Posts made in September, 2013

Ellis Island to the OC

Posted by on Sep 30, 2013 in New | 3 comments

Guest blogger Poppy on the job. coco is in Montana and away from
her computer, so here we go.









Agnes Thiers celebrated her 99th birthday this week. A number of
friends and relatives gathered at a local gastro pub to honor this
incredible woman.

As a five year old child in Whales Agnes was boarding a boat for America with her mother and sister. Her father had immigrated earlier; and now it was possible for the whole family to join him.

She was turned away by customs when they discovered a mysterious blister
on her hand.  She would have to come later.
World War I delayed her voyage and she arrived on Ellis Island as a
nine year old with her grandmother. She remembers all the
confusing languages spoken by large mysterious  men at the long
tables where they ate communal meals.
After three weeks on Ellis Island her father arrived to take her to
their new life and home.

May God bless the rest of your journey, Agnes.

This link is tribute to the women coco and I hosted monthly for a season... Bertha and Janet are gone but the Granny stories live.




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Underground Pizza

Posted by on Sep 27, 2013 in Pizza | 0 comments

Underground Pizza


The world of wood-fired pizza.  Irregular puffy pockets of crust, bubble, and char.

Perfect combinations of vivid tasty toppings crown the thin dough on the peel.

Slide it into the blazing oven.

--a play by play by play.






















Dude, someone has to go.





























perché non io?



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Dessert for Breakfast

Posted by on Sep 25, 2013 in Breakfast and Brunch | 2 comments








There is a delightful cause to have dessert for breakfast.

The rationale lies in the illusion that you are beginning your day with a nutritious mix of soft slightly sweet goodness.








Honestly, the most difficult part is the laundry list of ingredients—the finest being the endless ways to make them your very own.

Renowned nutritionist, Ellie Krieger, created the original recipe.  I took the whole grain “cookie” concept and baked up a (quicker) gluten-free pan of bars.

If you set the ingredients out early in the procedure; all you need is a wooden spoon as a means to the end.








Combine the butter, oil, and sugars.








Then, add the egg








in addition a little jar of baby food carrots.  Of course, you could use applesauce, or prunes, or pumpkin too.








One by one, the rest of the dry ingredients are stirred into the wet;






















ending with a flaked cereal, nuts (your choice), raisins, dried cherries or dried cranberries.








All stirred together and ready for
















I hear my dad saying, “Not too shabby, Baby.”

Gluten-Free Breakfast Bars


  • 2 tablespoons unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free flour
  • 1/2 cup almond meal
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup gluten-free cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped


  1. Place rack in center of oven and preheat oven to 350 degrees F.
  2. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
  3. Add egg, carrot puree, and vanilla and beat an additional 30 seconds.
  4. Add flour, soda, salt, and spices; beat an additional 30 seconds. Stir in almond meal, oats, flakes, raisins, and walnuts just until incorporated.
  5. Pour batter into lightly greased 8x8 square baking dish.
  6. Bake for 15-20 minutes, until bars test done in the center. They will be fragrant but still soft.
  7. Cool and slice into bars.
  8. --adapted from Ellie Krieger

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Withholding Nothing

Posted by on Sep 23, 2013 in New | 0 comments

Withholding Nothing


Good by summer--You surrender in subtle ways.







Crunchy leaves let go; and fall all over themselves.


















The final full moon of summer launches moon cake lunacy.










Breakfast at the Beachcomber










Here come those Santa Ana Winds again ♪♪♪ hums in my head.







Palm trees, pumpkins, soup suppers, squashes,
















and sunflowers line the horizon.








Petite mums open like creamy blonde stars.











Tender mercies trail behind me; all dressed up like hobos, scarecrows, and slipper princesses on parade.

 “As long as the earth endures seedtime

and harvest, cold and heat, summer and winter, day and night will never cease.”

Genesis 8:22

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Pizza Pie–Kinda.

Posted by on Sep 20, 2013 in Pizza | 1 comment

Pizza Pie–Kinda.


Nearly a year ago Cole sent me a link he thought I’d like to explore—cauliflower pizza crust.

It has become the darling of grain-free food bloggers.  The crust has a sweetness to it and it does hold together.  But you won't be giving it a New York City fold.




Pizza is on the menu once a week in our kitchen.  The sole purpose is to be creative with toppings and have plenty of pizza slices remaining to pack up for potluck lunches at the office.








I have made this pizza crust twice now.  The pizza is an easy switch.  Add any toppings you like after pre-baking the crust.








Mince the cauliflower florets in two batches (easier that way).















Cover and zap for 5 minutes.








Let the little bits cool and wring the water out of the cooked cauliflower.








Fluff the cauliflower with a fork and add the remaining dry ingredients.








Almond meal makes it gluten-free.






















Lastly, Make a well in the center for the egg to be beaten and combined.








Line an old baking sheet with oiled parchment and shape the crust.  Bake it per the instructions until it is golden and brown around the edges.








I added a bit of our pizza sauce and piled on olives, tiny tomatoes, and mozzarella.








Arugula with a drizzle of Balsamic Vinaigrette made it a salad too.








This pizza crust is a tasty tremendous winner if you are a vegetable lover--and-- you can eat the whole yummy pie!

Come on.  Get out a fork and give it a try.


































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