this past weekend, a last-minute opportunity arose to catch a nyc performance by an out-of-town friend.
sometimes, i like to bring the equivalent of a hostess gift for when we say hi after the performance. with three hours to spare, i thought cookies might be fun to make.
sometimes the universe allows several great events to converge on a single day. today, is national doughnut day, i had leftover raspberry sauce made by my friend Cathy and i found chocolate dulce de leche in the supermarket.
leftovers again? i had dough leftover from the knishes and decided that pierogi would be the perfect snack on a holiday afternoon. pierogi are dumplings, just circles of dough filled with goodness.you can fill them with potatoes or cheese or veggies or fruit and various combos of those ingredients. the quest for dumplings continues..
i got some take out thai food the other day that came with complimentary dumplings. oh man, was i ever tortured by the concept of free dumplings, that i couldn’t eat. this has made me obsessed with the idea of making gluten free dough wrappers and skins and dumplings large and small. 
some potatoes in the larder about to sprout, meant that i would start my quest with knishes. 
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i’m so excited that my recipe for mom’s favorite strawberry shortcake was a finalist in Cup4Cup‘s Mother’s Day 2013 Story & Recipe Contest.
A busy day here, my sweet kitty Callie is home from the animal hospital and recovering slowly but surely 
and it’s Mother’s Day. My mom came over for brunch and to visit with Callie. Continue reading
sometimes wonderful things happen purely by accident. i left the extra dough from the hot cocoa cookies in the fridge and when i went back to make another batch the dough was too firm to scoop, even after sitting out for a bit on my kitchen counter.
last week, i discovered that there exists, in the world, mini marshmallow bits exactly like the kind that you find in breakfast cereal, but without the cereal! they come in flavors like vanilla, chocolate, strawberry and peppermint. i became obsessed and tracked them down on line.
i bought chocolate and vanilla. 
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the other day i came across this lovely recipe for roesti (a sort of swiss version of hash browns) from Nick Malgieri and i couldn’t stop thinking about them, until i had them all golden brown and buttery, on my dinner plate. you have to think ahead for roesti because the potatoes need to sit overnight after boiling and before peeling and grating.
a peek into my fridge reveals itty bitty heirloom tomatoes, 
some fresh mozzarella, baby button mushrooms 
and leftover olive oil pastry dough.
kiss my gluten free buns 