Well, I've been in San Francisco a year as of Tuesday, and to celebrate I
put in my 2 weeks notice at the cafe.
Gluten-free bread pudding
This one came about by tasty miscalculation. Cake with too much xanthan
gum = pudding.
bake at 375 until delicious:
potato starch, tapioca starch, sorghum flour, brown rice flour, sweet rice
flour, and garbanzo/fava bean flour
pour the batter into cake pans and put the nectarine goop on top (or under
for an upside-down cake.) the batter will puff up quite a bit in the oven but
will collapse again when you take it out. don't overfill, as it will spit your
nectarines out onto the hot oven bottom and set off your smoke alarm.
bake for 1 hour at 375 and let cool before serving.
i served it with a frosting:
yogurt (sweetened, or unsweetened plus honey)
rice noodle kugel, aka fauxsagna
chinese eggplant (soak in salt water first)
with a sauce of:
in a hot skillet or wok with oil, quick-scramble some eggs, and mix in with
the sauteed veggies
preheat oven t0 450 or so
in a greased pan, layer rice noodles, sauteed veggies and ricotta cheese with
more fresh thai basil. you can pour the leftover saute sauce on it too. bake
until the top is crispy and the bottom is bubbling, maybe 20 minutes
And a new project: bike rack corsets! These will begin cropping up on SF
bike racks as fast as I can make them. Please let me know if you have a
favorite bike rack that you would like a corset for, and i'll get one to you!