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
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
We had a blast of Indian Summer – furnace blast in the 90’s! Thunderstorms two nights in a row may lead to predicted temps in the 40’s. As we see-saw between two seasons, one can excuse a post-lunch trip to the local ice cream shop and a hankering for comfort sides at dinner. Yep, we … Continue reading
More from Uncle Howard. His interest in food, drink, music, and people and their stories continues to inspire. How’s enthusiastic support of Gus’s gluten-free lifestyle and his willingness to experiment with all kinds of cuisine is remarkable. We’ve modified this recipe for one his favorite “nibbly bits”: have had a tough time finding organic lemons … Continue reading
Lesley Stowe’s Raincoast Crisps are among my favorite foods. The size, flavor, and texture of these savory and sweet crackers is just about perfect. If only they were gluten free for Gus…. This flies in the face of yesterday’s mantra: maybe those following a GF diet should just eat (d’Affoinois) on apple slices. Any while … Continue reading
