Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. Click to continue »

As discussed last time, baking has its challenges.  Baking gluten free takes that challenge and raises you by ten.  Gluten is the ‘glue that holds flour products together.’  It is elastic by nature and is present in all derivatives of wheat, such as bread and pasta.  To refresh, I am not gluten intolerant; I just feel better when I eat less of it.

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There are chefs and then there are bakers.  I happen to be both.  I believe the way I came into baking was through my insatiable cravings for dessert, and growing up with the woman who mastered that category: my grandmother.  Edna Christmas Knight (so named for her birthday on Christmas Day) was the queen of crème brulee and the richest, most decadent  chocolate mousse you could ever wrap your tongue around.

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