Winding Down Year 5

I’m celebrating the end of 2020 and kicking off 2021 with giveaways. Learn more at TwiceasTasty.com.
2020 has been quite the year for us all. But fortunately, I can focus on positive changes for Twice as Tasty. Despite limits on in-person workshops and other live events, Twice as Tasty has grown and thrived this year, particularly with the publication of my first cookbook and its accompanying recipe collection. It feels fabulous to be able to reflect on happy developments and highlight good news in such a challenging year. Read on, and you’ll be smiling too, or skip down the page to read about the year to come.
Read more about what to expect in 2021

Weighing in on Whey

Explore the small-scale, easy, and tasty alternatives to pouring cheese and yogurt whey down the drain. Learn more at TwiceasTasty.com.
When you regularly make cheese and other dairy products at home, you’ll be impressed by two things: the amazing creations you can make from a few ingredients and the amount of whey you generate. When you turn milk into cheese or yogurt, you separate the solids, or curds, by cooking and draining off the liquid, or whey. Commercial manufacturers of Greek yogurt generate so much whey it’s created environmental problems. If you make your own cheese and yogurt, you likely want to be at least as conscientious as the big brands. Corporations are testing large-scale solutions, but at home you have many small, easy, and tasty alternatives to pouring that whey down the drain.
Read more about using whey

Winding Down Year 2

As 2017 winds down, it’s time to look back at a second year of Twice as Tasty and share a few things to come. Read more about what to expect in 2018.
Like any toddler, it’s hard to believe how Twice as Tasty has grown in a year. As 2017 winds down, indulge me in looking back at a second year of Twice as Tasty—or skip down the page to read about the year to come.

Twice as Tasty grew with 55 posts this year. The blog now offers 135 recipes and 25 pages related to techniques for preparing, storing, and eating well year-round. The number of email subscribers and WordPress and Facebook followers more than tripled in the last year, and membership in the companion Facebook group almost doubled. All I can say is “wow and thank you” for being so supportive.

Offline, I taught the first Twice as Tasty workshop in March and have followed it with a steady flow of classes. One of the most popular topics was beautifully featured in the local newspaper. The current roster boasts 16 workshops, including several seasonal ones, and I’m preparing to launch more options next month. With your participation, I hope to teach even more workshops in 2018.
Read more about what to expect in 2018