This recipe is adapted from one by Nantucket’s Sarah Leah Chase. Nutty flavors combine to create hearty delicious pancakes. Butter grated into the batter makes the cakes extra special. Serve ’em with blueberry jam or maple syrup. In years past we gave the recipe and a quart of L.L. Bean Maple Syrup (ships anywhere in the country for free: excellent … Continue reading
Gus arrived home for the holidays last night. His day started in Palo Alto at 5:45 a.m.; the last leg was a bus ride from Logan to Portland, arriving at 8:10 p.m., in time for pizza on the grill. (We experimented with a new GF crust, but that’s for later…) Since his every GF wish … Continue reading
We spent the Thanksgiving holiday in Southern California, far away in body and spirit from our traditional celebration in Maine that included post-brunch pond hockey at Family Ice in Falmouth. Well that’s not exactly true. Ice hockey was replaced by surfing beach volleyball, and the fantasy of a family Ultimate game (Gus forgot his Frisbee….) Continue reading
This is adapted from an old southern family recipe. Any compunction I had about using “canned creamed corn” was mitigated by the wonderful flavor and texture of this special side dish. Combine leftover with GF bread cubes to make Thanksgiving stuffing. Thanks to Betsy M. for her willingness to share some family kitchen secrets. Great Auntie’s Cornbread … Continue reading
Gus requested a recipe for a meeting of his Farm to Table Seminar. It’s the end of October, so the first one that came to mind was for Harvest Muffins, one of our easiest, most successful GF recipes. When baking GF it’s especially important to measure/weigh ingredients accurately. I like to use a scale, a practice … Continue reading
Gluten Free Gus 