Wednesday, October 1, 2014

About Me

Summer 2021 in CA and Winter 2020 in IL.
I'm the one with no facial hair.
We only take family selfies on trips, apparently.

About me. Well, for a couple of years I had a long explanation of how this blog came to be and about what I do and why I do it. My revised bullet-point version is more straightforward, just like me. Sort of.

(In no particular order) I am...
  • A Southern Californian who has also lived in Portland, Oregon, and who now lives in Des Moines, Iowa.
  • A mother of two awesome boys, each in a different stage of college.
  • A wife for 28-ish years to a man who loves and blesses me daily—whether it be through his kindness or his challenges to my status quo.
  • A teacher of high school immigrant English learners whom I love and enjoy each day at work.
  • A cook, baker, and entertainer—just for fun and sharing. I have no real passion for making money, but I do have a huge passion for food and making people happy with food.
  • A sporadic blogger. Feast or famine.
  • A member and participant of a tiny but mighty faith community called the Des Moines Vineyard.
  • A modern woman who would sometimes prefer to live in an age before screens took over. I love my blogging, iPhone, and email too much though.
  • Someone who likes to share and be helpful, which is why I do this blog.
I also love to respond to questions. If you have a question for me, feel free to post a comment within a post the question is about, or, if you want/need a quick response, email me at 

Thanks for stopping by Food Pusher. I hope you enjoy your visit.


  1. I am currently trying to make your gf rolls. However, when I plop them out onto the pan they flow very thin, not round balls like yours. I went back with fingers after they set for few minutes and tried to push up the edges, but there is no way I am getting a ball. What can i do?

    1. Two things I'm thinking:
      1. If you're not using Better Batter GF flour you won't get the same results. Maybe you already know this, but each GF flour is a different formula of various ingredients so they each behave differently.
      2. Did you beat the batter for 4-5 minutes? It's very necessary to achieve the fluff and volume.
      What do you think?


Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)

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