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.
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5 comments:
you rock. i'm sending it to my best friend, who is living gluten free!
Congratulations on being published, you deserve it! I have not idea how you cook all those delicious things, I can only use a recipe! And blackberries are so hard to cook with, in my opinion. They either get squishy and bland or really tart. Except in jelly, blackberry jelly is pretty yummy!
Mmmmmmmmm, love a good tart.
I'm coming over! Xxx
I'm sorta jealous. I agree with pungsnotded, blackberries are hard to cook with. Even though you say they're tart, they still sound scrumptious!
crap, your post totally reminded me that I have a gallon of berries in the other fridge! I hope their still good.
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