Here we are, just a few days away from what is, without a doubt, the biggest food day of the year and I’m thinking not of the day itself, but of the leftovers.
Like most people who go gluten-free, I started researching my food options online, which is where I discovered Shauna Ahern. I poured through her memoir, “Gluten-Free Girl,” and immediately connected to the Shauna I met on the pages: the one who grew up in suburban California, reading the backs of cereal boxes and snacking on the treats of childhood, Wonder Bread, Doritos and the like. So I wondered, would the real Shauna be the same person I discovered in her book?
Summer has finally loosened its hold on San Diego, allowing a hint of fall to envelop us each night. Not that I’m complaining. Yesterday afternoon found us at the Cardiff Beach tide pools, where we spotted sea anemones, a giant keyhole limpet and a dog bounding into the ocean, only to have his owners chastised by state park police. By the time we returned to the car we were chilled to the bone and craving warmth.
Can you tell I have cookbooks on the brain? I’m back with a review for a new gluten-free baking book, Let Us All Eat Cake by Catherine Ruehle. Catherine is a successful pastry chef and cookbook author who was hit with rheumatoid arthritis and decided to turn to food to help her heal. Food is medicine, right?! (When done right, at least.)
Skinnytaste – now there’s a word I can relate to. There’s nothing like California cuisine to invoke a sense of deep flavors mixed with calorie-conscious options. And that’s exactly what drew me to Gina Homolka’s cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
For me, the highlight of IFBC were the food writing workshops. I’ve always wanted to be a writer. Scrawled across the front liner of a blue Gnome diary somewhere at the top of my closet are the words: “I’m a writer at age 8!”
(I’ve also always loved exclamation points!)
Despite what the thermometer says, summer is over…at least during the week; weekends still equal beach in my book. Over here we’re back to school, soccer and swim (I’m guessing you’re in a similar boat?!). But that doesn’t stop me from reliving our summer trip to London every chance I get.
Roasting vegetables is one of my favorite methods, no matter the time of year. I love the combination of sweet olive oil and earthy sea salt against crisp green stalks of asparagus. Or douse thinly sliced fennel with the same combination, roast a little longer, and you have a sweet, nearly caramelized treat that’s perfect for munching while prepping the rest of your menu.