I just published a huge article, "How to be Gluten-Free Sensitive" on my cooking site.
Sara (hi Sara!) emailed me this week hoping to understand gluten-free better so she share food with her friends (she fucking rocks, yo). This is exactly the kick-in-the-pants I needed to give that site some attention, it's been sorely neglected this summer.
In other cooking news, I made some blackberry muffins today and holy shit are those blackberries tart. Like, grimace-on-your-face-tart. The super-sweet batter helps but still, having a huge clot of blackberries was almost too much even for me. And I even coated them in sugar. Oh god, listen to me: woe is me, my gluten-free blackberry muffins are tart. That sounds rather pathetic of me.