{Gluten-Free & Dairy-Free} Double Chocolate Cherry Muffins

Choc Cherry 6 650px

Ahh, January is coming. Diet season. Despite a deep aversion to cleanses, Whole30™, smoothie bowls, and paleo anything, I had some really healthy intentions for these double chocolate cherry muffins.

Today’s recipe was intended to be vegan: made with a flax egg…whole-grain teff flour…dark unrefined coconut sugar. The first batch was edible, as long as you focused on the virtue they represented rather than the taste. In other words, no thank you.

I threw in the towel, added eggs and good ol’ white sugar, and the result was exactly what I wanted: basically a naked breakfast cupcake. Remember this in a month or so: giving up is delicious.  Continue reading…

#Thanksgiving Recipes Roundup 2015

 

wild rice kale lentil salad

I’m supposed to be packing but, shhh!, I’m making a recipe roundup post for you, just in time for Thanksgiving. It turns out that half the recipes on this site are muffins and humble cakes, and the other half are perfectly fallish, with a Venn diagram effect on quite a few that check both boxes. (Pumpkin Coffee Cake with Apples and Cranberries, anyone?).

Instead of trying to hammer out some hastily photographed, poorly made pretense at anything Thanksgiving-y, here’s something better: a comprehensive guide to gems from the archives that should grace your table this fall… Continue reading…

{Gluten-Free & Dairy-Free} Muscadine Tea Cake

grape cake

“Ach. They’re blurry.” 

I plugged in the camera to upload these photos and was instantly frustrated. I thought there would be some good shots, but no. Poor exposure, insufficient light, hands anxious. Editing suddenly became a lot easier: delete, delete, delete, maybe, no, no, delete, finally! a good one, delete, delete…

“You should take a photography class,” J suggested unhelpfully as he watched me metaphorically bang my head against the table. “With what time?” I snapped, incredulous. “Well, yeah. Maybe eventually,” he admitted. Continue reading…

{Vegan} No-Churn Apricot Sorbet and Pale Ale Floats

hopped apricot float

Last Friday the humidity broke. Simultaneously, the thrum of a hundred thousand air conditioners ceased. The cicadas hushed: was that a breeze? People walked out their front doors and stood stock still to take in the air. Is it really fall? Did we really make it through another summer? Like survivors of a long war, we skipped off to work, ecstatic about open window sleeping and Starbucks cups marked ‘PSL.’ Maybe my sweaters can come out of their box! It’s time to bake with apples and pumpkin! Everything is wonderful!

Now to most, we are experiencing what sounds an awful lot like summer: high 70s, cool evenings serenaded by a million tiny frogs, people dashing after frisbees and picnicking in the park. It’s fleeting and we know it. Three weeks, and we’ll be shuttering those big Victorian windows and turning on the heat. But for now it’s perfect, and we’re going to soak it up. Continue reading…

{Gluten-Free} Funfetti Cake

 

gluten free funfetti cake

So, it’s my birthday. I’m beyond the age (21) when birthdays are exciting, and well settled into the adult routine of trying not to draw attention to myself for a few days. No no, please don’t have the wait staff sing to me while the whole restaurant looks on. I really would’ve been quite content eating a sweet potato at my desk, you know.

In keeping with longstanding tradition, I made my own birthday cake. Because if I don’t, who will?

I mean, there have been attempts. But let’s face it: I am an ungrateful prima donna when it comes to cake. I will go to great lengths not to eat that frozen gluten-free cake you picked up at the grocery store. Gonna act very flattered and grateful and then pretend to be stuffed from lunch. And then I’m going to go home and eat my real gluten-free birthday cake (after scraping off all the icing). Because it’s my birthday, dammit. Continue reading…

Peach and Corn Salad with Sweet Onion Vinaigrette

 

sweet onion dressing recipeAs summer ends, Savannah fills with a sense of atmospheric foreboding. It’s straight out of a Flannery O’Connor story: thunderstorms, violence, redemption, and despair. I’m prone to introspection in this Southern gothic season. And yes, perhaps, salad.

J starts his last (truncated) year at SCAD in a few weeks, and I just welcomed the last new class of my career at the law school. We officially have itchy feet. Roughly 250 days from now, we’ll be boxing up our lives and heading off on our next grand adventure. Whatever that may be, I’m ready. Continue reading…

Peach and Sweet Onion Salsa

Peach Salsa 1

When we moved to Georgia, Vidalia onions provided one of our first lessons in Southern pronunciation. For other clueless people from “out West”:

Vidalia = V-eye-day-lee-uh

not Vid-al-yuh.

Those famous sweet onions take their name from a remote hamlet where extra vowels are a time-honored tradition. And the colloquialisms! Funny names for familiar things are a regular delight. Shopping carts become buggies, a potbelly is a “dunlap” (because your belly dunlap over your belt!) and you get brown-bagged bottles of booze at the package store. Continue reading…