There are many little bits of good out there in the world.
Let’s make sure we keep celebrating them!
Today I’m very lucky to be featured on my friend Kelly’s blog, Little Bits of Good. There she’s counting her blessings with fellow “Celebrationists”, looking for the good things in life to focus on and “lifting up the amazing humans who are making the world a brighter place to play”. I’m honored she considers me to be one of those people, and I spent two lovely hours working on her interview, which focuses on my living with Lyme and the things I do to make life rewarding and so beautiful despite the many hiccups a chronic illness puts in one’s way.
It was both really emotional and really empowering to write, and the best start to a long writing day a gal could ask for. Head on over there for my favorite super-foods, the habits I’ve built that keep me focused on good things, and stories from some really special people who have turned their struggles into superpowers, and whose stories have lifted me up and inspired me weekly!! Continue reading
Welcome to my first installment of Pro Pastry. This series focuses on recipes from chefs I’ve worked with, adapted with the gluten and dairy removed so that my body can indulge in them. I’ll also be simultaneously posting long-form interviews or book reviews of the chefs over at WordsFoodArt.com. Take a look at the why’s behind this series, and click on the links within to sneak into the fun little life I have as a chef writer. xoxo
My Creme Brûlée Recipe Needed an Update
It’s been one of the most popular posts on this site for years now and, though I haven’t made it recently, creme brûlée so easy and fun to make that I used to devour it often.
But the original recipe went up in 2011. Time fricken flies, man. In that time I shifted from blogging and playwriting to “chef writing” and, 150 some-odd chefs later, I’ve lived so many beautiful moments and seen countless plates of breathtaking food. Recently, I was chatting with a bartender while Brent shot away in a neighboring dining room, when a “creme brûlée” hit my ears, and inspired this first Pro Pastry recipe. Continue reading
Living with Lyme disease = a constant battle against inflammation.
It’s nothing new, or novel, that eating certain foods and imbibing on tasty cocktails causes many to feel gross. But when you have an inflammatory illness, that “feeling gross” can result in horribly painful joints and enraged digestive systems.
Currently, it seems like everything and their brother causes inflammation in my body; my fingers are swollen, I have to roll out the puffiness in my feet and ankles, and my face get a Cabbage Patch Kid-esque pique to it. Lyme Disease + being in my thirties + adrenal stuff making it really hard to get the green light to exercise as often as I’d like = puff.
Does that mean I never indulge? Hell no. It just means that I’m constantly putting inflammation-fighting foods in my body, and making sure that the clean days far outweigh the indulgent ones.
This granola recipe is one of my favorites. It’s insanely easy, and wonderfully adaptable. Continue reading
Gluten-free, vegan lace cookies
Every year I say I’m not gonna do any baking events during the holidays.
And then every year I do a few anyway. Because, like today, sometimes you can’t say “no” to making something sweet for a good cause. Continue reading
Gluten-dairy-free Milk Bar Mondays Brownie Pie Love…
Sometimes inspiration for making something sweet comes from a new pan or a road trip to someplace spooky with friends. And sometimes it comes from a group of ladies you’ve met via the interweb, and have agreed to bake your way through a cookbook with!
I’m tickled pink that the Milk Bar Mondays ladies are back after a hiatus so that we could take care of a few small things; members moving and graduating college and having babies, the little beautiful details of life like that! Every time I get wiped from the mess of internet madness that makes me want to head for the hills — where wifi and mobile service are replaced by oak trees and crickets — I stumble upon the picture of one of my beautiful lady friends with their growing belly, or growing child, or growing dreams, and my heart fills up and I am so thankful to this crazy bit of technology that’s helped me find such talented, lovely people.
And together it’s brought us on a trippy journey, baking our way through Christina Tosi’s Momofuku Milk Bar cookbook, me adapting as I can to fit my dietary needs. We’ve had some incredibly yummy ones — the Compost Cookies I can’t stop making, the decadent Chocolate Mallow Layer Cake that sent me swooning, the Blueberry and “Cream” and Chocolate-Chocolate cookies and Birthday Layer Cake and Chevre Frozen Yogurt with Beet-Lime Ganache… love.
And here we are again, with a dangerously rich chocolate Brownie Pie nestled in a graham crust. And, for you and moi, this version is gluten and dairy free.