I love this island where we live. It’s bucolic and lovely. It’s filled with good people who make great food. It’s also just a touch wacky. (Okay, maybe more than a touch.) Downtown we have a local creamery, a great bakery that makes baked goods with our gluten-free flour, the best Thai restaurant I have ever experienced, a gluten-free raw vegan takeaway place, a great used bookstore, and an origami store. Yes, a gallery that sells nothing but one woman’s origami creations.
You know you want to come visit.
And if you’re gluten-free, you know you want to eat great bread again. Why not combine the two urges and come here for a gluten-free bread baking class?
I’m teaching a series of gluten-free bread baking classes in early 2016 on Vashon at the Lodges on Vashon. We’ve been teaching classes here on Vashon most of this year, focusing on cakes or pies or cookies. There were plenty of happy people. But the classes that always sold out first and had long wait lists? The bread classes.
This past Saturday, Danny and I had a date. Granted, it only lasted about an hour and a half. It was in the middle of the afternoon. And we went shopping at the farmers’ market. Still. Both kids were hanging out at my brother’s house with my parents, whom they adore. We were free to walk together, holding hands, and buy salmon. Hurrah!
This summer lurched by us. With all this medical stuff, running a business that’s going in a dozen interesting directions at once, writing this site, and marketing a cookbook by talking about it every day for months (and showing photographs of the baked goods and dishes we made again for this purpose), all without school or much childcare? Well, I had nearly reached my limit by the end of August. Calgon, take me away! (Autocorrect keeps wanting to change that to Calvin, take me away, which frankly is much funnier than my intended sentence.)