Challah photo-shoot.
I’m crazy about the way the dough stretched – it looks like you can see the chains of gluten! Let’s see a close-up or six…
How about from a new angle? 
Burnished and bronze and eggy and tender… it’s almost enough to make me run back to the kitchen and make another one. You?
Here’s a recipe, just in case.
Research, Spring Break style. Life is lovely.
Last week, I met Shauna and Danny from Gluten-Free Girl and the Chef at a potluck party they hosted in the Silverlake neighborhood of Los Angeles. This was the California segment of their American Road Trip, a voyage that has encompassed numerous regions of the country, which they are using as fodder for their newest cookbook project. They’ll be presenting gluten-free options inspired by home cooking from across the country.
I’ve been a fan of Shauna and Danny’s for some time now, participating in a few of their cookbook projects, and it was a delight to meet them and get to hang out. I brought along my warm lentil and kale salad as an offering, one of my most recent favorite gluten-free dishes.
What follows are some of the images I caught during this gathering.
AMAZING pumpkin chiffon pie. Chewy, crispy, perfect chocolate chip cookies in the background, all gluten-free
Addictive little puffs
I’m pretty sure these little puffs, offerings from Erin at The Sensitive Epicure, are Brazilian pao de queijo, which she talks about here. No one could stop eating them.
Nice shirt, Danny.
Locals, hoping to score some gluten-free snacks
We even got party favors! Marvelous buckwheat and hemp cereal.
Sweet little father daughter moment
Me with Shauna, wheeee!
We are studying alliterative poetry in my British Literature class, and apparently I’m feeling inspired by it…
Sometimes simple is superior: soup and a sandwich.
Mochi, three ways (in quartet), from Sakura-ya in Gardena.
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"blackberry-eating in late September" 