If I could only have one...

Lo and behold, ice cream sandwiches! On a recent trip to Union Market , a font of gluten-free pastas, treats and naturally safe fruits and veggies, I created the Brooklyn version of a summertime favorite. A oversized scoop of Ronnybrook vanilla ice cream "smooshed" between two Dr. Lucy's Cinnamon Thin cookies (they are basically Snickerdoodles, but crispier) makes for the perfect ending a summery dinner party. The cookies were so cinnamon-sugary with a subtle hint of salt, the best GF cookie to date. Even gluten-loving guests went in for seconds!

It's the season of the CSA, when the mounds of kale and chard in the refrigerator compete with my normal inclination to just order take out. Right now, for instance, the door swings open to: lettuce, bok choi, kale, broccoli, snow peas, corn, cucumbers, scapes, peaches, and blueberries. And last week's pickles. Oh, and (just checked) scallions, turnips, eggs, and kohlrabi. So delicious and local and good for me... so overwhelming. With more coming on Thursday. Clearly, I need to take steps. Today's baby step was: blueberry pancakes . (Hey! I admitted it was a baby step.) In all honesty, I've never been much of a pancake girl, even before I knew I was celiac. It was always like choosing candy for breakfast--feeling glad that as an adult I can make that choice, but knowing that as an adult I have to live with the consequences of feeling jumpy and hungry for the rest of the day. So pancakes are a special treat. Particularly using the Kinnikinnick mix . I venture to say tha...

Oh my goodness, so many new things, so long ago my last post. First, a quick one: JULY 2, 2009 For General Mills, Wheat-Free Items Are Tricky to Make, Cheap to Market Mass marketer General Mills Inc. is carving out a niche in gluten-free food after realizing it could reach eager customers without costly ad campaigns. The company's Betty Crocker brand is rolling out gluten-free mixes for cookies, brownies and cakes. The mixes are the first gluten-free offering from a major, mainstream brand in the cake-mix aisle. Gluten is a key protein in wheat, but many people react badly to it. Ann Simonds, General Mills's president of baking products, says the company decided to pursue gluten-free products last year after its customer-relations department noticed that customer inquiries about food allergies and sensitivities ... http://online.wsj.com/article/SB124649298279583139.html Or, you know, if they'd been paying attention. I have to say, this is probably the beginning...