March 8th, 2013 by
Recipe: Easter Bread Wreath
Someone posted this joke the other day. “Why is everyone so tired on April 1?” “Because they just finished a 31-day March!”
Of course I giggled; it’s a cute joke, after all. Then my brain had to kick in and think. Wow, it really has been a long march to spring this year. How about you?
February 26th, 2013 by
Recipe: Citrus Stripe Cookies
Oh, my friends, we were in a restaurant the other night and the oddest thing happened…
December 4th, 2012 by
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.