

Book Review for "Run Towards the Danger" by Sarah Polley

Run Towards the Danger: Confrontations with a Body of Memory by Sarah Polley My rating: 5 of 5 stars I remember the author of the memoirs "Run Towards The Danger" as a delicate, fair-haired little girl in the CBC's "Road To Avonlea" although I have little recollection of ever having watched the program itself. I picked up the book with interest only as far as reading something while waiting for some books that I had on order. What a pleasant surprise! Polley writes about her life in a series of fascinating essays, each 'stand-alone'. She gains the reader's sympathy for the child actor (child laborer, as she often refers to herself) who lived in a filthy home with a latently pedophile father who smoked and watched TV all the time following the death with cancer of his wife, Polley's mother.  In stark contrast to what many believe must be a fun, fairy-tale life as a child actor-- a 'star' in Canada-- Polley describes the grim details of

Spelt and Oat Focaccia Bread Recipe

  HOW THIS SPELT AND OAT FOCACCIA RECIPE CAME TO BE: One day I was browsing the flour shelves in my favorite health food store when another shopper sighed in frustration and gestured at an empty shelf. Evidently it had been the Spelt Flour shelf, which was now 'sold out'.  We entered into one of those conversations based on shopper bonhomie. We both liked spelt flour. It is an ancient grain, but has almost a 1:1 ability to be used in the place of bread flour or all purpose flour, even though it is technically a "whole grain flour" like whole wheat-- but sooo different in its baking profile from whole wheat. It has quite a high gluten quantity, but doesn't require as much kneading. In fact, if you over-mix spelt flour, you end up with that stringy quality that says "high protein" (or rubber bands). It has a nice nutty flavor (again, unlike whole wheat), and a sort of "soft cake-y" texture in some baking. And it is high in fibre-- definitely a pl