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carol@inkwellcoaching.com

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August 20, 2026

The Scoop on Coffee

For my coffee lovers, here are some interesting tidbits. Light roast coffee tends to be slightly higher in caffeine content than dark roast when measu

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Health
August 13, 2026

A Kitchen Lesson from Julia Child

In honor of Julia Child’s birthday, I want to share one of her most repeated kitchen philosophies, because it is one I highly endorse. Do not ap

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Food, Fun
August 5, 2026

Part One: Fun Facts About Julia Child

August 15 marks the birthday of one of my favorite kitchen icons, Julia Child. If you have never seen an old episode of The French Chef, do yourself a

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Food, Fun
July 30, 2026

My Kitchen Counter Has a Problem

If your garden is anything like mine, the tomatoes are coming in fast right now. And if you’re growing zucchini too, you know it has a way of sh

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Food, Health, In the Garden
July 21, 2026

Sweet Corn Season is Here in Indiana

If you drive anywhere in Indiana right now, you know the scene. Fresh corn, roadside stands, and that first bite of butter-dripping corn on the cob th

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Family, Food, Health
July 15, 2026

Better, Not Perfect

I have a confession. This week I was completely overwhelmed, by my own house. I had been traveling and busy with life, and when I looked around all I

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Health, Hope, Personal Development
July 8, 2026

Theo of Golden

“Theo of Golden” is a beautifully written novel that I highly recommend. In the summer months, I often splurge and read something other th

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Hope, Love, Spiritual
July 2, 2026

Your Plate Called About Hydration

It’s hot. You know it. Your wilting basil plant knows it. Here’s a little trick to remember: drinking enough water isn’t the only wa

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Food, Fun, Health
June 25, 2026

The Art of Doing Less Better

The Art of Doing Less Better Somewhere along the way, we decided that a good summer meant a packed one. Camps, cookouts, travel, projects, events, wor

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Health, Personal Development
June 18, 2026

Savor the Solstice and Embrace Summer

On Sunday, June 21 at 4:24 A.M. ET, the sun will reach its highest point in the sky, ushering in the official start of summer in the Northern Hemisphe

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Family, Fun

The Scoop on Coffee

August 20, 2026
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Health

For my coffee lovers, here are some interesting tidbits.

Light roast coffee tends to be slightly higher in caffeine content than dark roast when measuring scoop for scoop.

Some studies have shown a difference of 9 mg of caffeine (per half cup) between light and dark roast coffee, with lighter roasts containing the larger amounts.

Because the light roast beans spend less time in the roasting process, they are slightly smaller than medium and dark roast beans. Therefore, when measuring by volume, you’ll get more coffee beans per scoop with light roast. More beans equals more caffeine.

When measured by weight, the difference is insignificant. 

And coffee isn’t just a delivery system for caffeine. It contains hundreds of biologically active compounds, including antioxidants and polyphenols, which may contribute to many of the health associations seen in research. That’s one reason even decaf coffee has been linked with some of the same benefits as regular coffee.

In moderation, coffee can be part of a healthy diet and has been associated with a lower risk of heart disease, type 2 diabetes, certain liver conditions, and possibly some age-related brain disorders. Coffee consumption is also associated with greater longevity.

Note: what you ADD to your coffee may not be as beneficial!

Another tidbit: Dark roast coffee is less acidic than light and medium roast. If you suffer from heartburn or other digestive issues, dark roast may be a better option.

I am a fan of Lifeboost Coffee. It’s organic, low acid, roasted fresh in small batches when you order, 3rd party tested for molds, bacteria, heavy metals, pesticides and 400 other toxins.

There are a variety of coffee flavors to choose from, although I find the basic dark or medium roast to be delightful.

If you enjoy coffee and must avoid it due to its acid producing qualities, or if you are searching for a “clean” coffee, you may want to give Lifeboost a try. Check it out at www.lifeboostcoffee.com

Cheers!

Much love,
Health Coach Carol

“Good communication is as stimulating as black coffee, and just as hard to sleep after.” ~ Anne Morrow Lindbergh

A Kitchen Lesson from Julia Child

August 13, 2026
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Food, Fun

In honor of Julia Child’s birthday, I want to share one of her most repeated kitchen philosophies, because it is one I highly endorse.

Do not apologize for your kitchen mistakes. Just keep cooking. 

Julia famously dropped food on camera, flipped things onto the stovetop instead of the pan, and kept right on going like nothing happened. She believed a kitchen mistake was not a reason to panic, it was simply part of the process. Nobody watching her show ever expected perfection, and that honesty is exactly what made people trust her enough to try cooking something new themselves.

So here is my practical kitchen tip inspired by her. When something goes wrong with a dish, do not start over. Ask yourself what you can do with what is already in the pan.

Dry chicken can usually be rescued by slicing it thin and simmering it in a bit of broth or sauce to bring the moisture back. A dish that tastes flat just needs another round of salt, acid, or fresh herbs before you give up on it. Vegetables that overcook can be blended into a soup instead of tossed. Julia treated cooking like a conversation with her ingredients, not a test with one correct answer.

This week, I challenge you to cook something slightly out of your comfort zone. Do not worry about getting it perfect. Try tasting as you go, adjusting as needed, and staying in the kitchen even when it gets a little messy. 

Julia never let a dropped potato or a broken sauce keep her out of the kitchen, and that might be her greatest lesson for the rest of us home cooks.

Here’s to a little kitchen confidence,
Health Coach Carol

“Whatever you do, throw yourself into it. Passion will carry you further than skill.” — Julia Child

Part One: Fun Facts About Julia Child

August 5, 2026
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Food, Fun

August 15 marks the birthday of one of my favorite kitchen icons, Julia Child. If you have never seen an old episode of The French Chef, do yourself a favor this month and watch one. (You’ll find the series on YouTube.) She’s entertaining, energetic, funny, and REAL. Plus, you’ll learn how to make something French and delicious.

Here are a few facts you may not know about her.

She did not start cooking until she was 32. Before that, in her words, she just ate. I love that for anyone who thinks it is too late or they’re too old to learn something new in the kitchen (or anywhere).

Julia worked for the Office of Strategic Services during World War II, the forerunner of the CIA. She was never a spy in the dramatic sense, but she was part of a team developing shark repellent to protect Navy personnel from attacks in shark-infested waters during missions. The result was something called “shark cake,” a concoction that smelled like dead shark to keep the real thing away. Gross, yes, but effective. Julia herself referred to it as her first recipe, long before beef bourguignon ever entered the picture.

She stood six foot two and wore a size twelve shoe, and played basketball at Smith College, where her height was enough of an advantage that the school changed a rule of the game because of her. No more “jump ball.”

As a little girl, her family nicknames were Juke, Juju, and Jukies. Not exactly what you picture for the future queen of French cooking, but it makes her seem a little more human.

She met her husband Paul while working overseas, and it was his post at the US Embassy in Paris that brought her to France, where she enrolled at Le Cordon Bleu almost by accident. That move changed the entire trajectory of American cooking. 

Her last meal was homemade French onion soup. If you are going to go out on your own terms, that is the way to do it. Julia passed away 2 days before her 92nd birthday.

Julia proved that you do not need to be perfect in the kitchen, you just need to show up, be a little fearless, and laugh when things go wrong. That is a lesson worth celebrating every day.

Here’s to Julia,
Health Coach Carol

“Find something you’re passionate about and keep tremendously interested in it.” ~ Julia Child

My Kitchen Counter Has a Problem

July 30, 2026
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Food, Health, In the Garden

If your garden is anything like mine, the tomatoes are coming in fast right now. And if you’re growing zucchini too, you know it has a way of showing up bigger and faster than expected.

My tomatoes have been going straight into the best kind of summer lunch: a classic tomato sandwich. Soft white bread, a good spread of mayo, tomato sliced thick, salt and pepper. That’s it. Some things don’t need improving. If you’re looking for a gluten free bread with that Wonder Bread taste, check out Carbonaut, found in the frozen food section at Whole Foods. The crust sometimes crumbles, but it works for me.

Zucchini takes a little more planning, but it’s worth it. If yours are still on the smaller side, grate and freeze them now so you have them ready for zucchini muffins whenever the mood strikes. It’s an easy way to bank summer produce for a fall morning.

Here’s a quick skillet sauté using your garden goodies. Olive oil, a little garlic, sliced zucchini cooked until just tender, then chopped tomatoes stirred in at the end so they stay bright instead of turning to mush. A finish of fresh basil and a sprinkle of parmesan, and you have a simple side dish done in about fifteen minutes. You could even put it over your favorite pasta.

If a few zucchinis got away from you and grew larger than planned, don’t toss them. Hollow them out and stuff them the same way you would peppers. Ground meat, marinara sauce, rice, a little cheese, season to taste, into the oven until tender. It turns an oversized zucchini into a full dinner.

Between the sandwiches, sauté, and stuffed squash, this is the season that rewards a little creativity in the kitchen.

Cheers to summer produce in abundance!

Much love,
Health Coach Carol

“Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad.” ~ Miles Kington