Artichoke plants growing in fields along the Pacific Coast Highway between Half Moon Bay and Carmel are laden with big green “buds”. Signs along coastal Route 1 advertise artichokes 10/$1.00. While not everyone can benefit from farmers’ market prices it’s still time to celebrate early spring with this rich and delicious stew. PCH Chicken Artichoke … Continue reading
Easy, inexpensive, “green”…. BNTO’s canning jar lunch box adaptor is genius. Think how much fun it will be to pull six individual salads with dressing, cheese and homemade GF crackers, or portions of granola and yogurt out of your picnic basket. The design is inspired by a Japanese bento box with the benefit of using containers almost … Continue reading
Book Group met last night to discuss The Woman Upstairs by Claire Messud. The link is to a (more positive) NPR review because I suggested the book and still think it’s work reading. Have some fun and Google the meanings of the names of Messud’s characters should you delve in. As hostess I made the … Continue reading
“Don’t Worry Be Happy”: eat more pie, at least just a little. A Canadian study reports we crave food we deny ourselves; the stricter we are, the more we desire (chocolate, ice cream, pie….) Consider indulging in a little bit of what you want this holiday season. Israeli scientists found that eating contraband sweets in modest … Continue reading
Oranges, clementines are special winter treats. It’s not full-on citrus season, but soon the fruit will be plentiful and delicious. Our gluten-free Citrus Olive Oil Cake is a great way to celebrate it. A lot more of you have joined us since we started this endeavor a year ago. The citrus cake recipe, adapted from one in … Continue reading
This is delicious with cream cheese on crackers, as a condiment in a sandwich, or served with ham or turkey. Susan brought me some beautiful rosemary sprigs from her garden, so I added a tablespoon of fresh minced. Also ginger root was in short supply, so I substituted a teaspoon of ground dried. Chutney makes … Continue reading
Just in time for the December holidays! We give all the credit to Scratch, a wonderful neighborhood bakery that’s so good it’s become an institution. I haven’t seen their conventional version of these brownies in a while, but maybe they’ll reappear in the next month. In the meantime, these are so good no one would … Continue reading
Peter almost always requests German Chocolate Cake for his birthday. Since Nick and Gus often want same thing and Nathaniel’s flexible, I’ve baked 2-3 dozen over the (GF) years. Inspired by a recent copy of Cooks Illustrated magazine and the integrity of dessert crusts we’ve been making from nuts and dried fruit, I decided to use ingredients that … Continue reading
Gift giving season is year around. Below is a list of of our favorite kitchen items, things we use weekly if not daily. Some we’ve recommended before and at least one may require patient searching, but all will make a difference in the kitchen, and be a welcome birthday, housewarming or hostess gift. 1. French Lily … Continue reading
The exotic and aromatic flavors of fennel and anise make this a special soup. If you prefer something more mainstream substitute celery for fennel and omit the anise pod. When you cut the cauliflower into (cubes) the flowerets will break apart naturally. Take more care with the stems, or reserve and use them in Miso … Continue reading
Gluten Free Gus 