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Linda A. Thompson-Ditch
Works at self employed
Attended Brigham Young University
Lives in Topeka, Kansas
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Linda A. Thompson-Ditch

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Recipes for Summertime Living
Ah, it summer and the living is easy…or so the saying goes.
Frankly, I’m not a fan of the heat and humidity. Give me a foot of snow any
day! However, summertime holidays like July 4 th are a
great excuse to enjoy some dishes perfect for this time of year. B...
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Linda A. Thompson-Ditch

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Linda A. Thompson-Ditch

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Information about my Summer Writing Workshop series, which take place in Topeka, Kansas. 
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The Year of Firsts
Today marks the one year anniversary of The Picky Eater’s death, and with it the end of my “Year of Firsts.” I’ve made it through the first
holidays, birthdays, and anniversaries without the love of my life. And I have
been forever changed. The first three ...
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Shaker Spiced Grape Drink for Summer
I'm intrigued by old Shaker recipes, which is probably not
a surprised considering how often I post them on the blog. ( Shaker Squash Rolls and Chilled Strawberry-Mint Soup for example.) Ever since my stint as a Canterbury Shaker Village tour guide, I’ve ha...
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Berry Care 101
Blueberries, strawberries, blackberries, raspberries…I love
them all, especially when they are freshly picked and tasting like sunshine. However, few things are more discouraging than spending
money on fresh berries only to have them go bad before you use t...
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Great piece about organizing life to do what is really important. 
 
Suffering from the "bareness of a busy life"?

Carson Tate explains how to manage #burnout  and still be a rock star:

http://www.fastcompany.com/3047497/know-it-all/what-burning-out-taught-me-about-prioritizing-my-work
Productivity expert Carson Tate shares the lessons she learned about working smarter after she reached her breaking point.
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Peach Sangria
Recently I went to a dinner party with a lovely group of
ladies. It was a hot, steamy evening, where the sweat glistens on your face and
runs down the middle of your back. The plan was to eat dinner in the hostess’s beautiful
garden, but the heat sent us qu...
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Creole Shrimp Boil
I will never forget the look on my New
Hampshire friends’ faces as I dumped our meal onto a
newspaper-lined picnic table. The look said, “Have you lost your mind?” However, it’s the traditional—and fun—way to enjoy a
Creole Shrimp Boil. Everyone can reach...
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Blissful Cranberry Cookies
Lately my appetite has been stuck on cookies. For some
reason, when a sweet craving strikes, I want homemade cookies dunked in ice
cold milk. Perhaps it's the time of year. While cookies take center
stage at Christmas, I think summer is cookie season. These...
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Choco-Cherry Cookies
I adore the flavor combination of chocolate and cherry, even more
so than chocolate and strawberry, orange, or any other fruit flavor. My eyes light up at the sight of Black Forest Cake. I love the burst of cherry when biting into one covered in
chocolate. ...
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Chilled Strawberry-Mint Soup
I love when strawberry season arrives. While I occasionally
buy organic berries at the supermarket (I feel they have the best flavor), my
favorite place to get them is at the Saturday morning downtown farmer’s market.
If you have only eaten berries from the...
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People
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Occupation
freelance journalist
Employment
  • self employed
    freelance writer, present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Topeka, Kansas
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Tagline
freelance journalist
Introduction
For more than a decade I have been a freelance writer. With more than 1,000 articles in print, my work has appeared in the Boston Globe, Topeka Capital-Journal, Concord Monitor, Around Concord, Hippo entertainment newspaper, Dallas Morning News, CatFancy, New Hampshire Home, Best of Burlington, Upper Valley Image, Woodstock Magazine, Better Nutrition, Great Life, Let’s Live, and American Airlines Custom Publishing. And I love to cook! I credit the women from my childhood for introducing me to the kitchen. My mother taught me how to sift ingredients for Tollhouse cookies and acted as my consultant while, at ten years of age, I fixed my first roast beef dinner. Grandma made homemade noodles that were so coated in flour that the chicken broth they boiled in became thick, rich gravy. And Mamaw created delicious meals in Missouri farmhouse kitchen that was the heart of her home. (And she actually hated to cook.) But my education in the finer points of good food came from television chefs such as Graham Kerr, Jeff Smith, Jacques Pépin, and, of course, Julia Child. She taught me to not be afraid of the most complicated dish thanks to her easy-going attitude about food.
Education
  • Brigham Young University
    1988
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Gender
Female
Relationship
Married