October 31st and it’s advent aren’t just for kids. In fact two years ago tonight I bundled up to canvas homes close to us to determine which empty nesters were offering the best treats. Our neighborhood was at the ebb of transition, but we clung to tradition in memory of nights when little princesses and … Continue reading
We’re sharing one of our most popular recipes for the first time. Heidi gave us a pumpkin from her garden which we caramelized by roasting it at 350 F for an extra hour: hands down the sweetest, most flavorful this season. There is something special about waiting for seasonal produce to make traditional sweets. Heidi’s … Continue reading
Memorable chicken salads include one Arianne used to make with toasted walnuts, minced fresh parsley and a vinaigrette made with walnut oil, white wine vinegar, and a little mustard. Ming’s Chicken Salad is on our gastronomic (memory lane) every time we travel to the Bay Area. Clayton’s Famous Chicken Salad features grapes, creamy blue cheese, and … Continue reading
“To eat is a necessity, but to eat intelligently is an art.” ― François de La Rochefoucauld Sadly we ate very little corn this summer. It was almost impossible to find even locally grown corn that wasn’t from genetically modified seeds. The ears we were able to buy were mostly delicious, but often small, usually expensive, … Continue reading
Folks are divided about whether or not to glaze these tender flavorful doughnuts, but Maple Frosting is “icing on the (cake)” worth every bite. Baked, not fried, and low in fat, these are moist, healthy, and satisfying. Gluten-free Pumpkin Doughnuts with Maple Icing – makes 12 doughnuts or 8 mini loaves Click Here For Printable Recipe … Continue reading
With the holidays around the corner, and pumpkin in the larder, it’s pie season. Wait! Maybe it’s always “Pie Season”. January – brrr, cold: frozen “Grasshopper” pie with GF “Oreo” Crust. February – something red: Cherry Pie. March – cloudy with a chance of rain or snow; citrus season in Florida: Meringue Pies. April – Patriot’s Day/Boston … Continue reading
October 20, was the 15th anniversary of Gus’s diagnosis with Type 1 Diabetes. 15 years ago today the results of blood tests confirmed his endocrinologist’s suspicion that he also had Celiac Disease. We have advice to share having been on the gluten-free baking path ever since. Some is noted in our recipes, but lists are nice … Continue reading
The intriguing thing about this easy soup is that it features pumpkin, a favorite fall ingredient, and is subtly flavored with a little tomato, part of summer’s bounty. Serve it with a drizzle of soured heavy cream, a scattering of snipped chives, and toasted pumpkin seeds. It’s perfect for lunch with our favorite simple salad and … Continue reading
“Strong minds discuss ideas, average minds discuss events, weak minds discuss people” ~ Socrates Last Monday we posted a recipe for Baked Apples with Pumpkin Pudding Corks inspired by a dish that Whit brought to our Book Group meeting. (Next month’s book selection: The End of Life Book Club in tandem with Crossing To Safety.) A … Continue reading
Ginger Pumpkin Scones – makes 8 small scones Click Here For Printable Recipe INGREDIENTS: 1 cup (6oz.) GF flour mix (yours, ours, or Trader Joe’s) 1 1/2 teaspoon baking powder 1/2 teaspoon xantham gum 1/4 teaspoon salt 2 tablespoons cold unsalted butter 1/3 cup roasted pumpkin puree 1 egg yolk 1/8 cup heavy cream 1 … Continue reading
Gluten Free Gus 