A Taste of Memory

Friday, October 31, 2025

I was grocery shopping the other day when a small glass jar caught my eye — gefilte fish. Just seeing it pulled me straight back into another time.

Years ago, when I lived in Kansas City, my eldest sister and her extended family hosted the big Jewish holiday meals. I joined them for Passover and Rosh Hashanah, learning about each celebration through its foods — matzos, sweet wine, and always, gefilte fish.

Those old gatherings were full of rhythm and ritual — the kinds that linger long after dessert. Although I hadn’t consciously thought about them in years, standing in that grocery aisle, staring at that jar, I felt old warmth suddenly stirring.

When I got home, I couldn’t wait. I opened the jar, spooned out a piece, bit into gelfilte fish — and in an instant, its taste carried me back to those Kansas City meals: tables set for family gatherings, the scents of brisket and simmering broth, the sounds of ritual stories retold.

This tasting struck me as extra-funny because I started wondering if I could make gefilte fish fit into my current diet, which doesn’t exactly follow that model. These days, I lean heavily toward Asian-inspired foods — ramen noodles, stir-fried vegetables, kimchee, tofu, and special sauces like miso and chili oils.

This isn’t the first time I’ve realized how deeply food memories root themselves. Experience has taught me that particular tastes may simply rest — until much later, when a single flavor recalls them and invites their return. Now again, one bite brings the past forward, rekindling memories of gatherings and essential connections that helped shape my life.

A little taste of something so humble — a small piece of fish — reunites my present self with the young person I was, and rekindles fondness for those who helped me grow into who I’ve become.

— Diana

Socially Exchanging

Tuesday, February 11, 2025

I’ll bake sourdough bread today, using a list of ingredients and following baking instructions from my buddy, ChatGPT+.

I started this early today by asking Chat if it’s best to use a starter fresh from the fridge or at room temperature. Chat answered “room temperature” and asked if I wanted a detailed recipe. Now, I have marching orders and a forward direction to tackle an evolved learning experience.

If my loaf today turns out well, I’ll ask my Bluesky friend, Jill-Elaine, for some of her sourdough starter. She has sourdough “knocked” and creates almost everything–bread, pancakes, biscuits, and even crackers. (I have learned about Jill that whatever she chooses to learn and accomplish, she pushes to the utmost of possibilities.)

Speaking of Bluesky, I enjoy the site. Unlike Facebook, Bluesky feeds aren’t constantly invaded by unending ads, irritating (to me) worldviews, and unwanted friend suggestions. I still tune into Facebook, but less frequently. The draws are that some Facebook friends have been with me for years, and my many photos stored on Facebook that hopefully won’t become lost.

Dear Friends: I’ll start working now and get today’s sourdough fixings rolling. Diana

“New-Olds”

Thursday, January 30, 2025

While purchasing the item in today’s header photo yesterday, I wondered how many people under fifty might know it. I hadn’t missed having one for many years, but now, working with bread dough has changed things.

Early today, my first loaf of sourdough, nearly done baking in my bread machine, releases a wonderful aroma. After this loaf has rested, cooled, and been sliced, I will know if it was made correctly. I will learn if leaving the kneading and baking to a machine can yield a good loaf.

The critical element of a strong starter appears fine. Yesterday, my newly kneaded dough ball expanded reasonably, and soon after I fed the leftover starter, it doubled in size and is holding.

I’ll leave my final challenge–a taste test–alone for a little while. I will take time out to indulge in a fantasy of having created a successful, easy-to-make loaf. I will think through the enjoyable, productive learning and creation steps and adjust them later, if needed, relative to this loaf’s quality.

Dear Friends: I will set up my brand-new, more modern bread machine today. Diana

Starting Point

Saturday, January 25, 2025

The package that arrived included instructions for caring for my new sourdough starter. My instructions were to “feed” the tiny starter flour and water and discard most of it when the dough doubled. Afterward, again feed flour and water, and discard most of it when the “second dough” grows. Repeating that entire process over a week or more would “optimize” the doughball.

Following those instructions gives me mixed feelings. It seems wasteful to toss “living dough” and then start over to feed and toss. I’m a new sourdough caretaker, uncertain of what “optimizing” means. I suppose those repeated small-batch feedings strengthen a core so it has maximum efficiency in a bread mix.

While having such “supposing thoughts” about the dough, I also think about us and consider “trigger words,” like feed, discard, and feed again. They suggest how people usually learn and grow–similar to how a sourdough ball grows. By translating “feeding” into “learning.” we glimpse a key way our human skills develop.

Our journey of learning and growth is a continuous process. We absorb information, and like a sourdough starter being fed, we take in new knowledge. We evaluate its relevance and retain what nourishes us. We discard what doesn’t serve our growth. Each feeding deepens our understanding and makes us more discerning and wiser.

Humans become more resilient through the ongoing cycles of learning and refinement. They shape our perspectives and strengthen our abilities to navigate life’s complexities.

Lesson recognized: Sourdough starters and all other living beings evolve similarly.

Dear Friends: Soon, I will create a loaf of this complex bread from scratch. Diana

SF Legacy

Saturday, January 18, 2025

I’ve been feeding my new sourdough starter. It’s supposed to have descended from a 100-year-old starter created on old San Francisco’s Warf by a then-baker, the grandfather of today’s seller.

I’m interested in starting to bake sourdough bread. A San Francisco starter is best for producing airy, chewy bread with a distinctive tangy flavor. Theoretically, San Francisco starters benefit from that area’s unique local microbes and famously foggy region. The cool and moist environment creates a unique microbial ecosystem, perfect for starter growth.

Besides, sourdough bread is historic, starting as a San Francisco staple in the Gold Rush era when miners brought their personal starters. San Francisco has an iconic bakery, Boudin, founded in 1849. It has maintained its original sourdough starter for over 170 years, and its skilled bakers have perfected the art of sourdough bread making. Boudin’s loaves are widely distributed (I can find its sourdough bread here in Central Oregon). Boudin’s longevity and success have boosted San Francisco’s sourdough legacy.

Sourdough starters can thrive in various environments and will accept many flour types. I’m confident that my new starter (regardless of its actual age and origins) will produce loaves that will satisfy. I will find new bread flavors and textures while re-experiencing a little history.

Dear Friends: Now, I will go feed my new starter again. Diana

Needing To Knead

Wednesday, January 15, 2024

Yesterday, my ancient sourdough starter arrived. It’s tiny and needs feeding right away. The instructions are to feed it today and again daily for a while. As this starter grows and becomes usable, it’ll also continually need appropriate feeding and storage.

(This resembles acquiring another pet.)

Along with the loveliness of eating sourdough–enjoying its taste and texture–it’s a bread that connects us to our historical roots. Sourdough dates back thousands of years as one of the oldest forms of leavened bread.

Working with sourdough is a little more complex than other types of bread baking, but it’s worthwhile. The processes of working with sourdough connects us more to the “natural world.”

These days, I am yearning for feelings of connection and am open to finding dependable and lasting processes! Feeding my new pet suggests a gain toward that today.

Dear Friends: Another early-to-work day forces me to head outside now. Diana

Heavenly!

Saturday, January 11, 2025

I started making bread from scratch recently after years of not bothering to. I’ve begun by cheating a little and using a bread machine. It does the labor and frees me to apply my energies elsewhere. I’ve been reviving an understanding of ingredients–the currently available choices and how to use them; and I’m gathering those required to recreate my favorite bread types.

On another day off from my part-time job, I’ll make a loaf from scratch and the hard way by myself. I’ll physically mix, knead (my favorite part!), shape, and bake. I’ve been intending to start by making an easy loaf. That might change because I have stumbled across and purchased a 100-year-old sourdough starter. This starter originated in the early 20th Century on San Francisco’s Fisherman’s Wharf by a baker whose family kept the starter alive, and now, his grandchildren are selling the descendants.

A living starter brings challenges. Starters need regular feeding to stay healthy and growing. Starters used inadequately will keep growing and may become unwieldy. A solution is to toss portions regularly, but that gets tiring. I’ve “been there” and “done that,” but not with an old original starter. Maybe the new one will encourage me to adapt by baking more often and using it.

There is much baking or tossing ahead. My bread machine turns out pleasing leaves and might also capably “do sourdough,” but early loaves with my new starter will be from doing the work myself.

Dear Friends, I have little spare time, but I am assuming a hefty project! Diana

Planning

Tuesday, January 07, 2025

I’m looking at a planner and reviewing the information I entered yesterday. I have elected to “find” my inner-organized and goal-achieving self, and I now have a book for planning. In it, I have scribbled some “things to remember” and my due-in times at work. It’s a start, can’t hurt, and best, will prove a helpful tool.

Without question, planners are wonderfully helpful. What’s questionable about planning are users. As for me, something inside resists organizing, and sometimes, I fly by the seat of my pants. I wonder why and have written about my struggles. Finally, again, I’m in the mood to challenge myself to get on board. I am using a simple-looking planner.

I see a scribble reminding me to buy bread flour. For some weeks, I’ve been baking bread. The loaves are turning out deliciously without bread flour. My instructions call for it, so bread flour might punch up the outcomes. This is nonessential but an entry; I’m trying!

Other notes are more weighty; reminders about sending money to the IRS, paying near-due bills, and replying to friends who’ve written to me. All that’s okay and helpful, but the planner’s most important job is to get me to work on time.

This planner is for keeping my head straight about work starting times. The other day, I should have been at work at 8:30 but showed up at 10:30 after focusing on another day’s starting time. That’s happened before. I’ve missed starting times by confusing myself by staring at the wrong day’s schedule.

Good planning to “get me to the church on time” would be a boon! I will try to be more diligent about making this effort effective. The win won’t be lessened from reminders of little things, like getting bread flour.

Dear Friends: Today has an early start time: I’m fully aware and moving Diana

Ah, World!

Tuesday, December 24, 2024

Twenty-four, twenty-four…Happy Christmas Eve.

The winter chill awakens a familiar yearning in me–the desire to bake bread. Today, with a free day and a well-stocked pantry (after a recent grocery trip), I can grant myself the long-awaited gift.

I envision a loaf of whole wheat, texture-fine, crumb-soft, and a delightfully crusty exterior. My vision is inspired by the loaves that, years ago, I crafted and shared with others. Today, I’ll rediscover the rhythm of baking: the measuring, mixing, kneading, and shaping of dough. Soon, the heavenly aroma of fresh bread will fill my home.

And I’m anticipating that first warm slice, all slathered with butter! The simple act of baking bread has a multifaceted appeal. It engages my senses, sparks creativity, and even connects me to something primal in the repetitive motions of kneading and pounding.

Bread-making is a ritual that evokes memories of social traditions and family gatherings. I recall baking beautiful, braided challah loaves, fragrantly reminders of shared meals and cherished moments.

Besides anticipating delicious outcomes, there are therapeutic benefits–the stress relief, the sense of accomplishment, and the quiet satisfaction of creating something lovely and nourishing with my own hands.

Today, I will re-embrace the timeless craft, be reconnected to the joy of baking, and experience the great pleasure of an outcome worthy of my labor.

Dear Friends: Have a wonderful day. Diana

Egg-zactly

Saturday, April 27, 2024

I love 30- to 60-second microwave meals made from scratch. This morning, a low-carb tortilla sprinkled with cheese turned into a cheesy melt breakfast delight in merely 30 seconds. Peaches, my Cockatoo, enjoyed a slice, too; he “hearts” anything with cheese.

My love affair with quick cooking started on a morning long ago. I was in a hurry and experimenting, so I microwaved a stirred egg for 45 seconds. To my surprise, it created a lovely little soufflé. After getting good at producing the basic cooked product, I played around by stirring simple ingredients into a raw egg, like bacon bits and a drop or two of cream. Those made my microwaved soufflés really pop.

All that happened because of my chickens. They lay bunches of beautiful eggs. After teaching myself to cook quickly, I began carrying a raw egg and a little cup to work and microwaved 45-second lunches. Coworkers became interested and learned the cooking process.

These days, after washing fresh eggs and setting them into one-dozen-size cartons, I refrigerate them. Periodically, I take eggs to work for coworkers. They contribute $2/dozen, which helps defray costs for bags of chicken feed. Happily for all, a fresh egg easily becomes a hot lunch.

Here are more quick microwaved-egg meals for protein-packed breakfasts or light lunches:

Mug Scramble: Whisk an egg in a mug with a splash of milk, chopped veggies (spinach, mushrooms, tomatoes), and a sprinkle of cheese. Microwave for 45-60 seconds, stirring halfway.

Spicy Edamame: Toss frozen edamame into a microwave-safe bowl with a stirred egg, drizzle of olive oil, chili flakes, and a pinch of salt. For a hot and spicy snack, microwave for 30-45 seconds, stirring occasionally.

Mini Quiche: Prepare a small portion of pre-made pie crust dough and press it into a microwave-safe mug or ramekin. Fill with a beaten egg, shredded cheese, and chopped ham or bacon. Microwave for 45-60 seconds or until the egg is set.

Dear Friends: I am transformed into an egg guru, to my great surprise. Diana