please eat pie

Letterman signature

It is 1984. My best friend Sharon and I are sitting on the living room floor of our Southern California home, waiting. My brother Andy has just plunked down the lid on the Betamax machine, a clunky behemoth that seemed on the cutting edge of technology at the time. My mother wanted the VHS machine, since it was less expensive. My dad had insisted that the picture quality on the Beta was clearer, and since this was a device to record something off television and watch it later, it was worth the extra money. We didn’t really care. This innovation — we can watch a show when we feel like it instead of having to stay up late? — still amazed us. The machine cla-thunked to a start. The picture on the television appeared, then that familiar theme song. We sat back, ready to laugh.

Dave was on.

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Meet Our Sponsors: Alaska Gold Brand

Alaska gold salmon

Announcing Alaska Gold Brand seafood as our latest sponsor.

We’re crazy about salmon in this house. Danny smokes a side of salmon nearly every week, which we eat as an appetizer for dinner with the kids. We pack smoked salmon in Lucy’s lunches and feed it to Desmond nearly every day. We also smoke black cod for Sunday morning bagels. (New York-style gluten-free bagels? Yes. The recipes is in our next cookbook, Gluten-Free Girl: American Classics Reinvented.) Now that it’s May, we’re eating as much halibut as we can afford.

No food makes me feel so healthy and contented as wild Alaskan seafood.

Still, we rarely offer seafood recipes on this site. We know that we’re lucky to live in the Pacific Northwest, with such easy access to great seafood. (We have a fish stand on the side of the road on Vashon, a family full of fishermen selling directly to those of us who live here.) We hesitate to put up recipes you can’t make easily.

That’s why we’re so happy to announce Alaska Gold Brand (by Seafood Producers Cooperative) as our latest sponsor.

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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…

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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…

right here.

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…

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the store is open.

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setting our mise en place

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