I have been doing a lot of no cooking lately, and that’s a big challenge when you write a food blog. It all began a few months ago when my appetite deserted me, and that’s become my new normal. I have ideas about things to cook; I’ve been planning a post about making a deconstructed stuffed […]

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  • March 7, 2016 - 9:50 am

    Erin Owen - Love this quote: “It’s like listening to Gilbert Gottfried reading erotica, the content is there, but it’s not doing anything for me. Is this really the chef’s last diet?”

    I’ve followed the arc of this blog and please know I am not disappointed that you are not cooking. Your writing is what fills me up and it’s good to hear from you!

    Maybe you are cultivating a new appetite for something other than food? Maybe that is part of the healing?

    Wishing you a beautiful Spring!ReplyCancel

I’m not sure how I was exposed, or when I contracted it, but I seem to have a serious case of scone fever. Every Saturday I wake up and feel compelled to make scones, and so I have. Good for me, because I’m starting to have a nice stash of scones in my freezer in case […]

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  • February 29, 2016 - 7:20 am

    Valerie Newman - These look great. I love basic recipes that I can add my own creative touch to. I attended two brunches this weekend. I printed your recipe so I can practice making these for the next time. Yum.ReplyCancel

    • February 29, 2016 - 7:36 pm

      nrlowell@comcast.net - Valerie, I hope you enjoy them, and plase let me know how the turn out!ReplyCancel

  • March 7, 2016 - 7:42 am

    No Cooking » Chefs Last Diet - […] it, and I don’t want to cook something I have no interest in eating. True I’ve been baking scones (though none this past weekend) and I’ve made some soup recently, but nothing worth writing […]ReplyCancel

My friend Cathy just returned from Egypt, and brought me some Egyptian curry powder so that meant curry dinner. I’m not sure what makes Egyptian curry different from other curries, though I do know that curry is not a spice, but an amalgam of spices mixed together, and really refers to the dish itself; meat (or not) and […]

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A few years ago I would have assured you (and myself) that I possessed great resilience; I would have stated it unequivocally and categorically. I had evidence of my deep and enduring strength and fortitude. I was not only a survivor; I was a victor, not a victim. My disdain for those who played victim* […]

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  • February 17, 2016 - 10:24 pm

    Peggy Gilbey McMackin - As always, confused. Nancy. An amazing introspective writer, and then, a world rockin of an amazingly talented person/writer struggling to get beyond oneself. I like Tara Mohr “Playing Big” Especially that “feedback” of others, like people forcing others out of careers- says nothing of YOU. But, particularly says a lot about the other person. Yep. Been there. Done that. Millions have. Sorry. You are way too talented. Challenging you to even more. YOU CAN!!!ReplyCancel

    • February 18, 2016 - 7:02 am

      nrlowell@comcast.net - Peggy, thanks so much for thise words of encouragement! ReplyCancel

  • February 18, 2016 - 11:32 am

    Ellen - I believe that the answer to all those questions you posed is yes. You can coax, write, seduce, etc your resilience back. It may be temporarily misplaced, or hidden under layers of grief or shame, but it’s there and the fact that you are writing about it and sharing is all the proof I need. Now you need to believe it!ReplyCancel

  • February 18, 2016 - 12:47 pm

    Cyn K - The fact that you are aware that resilience is a skill that can be developed leads me to believe that you will find it once again.ReplyCancel

  • February 18, 2016 - 3:02 pm

    Nate - I’m so glad you’re on your way back to strength, Nancy!ReplyCancel

  • February 19, 2016 - 12:04 pm

    yeah write #253 challenge winners - […] where is my resilience? | chef’s last diet […]ReplyCancel

  • March 23, 2016 - 8:55 am

    Plenty of Saffron » Chefs Last Diet - […] to splurge on, but the work has been happening beneath the surface. In fact, if you’ve been reading along for the last few months whether you realize it or not you’ve been observing me slowly loosen my […]ReplyCancel

I made brownies this weekend and they were everything a brownie should be. When I was in high school I brought my lunch every day, but once in a while I’d buy a brownie. Those lunchroom brownies were packaged, but they were delicious. We never had sweets at home, dessert was for birthdays and holidays, […]

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  • February 15, 2016 - 1:23 pm

    Judy Freedman - These sound so good. Will have to try out the recipe.ReplyCancel

    • February 15, 2016 - 1:51 pm

      nrlowell@comcast.net - Judy, please let me know what you thinkReplyCancel

  • February 15, 2016 - 2:16 pm

    Peggy Gilbey McMackin - Hi Nancy, these look delicious. LOL check the cook time though…before deleting this part of message, you’ll laugh.ReplyCancel

    • February 15, 2016 - 2:50 pm

      nrlowell@comcast.net - Peggy, thanks for the heads up! YIKES!ReplyCancel

  • February 15, 2016 - 5:47 pm

    Chasing Joy (Arlett) (@Chasing_Joy) - I would never think to add chopped pretzels to brownies. It sounds yummy though. I’m going to try it.ReplyCancel

    • February 15, 2016 - 5:53 pm

      nrlowell@comcast.net - I love salty and sweet!! If you do you’ll like these.
      ReplyCancel

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