PAULA WHYMAN
WHY BAKE?
No one rejects my work. There's an endpoint in sight, and everyone goes away happy. It's cathartic; I get to slap some dough around, and no one gets hurt. It prevents "page rage" (do I need to explain that?).
For more of my thoughts on baking and writing, see my guest blog on Madam Mayo's fabulous site.
For more of my thoughts on baking and writing, see my guest blog on Madam Mayo's fabulous site.
My Russian grandma would be impressed. (Actually, she'd say, "Eat! Why don't you eat? Why doesn't she eat?")
Not bad for a beginner
Why "Bake Write"?
Because this site software sets a ridiculous character limit for the menu items. If I type in "Baking for Writers," I get "Baking for Writ" which sounds to me more like a legal term. Tort[sic] anyone?
My Favorite Cookbooks
The King Arthur Flour Baker's Companion
The New Best Recipe From Cook's Illustrated
The Bread Baker's Apprentice by Peter Reinhart
The King Arthur Flour Baker's Companion
The New Best Recipe From Cook's Illustrated
The Bread Baker's Apprentice by Peter Reinhart
FOODIE LINKS
Selected Works
Fiction
A young woman struggles with an unplanned pregnancy.
Sexual and racial tensions in a classroom threaten to explode as a young teen faces choices that will haunt her in adulthood. ORDER HERE
Two American teens go on their first European trip and get into trouble.
A young girl in Thailand is sold into prostitution by her mother.
A woman is haunted by events from the past that threaten to disturb her domestic life.
A man battles neighbors to build his dream house, while his son resists the pull of the family heritage.
A psychologist confuses fantasy and reality as she travels alone for the first time after her divorce.
Humor
Dining out with dietary issues, and Twizzlers. From the Washington Post.
KITCHEN SINK LINKS
Washington Independent Review of Books
Washington's nonprofit online book review
Semi-Charmed Life: Surviving at the Center of the Universe
first-person column on absurdities of suburban life
Bethesda World News
Bethesda's own parody newspaper
When the Menu Is a Minefield
Washington Post Food section, on dining out with dietary issues
Ode to the Hand Dryers of La Guardia
guest post for Susan Coll's blog
Rumpus Mini-Interview #19
I interview visual artist Tim Guthrie about his unusual anti-war project.
Work-in-Progress: A blog by Leslie Pietrzyk
Explores the Creative Process
Alternate Sides: A blog by Susan Coll
Adventures Along the Northeast Corridor
Finding Josephine
Writer Dionne Ford's blog
Poetry in the Arts
Publisher of the poetry journal, Ardent! - and fine books of poetry by invitation.
BAKING FOR WRITERS
See the complete article by David Hagedorn with Len Spoden's photographs as it appeared in the Washington Post.
Chef Mark Furstenberg does the dishes
Photographer Len Spoden gets his picture taken for a change
The chef defeats frozen butter by beating it senseless with a rolling pin. Why didn't I think of that?
Len Spoden gets an angle on the flour
Chef/writer David Hagedorn and Mark Furstenberg
clean up
clean up
Mark with his 30+-year-old sourdough starter, my portion of which I managed to kill in less than a day.