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
maple syrup
coconut oil

potato starch, tapioca starch, sorghum flour, brown rice flour, sweet rice
flour, and garbanzo/fava bean flour
baking powder
xanthan gum
sugar/honey/maple syrup
apple sauce
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:

yogurt (sweetened, or unsweetened plus honey)
vanilla extract
toasted pecans

rice noodle kugel, aka fauxsagna

chinese eggplant (soak in salt water first)
thai basil

with a sauce of:
soy sauce
sesame oil
chili oil
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!

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