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.

Some food:

Gluten-free bread pudding

This one came about by tasty miscalculation. Cake with too much xanthan

gum = pudding.

bake at 375 until delicious:

white nectarines

fresh ginger

cinnamon

maple syrup

coconut oil

mix:

potato starch, tapioca starch, sorghum flour, brown rice flour, sweet rice

flour, and garbanzo/fava bean flour

baking powder

salt

xanthan gum

sugar/honey/maple syrup

apple sauce

water

coconut milk

olive oil

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:

blend:

yogurt (sweetened, or unsweetened plus honey)

vanilla extract

toasted pecans

cinnamon

rice noodle kugel, aka fauxsagna

saute:

chinese eggplant (soak in salt water first)

tofu

thai basil

with a sauce of:

soy sauce

vinegar

sesame oil

chili oil

honey

sesame seeds

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!