Lately, I’ve been playing with flaxseed again. Why? For one, I never stop playing with flours, measuring out 100 grams of a new flour in an old recipe, just to see how it works.
This passage from Marco Canora’s brilliant new cookbook, A Good Food Day: Reboot Your Health with Food That Tastes Great sounded so familiar to Danny, after 2 decades of being a restaurant chef, that he laughed out loud when he read it in bed the night we returned from New York City.
If you’re in New York City, take a trip to the East Village. In a tiny sliver of a storefront on the north side of East 10th Street is Jennifer’s Way Bakery.
After I wrote here last, sighing into the satisfaction of being home, we went flying off again. It wasn’t planned.
This afternoon, we gathered at our favorite beach on Vashon for a New Year’s day picnic with friends.
Danny and I were driving in the car yesterday, heading down the interstate toward Seattle. We had just been in a courtroom, for all the best reasons. The hour before, we had stood in front of a judge, raised our right hands, and swore that we truly — yes, and we mean it — want to be Desmond’s parents for the rest of our lives.
Did you deposit that check yet? We should make a list of all the tasks we have to undertake to get the flours shipped to people’s homes and assign dates to every one.
Danny and I just sent in the copy edits for our new cookbook, American Classics Reinvented. It has been almost two years since we first began working on a recipe list.
It’s December 1st. At our house, with a very excited and articulate 6-year-old, that’s a big day. Rehearsals for Lucy’s first Nutcracker performances began last week.
My fennel fascination has begun again. The other day, our dear friends Tita and John came to the studio for lunch.
Dear Wonderful People, From the deepest part of our grateful hearts, we thank you. Thanks to the generous support of 1563 wonderful people, we not only met the goal for our Kickstarter but also exceeded it by 17%!
When I was first diagnosed with celiac, back in late April of 2005, I was exhilarated to have an answer to the question plaguing me for years: why do I feel so awful?
No matter what we do, there is good food and light. It’s how we work. This past month, however, while we have been running the Kickstarter to bring the Gluten-Free Girl Flour Blends to market, the emphasis has been on the word work.
Thank you to everyone who has pledged to our Kickstarter campaign to bring the Gluten-Free Girl Flour Blends to market.
See that baguette? It’s gluten-free, of course. I shouldn’t say of course. You know we wouldn’t post a photo of food that contained gluten on this site.
For months on end, Lucy’s favorite book when she was 2 was The Little Engine That Could. Every night I would read her that story, emphasizing the chugging noises as the only kind engine of the bunch, the tiniest engine out there, tried to pull all those train cars up the hill.
We are on day 11 of our Kickstarter campaign to bring the Gluten-Free Girl Flour Blends to market. We are excited — quite over the moon — that you have helped to fund this dream of ours at 43% of its fundraising goal only 10 days into a 30-day campaign.
We have a new, exclusive offer on the Kickstarter. Act fast! Come to a gluten-free Thanksgiving baking class, limited to 10 people, at our studio on Vashon Island.
Remember this gluten-free sourdough bread I showed you the other day? The one from our upcoming cookbook, American Classics Reinvented?
We’re so grateful to all of you have pledged already to our Kickstarter to bring the Gluten-Free Girl Flour Blends to market.