“What did the butcher say to the customer on Halloween?” (See below.) It’s been almost a year since we began writing it down for Gus and anyone else interested our gluten-free path and recipes. The first post was a shot from the hip, a beloved recipe I’d sent Gus in response to his request for … Continue reading
When Gus was first diagnosed with Celiac Disease and Type 1 Diabetes he often weighed their complications, wishing most for a cure for Celiac Disease: too bothersome and alienating to be consigned to such a restrictive diet. One couldn’t easily eat at friends’ houses, it was hard to watch teammates eat pizza at hockey or … Continue reading
I never ask for Boston Cream Pie at a restaurant: too many moving parts – too much room for interpretation. Think I sampled someone’s someplace (to the horror of most Europeans, Americans are happy to circle plates of dessert). The BCP missed in too many ways for me to ever order it on my own. 1. … Continue reading
People who love to cook appreciate sharp knives. I noticed Wicked Sharp at the Falmouth Farmers’ Market a couple of weeks ago and made a mental note to take ours next time around. I can’t believe I don’t treat myself to professional knife sharpening more often. Casco Bay Cutlery and Kitchenware, formerly Freeport Knife has … Continue reading
Again with the scones! Yep. These hearty rich breakfast treats are delicious warm from the oven or as a vehicle for clotted cream, artisan butter, special jams, jellies, and/or honey. Oat flour adds nice texture and flavor. Using it in tandem with a GF flour mix insures that the scones are well balanced. Not too … Continue reading
Buttermilk Biscuits warm from the oven served with honey and Vermont Creamery Butter seemed the perfect way to celebrate the first day of fall. Sunday mornings are lazy affairs these days. Even if we get up with the sun to walk or swim before breakfast there seems to be time to languish over something homemade, … Continue reading
As I was headed out the door to Wednesday’s Farmers’ Market Nate reminded me he wanted eggs. “But only if they’re from pasture raised chickens… ONLY if the chickens have been running around OUTSIDE!” he called after me. He wants eggs from chickens that have a natural diet of grass and bugs (instead of GMO … Continue reading
The week after Gus was diagnosed with Celiac Disease Kass hosted our October Book Group meeting. She served grilled fish, steamed broccoli, salad, and rice. Dessert was meringues with vanilla ice cream and stewed stone fruit. Kass didn’t try to make a gluten-free meal, it just was. This dinner gathering so soon after the mandate … Continue reading
We’re continuing to harvest “milk” from whole coconuts as we experiment with curry recipes, leaving us with quantities of “mash” or pulp . It’s a bit of a challenge to crack the first one, but like almost anything else, it becomes easier and faster. Then the challenge is what to do with the shells (compost) and … Continue reading
Sarah and Howard visited us last August. Since then communication with “Uncle Howard”, who currently writes from Backnang, Germany, has been strictly via email. “Dips have been my thing lately. I made some absolutely fabulous zaalouk (moroccan aubergine [eggplant] & tomato dip) last week….” I continue to appreciate How’s adventurous gastronomic spirit, superseded only by … Continue reading
Gluten Free Gus 