Blueberry Compote on a Gluten Free Dutch Baby

Well, the challenge is now finished. This was the last week of the RSBC Challenge 2009. This was such a party! Exercise, good food, interesting challenges - I enjoyed the dregs of February much more this year because I had something to focus on besides the endless winter, full of bare trees and frozen windshields, drab soup, and dreary work, day after day. So far, I have worked with Lime Avocado Mousse, a reminder of spring; Crispy Mediterranean Polenta: with kale, tomatoes, and feta, warm and welcoming and full of dark green kale; and Turnip Souffle, which will be a fitting appetizer for some future fancy dinner.

This week's challenge, besides finishing my running/walking, was blueberries for breakfast. For some reason, this one stumped me the most. It took me the longest to figure out what I was making, and it wasn't until tonight that I settled on it. I thought about muffins, but the boy much prefers my Almond Poppy Seed Muffins (gluten free) to anything with berries in it. Tonight, what I really wanted for dinner was a Dutch baby, a Pacific Northwest tradition.

The first time I had Dutch baby, a large eggy pancake sprinkled with powdered sugar and dribbled with fresh lemon, I was staying at a friend's house, and Sunday morning woke me with this delicious smell. It was so wonderful - like coming home.

Now, a gluten free Dutch baby sounds like a challenge. Although it involves lots of eggs, there's flour in it too. And that upside-down mushroom cap shape seems like something only gluten could produce. My first attempt was noble, but the recipe could still use some work. What I pulled out of the oven looked more like a layer cake than a Dutch baby. Oh well, I guess, because gluten free baking usually requires more than one try. And I will attempt this again, another time.

Also part of this experiment was blueberry compote. I wanted it simple and flavorful. I assumed it would be just like cranberry sauce, and after minutes of simmering, the berries would pop, releasing the necessary pectin to thicken the brew. Blueberries didn't quite produce the same pectin magic. I ended up tossing in some cornstarch slurry. Maybe I just didn't wait long enough.



Gluten Free Dutch Baby with Blueberry Compote

Dutch baby attempt:
2 tablespoons butter
1 cup gluten free pancake mix (I used BCG pancake mix)
4 eggs
1 1/4 cup milk
1 teaspoon vanilla

Preheat oven to 475 degrees. Take 2 Tbsp butter and put it into a 10 inch oven-proof skillet. Place skillet and put into preheating oven.

Combine ingredients in a blender for 20 seconds or until well combined. When oven reaches temperature, remove the skillet and pour batter into skillet. Bake 17-20 minutes until top is puffed and golden brown.

Blueberry Compote:
1 cup wild blueberries
zest and juice of one orange
1 teaspoon cornstarch with 1 teaspoon water, if needed for thickness

Place blueberries in a small saucepan with orange zest. Squeeze juice of orange over to the top. Simmer until the mixture thickens. Add a tablespoon of honey if needed. If it still doesn't thicken, add cornstarch and water.

Here's what I think I'll try the next time:
Less flour.
More milk. (I don't think I ended up adding in all the needed milk, because my food processor was filled to the brim.)
A pan with curved edges, rather than the cake round that I used.
Cast iron or Pyrex.
More of a souffle method, that involves separating the eggs, beating the egg whites until stiff, and then folding them into the rest of the batter.

---

I also completed the running portion of the challenge this week - 26.2 miles! Interesting that I had to do 5 miles in the park today...

Daring Bakers: Chocolate Valentino - Toasted Coconut Ice Cream

Daring Bakers’ February 2009 Challenge

I welcomed in my second chance to join the world's other daring bakers and experiment with chocolate. The timeless Flourless Chocolate Cake was something I've definitely wanted to try, since it's naturally gluten free. And, it showcases the taste of your favorite chocolate. Meaning - don't try the Flourless Chocolate Cake as a way to use up some weird chocolate you found in back of your cupboard. Get the good stuff!

I knew it would need something to go with it. I'm also wearing shorts as I type this. I'll be honest - I am sooo looking forward to spring! In just a week, we'll have daylight savings time, which will throw a wrench in my ability to stay late at work (and get the job done!) This is all because I'd rather go out in play in the sunny evening light. So, I thought, this calls for coconut! Delicate, toasted coconut.

To toast coconut: Sprinkle it in one layer on a baking sheet. Place in a 350 degree oven for 6-8 minutes until the coconut is a nice shade of...toasty!


Chocolate Valentino (Flourless Chocolate Cake), inspired by Malaysia’s “most flamboyant food ambassador,” Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

16 ounces (1 pound) (454 grams) of milk chocolate, roughly chopped (I used my favorite grocery store milk chips. Seriously, I really did.)
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs, separated

1/4 cup unsweetened toasted coconut

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling, grease your 7 ounce ramekins with shortening.
3. Separate the egg yolks from the egg whites and put into two medium bowls.
4. Whip the egg whites with your stand mixer until stiff peaks are formed (do not over-whip or the cake will be dry).
5. Set the egg whites aside. With the same beater, beat the egg yolks together.
6. Add the cooled chocolate to the egg yolks.
7. By hand, fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared ramekins, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes.

Since the cake will sink in the middle as it cools, it's the perfect stage for a big scoop of ice cream!

Toasted Coconut Ice Cream
Dairy Free and Without an Ice Cream Maker!

2 eggs
1 cup sugar
2 cups canned coconut milk
1/2 cup soy milk (sweetened vanilla is good)

1/4 cup unsweetened toasted coconut

In the stand mixer bowl, beat the 2 eggs until fluffy and foamy. Add sugar, coconut milk and soy milk. Pour into a freezer container. Freeze for 6 hours or until firm enough to scoop, beating it twice with a mixer (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse). During the second beating, stir in toasted coconut.
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

This, my friends, was fantastic!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Kung Pao Chicken

The boy's got a thing for Chinese food. I'd much rather eat Mexican food, but I do appreciate the brownie points it earns me when I make him a dinner of tasty Chinese food. One of the ones that he loved to order back in the day was Kung Pao chicken. Now, I'm not an expert, so I called upon a few of the experts. I checked out Gluten Free Mommy's Easy Kung Pao Chicken, which gave me some insight. She marinated her chicken in a few tablespoons of gluten free soy sauce for 30 minutes, before chopping it and starting the stir fry. I did the same (and I'm glad I did - it adds some serious flavor).



Kung Pao Chicken

2 tablespoons gluten free soy sauce (La Choy or San-J)
2 tablespoons oil
2 tablespoons cornstarch, mixed into 2 tablespoons water
1 tablespoon mexican hot sauce (I know, I'm a crossover!)
1 teaspoon Szechuan Style pepper blend (McCormick)
1 teaspoon vinegar
2 teaspoons brown sugar
2 teaspoons lemon juice
fresh black pepper
2 tablespoons garlic
green onions, chopped
1/2 cup peanuts, chopped coarsely

veggies of your choice (we went with some canned mini corn, although we would have preferred more bell peppers)

After slicing your marinated chicken, heat some oil in a wok or saucepan. Stir fry chicken on medium-high heat for several minutes until cooked, but not browned. Add in veggies and peanuts, and continue to stir until peanuts are more translucent and veggies are bright and warm. Add in your sauce, and stir until sauce clings to chicken.

We ate it with some pepper fried rice.
Yum. I like brownie points. :)

*Really, I don't need brownie points. He likes me for who I am, and even volunteered to stir the rice, and then cleaned up the massive amount of cooked rice that I dropped when pulling it out of the fridge. He's a keeper.

The French "e" broke my blog

So, in my last post about turnip souffle, using the special character for the "e" on the end has seriously messed up my blog. I'm trying to remove the character, but I think I risk deleting much more than an "e" with a line over it.

I'll try to get it fixed, so that turnip souffle doesn't die in cyberspace somewhere.

Turnip Souffle

Let's be honest - it's not very often that I am making a recipe that involves a "special character" when typing. However, today was the perfect opportunity to throw grammar, American cooking, and caution to the wind and attempt: the mighty souffle.

This commemorated the third week of RSBC Challenge 2009. If you've missed the previous excitement, this is the Run-Swim-Bike-Cook challenge, wherein you have all of February to complete portions of the triathlons, as well as some adventurous Superfood Challenges. So far, we've explored Lime Avocado Mousse (a definite hit here), Crispy Mediterranean Polenta: with kale, tomatoes and feta, and this week's challenge was to use either the turnip or the rutabaga in an appetizer.

One other confession: the word rutabaga might actually be the coolest food name ever invented. I'm not sure I've made it to that level yet. Of foods on the list of Top Ten Coolest Food Names. (I wish I could find a list on the internet of these...but believe me, rutabaga is on the list). I chickened a little and went with turnips instead. So turnip + souffle = turnip souffle. And now that the boy and I have both had one of these delicious appetizers (him after a really long workout), we thought these were great.



Turnip Souffle
1 1/2 pounds turnips, peeled and sliced (2-3 medium)
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon fresh cracked pepper
1/2 cup butter
2 tablespoons white rice flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled
4 tablespoons green onions, chopped

Special equipment: Four 7 oz. ceramic ramekins. A stand mixer really helps (for the egg whites).

Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.

In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 7 ounce ceramic ramekins. Sprinkle with bacon and chopped green onions. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown. Makes four 7 oz. ramekin servings.

----

As for my "running challenge," today my mom joined me for 3 miles around the park. My total now is 18.5 miles of 26.2 miles. I'm almost there! (And my mom and I had a delightful time exploring Liberty Park!) Check out Balance tomorrow for other turnip and rutabaga appetizer adventures.

Almond Poppyseed Muffins: gluten free and homemade

I'm much braver than I used to be. I might even be ready to take off my gluten free training wheels. Months ago, I whipped up some other poppy seed muffins, which were made with a mix from Blue Chip Group. So, last night, I decided the time had finally come for me to create a really tasty and solid recipe that we could use often for the beloved gems we call muffins. Believe me, this wasn't my first try without a mix. But, this was the first real success. The boy tells me it's taking a lot of self control to not down the whole batch right now. He's rationing them. Although, with a recipe this easy, I wouldn't be opposed to making them often. And in gluten free snack land, we need all the easy we can get.

Oh, and the sour cream? It keeps these babies moist, with a pretty decent crumb. I think you'll really like these little guys.



Almond Poppyseed Muffins: gluten free and homemade

1/2 cup almond meal
1 1/2 cups gluten free flour mix (I used 1/2 cup sorghum flour, 1/2 cup sweet rice flour, and 1/2 cup tapioca starch)
1/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 tablespoons poppy seeds
2 tablespoons milk (cow or otherwise, we regularly use vanilla rice milk)
1 teaspoon vanilla extract
3 teaspoons almond extract

In a large bowl, combine flours, sugar, baking powder, baking soda, xanthan gum and salt; whisk to combine and set aside. Combine the remaining ingredients; mix well. Stir in the dry ingredients just until moistened. Fill paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 12-15 minutes. Cool in the pan before removing to a wire rack. Try not to eat them all at once.


UPDATE (4 March 2009): This morning, I made a batch of these before work. They truly are a 30 minutes or less recipe. This included me whipping up some almond meal. It's so incredibly simple - whisk together dry, mix in wet, drop into muffin papers. Bake for as little as 10 minutes. Hot muffins in the morning? Yes. Yessirree.

[helpful tip for re-warming gluten free muffins]

Corn Chowder (gluten and dairy free)

It was cold today. Even though the water was dripping from the trees with hopeful splashes, it was still chilly. We wanted something warm, that would fill us up and had some good flavor. I'll be honest, my secret motivation was to pack the boy with a few more vegetables, since we still haven't fully emerged from the season of the sick. Any additional work we could put into nutrients to strengthen our delicate immune systems would be well-received. Thus, I snuck in some of my left over kale from the Crispy Mediterranean Polenta I made. I really like the green flavor of the kale, full of vitamins. All chopped up in the soup, you'd just think it was dried parsley maybe. Certainly harmless, but really powerful and good at the same time. Go kale!


Corn Chowder (dairy free)

3 cups corn (frozen, or 6 fresh ears with the kernels shaved off)
1/2 cup chopped onion
1/2 cup chopped sweet bell pepper
1 tablespoon oil
2 cups homemade chicken broth
1 cup cubed potato (about 1 medium)
1/2 cup kale leaves, shredded
1 cup soy milk
1 tablespoon sweet rice flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
2 slices bacon, cooked and cut into small pieces

Cook the onion and bell peppers in oil until they are tender, but not browned. Stir in the chicken broth and add the potato. Bring it to a boil; reduce the heat. Cover and simmer for 10 minutes. Stir in the corn. Cook, uncovered for 10 minutes more or until the potato and corn are tender, stirring the mixture occasionally.

If you prefer a thicker chowder, like we do, during cooking, scoop out 1 1/2 cups of corn and potatoes. Blend this in the food processor until smooth, and add back into the soup.

In a small bowl, combine the soy milk, sweet rice flour, salt, pepper, and smoked paprika. Stir this into the corn and potato mixture. Cook and stir until thick and bubbly. Garnish with bacon.

Edited to add: Corn Chowder is participating is this week's What Can I Eat? at Gluten Free Homemaker.

Crispy Mediterranean Polenta: with kale, tomatoes and feta

Well, I'm still going strong on the RSBC Challenge. To be honest, I'm loving it. I have something to work hard towards, and as I discussed with my doctor at my Monday morning check-up "I haven't gained any weight (which she confirmed), but my gut is growing!" She encouraged me to let her in on the secret if I learned how to curb a growing gut. (I figured out later that I was seriously bloated when I went in for my check-up, and so time itself has also curbed the mysterious "growing gut.")

I'm thinking I'm just not very toned right now, and my "running" portion of the triathlon is helping with that already. After all, I've already gone 10.5 of the 26.2 miles. And yes, I'm still a mile or two behind.

Last week, we took on avocado. I made a killer Lime Avocado Mousse, which on our way home tonight, we were wishing we had some more for dessert. No such luck :(. You can read about each of the fantastic creations for the avocado challenge at Balance.

This week, for Superfood Challenge #2, Chez Us let us loose on kale as the main ingredient in a dinner.


Now, being that I have never cooked with kale, the first thing that came to mind was Dr. Fuhrman's Eat to Live lifestyle. I once took a roadtrip by myself, and listened to about 8 hours of his podcasts in a row. Did I ever try Eat to Live? Nope. Let's just say kale is really good for you, and so he's a big fan.

I thought about a few different options. One of the things I would still like to try is a kale pesto. I know you can make spinach pesto, cutting the basil with spinach (which probably makes it cheaper too), but I didn't quite feel like it. Besides, being gluten free, we don't do much pasta anymore, which is my favorite use for pesto.

So I settled on some soul-warming and garlicky polenta. Polenta is naturally gluten free, making it even tastier, and a more natural fit for us. I wanted it nestled on a bright green bed of fresh kale, and topped with some beautiful tomatoes. What else works with that? That's right, my friend, feta. I'm a huge feta fan. Well, I'm just a huge cheese fan. I'd also like to say, this dinner was a success! :)

I did get that feta a little dark under the broiler, though.

Crispy Mediterranean Polenta: with kale, tomatoes and feta

1 tablespoon butter
2 cloves garlic, minced
4 1/3 cups water
1 cup stone ground cornmeal (I used Arrowhead Mills organic, look for a meal that has a coarse grind and is whole grain) (I also walked to a farther store for this - 1.5 miles!)
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 bunch kale
1 clove garlic, minced
1 tablespoon olive oil
1 tomato, sliced
3 ounces feta cheese

In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil. While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture. When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 45 minutes, stirring with a wooden spoon every 10 minutes. It will make big, hissing bubbles as it cooks. I imagine it's what fresh lava looks like, just as it comes oozing out of the earth. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour. This helps solidify the texture before frying.

While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the chilled polenta into 8 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Cover the polenta with a lid as it cooks, and watch out for hot spatters. (Wear an apron to keep it from getting on your clothes.) Arrange the polenta on a baking sheet.

Preheat the broiler on your oven. Place the kale, 1 clove garlic and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes. Sprinkle with some black pepper.

Place the tomato slices on top of the polenta triangles. Sprinkle the feta cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook. Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

------

Stay tuned for next week's Superfood challenge, and tomorrow you can check out other kale creations at Chez Us.

Baking Night

Tonight I baked. Instead of making dinner. Now it's leftover shepherd's pie at midnight. :)

I made two batches of shortbread cookies, ate some red sugar, and messed around with templates for the sugar designs on top. Overall, it was delightful.

Nothing says love like gluten free beef jerky...finally (Part 3)

So, after all this time, I think we may have a winner. I think there's a really, bonified, legitimate chance that the boy will be receiving gluten free beef jerky (peppered, of course) for Valentines Day from me.

He actually mentioned it first. He was reading the Gluten Free Blog, and there was recently a post about organic gluten free beef jerky from a company called Jerky Direct in Idaho Falls, Idaho. This morning I placed my order, and hopefully it will get here on time. And, even more impressive, the price was decent! (There's a welcome relief!)

This will be a happy surprise, since every car trip we take requires beef jerky. If it can keep him entertained, rather than trying to tickle me while I'm driving or some other such nonsense, it's worth it.

Besides, I've been patient. I've done my time. And experiments "Pacific Gold (Part 1)" and "Mountain Trails (Part 2)" were flops. I'm glad my Idaho peeps are able to make some quality beef jerky. I'll let you know the verdict, but the forecast seems sunny in beef jerky-land.

You can buy your own here (ONLY the Organic flavors are gluten free):

Organic Beef Jerky Slab Style Original
Organic Beef Jerky Slab Style Peppered
Organic Beef Jerky Slab Style Sweet & Spicy
Organic Beef Jerky Slab Style Teriyaki

Lime Avocado Mousse

Well. it's February. We survived the January doldrums, we've kept some resolutions, and I've joined the RSBC Challenge! Run-Swim-Bike-Cook 2009 (2nd Annual) challenge is taking place over at Balance and ChezUs.

So, we're out of the starting blocks and into Superfood Challenge #1. The first super ingredient is avocado, and it must be made into a dessert.



Since I haven't done much cooking with avocados myself - just your basic guac and some Utah-all star 7 layer dip. This was a whole new world for me (but don't think I wasn't up to it!)

I decided on a mousse, light and creamy - after all, being gluten free, all the snacks and treats we make come by the pan, rather than in some convenient single-serving in a mylar wrapper. I like the creaminess of avocado, and the punch of lime, and thought: together, these guys would make some great fusion.


Lime Avocado Mousse
1 package unflavored gelatin
1/4 cup lite coconut milk
1 medium avocado, ripe
1 cup lemon yogurt (Yoplait is gluten free) - I walked to Albertsons for this - 1 mile (round trip)!
3 egg whites, room temperature
1/4 cup sugar

Sprinkle gelatin over coconut milk in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat. Pit and peel avocado; cut into quarters.

Puree avocado and yogurt in a blender bowl or food processor. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl. Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff.

This is my first-ever successful meringue. Thank you, KitchenAid!

Gently fold egg whites into avocado mixture. Spoon into serving bowls or 6 goblets. Refrigerate covered for 2 hours. Garnish with lime zest or flaked coconut.

---

As for the R-B-S part of the challenge, I've chosen to "run." I love being outside, and do a lot of walking - to the store, around Liberty Park, to the post office, through Sugarhouse.

So far: 4 miles of 26 miles have been completed. (Yes, I've got some catching up to do!)

We have a winner!

I'm so happy to announce the winner of the Valentine's dozen of heart-shaped shortbread cookies. And, I'm starting to drool a little, since I'd like a dozen too.

I chose the winner using random.org. The winner is...

Number 3 - Misty. Here's what Misty said about falling in love - I'm a sucker for the little things. My hubby brought me home a Snuggie last night even though he thinks they are ridiculous. Silly little prizes for no reason... that's all it takes for me ;)

---

I love it. I only have a few days left (well, technically 8) before I can find out what's in the giant box. A box that says Oriental Trading Company on the side :).

Misty, please email me at: tromboneangel [at] hotmail [dot] com by Sunday so that I can get your mailing address. I can't wait!

Oh, dear readers, thanks so much for playing a game with me. I love free stuff, and I sure appreciate each of you. Thanks again!

Shortbread Cookie Giveaway!!

Image by Mount Victoria.

Dear Friends,

I am so excited. This morning, a giant package came in the mail. It was addressed to the boy, and when asked, he told me I have to wait 11 days to open it. Torture? Yes. Love? Yes again. I adore him, and he knows just how to make me wiggle and wait and beg.

In honor of the day of love, I've decided to give something back to you, my friends and readers.

Remember my delicious Christmastree Shortbread Cookies? They are deliciously gluten free, and I am giving away a beautiful dozen of these cookies, heart shaped of course, to a randomly chosen winner.

Here's the catch:

Please post in the comments section, telling me what makes you fall in love (shortbread cookies? I thought so.) You don't have to be gluten free to join my contest. Heck, I even solicit you to invite your friends to join as well. Spread the word!

The winner will be posted on Friday night, February 6, at 7 pm (Mountain Time). From there, I will collect your address, or the address of your Valentine, and they will arrive shortly before the big day, probably on Friday, February 13.

Note: If you're nervous, I cook in a completely gluten free kitchen, and use only gluten free ingredients.