I turned the oven on four or five times today. Because I never have a plan. Looking, staring and humming is how recipes evolve in this kitchen. I do not start with a recipe. I start with what is in the fridge, what came in from the garden this morning, and a loose sense of what I want to feel like after eating it for the next four days. This week I harvested a few zucchini, lots of Swiss chard, the last of the spring spinach, two beets (they are still getting some size) and c

Five years ago I wrote about what happened to my body when I turned 40. (https://www.savithaenner.com/post/my-healing-journey-after-turning-40) The hair, the periods, the anemia, the long slow process of figuring out what my body needed and giving it that — without drama, without a ten-step programme, just patience and attention. That post resonated with a lot of you, and I am grateful for every message I received. I am writing this one because something is shifting again. --

It was a rainy day before a long weekend, and somehow that combination turned into one of my most productive cooking afternoons in a while. Let me be clear — I am not a meal prepper. I cook what I feel like cooking, on the day, in the mood. But with the boys home and hungry (and fully capable of surviving on junk food if left to their own devices), I like to have a few solid, healthy options ready to reach for. So here's what went down in the kitchen today. 🍞 The Sourdough J