My kitchen was swamped with spiderwebs that day. The little bat lights were clinking colors. A skeleton stirred a pot of mixed flours. This was mid-October 2016 and my third season filming Halloween videos for Bubble Child.
I don’t know why Halloween has repeatedly served as a holiday of significance for me in my lifetime. As a child I felt it was special and exciting. I would throw parties for my family where I would rent hay from the local farms, buy “party favors” from Oriental Trading Magazine (before internet, mind you, wow), and home-make candy. I was, like, 10. I don’t know what I was thinking.
Halloween has continued to evolve and morph with me. I’ve had a few anniversaries and break-ups on this date. In fact, I met my current boyfriend/partner forever on Halloween 2013 in Paris! This was a year before I launched my first-ever Bubble Child video. Yep, on HALLOWEEN, 2014. Read more
Admittedly, there are a few things that are just “less good” when in their gluten-free form. Namely baguette (don’t get me started), croissants (so gersh dern hard to make GF), and fresh pasta. The former of the two I have given up on completely tasting like their original, and the latter has not been far off at all when I make it at home. But I have never, ever found fresh pasta in packaged form that tastes as good as the gluten-full version.
THANK YOU millions of times GK Skinny Pasta for shipping your fresh pasta to me. All the way from Canada, specifically from Gabriella’s Kitchen, it arrived under a trove of dry ice and what tasted like love, because this is honestly the best gluten-free pasta I’ve ever had.
Sometimes I’m very bad at listening to authority. For instance, any proper French chef I’ve ever worked for has always said that you must work your potatoes into tiny morsels using a ricer, food processor or stand mixer to mash them, and that you must never over-work your potatoes. Namely, never put them in the blender.
So, I put them in a blender. And sometimes the status quo is very false — my potatoes taste like a fondue deity version of themselves.
There are times, though, when authority is authority for a reason. Every good chef I have ever worked for has also always said to never change the temperature of potatoes too much when you are preparing them. i.e., if they just came out of boiling water and you want to mash them, don’t let them get cold again before doing so. You should only refrigerate once the entire preparation is done. Read more
Most of you might follow me because of my gluten-free recipes, or because you watch Tastemade on snapchat, or because you’re just trying to eat healthier. But the reason why I even started documenting my cooking was because I’m someone with very deadly food allergies and I wanted to show you ways to make recipes nut-free and dairy-free. I actually discovered my gluten intolerance developing the recipes for the first Bubble Child cook book!
You see, I have a really bad nut allergy — one that almost took my life when I was 10 after eating a Brazil Nut. Since I had to read the ingredients lists of everything I ate starting at a very young age, it certainly spawned a desire to make everything from scratch, which I think is one of the strong points of the recipes I share with you, but it isn’t something that is always light. It can be very difficult and very heavy when it’s not just a “diet” that makes you avoid food — it’s a question of life and death.
I am a bit outraged right now and it’s related to the cost of Epi-Pens. The Epi-Pen is the life-saving device that injects epinephrine into my bloodstream if I were to eat a trace of nut and started having an allergic reaction. This would give me the 15 minutes I would need to get the hospital before it was too late. Epi-Pens are not a luxury good for people with food allergies (or any allergy), they’re a necessity.
For instance, let’s say someone at a restaurant had handled Brazil Nuts before plating, say, a gluten-free sandwich for me and some of that just happened to get inside my sandwich and I didn’t notice it before taking a bite. That allergy is so bad for me that it is literally just the Epi-Pen that would give me the (only) 15 minutes to get to the hospital before my body stopped functioning. It’s really really important for me to have on hand.
I am delighted I asked you lovely things on snapchat what recipes you wanted me to make, because more than one of you said pancakes (were you conspiring?) and so, voila: here are some of the best pancakes I’ve ever had in my life, if I do say. I will say so. They’re oddly good.
And surprisingly vegan and gluten-free. Don’t say anything and the person you’re eating with probably won’t even know. 😉