The “New” Classic Ragù Bolognese – Gluten-free, Dairy-free

Perfectionism is sometimes a curse. It stops me from doing so much of what I intend because I want it to be “just this way”. Sometimes, I simply do not begin a project because I have this “vision” and I want this amazingly undisturbed period of time in which to carry out my ideas just as I think they should be, or gather just the exact supplies I need to create the details I imagine. There are yet other times in which I begin something, only to be re-directed or find myself cut short on time, and rather than finishing up for finishing’s sake, I hold on to that “vision” and the thought that the “right” time will come along and afford me the opportunity to execute my plan to full expectation. So, I wait, sure I’ll have the “time” tomorrow, or over the weekend, to appoint the touches as my mind directs, only too often, to find I have yet to meet the fruition of my intention. This is a crazy cycle, indeed.

I have decided I am truly a perfectionist in need of recovery.

Thanksgiving Menu - Traditional or something a little bit different?

I always love the culinary creativity that surges this time of the year. Next week, we in the United States are celebrating Thanksgiving. Likely, the meaning of the holiday differs based upon your own personal history and life experiences. As our nation becomes more and more diverse, I think the idea of “traditional” food to be shared on holidays such as Thanksgiving may become increasingly eclectic in design and, possibly, more exciting.

Truly, there is comfort in revisiting a table remembered as when we were young, reminiscing on the flavors, the fragrances, the memories and attempting to pass that along to our young ones in hope that someday, they too will share it with the ones they love. In such, many will be gravitating toward a spread of roasted turkey, mashed potatoes, gravy, cranberry sauce and maybe a pumpkin pie or two. For those of you gluten-free and dairy-free, this can sound like one big belly ache. I, personally, remember many years of misery following holiday meals, lasting much into the week to follow, and then some.

It is possible to enjoy a fabulous holiday meal without suffering.

Gluten-free Tiramisu (made with goat cheese) and Gluten-free Holiday Discussion in Seattle

The holidays are just around the corner.  I always get a bit excited this time of year…family, friends and the sharing of wonderful food. My thoughts are on what I can make for each special gathering, contemplating my theme, organizing my menus and carefully scheming my presentation. I already have my Thanksgiving and New Year’s menus envisioned and preparations are underway. As for Christmas, it is currently in the status of creative processing. I am looking for just the “right” new thing to explore.

Blanched Garlic Whistles

Life has been crazy, fun and exciting lately. Hence, my slight respite from posting. We decided to add some chicks to our world and that has opened up a whole new realm. Chickens are so amazing; not the "unintelligent" animals they are coined to be. Each has their own personality, likes and dislikes and ways of addressing everyday occurrences. It is fun to watch them grow and witness their individualization process, as well as experience a closer sense of nature within our home. Their innate sense of "pecking order" is no light task; their sense of "family" has enhanced our own experience of community. As they mature, each vies for its own chance to become "Queen of the Flock." Of course, she who succeeds always knows that the true Queen is she whose hand brings their daily meal.  Needless to say, my days are abundant with life.

Gluten-free, Diary-Free FRESH Pumpkin Pie

The first time I made a fresh pumpkin pie, I was 19. I was in college at the time and, perhaps, seeking connection to something of my roots, being far away from home and nearing the holidays for the first time in my life. It felt so organic, this undertaking upon which I had embarked; even my mother never made a fresh pumpkin pie. I picked what I thought to be the perfect pumpkin, carefully scooping out the guts and separating out the seeds for later roasting, I baked the meat to golden perfection.