Red Quinoa with Butternut Squash, Cranberries and Pecans

A dazilious red quinoa salad with fruit and vegetable jewels.

Today's recipe is perfect for Fall. It's a beautiful red quinoa recipe I tossed together one weeknight, featuring roasted butternut squash, cranberries and pecans. Classic Autumn flavors. Gorgeous color.

Serve this as a colorful vegan side dish. Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves).

Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red.

I suspect you'll convert to quinoa love.

Read more + get the recipe >>

reade more... Résuméabuiyad

Grilled Vegetable Stack with Homemade Lemon Hummus

Smoky grilled vegetable stack with homemade lemon hummus.

Beneath the hot sapphire skies of an all too brief July, backyard grills are smokin' as savvy cooks keep the kitchen cool by stoking briquettes al fresco. Cooking and dining in the open air- even if your outdoorsy territory is merely a closet-sized urban balcony hanging off a sun-kissed wall of brick and mortar- is an enduring, classic, summer pleasure.

The smoky sweet heat of barbeque spices, chipotle, and hickory laced sauces slathered on everything from burgers to shrimp and meaty portobellos is intoxicating- and hunger pang inducing.

So to further feed the flames of desire, I'm sharing one of my all time favorite grilling recipes.

And this one's for the gluten-free vegan crowd.

Over the weekend we grilled some of our favorite farm fresh veggies and made these rustic grilled vegetable stacks layered with a light and creamy homemade lemon hummus.

Deliciousness was the word.


Read more + get the recipe >>

reade more... Résuméabuiyad

Grilled Veggie Quinoa Salad

The jewels of summer- grilled vegetables- make a gorgeous quinoa salad.

Everyone loves a good old fashioned barbecue. The easy conviviality of a family backyard picnic. The smoky summer scent of charred goodies grilling. Lemonade chilling. Badminton birdies sailing. The crack of croquet balls. The last pink of June daylight. Punching lids on firefly jars. It's the stuff of a midsummer night's dream.

But if you need to be on a gluten-free diet- or if you happen to be vegan- or allergic to wheat- barbecues can be a tad less than convivial. Those mysterious grilling sauces and marinades (so often containing wheat-laced soy sauce). Those gluten-rich fluffy hot dog buns. All those meaty manly burgers and boiled egg dotted salads.

What's a gluten-free vegan to do?

Munch on lettuce?

Don't worry, Babycakes. I've got your back.

How about a light and summery quinoa salad with grilled corn, fresh parsley, lemon, and chopped mint topped with smoky grilled veggies- velvety red onion, sliced zucchini, charred bell peppers, portobello mushrooms, tender-crisp asparagus and butter soft eggplant?

A veritable vegan feast.

Gluten-free.

Fabulous.

Read more + get the recipe >>

reade more... Résuméabuiyad

Grilled Vegetable Quinoa Salad

Grilled Vegetable Quinoa Salad

Everyone loves a good old fashioned barbecue. The easy conviviality of a family backyard picnic. The smoky summer scent of charred goodies grilling. Lemonade chilling. Badminton birdies sailing. The crack of croquet balls. The last pink of daylight. Punching lids on firefly jars. But if you need to be gluten-free, or if you happen to be vegan, barbecues can be less than convivial. Those mysterious sauces (so often containing wheat-laced soy sauce). Those off-limit fluffy hot dog buns. All those meaty burgers and egg dotted salads. What's a gluten-free vegan to do? Munch on lettuce?

I've got your back.

How about a light and summery quinoa salad with grilled corn, parsley, lemon and mint, with a velvety side of smoky grilled red onion, zucchini, peppers, portobello mushrooms, asparagus and eggplant? A vegan feast. Gluten-free.

Grilled vegetables are the jewels of summer. Show stoppers, really, in their gorgeous rainbow colors. No one will feel cheated or deprived eating a bowl of these beautiful smoky-sweet veggies with lemon infused quinoa. Serve a side of hummus tahini as a cool and creamy condiment.

Grilled Vegetable Quinoa Salad

Originally published June 2012.

Vegans and omnivores alike will love this summery quinoa dish with smoky grilled veggies. The easiest way to grill marinated veggies is to use a grill basket. But foil also works (and solves the whole cross contamination issue for those eating gluten-free). If you don't have an outdoor grill, you can grill your veggies using a cast iron grill pan.

Ingredients:

1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Instructions:

In a large bowl combine the the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

Heat the grill to medium-high heat.

Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side. 

Hummus tahini is a lovely condiment with grilled veggies.

Serves 6.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

reade more... Résuméabuiyad

Easy Vegetarian Minestrone

Classic flavors make this easy soup fresh and fabulous.

Easy Vegetarian Minestrone

This is an easy toss-together soup, perfect for rainy or damp weather. Serve with grated Parmesan, or make pesto toasts - gluten-free toast triangles with a dab of basil pesto.

Ingredients:

4 cups low sodium V8 juice or tomato-vegetable juice
3 cups water
1 tablespoon extra virgin olive oil
1 medium sweet or red onion, diced
3 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 14-oz can chick peas, or white beans, drained, rinsed
2 teaspoons dried Italian Herbs- oregano/thyme/basil/marjoram
1 bay leafPinch of sea salt and ground pepper, to taste
A dash of balsamic vinegar, to taste
Fresh basil, chopped, for serving

Optional additions:

• Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama

• Add a pinch of raw sugar or agave nectar if the broth is too acidic

• Add more water, if necessary

• Add a splash of red wine

Instructions: 

Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender.

Taste for seasoning adjustments.

This soup tastes better the second day, as the flavors mingle and develop.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

reade more... Résuméabuiyad

Gluten-Free Vegetarian Thanksgiving Recipes

Cider roasted vegetables- pair with polenta, rice or quinoa.

We are almost packed. This week is moving week. This will be my last post from California.

If, like me, you happen to be celebrating without the bird this Thanksgiving, here's a quick round-up of my favorite vegetarian Thanksgiving recipes to inspire you. Most of these recipes are actually vegan- a dairy-free plus for those of us gluten-free and casein-free. The few recipes garnished with cheese can be easily converted to dairy-free by using your favorite vegan cheese.

Here's to a gentle Thanksgiving- next time- see you in New England!

Peace.

Read more + get the recipe >>

reade more... Résuméabuiyad

Zucchini Gratin

Zucchini gratin gets a make-over. Gluten-free and dairy-free.

On the way to saving your life there are moments that stir up a thousand kinds of trouble. Denial. Anger. Grief. Desire. The last one is the trouble I hear about the most here on Gluten-Free Goddess. The slow burn of longing. Comments and letters asking, sometimes pleading, pining, always hungry for some beloved recipe one can no longer consume. Due to evil gluten. Food is an emotional issue. Charged with hot spots and invisible buttons that can be pushed and engaged by a myriad of things. A scent. A circumstance. A holiday. Food can equal love. Evoke comfort. Mom. Or lack of Mom. Food can feel like self care and nourishment. But it can also be a fence. A barrier erected to survive. A way to numb. Escape. Live three feet from yourself.

Because some days it's hard to be a human being.

Sometimes I get tired of blogging about food. Sharing recipes. Because in all transparency, I don't feel like a foodie. I don't build my day around a meal or shopping for ingredients. Food is fuel. And often (in my house) food is an after thought. As in, Sweet Tap Dancing Bodhisattva, I'm starving. It's six PM. And I have nothing in the fridge except a jar of organic peanut butter.

And lettuce.

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Fried Zucchini Chips with Lime-Mint Dipping Sauce

Gluten-free fried zucchini chips with vegan dipping sauce.

The Dog Days of Summer are upon us. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. 'Tis the season of abundance. You know where I'm going with this, right? Need I say more, Dearest Reader? Do I really have to wax poetic and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette?

Perhaps I should invent a tale about some beatific Italian grandmother and what she used to do with weathered buckets of fresh-picked zucchina, transforming the green torpedoes (still cozy-warm from the sun) into melt-in-your-mouth garlic laced bliss. I could go all James Frey on ya and pretend I had a childhood that included actual, fresh picked produce (in full disclosure, there were potatoes) and not canned corn and fried bologna.

Because I didn't have an Italian grandmother.

Or a French grandmother.

The one I had on hand was Polish. And not only did she not grow vegetables, Darling, I sincerely wonder if she ever ate a vegetable in her long and prickly life of nine decades- beyond said canned corn and the occasional boiled potato. Instant Sanka, Russel Stover Assorted Creams, and Lucky Strikes were her three favored food groups. So I often find it ironic that I blog recipes and take pictures of food.

Though Dr. Freud, perhaps, would not exactly be surprised.

I've been reading the book Women, Food and God by Geneen Roth. It is a thought provoking read, and I highly recommend it. Though it is not for the faint of heart. There's stuff in there we don't necessarily want to hear, clinging as we do, to our assumptions.


Read more + get the recipe >>

reade more... Résuméabuiyad

Spring Veggie Dip - Gluten-Free and Vegan

Karina's gluten-free vegan veggie dip with carrot sticks.

Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.


Read more + get the recipe >>

reade more... Résuméabuiyad

Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Gluten-free quinoa with Brussels sprouts, leeks and almonds.

If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much I dig quinoa. It's one of my favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot. That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. Keen-wa is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.

Read more + get the recipe >>

reade more... Résuméabuiyad

10 Vegetarian Christmas Recipes

Here are a hand-picked few of my favorite gluten-free vegetarian recipes.

Winter Solstice has blessed us with a turning point. Daylight now grows longer inch by inch. Or is that minute by wintry minute? In spirit, I suspect, it is both. Christmas is almost here, and the season celebrating rebirth, light, and sliding into credit card debt is in full swing. Carolers are caroling. Gift wrappers are gift wrapping. Egg noggers are nogging. The shiny New Year crouches right around the corner.

And recipes are flooding my in-box for... ham. Roast beef. Rack of lamb. Wait a duck fat glistening minute, here.

Where are the vegetarian Christmas recipes?

I can't be the only person not forking a slab of meat on Christmas day. I can't be the single solitary soul who doesn't treasure bacon fat like it's a princess tiara. I'm not alone in my imaginings of a fresh and lively meatless Christmas dinner--- am I?

Okay. Okay. I get it. I honestly do. I realize I'm in the minority here. That to most folks celebrating the winter holidays in all their myriad and nuanced diversity, meat is the centerpiece of celebration. I acknowledge that. I even accept that. Just because I've been a vegetarian 78% of my life doesn't mean I bury my head in the sand of denial. I cope. I deal.

I go with the flow.

But just so you know? The UN thinks vegetarianism is not only a cool idea, it may be necessary to save the planet. So here's ten of my favorite vegetarian and vegan recipes for Christmas. With love.


Read more + get the recipe >>

reade more... Résuméabuiyad

Grilled Vegetable Pasta Salad

Fresh summer salad ingredients: basil, red and yellow tomatoes.

We have a wedding to go to. And not just any wedding. My first born son's wedding. I am mother of the groom. For the first time. Twenty-nine summers ago I cradled this soulful, musical being with new mother innocence and awe, lost in the ocean of this newborn's eyes, starting a journey called motherhood with few tools beyond my willing heart and a deep rooted conviction that I would create for him a childhood unlike my own.

And in many ways I did. I listened with curiosity. I valued his opinion. I gave him paper and paint and books and music. I gave him the time and space and respect to create. We hung together as true companions.

He was always good company.

And still is.

He inspires me daily. We connect through Instagram and iChat. He lives his life as an artist. Creatively. He improvises and honors his intuition. He composes music. Takes killer iphone photographs.

And he cooks.

In fact, he inspired this recipe.

Because he loves to grill vegetables.

His lovely bride is a vegetarian.

So the next time I cook for them- as husband and wife- I think I'll make this vegan pasta salad with smoky grilled vegetables.


Read more + get the recipe >>

reade more... Résuméabuiyad

Sweet Potato Black Bean Enchiladas - Fabulouso

These gluten-free enchiladas won the Whole Foods Budget recipe contest.

Sweet Potato Black Bean Enchiladas

Just in case you missed it, I'm sharing one of the all-time favorite recipes here on Gluten-Free Goddess- my sweet potato black bean enchiladas smothered in salsa verde. This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my husband would say. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter. What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or laid back Sunday brunch.


Read more + get the recipe >>

reade more... Résuméabuiyad

Butternut Squash Soup with Coconut Milk

Smooth and silky vegan butternut squash soup with coconut milk.

Halloween is creeping toward us, minute by soon-to-be-an-hour-saved minute. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told.

I don't speak French.

I'm craving soup like a mad woman, you see. Like some Shakespearean witch in the wild woods of West Hollywood, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every October I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan.

The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.

Read more + get the recipe >>

reade more... Résuméabuiyad

Karina's Vegan Coleslaw with Peanut Dressing

Crunchy cool vegan slaw with a light peanut dressing.

It's almost the end of July. How has your summer been? Moonlit and sultry? All Popsicles and kiddie pool? Or just plain flat out busy as a bee? If it's been busy, Sugar, I can relate. Here in our tiny corner of the world we've been too crazy to cook much. We've been living on salads and smoothies. We're apartment hunting. Spending hours in the car navigating the neighborhoods of West Hollywood, searching for the perfect place. Or rather, the quasi-perfect place because perfection is unattainable. I know this. I do. But I still (naively) make a top ten priority list.

If I find a unit with a window over the kitchen sink (high on my list) there's inevitably no dishwasher. If I tour one with a dishwasher, there's no window, and no patio (I'd love some outside access to put a small table and plant a few pots by the door). Washer and dryer? Ha. You know that saying, If you want to hear God laugh, tell him your plans? Well, if you want to hear the gods laugh even harder, make a wish list. For an apartment in West Hollywood. For example...

Read more + get the recipe >>

reade more... Résuméabuiyad

Roasted Vegetable Chowder - Vegan + Gluten-Free

Craving a bowl of comfort? Have I got a soup recipe for you.

Frost was not on the pumpkin this morning. Not my pumpkin, anyway. Mine's long gone. Turned into a pie. Well, that and it was 80 degrees yesterday. Skateboarders careening by my apartment (at impressive speeds for a Fat Tuesday) wore nothing but Aloha shorts. Welcome to Santa Monica in February.

But what was on my pumpkin- if I still had one?

Pollen, dude. The trees are blooming, doing their sexy spring thang. Bursting. Co-mingling. Giving the bees something to buzz about. And I'm all about having a good time. I believe in love. And bees. But tree pollen, I have to ask you. Why so hostile?

Can't we all just get along?

I am thick and stupid from your assault. Not to mention, dripping from frontal orifices (not the most attractive trait sported by a woman of a certain age, I assure you- though how would you even know? You're a microgametophyte, for goddess sake).

So while your intrepid gluten-free goddess is suffering the slings and arrows from various coniferous and deciduous assaults, forgive me for posting a recipe reprise today. I am too itchy and spike-ridden to bake something new. I need comfort. I am making soup. Roasted vegetable chowder, to be exact. And besides. This one's a keeper from the archives you may have missed.

A rich and flavorful chowder made with roasted vegetables.

Read more + get the recipe >>

reade more... Résuméabuiyad

Pesto Zucchini Tomato Gratin

Zucchini tomato gratin. Summer garden deliciousness.

Today's post is short and sweet. Or should I say, brief and savory. Are you experiencing an abundance of zucchini and tomatoes? Here is a favorite summer recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs).

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef. Vegetarian? Spoon it on top of pesto penne pasta.

Read more + get the recipe >>

reade more... Résuméabuiyad

Vegan Celery Soup with Ryeless Rye Croutons

A creamy celery soup that is dairy-free and gluten-free? Indeed.

By the time you read this new soup recipe, we'll be well on our way to Southern California. It will Monday, you see (it is Monday, right?). It will be bright and early. And we'll be waving our coffee fueled good-byes to piney Flagstaff, Arizona, the infamous gateway to the Grand Canyon (inspiration for Steve's movie) where we stayed overnight. We'll be up with the chickens, Honda packed with gluten-free treats, hitting Route 40 West for the second leg of the trip.

Read more + get the recipe >>

reade more... Résuméabuiyad

Roasted Sicilian Potatoes

Roasted potato love- Italian style.

Here's an easy, vegan summer side dish recipe you can bake or grill in foil packets. It's an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and raisins--- with some hot pepper flakes thrown in to kick it up Sicilian style. I don't even know where the inspiration came from.

It all started with cleaning out the pantry.

We're leaving on our long pined-for road trip next Sunday (can you say, Stoked, Babycakes?). I've been trying to use up the remaining lonely bits of our fresh ingredients and whittle down our stash of friendly staples. I'm determined to scour the cupboards bare. One way or another. I'm leaving no can of fire roasted tomatoes behind. Or bags of organic popcorn. Whatever is left standing next Saturday night? It's all coming with me. Because deep in the cockles of my private tiny girl heart, I am not coming back. Nope. Not even to say good-bye.

So if you spy a black Honda Fit humming its little heart out, streaking across the Southwestern desert on its journey to Los Angeles stuffed with homebaked vegan goodies (translation: Strawberry Rhubarb Muffins, Gluten-Free Ryeless Rye Bread, Chocolate Pecan Brownies, Lime Quinoa Salad with Mint, Two Potato Salad) and gluten-free comestibles (translation: several pounds of rice pasta, three boxes of quinoa, two sacks each of millet flour, sorghum flour, and tapioca starch, five jars of sugar-free organic preserves, one unopened bottle of Annie's ketchup, a shoebox packed with a baker's dozen bottles of dried herbs, sea salt, cumin and sesame seeds), well.

That would be, me.

Read more + get the recipe >>

reade more... Résuméabuiyad

Easy Champagne Vinegar Red Potato Salad

No mayo in this classic potato salad. Nope. Nada. Zip.

Easy Vegan Bliss

For those of you looking for a mayo-free potato salad recipe, here's an easy, tasty picnic style salad seasoned with Champagne vinegar and tarragon. I plan on making potato salad several times this week. Picnic food- that's perfect for packing. Sorry for the alliteration. I blame excitement. Life is getting interesting again. We're living sans furniture now- except for a bed, desk and rug. The casita feels empty in a good way. Clean and spacious.

Inviting possibility.

Let's hope potential buyers feel the same way.

As for me, I'll be at the Santa Monica Farmer's Market a week from Wednesday (expect pictures). We don't know where we're staying yet. But if Craig's List is any indication, choices will be numerous. Until then?

Dinner will be picnic style.

Read more + get the recipe >>

reade more... Résuméabuiyad