Author Archives: lgaylord

About lgaylord

Louisa believes in expanding horizons and learning - anything that broadens our minds beyond the here and now, allowing us to learn from the past and innovate for the future. She is particularly interested new and inventive methods of sustainability: city planning and green buildings, creating new objects from old trash, and ways that nature can provide examples for new materials and construction. She is also curious about new scientific breakthroughs, technology and discoveries, and how they will shape the future of consumerism and marketing. While science is important to advancing society, Louisa believes that music, education, art and culture are equally necessary, especially on a local community level.

November Bonus Recipe: Pan de Muerto

“Quien con la esperanza vive, alegre muere.“ Translation: “He who lives with hope dies happy.” Pan de muerto, or bread of the dead, is traditionally made during the Dia de Muertos holiday celebrated in Spanish-speaking communities. Families make offerings of … Continue reading

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November: Mushroom and Spinach Lasagna (America’s Test Kitchen)

“There’s a million fine looking women in the world, dude. But they don’t all bring you lasagna at work.” – Silent Bob, Clerks I don’t have a love affair with cheese. I use it in cooking sometimes and I love … Continue reading

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October Bonus Recipe: Choco-Cherry Bliss Bombs (Cookies)

“If sad, eat cookie. If still sad, talk to doctor. Sounds serious.” – Cookie Monster Cookies are easy to make, versatile, portable and bite-sized. Plus, who doesn’t like cookies? This cookbook features tons of recipes that go “above and beyond” … Continue reading

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October: Cioppino (Sunset Cookbook Classics)

“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” – Jean Anthelme Brillat-Savarin Cioppiono is a familiar stew if you live on the Pacific Ocean, so I’ve definitely eaten my fair share. It’s a … Continue reading

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September Bonus Recipe: Tolkien Lembas Bread

“The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings.” – J.R.R. Tolkien The best part about fantasy and science fiction writing is that the details don’t have to be tethered to … Continue reading

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September: Barley Soup and Brussels Sprouts with Béchamel (Harry Potter Cookbook)

“Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat at one table.” – J.K. Rowling It’s 11 AM on the morning of September … Continue reading

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August Bonus Recipe: Tofu Pad Thai

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.” – David Thompson This pad thai doesn’t come from a proper cookbook, but it comes from my notebook where I keep recipes that … Continue reading

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