by Christina Waters | Jun 27, 2012 | Home |
You live in a community sensitive, picky and gourmet-driven enough to boast delicious gluten-free pastries thanks to Red House Bakery entrepreneurs Tom and Anna Hayes.
I came upon Red House Bakery’s amazingly rich and tender Orange Zest Sour Cream Pound Cake (yes, it tastes as good as it sounds) a few months back at New Leaf. I almost ate the entire slab in one sitting. And now Red House has partnered with Pacific Cookie Company to offer two brand-new cookies utterly without gluten (no wheat flour!), that bear the PacCookCo label.
So far the new gluten free cookie line features an authentic Snickerdoodle and a colossal Chocolate Chip Cookie with Sea Salt that will change your life. [Guittard chocolate chips!]
Stop by the downtown Pacific Cookie Company store and sample these new cookies developed by tenacious kitchen sorceress Anna Hayes. And look for other sinfully good Red House products, such as deeply chocolate fudge brownies, at New Leaf Markets.
by Christina Waters | Jun 27, 2012 | Home |
The crisp, briny, mineral-driven Albariño from Bonny Doon Vineyard.
Chill like crazy, and sip often.
$18.
by Christina Waters | Jun 27, 2012 | Home |
A favorite dining strategy of ours involves transforming one night’s main course into a dinner salad the next night.
And example is a recent dinner of local King salmon. I always roast enough for a second night. In this case we added sauteed mushrooms (leftovers), cherry tomatoes, mixed farmers market greens, sliced yellow zucchini, white cannellini beans (always keep a few cans of these available in your pantry) and a dollop of fabulous black quinoa deli salad from New Leaf.
You can pretty much compose your salad out of whatever you’ve got in the refrigerator. Whip up a fresh vinaigrette—we like white balsamic, olive oil, garlic and jalapeño jelly—and you’re good to go.
by Christina Waters | Jun 26, 2012 | Home |
I’m still wrestling with this new Ridley Scott film, the alleged prequel to his astounding sci-fi masterpiece, Alien.
Stay tuned…..
by Christina Waters | Jun 14, 2012 | Home |
An appetizer to sigh for, these lightly toasted baguette slices topped with pureed favas and mint, joined by pungent soft goat cheese.
We loved it with a distinctive white wine, Coenobium—a blend of three Italian grapes, including Trebbiano and Malvasia—and made by Cistercian nuns in Lazio.
