Places that change your life are like lovers. When a connection is first discovered, the following infatuation becomes almost addictive. Dopamine surges and it can become, for the moment, the only thing you want to experience forever. Paris was zero exception to this: it was my first city romance — the second we met I know there was something I could not deny.
But, as with many lovers, that initial infatuation inevitably morphs, how you subconsciously knew it would in the beginning but didn’t want to remove that rose-like curtain because you know the trip will be worth it one way or the other.
Paris was love at first sight, and a 4-year total richness that continues to impact my life in the way I visualize the world to the way I cook to the way I even speak. There’s always a thread of French shadowing every English word I speak or write.
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.
A friend I made in Joshua Tree recently told me that, “It’s not what you put into your mouth, but what comes out of it.”
While I completely agree, it is certainly cyclical the relation between me putting things in my mouth and the thoughts that come out. For instance, sometimes when I eat corn, I wake up the next day bloated as if I were punched in the face.
It’s like, when you’re late, you always run into traffic, drop your purse on the way out, accidentally forget your jacket at home and have to turn around, etc. For me, when I’m late, it’s like, “Oh, why don’t I MAKE A CAKE.” Seriously.
It would make me seem a much more sane human being if this was some cute anecdote, but alas, it is not, and I was terribly late for a meeting this morning, and chose that after going for a run making a cake was a better idea to stay late for said meeting than even taking a shower.
After many requests, I am finally sharing which gluten-free flours I generally choose and why. Since gluten-free baking is so new in the scheme of baking history, it’s still a world of exploration.
There are few schools that teach it, few chefs that master it, and I think we can all benefit from divulging our little tricks and tips to help each other get the best results without having to laden our desserts with too much starch or unnecessary sugars to replace what we miss in gluten.