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October 17, 2010
I made Aunt Kay's pumpkin bread to take as a snack to Rainbow Knitters yesterday. It is absolutely delicious, but I hadn't bothered with the recipe since going gluten-free almost two years ago. Finally I experimented with an alternative flour mixture of sorghum, brown rice, tapioca and almond meal. Fortunately it makes three loaves, because Danny and I can't resist snacking endlessly.

Farmers' Market has shifted its emphasis from summer fruit to new apples and root vegetables. The banks of baskets laid out in the sun still look colourful and glorious. Fall is the time to contemplate culinary adventures.