right here.

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It was early. My knees felt creaky. The coffee was still burbling through the filter. And I was in the kitchen, gathering ingredients to make gluten-free chocolate chip cookies.

The night before, Danny and I cooked a dinner for 4 wonderful people who donated to our Kickstarter. He danced in front of the stove, that little shuffle heel to toe he does when he’s boppipng around happy. We made soft pretzels with our guests — Grace requested them in particular — and watched them bob in the boiling water filled with baking soda, then put them in the oven to bake. There was a spring-green soup, then pretzels warm out of the oven, with mustard for dipping. Sauteed halibut with spring vegetable risotto on a mint-pea puree. Chicken roasted with goat cheese and asparagus with potato puree. And a roasted rhubarb and strawberry shortcake. Our guests left happy. We loved them and the experience of feeding them.

But I woke up the next morning feeling a litle worn. We forgot to put the mats down on the kitchen floor after sweeping, so Danny and I spent the entire evening walking on the concrete without that padding. Man, my knees are making it clear to me — I am getting older. I wanted nothing more than to sleep in on Sunday morning, drink coffee slowly, and read the paper in the sunlight.

Time to bake. We had an appearance in Seattle to make.

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how to bake gluten-free: hydration

baked blueberry muffins II

Bakers like to talk to each other. We’re slightly odd creatures, after all, and it’s good to know we’re not alone in thinking about different hydration levels in artisan breads or the effect of baking soda on muffins that have been refrigerated overnight. Baking is a solace for so many of us. But baking is also an interesting mix of mad scientist geekery and June Cleaver lifting warm cookies from a baking sheet as the kids hit the kitchen after school. We deal in butter and sugar. Or coconut oil and honey. Or shortening and maple syrup.

We make cookies. And people like it.

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