Backblog

So much delicious prepared and consumed in 2007, yet posted not to the blog! Now I attempt to make up for lost time. First up, a scrumptious summer brunch a la Mom. Two frittatas, bagels & lox, salads, fruit, something like tofu with mushrooms...Viva la mama!

Gluten-free Pizza, at last!

Hello diners! Since finding that I was gluten-intolerant a few years ago I've had to find new ways to enjoy some old favorites, pizza was always the item I missed most. The crust for this pizza which I made last night is made of garbanzo&fava bean flour mixed with tapioca flour. The chewiness comes from a mixture of gelatine, xanthan gum, and yeast. Its not exactly like pizza dough but its a great vehicle for cheese and toppings :) The recipe for the crust is taken from the side of the bag of fava & garbanzo flour

see (http://www.bobsredmill.com/recipe/detail.php?rid=932)

Imbolc

Lillian hosted an Imbolc gathering a few months ago. We celebrated love and the quickening of the earth with food*, mead, and the help of several goddesses. Our incantations & oaths seem to be bearing fruit. Thank you Lillian, Fi, Lyn, Chana, Renee, Yemanja, Oxum, and all goddesses!

*aphrodisiacs included chocolate truffles, goat cheese & Sarabeth strawberry-rhubarb jam, olives, agua de coco in two flavors, my roasted beets & lentils with preserved lemon, & lyn's favorite donuts.

Tower of Cake

My birthday cake of the year: alternate layers of Tartine Devil's Food and Baking Illustrated's Old-Fashioned Chocolate Layer, filled with fresh whipped cream mixed with Trader Joe's Morello Cherry fruit spread. Made for Heather, Margot, and Claire's 30ths, brought to new heights for my dad and Uncle Alan's 60th bday bash. Happy birthday, everyone!

(Having now made versions of this cake 3 times, I've determined the Tartine cake is tastier & bakes better than the Baking Illustrated. Whoever has the next bday is getting 100% Tartine, or, does anyone have a chocolate cake they recommend?)

As requested

Here I am {sleepily/goofily/springily} matching the superb meyer lemon ice cream from Eli and Andrea's Easter brunch. Yum, yum!