When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
I was up visiting my father last weekend in his new home in Copperopolis. “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty. Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California. After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video. Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go. Here’s HOLES. They’re really damn good.
We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want. I highly recommend the mushrooms — they were delicious with the egg. My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.
I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know. He’s the pro. 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.
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 first made “Sunshine Cookies” when I was living in a tiny apartment with my little brother in the East Village in NYC in 2011 (old post here –> http://www.bubblechild.com/2011/08/22/sunshine-cookies/). There were many Indian markets nearby on 1st Ave. and I suppose I’d just discovered turmeric and how much it dyes everything, desirable or not, so why not dye my cookies. And yellow just screams sunshine and smiles to me.