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I know, you’re used to seeing the words “chicken dinner” in this phrase, but last week it was the brisket that put my friend, Chef Shannon Kinsella, over the top. She earned three wins at the San Francisco Professional Food Society’s annual BBQ! She tied for pulled pork, won for best brisket, and was named the Champion BBQ Chef for year! Woot Woot!!
When I was growing up, my family always had dinner together. It was the one time of the day when we were all in the same place at the same time and my father insisted that we had to be there. As my brothers grew up, their social lives had to be put on hold until after dinner, despite their protestations. Sitting around the table with everyone sharing stories and laughing is one of my fondest memories.
I was reminded of that yesterday when I attempted to make a gluten-free version of Chocolate Pound Cake. I was running behind schedule and got the cake in the oven later than I had wanted. It was done just as The Artist and I were leaving to go to dinner, so I set it on a wire rack to cool, and off we went.
My favorite late night snack or go-to dinner when I was single was frozen Stouffer’s Mac and Cheese. It has the perfect blend of cheese, a creamy sauce and perfectly cooked pasta. But now that I am gluten-free I can no longer have it. Bah humbug. There are a lot of convenience foods that I miss, but this is one I really yearn for.
Candy pearls, coconut, sliced almonds & powdered sugar make these donuts elegant!
The Artist loves donuts, but they don’t love him. He usually winds up with a heck of a stomachache from the greasiness in normal fried donuts. He splurges occasionally but always pays for it. I have wanted to find a new way of making donuts that we both can enjoy without any repercussions.