First, a recipe:

macaroon tart crust:

(gluten and dairy free)

2 cups combination shredded coconut and sorghum flour

2 egg whites

2 T sugar (the liquid ratio might be off with a liquid sweetener, try adding more sorghum)

touch of salt

mix all together in a bowl, press into a tart or spring form pan, bake at

325 for 15 minutes or so, fill! (mine was filled with leftover re-melted

lavender truffles topped with chocolate mousse and mint leaves)

Next, I am moving tomorrow! Goodbye Haight St.

And finally, some sketches:

tooth-picker caught in action:

gluten?

I was about to bake some zucchini muffins to share with Helen this morning,

when I realized I only had gluten-free ingredients (having used all of my wheat

flour to papier mache a hippopotamus head).

So, maintaining my inability to use a recipe, I whipped up these muffins. They

taste glutenny enough for me!

Glutenless Zucchini Muffins:

(all measurements approximate)

1/4 c sorghum flour

1/8 c sweet rice flour

1/4 t xanthan gum

pinch of salt

2 T sugar

1/4 c shredded coconut

1/2 t baking powder

2 eggs

1 T canola oil

3 dates, chopped

3/4 c grated zucchini (one smallish zucchini)

chocolate (I used TCHO chocolate, delivered from the magical chocolate

dumpster by the one and only Star Simpson after Maker Faire this weekend)

combine everything in a mixing bowl (add the wet mix to the dry mix)

fill greased muffin tins (these are sticky little buggers) about 3/4

top with chunks of chocolate

bake at 350 15-20 minutes (they'll be done when you push on the top and they

spring back).

Really, these could've fooled me on the gluten.

tomatoes a la your mom, or what to do with leftover rice

This idea borrowed from the Marsh family, and made in a collabo with Jesse

leftover rice (Jesse made an awesome pot of basmati rice with vegetable broth

instead of water)

cheese (mozzarella and feta were our picks)

basil

salt

sauteed garlic and shallots

tomatoes, gutted

mix the first 4 ingredients and taste

stuff the gutted tomatoes with it and set them in a pyrex baking dish (or something)

use the rest of the rice/cheese mix to surround the tomatoes in the dish.

top with garlic and shallots

bake, covered, until sizzly and the tomatoes look cooked. I think we cooked them

at 375 for about 30 minutes. remove the cover and continue baking til it crisps up.

serve with pesto.

I learned a lot drawing this first one. I think I learn more from the slower

stiffer drawings and enjoy looking at the faster looser drawings. Go figure.

product product product

Firstly, some new slimmer leg straps now on sale at Mission Bicycles!

I'm pretty excited about this crop, they look sleek, and have some new

colors of reflective tape as well (red!).

I spent the morning drawing at Velo Rouge Cafe, where that first watercolor

was done. Said watercolor now belongs to the cafe and will hopefully be

hanging soon! (and maybe I'll score some free coffee from it all. that is the

ultimate goal, is it not?)

a shoutout

let me introduce my dear sister, Dwoira Galilea.