Wednesday, October 1, 2014

About Me

The Family

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 young adults..
  • 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 former teacher transitioning into the UX/UI design field. It was just time to try something new.
  • An Apple Store Sales Specialist--part-time gig while I learn UX/UI design. I love it there.
  • 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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