At long last I return to this small space on the world wide web. It’s been a nice break, and I needed it to find my balance after radically changing how I eat as a result of following the autoimmune paleo protocol. With the experience of three very different food jobs in three very different kitchens behind me, I’ve also realized that I like working best at a slow and meditative pace, alone, in the relative quiet of home. Of course there is the clanking of pans, the stirring of whisks, the sliding of drawers, and on and on, but it’s orchestrated by me and is a kind of music to the ears, a background to occasional moments of inspiration. Our dog, Hiro, keeps watch while perched on the couch where he can see me, when he’s not sleeping, as I’m working in the kitchen. He is not a fan of the music I make.
I’ve started baking again, experimenting with grain-free flours such as cassava, butternut squash, and arrowroot, among others, as well as more natural sugars like coconut, maple, and honey. These scones are the result of many half-batches of tweaking this and then that, and then trying something even more challenging by making them AIP-compliant, with an amazing result on the first try. Sometimes inspiration strikes, but not without laying a lot of groundwork.