Soup to go with the Corn Bread

The other night I made the "White Bean & Escarole Soup" (I substituted spinach for the escarole) from Mollie Katzen's "The Enchanted Broccoli Forest" cookbook. It was good, but a little bland for my taste. This evening I was inspired! I cut up an Applegate Farms Chicken & Turkey Andouille sausage, browned it in a little olive oil, and added it to a bowl of the hot soup. With the corn bread - holy smokes - what a yummy meal!

Southern Style Corn Bread

I followed the recipe from "The Best Recipe," using the butter & a little vegetable oil option instead of the traditional bacon grease. I love it when I find a recipe that's gluten free in its original state!

The View From My Weekend Post

Looking up . . .

up . . .

down a little . . .

And at the floor . . .

I helped Ananda at her booth at Craft Boston this weekend. The show was held at the Boston Center for the Arts in the Cyclorama, a stylish, historic, remarkable building in Boston's South End. It was a lovely event in an amazing building, in a gorgeous neighborhood. Oh . . . and the company? It was really good! :-)

Fruitcake Bars - with thanks (once again) to David Lebovitz

Here's my gluten free version of David Lebovitz's Fruitcake Bars, also known as "Friendship Bars." No disgusting, neon green and yellow candied fruit here - just honest to goodness dates, apricots and nuts. All I did to make it gluten free was switch the 6 T of all purpose flour for 2 T each of tapioca, sorghum and sweet rice (mochi) flour. Whilst baking , it filled the house with the most divine fragrance. And they're delicious too! Click the link above for David's recipe.

'Tis the Season . . .

You may recall that last year I went a little wild cutting paper snowflakes.
Well . . .

. . . this year I made even more! I couldn't resist filling my huge living room window with them. Each flake is attached to the glass with a few tiny bits of scotch tape.

This is how it looks inside, in the morning light . . .

. . . and from outside at the same time.

It was a little scary getting up to the top row of window panes - it's a good 12 feet up from the floor, at least. Click here for Camilla Engman's Snowflake Tutorial at Studio Violet if you'd like to make your own. Welcome Winter!

Roasted!

BUTTERNUT SQUASH, YUKON GOLD POTATOES, ONION, GARLIC (LOTS), ROSEMARY, SALT, BLACK PEPPER, AND HOT PEPPER FLAKES, ALL TOSSED IN OLIVE OIL . . .

ROASTED AT 425F FOR 30 MINUTES, TURNED OVER ONCE HALFWAY THROUGH. WOW! DELICIOUS! THE GARLIC IS SO SWEET AND CHEWY, A PERFECT COMPLIMENT TO THE SALTY POTATOES AND ROSEMARY. YUM.