Why write more when my home page
will distract you from the real me.
E-mail me here: (written out to reduce spam) ben(at-sign)benpollock(dot)com
To start with, oils are 14 grams of fat per Tablespoon, a standard amount, and that’s the same for any of them, olive, avocado, coconut, soybean. Conventional vinaigrettes are 2/3 oil and 1/3 acid, not counting salt and other flavorings. Even before I started eating really healthy, that seemed like too much oil. Mayonnaise, and […]
I’ve come to think about any dough can be made into pizza. A 10-14 oz. ball of bread dough will roll or press out to about 12 inches’ round, a conventional size that will feed 2-4 people, depending on the sides. “Will it be any good” is the question, and “all pizza is good” is […]
Website design runs in waves, as it evolves toward greater simplicity and greater complexity, easier to use and easier to muck up. I’d rather call these fashions or trends, as sometimes they’re as much about the look as the functionality. Just like in clothing, if one doesn’t care to follow these year’s look closely, you […]
The website Bad Manners has great, simple vegan recipes. I’ve alternated making my Mom’s Chili with a version of their Pumpkin Chili for cold-weather dinners for at least four years. So why “Dickinson” as the name for the adaptation? That’s the variety of winter squash used in canned pumpkin. This is a half-hour chili, not […]
When I have taught or trained in editing or writing or somesuch, I always bring out a personal lesson: What is wrong with the headline “Suspect Arrested”? For those who did reasonably well in high school English, you’ll recall having been taught that such sentences or phrases are in the passive voice and that you […]
I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it’s a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I’m starting to make weekly. It’s Japanese in origin, with soba […]