Vegetarian

the old work, better

Someday, I swear, I’m going to go all Leaves of Grass on this site. The first time I said this to Danny, a few months ago, he looked at me with confusion in his eyes. He’s used to my…

slowly, so softly

Once, before there was Desmond or Lucy or Danny, before there was a gluten-free flour business or a James Beard award or the New York Times, before there was a food memoir and two published…

gluten-free cauliflower cake

At breakfast the other day, Lucy put down her fork to make a declaration. “Here are the foods I don’t like, right now,” she said, starting to count on her fingers. Danny and I looked…

silence and happy babble

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…

pragmatic and imagined

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. Who’s picking…

finding full health

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. I haven’t said much about our studio here, even though…

ah, Tofino.

I’ve decided that this should be my birthday dinner every year: fresh-caught crab, steamed and lay down next to a bowl of warm pastured butter, roasted local potatoes with melted cheese that has crusted around…

breathing it in

We left Italy more than two months ago. There has been so much living since then. So much good, so much chaos, so many good meals. Still, sometimes I just close my eyes and imagine…

a cauliflower geek

It was Saturday morning, a hot morning in July. As always, we woke up thinking about the farmers’ market. Should we buy a side of salmon from Mike? Don’t forget the bacon. Would Michelle still…