Day 21: Heat stroke in progress

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Thank-you!

Gluten-Free Muffins and a Natural Phenomenon

This summer, my family and I witnessed thousands of migrating Vaux swifts flying into a chimney in Healdsburg for the night. The sight was truly spectacular and I was gratified that the gluten-free birdwatching treat I brought along went over very well with the whole family! Unfortunately the pictures of my siblings together were hit-and-miss (it's hard to coordinate 4 kids all smiling at once!) but this little guy had some sweet pictures that were too cute not to include in this post!

Birdwatching is better with a sweet treat.

The birds began to form a funnel in the sky, in front of a gorgeous sunset.

The sheer numbers were astounding.

The thousands of swifts all bedded down for the night in this small chimney.

 These gluten-free muffins were a happy kitchen accident that I whipped up right before leaving for the swifts. The flavors are earthy and autumnal and I love the texture of the sorghum and brown rice flours in the final product.

Gluten-Free Cardamom Apple Muffins~ makes 12 muffins
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 apple, peeled and diced
1 tsp cinnamon
1 tsp cardamom
1 egg
1 tsp salt
1 tsp baking soda
1/2 cup almond milk (any kind of milk will do)
1/2 cup sorghum flour
1 cup brown rice flour

Preheat the oven to 350F. Prepare a muffin tin with cupcake papers and spray the edges of the pan lightly with oil to prevent any "muffin tops" from sticking. In a medium mixing bowl, cream the butter and sugars. Add the vanilla, apple, spices and egg and mix. In another bowl, mix together the remaining dry ingredients and add them to the wet mixture. Fill the muffin cups about 2/3-3/4 of the way full and bake for about 15-20 minutes or until baked through. The tops may be quite dark, but keep checking with a skewer or cake tester before removing them. Serve warm.

Icebox Pumpkin Pie

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A Tea Party in a Cookie.

How do you take your tea?
With sugar and lemon, perhaps?

These buttery cookies are crisp on the outside, soft on the inside and comprise a complete tea party, without you ever having to put the kettle on.

Tea with Sugar and Lemon Cookies
1/2 cup unsalted butter, softened
1/2 cup sugar
1 1/4 cups flour
about a Tbs Earl Grey loose leaf (I prefer Taylor Maid)
the juice of half a lemon
a generous pinch of salt

Preheat the oven to 375F. Prep a cookie sheet with parchment or use a clean, nonstick pan without oil. Cream together your butter and sugar. Crush the tea leaves so that they are a fine dust and add this to your mixture. Add the lemon juice and stir. Add the pinch of salt and flour and stir until the mixture is incorporated. Using clean hands, roll the dough into golf-ball sized rounds and place on the cookie sheet, patting them down so that they are flat, 3/4" thick discs.
Once you have filled the pan, bake for about ten minutes or until the bottom and edges are a deep golden brown.

Something Big is happening on tiramipursuit this week!

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Greenwich

Yesterday, I went to the prime meridian and the set of Pirates of the Caribbean 4!!
:D
We went back this evening to try to meet Johnny Depp, but he had already left the set. But we had a fantastic girl's night out at a pretty good Mexican Restaurant called 'Desperado's' in Greenwich.

Alisha and Lauren Pease

Emily and I