(photos from thomas photography)
Currently having a passionate love affair with my tomato plants.
Gearing Up For Gluten-Free http://ift.tt/1walZBG
They’re already writing a second book! I need to go order the first one STAT.
Put away your measuring spoons and become a master of estimation when you cook.
Read more: 10 Common Cooking Conversations for Everyday Cooking on Food52
This is exceedingly useful.
I just got back to LA after a month in Maine and the utter dryness of everything makes me want to drink iced tea ALL DAY LONG.
One of the Great Foods. (via huffposttaste)
(And do not try to pass that horrible sponge cake version off on me. I was raised better than that!)
Nothing says summer like strawberry shortcake. I can SMELL the way the strawberry juice combines so perfectly with the biscuit…heavenly.
Gluten Sensitivity & Gluten-Free Baking
This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking. What we’re reading…
Glutino Voluntarily Recalls Glutino Rosemary and Olive Oil Snack Crackers (4.25 oz. and 20 oz.) Because of Possible Health Risk
Fyi Peeps
FOR IMMEDIATE RELEASE – Paramus, NJ – June 2, 2014 – Glutino, a division of GFA Brands, Inc. based in Paramus, NJ, is voluntarily recalling Glutino Rosemary and Olive Oil Snack Crackers. The recall is being initiated because the seasoning supplier, Kerry Ingredients, recalled the…
ICYMI, check your GF cracker stock and discard any Glutino crackers that meet the above criteria.
Whisk it good.
Read more: How to Make Vinaigrette Without a Recipe on Food52.
This is a nightly occurrence in my house, depending on my mood I switch out whole grain mustard for dijon, maple syrup for honey, fresh lime for lemon. There are endless combinations to be made, and no matter how much work I put into whatever my main dish is, the salad and the dressing always get the most compliments. Give it a try, and you will soon realize there is little reason to purchase pre-made (often with loads of sugar, high fructose corn syrup, and salt) dressing ever again.
The Gluten-Free Diet Has Two Faces
Nancy avoids gluten because she has to; Marlene because she chooses to. Both women are part of the booming gluten-free industry, but the stakes are much higher for one of them.This article expresses exactly how I feel. It’s hard to explain, but it shows how living as a Celiac can be stressful and expensive, yet also can be undermined by the “gluten-free” community.
Good insight into the difference between life as a celiac and those that just choose not to eat bread.
