Gluten free products are the new frontier for me. I’m still dedicated to my glutenous sourdough starter (which regrettably does not have a snappy name), but I’m starting to tinker with gluten free cooking for health reasons. I would love to hear what gluten free goods everyone else is baking!

Hands down, Turkish breakfasts are the best.

Check this out: http://www.ladyandpups.com/2014/02/18/hello-cilbir-eng/

You’re welcome.

Asparagus – the time is now!  Mark Bittman says that frankly, anything is good with parmesan on top.  He might be right. Nonetheless, this is a great, simple way to enjoy the season’s best offerings:

http://video.nytimes.com/video/2012/05/01/dining/100000001453916/asparagus-gratin.html

I had not thought about peeling away the top layer of the asparagus, but I’m going to start doing that with my next batch of asparagus. Should be pretty darn tasty.

Le Creuset has a new color out called “Marseille Blue” that is absolutely beautiful.  It’s a wonderfully bright blue addition to the other Le Creuset colors, which are also great, but it’s nice to add a little something new.  Looking at this blue color makes me feel like I should be cooking with it in some rustic French kitchen.   I have a few Le Creuset pieces and for some reason, albeit irrational, sometimes I feel like my food tastes better when I cook with my Le Creuset items.  I’ll have to save my pennies for some Marseille Blue!

Marseille Blue | Williams-Sonoma.

What is in there exactly?

I hate cleaning, but the time has come to getting sundry items out of my food pantry.  I generally do a pretty good job of getting things out of my pantry.   But, not unlike the Bermuda Triangle, there are some areas of the pantry where things go in, but never come out.  I’m now on a quest to change that.  In the coming weeks, there might be some interesting things coming out of my kitchen… Oatmeal + salad dressing = ???