The October Slide and the Delicious Cure of Food Stories
I’ve been missing for a bit, and I have to be honest with you: the October Slide has hit me hard.
It started with some painful swollen lymph nodes and a slight fever that quickly went away. Then, my cat was in the ER — he’s better now — but the stress and anxiety did me in. After that, another painful swollen lymph node showed up. And now, an infection of some sort that’s leaving me on the couch with a weighted blanket and lots of pillows.
Naturally, with all of that, my anxiety has spiked and been through the roof. But two things always help to soothe me: food shows and food books.
So, here’s what I’m currently reading:
What I Ate in One Year: (and related thoughts) by Stanley Tucci
This is my pre-sleep book. There's something incredibly comforting about reading someone's journal on food and life to calm your racing thoughts before bed.
The Condiment Book: A Brilliantly Flavourful Guide to Food's Unsung Heroes by Claire Dinhut
If you’re in the U.S. you can purchase this book with free international shipping from Blackwells.
Can you guess what 'ketchup' was most likely originally made from? Or which two countries are the top consumers of the tomato-based condiment? Hint: The USA isn’t one!
’s dedication to debunking the myth that gloopy, bland mayonnaise is the only option, and introducing the reader to a world of diverse mayonnaises, might just change your mind if you’re anti-mayo.The best part of Claire’s condiment manual is that everything is customizable. Food should be enjoyable. It should be a journey — a way to travel the world without leaving your house (unless, of course, you want to hop on public transport). She provides a starting point for just about any condiment you can imagine, gives ideas on how to customize it to your palate (and even how you chew!), and offers plenty of flavor pairings to expand your experience in ways you may never have considered.
If you’ve been following Sjogren’s Chef for a while, you know I’m big on the concept of 'food as medicine' — whether it’s healing your soul or providing essential nutrients and vitamins. So when I learned from Claire that mustard was used as medicine in ancient Greece and Rome, you best believe I was hunting for multiple varieties of mustard to try at my local store, thanks to her illustrated guide on mustards and their pairings.
For the record: I’m all about leaving tooth marks in my condiment butter.
The illustrations and maps throughout each chapter beautifully showcase the history of these condiments, with a visual identity that makes it easy to remember (or reference) what pairings work best together.
You’ll not only learn why fruit and sugar were once considered luxuries and how Louis XIV planted exotic fruit, but also the basics of crafting various condiments—how to make a hot sauce base, marmalade, small-batch jams, and so much more. The pectin chart will become your best friend if you venture into fruit preserves.
The 'Stinkometer' page is another favorite, offering new ideas for pairing jams, pickles, or sauces with different types of cheese.
Now I’m off to experiment with anchovy butter!
The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan by Katarina Cermelj
The Loopy Whisk has been one of my favorite recipe sites for a long time. The food science knowledge that Katarina Cermelj brings to the table is astounding.
In this new book, you’ll learn how to take any classic family recipe and adapt it to fit whatever dietary needs you're working with. This is something to celebrate if you have food intolerances, follow a special diet due to a chronic illness, or know someone who does. Not only does she offer guidance on how and why to adjust certain recipes, but she also shares some fabulous ones — like gluten-free and vegan crepes or a gluten-free and vegan lemon meringue pie.
The options for baking now feel truly endless.
While I hope to rebound quickly, I’m learning to give my body the rest it craves and the self-compassion that my mind needs.
So if you’re struggling right now with your own October Slide, I hope you find the peace you need.
Also - thank goodness Christmas movies are starting already. If there’s one thing about me: a cheesy Christmas movie will fix all my problems (momentarily). Follow me on IG if you want my reviews of which ones to watch or skip.