For years I suffered from anemia. I never knew why. I couldn’t give blood because my anemia made my blood not useful to anyone else. There’s a sobering thought.

By the time I was diagnosed with celiac, my body was so clamoring for any good nutrients — vitamins A, B, C, zinc, magnesium — that I could barely function. My intestines were unable to digest much of anything. I felt like an old, withered woman.

After my diagnosis, I searched for good supplements to give my body a boost after all that time of lacking. So many supplements or vitamins contained gluten. Or could. It’s that gray area that confuses. I think the ingredients are gluten-free. Is there anything I’m missing? 

I wish I had found Wellesse then.

This local-to-us supplement company is producing good-tasting liquid nutrition supplements that are certified gluten-free. I’ve been taking their vitamin D this winter and I swear I made it through those dark rainy months better than I normally do. (I’ve been deficient in vitamin D every year I’ve been tested. This is the first year my levels have been normal.)

Now, I want to make it clear that we are not medical professionals. There’s a great debate out there over whether or not nutritional supplements help. I don’t want anyone reading this and thinking we have the path to your health. You’re the only one who knows what is right for you.

But of all the vitamins I have tried to take these past 7 years, these are my favorite. (Last year I tried to swallow a B complex vitamin that was like a horse pill. I gagged every morning.) These are also the only ones I know that are certified gluten-free.

This is why we’d like to introduce Wellesse Liquid Supplements to you as our latest sponsor.

And, as always, we’d like the company to introduce themselves to you.

 

How did Wellesse begin? What was the passion behind this business?

We began as a small company in the Pacific Northwest in 1988, dedicated to producing the highest quality dietary supplements. Today, we’re a premier manufacturer of fast-absorbing, liquid nutritional supplements at a value price for health and wellness. Our growth has been guided by a passionate belief that our quality supplements make it easier to stay healthy and active at every stage of life.

Quality is an essential part of our heritage. Our ethic of quality reaches beyond our supplements to touch every corner of our company and every person at Wellesse. It’s not only found in our essential ingredients, but also in every step of our process-our science, our manufacturing, our safety and our service. What drives our ethic of quality is quite simple: we’re committed to doing the right thing…because we care about our consumers.

Can you tell me about the protocol the company uses to ensure the vitamins are gluten-free?

Wellesse elected to become one of only a few supplement companies that are Certified Gluten-Free by a third party, GFCO. It is confusing for Gluten sufferers to navigate through the myriad of products that are self-proclaimed gluten free because gluten can be found in many inactive ingredients without a firm committment from their entire supply chain. By way of certification, Wellesse suppliers are required to provide Wellesse with ingredients that do not contain wheat. Additionally, our products are tested regularly to ensure we meet the certification standards of less than 10ppm. The proposed FDA standards allow for higher amounts of wheat, 20ppm and lower, so a certified product is the guarantee to consumers that Wellesse product truly are gluten-free.

Why did Wellesse make such a push to make sure the vitamins are gluten-free?

Recently a family member of our CEO was diagnosed with celiac disease. As he started doing more research, he discovered that many who have celiac or even just follow a gluten free diet are deficient in several vitamins. Also, they are unable to absorb nutrients very well from food and because our liquid supplements are fast absorbing and easy to digest, they are a great solution. Plus, many vitamins do contain gluten and we wanted to make sure that ALL of our supplements are certified gluten free so that anyone with celiac or gluten sensitivity can take them safely.

What do you hope that consumers get out of Wellesse products?

We offer consumers a great-tasting, fast-absorbing alternative to pills and tablet supplements. Many people are not able to swallow pills very well or simply cannot digest or absorb them. Wellesse Liquid supplements are more easily absorbed and are gentle on the stomach. We want to help as many people as possible to reach their daily nutritional goals easily – easy to buy at your local retailer or online, easy to take and easy to absorb and cost effective. The ultimate reward is to make a difference in people’s lives – their health – that enables them to start or keep doing the activities they love to do; whether that is hiking, walking, gardening, shopping or playing with the kids or grandchildren.

We feel that our gluten free liquid supplements are a great tasting way to fulfill the important nutritional requirements of those who are gluten intolerant and celiac disease sufferers striving for better health.

Many liquid supplements do not taste that good and people are afraid to try them, but one of our priorities is to make our liquid supplements taste as good as possible and most people are quite pleased once they do try ours. Plus, you can mix them with juice, water, or in smoothies or shakes and the dosages are easily adjusted if needed, with the provided dosage cup. Again, it’s all about convenience and what works best for the consumer so that they take it EACH day for optimal health.

 

We certainly recommend them to you. This is why Wellesse is our latest sponsor.

 

For those of you who may not have read one of these sponsor posts before, we’d like to explain what we’re doing. We decided a couple of years ago to not work with an ad network for ads on our site. Instead, we chose to work directly with companies whose food or products we like, who work in a way we like. Whenever we put up the ad for our latest sponsor, we write a post explaining why. This way, you know that all the ads you see on the right-hand column are also our strong recommendations. 

{ 5 comments }

May 3, 2012

grain-free doughnuts

I love the community that gathers around food, whether it’s our family of three at the dinner table every evening, or a picnic with friends in a park crowded with sunshine and other people, or an elegant meal in a hushed restaurant. Mostly, though, I love the stories that come from food.

Last week, in Santa Fe, I heard about the crisp matzoh balls made by an African-American cook in segregated Baltimore in the 1950s. She knew how to cook but that kitchen seethed with bitterness. I heard about a conversion to Jesus over an expensive dinner and a great bottle of wine in Las Vegas. I listened to the survivor story of a young woman who lost everything she knew and learned her strength in the forest, foraging for mushrooms and cattail hearts. I learned about fried walleye in the Midwest. I laughed to hear about the first date of two friends, which included fat-free ice cream. (And she still fell in love with him.) I learned about the molasses pucker of shoofly pie in Mennonite culture.

Some incredible writers shared their stories generously, the stories that formed around meals and hunger, unexpected tastes and something as great as cherry pie. The Cook n Scribble writing retreat, organized by Molly O’Neill, returned something to me that had been missing for awhile. I found my wild mind of writing again. What had been careful and constantly intended for print came back to me with the unbounded energy of a small child jumping off the porch into green grass. I’m writing again. Not here — although that’s happening right now — but on my own, in 10-minute bursts, every morning. Letting go of the need to make the words perfect, I’m following the rhythm of it again and seeing what comes out.

What does this have to with the doughnuts up there? This is what came out when I looked at the photo.

But I think I know why. I’m inspired by the people who give of themselves, simply, when you meet them. It doesn’t have to be complicated. A cup of tea and connected conversation. A tour of a farm, the farmer speaking plainly about why she loves it there. Friends across the table at dinner, shouting slightly to be heard above the noise of the restaurant. Last-minute whispers in bed before the day disappears.

If you haven’t started reading the Roost blog, may I suggest you do? It’s singular, a strong quiet voice in a world of yelling. The photographs are gorgeous and evocative. It looks like no one else’s blog, a dish of lentil cakes with pesto, wilted greens, and lemon-thyme fries. Coco loves food. She also healed her husband by feeding him meals on the Specific Carbohydrate Diet, which is more restrictive than  simply gluten-free. Clearly, they are both thriving.

It’s about thriving, about being alive, about listening to the mind that says: “go here. meet these people. there’s something for you.”

Also, there are doughnuts.

GINGER-CITRUS GRAIN-FREE DOUGHNUTS, adapted from Coco at Roost

These are the lightest, fluffiest doughnuts I have ever eaten. They’re best eaten within a few hours after baking them but when isn’t that true of doughnuts? These? They’re a revelation. 

I have to admit that I’ve never really been wowed by an all almond-flour treat before. I applaud them for all the people who can’t eat other grains. However, the ones I have sampled and made have usually come out dense, a little dull. These? These have changed my mind. 

It’s the technique that’s important, as well as the proportions. By combining the dry ingredients, then mixing them in the blender until the batter is super smooth and cohesive, the final doughnuts come out wonderfully light. It reminds me of what I have been learning all about all gluten-free baking lately. Sometimes you have to veer sideways into an unfamiliar technique to find your way home to a familiar treat. 

150 grams (about 1 1/4 cup) finely ground almond flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon dried lemon peel (substitution: zest of 1/2 lemon)
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3 tablespoons honey (the darker the better here)
1/4 teaspoon orange flower water (optional)

Preparing to bake. Preheat the oven to 350°. Grease a doughnut pan with a neutral-tasting oil.

Combining the dry ingredients. Whisk together the almond flour, salt, baking soda, ginger, cinnamon, and lemon peel in a large bowl. When they are well-combined, put them into a blender.

Making the batter. Pour the coconut oil, eggs, honey, and orange flower water into the blender. Blend on high speed until the batter is cohesive and smooth, with no sign of flour.

Pour the batter into the doughnut pan, dividing evenly between the six doughnut holes.

Baking the doughnuts. Bake until the doughnuts are firm to the touch, with just a bit of give, about 12 minutes. If you bake the doughnuts too long, they will be dry, so err on the side of ever-so-slight underbaking.

Allow the doughnuts to cool in the pan for 15 minutes then transfer them to a cooling rack.

Frost or glaze as you wish.

Makes 6 doughnuts.

To top these doughnuts, we combined a couple of tablespoons each of honey and Lyle’s Golden syrup with a smidge of butter. We heated them up on the stove until they were a thin liquid. We brushed this on tops of the doughnuts then sprinkled on some powdered sugar. 

Print This Recipe Print This Recipe

{ 41 comments }

prosciutto-stuffed mushrooms with mozzarella and a balsamic glaze

While we were in Santa Fe, we ate one of the better gluten-free pizzas I’ve eaten in a restaurant. At Rooftop Pizza, they fed us well. We were so happy to sit outside in the warm air and share this meal with our daughter. However, the pizza was only one part of the meal. Coming [...]

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seared salmon with throw-together salad

Last evening, we three gathered around our dining room table for dinner. For the past ten days, we hadn’t been there. We had been around the table of Danny’s brother and his wonderful family in Breckenridge, or in New Mexico feasting on wide blue skies and tamales prepared by men with attentive hands, or in [...]

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how to cook eggs sunny side up

Last week, I put this photo up on Instagram. I loved the ooze, the way the window is reflected in the yolks, and all that color. Several people only wanted to know one thing: “How do I make eggs like that?” Well, let Danny show you how.

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gluten-free chocolate bundt cake

How can you not love someone whose name is Joy the Baker? That’s what she is — Joy. Yes, her name is Joy, but I mean more than that. Joy Wilson is sunlight and goofiness, connected conversations, generosity and cookies, and a good amount of butter and sugar. I’ve been relishing her website for years. [...]

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how to cook eggs over easy

Before I met Danny, the only kind of eggs I felt confident enough to cook were scrambled eggs and fried eggs. When he started making me eggs over easy, I sort of swooned. I still sort of swoon at many of his actions but eggs over easy feel a little more mundane now. You can [...]

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mushrooms and golden beets

It’s spring break here. Even though Lu is only 3, her two preschools follow the school calendar. Thus, every day this week has been a discovery, free from schedule. My parents asked if they could visit Lu in the morning. Of course! My brother Andy, who teaches on Vashon, had the morning free. Turns out [...]

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how to prep for dinner

When I first met Danny, I liked being in the kitchen. Cooking soothed me. I found, increasingly, that I would rather stir at the stove than put pen to papers to grade them. The first year I was gluten-free, I started to find my rhythm. However, I still wasn’t confident in the kitchen. Each meal [...]

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cellophane noodles with almond-butter sauce

After we shot the video on how to make almond butter the other day, Danny threw together a quick Asian-flavored sauce with it. He whisked together some of the almond butter, grated ginger, finely chopped garlic, rice wine vinegar, and toasted sesame oil until it dripped off the whisk. Slightly liquidy, still a little thick. [...]

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gluten-free brownies

Brownies seem pretty simple, right? They’re flat, they taste of chocolate, they satisfy a quick urging for a weeknight dessert. How hard could they be? Let me tell you, people, there are no end to discussions about brownies in the world. A couple of days ago, knowing I wanted to work on this recipe, I [...]

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how to make almond butter

Dear lovely people, Today’s video taught me a few things. 1. Homemade almond butter tastes infinitely better than the stuff in the jar. It’s cheaper, too. And, it’s fast. Once you make it, I can imagine that you’ll be making it again and again. 2. Plus, there is cashew butter, sunflower seed butter, pecan butter, [...]

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winter greens slaw

How is March with you? I hear about sudden bursts of warmth on the east coast, a few days of turning on the grill and going to the beach to soak up all the sun before early spring descends into the blahs again. Here? March — especially this March — means grey. For awhile this [...]

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how to poach an egg

It doesn’t take much to make me happy at the moment. Sunlight falling through the French doors into a room that is mostly unpacked. The sight of the plum tree in bloom off our front porch. The moments of bright light that appear from behind the clouds just as I hear the snuffle of the [...]

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home.

It has been a hilarious week. Well, I’m trying to remember it as hilarious in retrospect. Last Tuesday, early in the morning, I turned in the full first draft of our cookbook. Thursday morning, in the middle of a monsoon of a rain, blowing sideways in the wind, we started our move. The two young [...]

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gluten-free oatmeal muffins

Yesterday, it rained, snowed, hailed, hailed sideways because of the howling winds, turned to cold clear sunlight, and then did it all over again. This is a little like the week we’ve been having. Monday night, late into Tuesday morning, I turned in the full manuscript of our cookbook. I will tell you more about [...]

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how to make stuffed chicken breast

Danny and I ate this for lunch on Friday. We did it for you. One of my favorite easy weeknight meals is something Danny taught me how to make: a stuffed chicken breast. You make a filling — in this case goat cheese, arugula, sage, lemon zest, and salt — butterfly the chicken breast, sear it, [...]

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an unexpected lunch

We gathered in Seattle for lunch with friends. That normally wouldn’t be noteworthy, but this one was special. The full manuscript of the cookbook is due on Monday. We move in 6 days. We should have stayed hunkered down, me in front of the computer, Danny and Lucy packing books. But this was Kristin, the [...]

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gluten-free buckwheat crepes

Sometimes, when life feels complicated, it helps to go back to the simple things.   Sunlight on a wooden floor. Dancing to Aretha Franklin, then stopping to belt it out with her. Talking late into the night, vulnerable, saying exactly what is. Sleeping in. Lunch with Lucy, the three of us sitting at the little [...]

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light coming back.

The other morning, I woke up to sunlight. As has been happening for days, my mind wakes me up at 6 am, on the dot, and starts thinking about the cookbook. Other fleeting bits of conversations or emails that need attending start shoving their way in. That first glimmer of light comes through the window [...]

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play and play and play

I’ve been playing a lot lately. When Lucy is home, she mostly wants to play hide and seek with me. (And with her daddy when he is home. That’s a fine game.) Generally, she doesn’t quite understand the concept: “You count, Mama, and I’ll hide in my room!” I play along because she takes such [...]

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that persistent hope

When we first moved into this house where we will be living for one more month, Lu was only 8 months old. There is no way to convey how long ago that feels. A dear friend of mine and I were pregnant at the same time and have survived every phase together since. When the [...]

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the light, how it dances

Mostly, these past few weeks, I’ve been sitting here, typing. Breathing. Then moving to the kitchen to cook. Cleaning. And typing again. Thank goodness for Lucy. She keeps me grounded. When she’s around, I can’t think about the cookbook. I push her in the swing at the playground and listen to her giggle. “Faster, Mama!” [...]

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peeling onions

When I was in graduate school, I wrote a 24-page research paper in just under 6 hours. I sat down at 8 am to type on my roommate’s computer, since my hard drive had crashed the night before. I stood up at 1:45, creaky and feeling a little shaky, scattering the popcorn on my lap [...]

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going quiet

It’s the bleak dark winter. Starting the year in January, when the light is weak and the cold air sharp, has always seemed so wrong to me. This is the winding-down time, the slowest time of the year. And yet, every magazine article and blog post right now is about Improvement! New Start! Green smoothies, [...]

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gluten-free chocolate-ginger shortbread cookies

Today, I started to understand why people can freak out about Christmas presents. I’ve been meaning to make these cookies since September. Actually, longer than that. After I read the advance copy of Diana Abu Jaber’s incredible novel, Birds of Paradise, I couldn’t stop thinking about it. As in, I really couldn’t stop thinking about [...]

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cardamom fruit bread, gluten-free

The candied grapefruit peel have taken days to make. Don’t get me wrong — they’re lovely. But between the blanching, the simmering, the drying, and rolling in sugar, it has been a couple of days since I first peeled those grapefruit. And today’s the day I dip them all in chocolate. There’s a plate of [...]

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favorite nonfiction books of the year

I have a nightstand problem. Sadly, the nightstand by my side of the bed is rarely as neat as this stack of books is. I like to splay open my books to save my place (even though my eyes always remember the exact page and paragraph where I stopped reading the last time). And I [...]

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chocolate candy cane snowflakes

As I type this, Danny has three of these treats in his hands. He’s back from work, after being on his feet for over 12 hours, and we ate a big dinner of red beans and rice. Very good, he said. Very good. Still, I think he was being polite. Really, he just ate dinner [...]

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Copper River salmon

The spread of food on the table amazed me. There we were, in Cordova, Alaska — a tiny fishing town of barely 2500 people — in someone’s home, about to eat dinner. Any other marketing association would have taken us out to a fabulous restaurant for our first night in town. Except, there aren’t any [...]

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Thomas Keller’s Cup4Cup

When I first had to go gluten-free, I never imagined I’d bake again. A coffee cake like this, casually on a Sunday morning? It seemed like a dream. However, if you had told me that I’d bake this coffee cake with a gluten-free flour mix formulated by a team of bakers gathered by Thomas Keller? [...]

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gluten-free salt dough ornaments

One Christmas, when I was in my 20s, I decided to get crafty. Maybe it was the ubiquity of Martha Stewart at the time. Maybe I had too much time on my hands. But I decided I would learn to sew and make ornaments for my family Christmas tree by hand. I picked out adorable [...]

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gluten-free soft molasses cookies

Every Christmas, my mother made batches of soft molasses cookies with sweet vanilla frosting on top. Talk about sugarplum fairies — these were the cookies of my dreams. You can make a chocolate chip cookie all year long and still love it. But there’s something to be said for pulling out a cookie recipe once [...]

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this year, it means something more.

For a solid year, Lu has been terrified of Santa. On Vashon, Santa Claus comes around different neighborhoods every night, on a lit-up fire truck blaring Christmas music, accompanied by firemen elves who toss candy canes to any kids waiting on the street. It’s pretty hokey magical, really. Even before I was married or Lu [...]

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a new friend

I stood in Anna’s kitchen, mixing almond flour and cornmeal with my hands. Out in the living room, Lu and Alice came down the stairs in frilly dresses with bows and silly scarves around their necks. Michael put on Bollywood music. There was much giggly dancing. Danny and Michael talked in quiet voices, watching their [...]

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thanks giving

When this one was less than an hour old  — fierce and feral and very much there, immediately —  I was filled with hopes that had no words. I looked at her and loved her, instantly. But let’s face it, those first days with a newborn are tough. I’m not talking about our time in [...]

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a little bit different

I know quite a few people who don’t like change. I understand. Change is hard. Change is all we have, however. Let me make this clear: I love mashed potatoes more than the average person. I love the buttery whipped softness against the lips. In fact, I have such a devotion to mashed potatoes that [...]

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that light.

Early morning, the start of a journey. Just about to board the ferry then head south for the weekend. We were beginning a big adventure. We’re in process now. Adopting. It’s going to be a long time —— and we don’t know how long, so we’re going to be living in murky uncertainty for awhile [...]

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kabocha squash cake

Happy mayhem cascaded through the house for a couple of hours. Raena and Josie ran back and forth on the porch, whispering secrets. Rebekah shepherded the little kids to the garden with her sweet attention. Johnny ran like a little bull through the room, clipping the door of the pink refrigerator, unintentionally. Kieran drew on [...]

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staying awake in the darkness

The darkness is gathering around us. I mean that literally. The sun seems more reluctant to rise each morning. Dusk settles in along the lines of the trees about 4:30. It’s pitch black by 6. Yesterday, toward the end of the afternoon, we stopped our conversations when Johnny came running in. On his short, sturdy [...]

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gluten-free Thanksgiving, 2011

So, there’s this holiday coming up. I think it’s called Thanksgiving? It’s funny. All through the year, people seem to accept their gluten-free situation with grace. And even a sense of humor. There are stir fries! Pot roast! Tamales! Coleslaw! Deviled eggs! I could write down foods for 20 minutes straight and not run out [...]

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unbaked? maybe.

Recipes run around in my head sometimes. It used to be that my brain played games with words and phrases, repeating kerfuffle or shuffle off to buffalo. (Watch that clip. It cracks me up, particularly the ladies sitting disdainfully on high.) Words still whirl in my mind, but these days they have to share space [...]

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pork medallions with dried cherries and spinach

It’s a Monday. What are you making for dinner tonight? The weekend is the time for slower meals, for kitchen projects, for baking with friends. Monday arrives in most people’s houses as a hurried surprise. Dinner time — what the heck do we make after the long first day back at school and work? Danny and [...]

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a few little loves

There’s still something quite exciting about Fridays. In our house, Fridays are normally the last day of the weekend. Danny has Thursdays and Fridays off so he’s in the busy din of Saturday night at the restaurant. For months, we went into Seattle every Friday. We met friends at playgrounds, lingered over lunch somewhere, and [...]

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walking, not thinking

Yesterday, I had every reason to not walk. At 7 am, the dark still glowered outside. One jaunt to the mailbox for the newspaper left Danny shivering as he entered in, then briskly walking to the heater to stand in front of it. 32 degrees outside! What? This is Seattle, land of the mild autumns [...]

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fresh pumpkin pie, gluten-free

It’s pumpkin pie time. Pretty much, it’s always pie time around here. I love making pie enough that I was asked to speak at a performance art/pie contest event called PIE STORIES last weekend. Pie stories. I have plenty of those. However, for all the pies I have made — countless pies, hundreds of crimped [...]

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cook it now.

Summer is an easy beast. Who doesn’t love the riot of ripe tomatoes, the flesh of figs, the thwack of a watermelon being opened with a knife? It’s life, unbound, summer is. It’s heat and leaning into it, it’s grapes and lemonade, hikes to clear-blue lakes, picnics on the beach, and staying up late on [...]

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from the garden

I’m not much of a gardener, it seems. Oh, there have been valiant efforts to learn. Sweeping purchases of every start that caught my eye. Bags of natural fertilizers. Morning after morning of dutiful checking and weeding, waiting for the first seedling to turn into a green thing poking its head above the dirt. I’ve [...]

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in the morning, making.

Having a CSA has made us cook more. Clearly, we are frequent guests at the grocery store. The checkers know us well, especially Lucy. We buy what we need to test recipes and treat ourselves with something new each day. And we try to use all the food we buy. But, like everyone else, we [...]

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some suggestions, particularly for travel

We aren’t planning to travel anywhere soon. I just want to be at home right now. However, the next time we drag all our suitcases to the airport, I’m going to make sure these two foods are packed in them. Simpli gluten-free oatmeal is delicious. Danny doesn’t like oatmeal, generally, but he loves this stuff. [...]

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