Josh and I have been doing a lot of home cooking this summer. The above is a delicious gluten free pie we made with strawberries, local rhubarb and local blackberries. It was delicious and blackberry season is one of my favorite times of year.
We planted arugula in our garden plot and got so much of it. My friend Helen turned me onto this green back in our NM days and it’s one of my faves. She also taught me how to make pesto and arugula gives this appetizer quite the zing.
We got into a pizza making kick and have been using garden greens as part of the toppings. So yummy!
I treated myself to a new gluten free baking cookbook and the results have been phenomenal. These dinner rolls were tasty and strong. How well did they hold their shape?
Strong enough to be a bread bowl! I haven’t had a bread bowl in years. This was such a delight I almost cried. The soup is split pea with pork belly, one of Josh’s signature dishes.
My new cookbook (review forthcoming!) also has a fantastic scone recipe.
These were cherry almond scones and they did not last long. Scones are one of those baked goods I missed most when I had to give up gluten. It’s such a delight to have them back in my life.
I like to eat a scone with a cup of coffee. It’s a perfect snack.
Life is getting busy now that grad school has started. But despite my full days I’ve managed to squeeze in some home cooking. The above pic is my latest batch of kombucha. I left this one in for a full two weeks and it turned out delicious. I think my scoby mothers have fully matured as these last few batches have turned out very well.
I have an early morning class so these biscottis were great breakfast meals. They are made with almond flour so are naturally gluten free. I definitely need to make more. Our friend Li Chun brought us some homemade coconut chocolate as a housewarming present and it made a great topping.
Josh and I were hanging in Dihua, one of my fave neighborhoods, when we found a vendor selling black garlic. Black garlic! I’ve been meaning to try this for months but hadn’t found any.
At first I thought it was fermented but some sources say it’s carmalized. Black garlic is incredibly distinct and has a taste reminiscent of figs. There was a moment when I thought “I should make my own” but my pile of reading for school tells me otherwise. It pairs well with so many foods I definitely recommend trying some.
There’s a lot of clothing stores in Taiwan and while shopping here is fun there are some challenges. A lot of the stores don’t have dressing rooms so I can’t try on items before buying and many of the clothes are too small for me. I now take a measuring tape which helps tremendously. These pants had a nice stretch waist and cool pleated legs but when I tried them on at home I realized the pants were too tapered for a comfortable fit.
What to do? My trusty seam ripper saved the day! I took out the inner seams, laid out the open pants and realized I now had an excellent skirt.
The open seams make excellent side splits which give the skirt an excellent drape. Plus it gives some extra ventilation, much needed in this hot Taiwan weather. Drapey scarves are easy to find here and I bought one in a soft lavender. Rebuilding my wardrobe feels so good.
Josh and I love the new apartment and the abundance of nearby restaurants. We still cook at home too. The other day I made an easy lunch by frying up tofu and veggies with kimchi. So spicy and delicious!
My flower petals are coming along. This is a long term art piece that will take months to complete. I hope to have it finished by the end of the year.
My internship at the Taiyuan Asian Puppet Theater Museum is enjoyable. I’m currently making pillows to protect the puppet heads.
This marionette puppet now has a protective cushion in case of an earthquake. As I put the pillows in place I get to see the gorgeous collection up close which is a real treat.
Speaking of treats, there’s an abundance of delicious food in Taiwan but there’s one thing I’ve been missing-pizza. I’ve only had gluten free pizza here once, back when we were visiting Taitung. I haven’t found a place in Taipei selling it so Josh and I experimented in the kitchen. Behold the gluten free goodness!
The crust was a mixture of white rice, potato starch and corn starch. We added enough wet ingredients until the dough was actually stretchy. It was scrumptious and completely satisfied my pizza cravings.