Oh, my friends, we were in a restaurant the other night and the oddest thing happened…

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I could sense some doubt when I mentioned making a gluten-free shortbread.

I heard, “You can’t do that, it just won’t work” enough times to almost start believing it myself. I was like the kid who was discouraged from doing something dangerously daring and just wanted to do it anyway to prove everyone wrong.

Armed only with a gluten-free butter cookie that crumbled like a dry sandcastle when touched, I was ready for some structure science. This drop cookie was great for a trifle maybe, but not-so-impressive for solo presentation.

True shortbread should be strong enough to be cut in to wedges or squares, but still tender enough to melt in your mouth.

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Ah, the giddy days in the kitchen. You know the ones, where you suddenly see Al Pacino’s face in your morning toast, or you sing “Heard It Through the Grapevine” while measuring out your raisins (complete with hand rolls, if you lived through the ’80s). I’m prone to juggling oranges and lemons and, …

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“When life gives you lemons, make lemonade.”

It’s a phrase we all remember from years past. Don’t get me wrong, lemonade is wonderful on a hot summer day, but I think the phrase could use a little updating.

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