Last week, I had the pleasure of chatting with Diane Sanfilippo of Balanced Bites and Liz Wolfe of Cave Girl Eats for their Balanced Bites...
Read MoreListen: Livin’ La Vida Low Carb
Jimmy Moore — author of Cholesterol Clarity and the web site Livin’ La Vida Low-Carb — is a podcast veteran, and it shows. He’s very generous, includes a wide variety of guests on his show, and asks great questions. I was super excited to be invited to chat with Jimmy on The Livin’ La Vida Low-Carb Show.
We talked about the making of Well Fed 2, some of Jimmy’s favorite recipes, and the ins-and-outs of self publishing, plus there was plenty of laughing.
Listen to our interview
Jimmy and I had our conversation via Skype, and while he has a professional microphone, I did not. To manage the echo in my office, I had to wear my iPod earbuds and make some adjustments to the position of the microphone.
Pro tip from Jimmy: If you place the mic above your mouth, alongside your nose, the pops and hisses are eliminated.
Pro tip from me: A piece of tape above your eyebrow does an excellent job of holding the mic in place.
Dave was appalled at this setup and has since given me the gift of a kickass USB microphone so future podcasts won’t require tape and earbuds. I don’t know how I feel about that; I was sort hoping to start a new trend.
Need more me? If you really can’t get enough of me blah-blah-blahing about paleo, cooking, thyroid woes, and whatever else pops up, you might want to listen to our first conversation when I was on the show in 2012.
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December
07
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Serve Gourmet: A Story In Photos
Austin was delightfully chilly today — my perfect weather, really: a little blustery and nippy enough that a stroll outdoors is refreshing and relaxing inside...
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You look hysterical and are quite the trend setter!!!! Making turkey/ cranberries as we speak topped with kick ass ketchup. Awesome sauce is dressing our salad greens tonight, too!
Yummy!!!!
Thx for all recipes so far.
YAY! Glad you’re enjoying the new recipes.
I had to have a giggle, the things we do to get the best results. The fact that you are sharing, just gold.
It’s the latest trend. You should definitely try it 😉
Even with the tape, you look radiant in the photo!
Just got my WF2 today and I am in heaven. Love the slick paper of the pages and the recipes-well, I feel like I need to quite my day job so I can cook all the time!
Brava, Mel! You’ve topped yourself with this one.
Thanks for the compliment! Maybe I should always tape a mic to my face 🙂
Really glad you like WF2. The paper is nice, isn’t it?! We upgraded it from the original Well Fed, and I’m really happy with it.
Have fun in the kitchen!
If you have not read THE BOOK THIEF, do it before the movie. God only knows what they have done to an amazing story. Also, The Seamstress. This is in response to our mutual repulsion to the Holocaust and equal fascination with the utter abandonment of what makes us human for it to have occurred.
I LOVED the Book Thief. It’s on my re-read list! Thanks for the tip on The Seamstress; it’s also on my wish list 😉
Melissa,
I tried the Kickass Ketchup recipe today,
but mine had a funky aftertaste. I wonder if I let the tomato paste cook too long. I checked my coconut oil and it’s not out of date, but it almost tastes like that’s what it is. Has anyone else experienced this? Got any tips? Btw, I am LOVIN’ Well Fed 2!!!
Without being in the kitchen with you, it’s impossible to know what happened. I haven’t had any other complaints about the recipe, so I’m not sure how to advise you. Is it possible you burnt the tomato paste? Cooking it low and slow will make it sweet, but if it got blackened at all, that would make the ketchup bitter.
That’s what happened. I was afraid of that. I had turned my attention to something else and let the temp get too high. I wasn’t complaining about your recipe. 🙂 I knew it was something I must’ve done because I didn’t give it my undivided attention. Thanks! You’re awesome! By the way, I prepared Chinese Five spice ribs in the slow cooker today for Faux Pho. It all turned out excellent! Since we weren’t eating the ribs a la carte, I skimmed about 3/4 of the fat off the sauce and dumped it into the broth mixture. Very tasty!
OMG. Putting the pork fat into the broth is a genius, pro chef move. LOVE IT!
It was bada$$!!lol