When people bemoan the fact that they can’t eat gluten, I like to remind them about chocolate. We still have chocolate.
We’re off on another adventure. And we’d love to meet you along the way. As many of you might remember, we spent much of September in a minivan, driving around New England, holding potlucks and meeting so many of you lovely people.
There’s brown on the ground, brown on the barks of the trees, and no green on bare trees yet. Sure, we’re lucky to live in a place with plenty of firs, whose branches look like long green arms.
As you might know, we’re big fans of the good folks at Bob’s Red Mill. When we decided we wanted to create our own ad network for this site, working closely with companies we truly love, Bob’s Red Mill was the first company we approached.
Just as I reached for another bite of this pickled red cabbage (with pickled red carrots mingled in there), I had a memory.
I’ve never been much of a football fan. Oh, when I was in the 9th grade, the quarterback of my high school football team was a lean beautiful boy who threw tight spirals down a long green field.
When we were on our New England potluck road trip tour in New England this fall, we were happy to bring food gifts with us for the people who attended.
I’m a little strange, I know, but I actually prefer winter salads to summer ones. Sure, summer salads are glorious, with tender greens I can pull from the garden and walk in the door towards a cherry vinaigrette Danny just made with cherries he pulled from our tree.
She’s just past one, so summer sunshine is falling on her and her high chair. Her face is all joy: eyes closed, mouth open (no teeth on the top yet!
Yesterday, we held an event at our kitchen studio, the first public event in that space. We had been looking forward to it for quite awhile.
The other night, as we sat around the dinner table eating pork chops and mushrooms, our daughter looked down at her plate and stopped talking for a moment.
I’m typing this as I sit by the side of a pool. You might think I’m in the warm sunlight, an open book on my lap, a fruity drink with a tiny umbrella by my side.
On weekends, we feature the work of our sponsors, who are often the small companies making good food right.
One of the great joys of my life is writing cookbooks. Danny and I are deep in development on our next cookbook, American Classics Reinvented.
It’s 2014. Have you started writing the correct year on your checks yet? (Wait, does anyone still write checks?
When I was first diagnosed with celiac, in 2005, it was hard to find folks who were also living gluten-free.
“We are what we repeatedly do. Excellence, then, is not an art but a habit.” — Aristotle Yesterday, we woke up early, at 6:20 am, again.
You might be baking tonight. Tomorrow. Maybe even the morning of the 25th. (Of course, you don’t need to celebrate Christmas to bake on the 25th.) And you might want some cinnamon rolls.
We have treasured our time in Italy these past few years, working with Jovial Foods. Jovial has been a sponsor of this site for years.
As I wrote last week, we three all love our cookbooks. We shared our daughter’s favorite cookbooks last week.