Tested and enthusiastically approved by GF and non-GF friends and family, this is one of our new favorite scone recipes. We like the combination of sweet, savory, and aromatic flavors. They’re great for breakfast or as a side for salad or soup. 4 years ago we moved from Falmouth back to South Portland (SoPo) where … Continue reading
Amy, the only strict vegetarian in our book group, brought this to one of our meetings years… ouch, more than a decade ago, since it was before Gus was diagnosed with Celiac Disease. Rich and satisfying, it remains a favorite. The original recipe includes making crackers out of pita bread baked with melted butter, cumin, and lemon pepper. … Continue reading
We love the bright flavor profiles in this pretty salad. Kale, carrots, and mint are thriving in gardens, so the recipe is a great reason to go out and harvest or visit a local farm stand. Serve it with tomatoes a la Caprese and cheesy gluten free scones for a perfect al fresco luncheon with friends or family. … Continue reading
Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal. Traveling to Lake Tahoe to visit Gus who is working at Stanford … 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
Hands down the best, easiest cranberry sauce for the holidays. Your Turkey “Gobbler” sandwich will never be the same! While we recommend it be made the night before, we often mix the relish an hour before our traditional roast chicken or turkey meal. Even guests who usually avoid cranberry sauce like the addition of bright … Continue reading
Strata is easy, delicious breakfast comfort food. Serve it with a cold green salad for a satisfying Sunday lunch or dinner. Best, it can be prepared the night before. This recipe is adapted from Gourmet Magazine via Smitten Kitchen, two excellent sources of inspiration. Fontina is flavorful and melty: perfect for a cheesy egg dish. … Continue reading
We went to Green Spark Farm in Cape Elizabeth on the hunt for organic pumpkins to continue our gastronomic celebration of fall in general and October in particular. They had beautiful examples of a variety of squashes. One of the tastiest is their Golden Acorns: sweet, smooth flesh, perfect for roasting. Even though pumpkin is … Continue reading
This is one of the easiest and most satisfying preparations for fall pumpkins, or butternut or acorn squash. It’s richness satisfies any urge for mashed potatoes or risotto. A little heavy cream is what makes it seductive, but alternately one can use hearty chicken broth, milk, or dairy substitute. Roasting the pumpkin in the oven … Continue reading
“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
Gluten Free Gus 