This photo captures perhaps the only moment that Henry got within five feet of my niece this past week. For some reason (well, perhaps the reason is that my bro-in-law decided to chase Henry around the house with the baby in his arms) Henry was scared, and I mean tail-between-the-legs-go-hide-under-the-couch-scared of my niece. It's the strangest thing! This photo was taken within the first few hours that they met, but for the remainder of the visit he stayed far, far away from her.
Okay, okay. So I know when people refer to eating locally, they usually mean buying produce from close-by farms and eating cheese from local goats, but, can a cupcake count? I know the gluten-free flour and sugar in the cupcake probably doesn't come from Massachusetts, but the cupcakes themselves were made just mere miles away from me! So, while not technically correct, in my mind I'm eating locally... 
Cal's Baking Company, a Hingham, Masshusetts based company is the maker of these gems. Deep chocolate with just the right amount of frosting, they could replace any gluten-filled cupcake you've tasted. Cal's also sells a variety of mixes which I have yet to try, and you can special order sheet cakes and cupcakes (something I will surely look into for the upcoming wedding). I felt a special connection to Cal and her family; the story of her son and husband discovering their gluten intolerance is very similar to mine. Perhaps it is to yours too. 
Part of the reason I'm able to stay healthy and stick to my gluten-free diet is because I have a wonderfully supportive family who does whatever they can to adapt and change their recipes to be safe for me to eat. For instance, this Thanksgiving there wasn't a single dish with gluten in it: turkey, ham, pureed butternut squash, cranberry bread, potato celery root puree, mushroom gravy, spinach pomegranate salad, sausage and cornbread stuffing, braised brussel sprouts, spiced cranberry chutney, Indian corn pudding, carrot cake and pies galore.
I should really have my mother write a guest post describing how she did it; how she fed thirteen people with a deliciously satisfying meal, using mostly local ingredients and remaining sane while doing it. The whole family played a large role in fact -- my sister made the spinach salad, pureed butternut squash and braised brussel sprouts. I was in charge of the potato and celery root puree (aka mashed potatoes), pumpkin pie and kale dip. My soon-to-be mother in law made the cranberry chutney (made with wild picked Maine cranberries) and amazing cranberry bread (with a bit of orange zest in it -- yum) and the rest was up to dear mom. Hopefully, she'll take me through how she made the stuffing, because really it should be a staple in all gluten-free cooks repertoire.
I thought I'd finish off this post with a super simple recipe for kale dip that I made for our appetizer spread (which also included a cheese tray, shrimp cocktail, and rock crab).
Jenny at Sugar and Spice and my Gluten-Free Life recently wrote about breakfast and her quest to find the best replacement for instant oatmeal. I am a big oatmeal fan, but unfortunately have discovered that I can't eat more than half of a cup (of the certified gluten-free kind) at a time without feeling ill (in the celiac/gluten intolerance world, it's still questionable whether oats are acceptable), so I'm in the market as well to find a replacement. After a few failed attempts to find that perfect warm dish of goodness, she came upon Bob's Red Mill Gluten-Free Mighty Tasty Hot Breakfast Cereal. I'm a fan of this stuff as well, but like a little variety in my mornings, so again on a note from my super-intelligent sis, I played around with some millet. 
And out came delicious goodness. I adapted a recipe that I found on recipezaar to my liking and what do you know, a warm breakfast that outshines my long foregone oats.
Millet Porridge (gluten-free, dairy-free, vegan)
serves 4 for breakfast
3/4 cup dry millet
1 1/2 cup water
1 cup almond milk (or cow's, hemp, rice...)
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
Topping
dried cranberries (or dried apricots, coconut, raisins...)
pecan halves (or almonds, walnuts...)
maple syrup (or honey, agave...)
more almond milk if reheating
In a saucepan combine the millet, water, almond milk, cinnamon, vanilla and salt. Bring to a boil and reduce to a light simmer and cover. Cook for 25 minutes and remove from heat and serve. Top with whatever you like, but I'm partial to a little maple syrup, dried cranberries and pecans.
It stays well in the refrigerator for a week; when re-heating, be sure to add a bit more almond milk until you reach your desired consistency.
I have a set of stairs in my place that I often use to exercise Henry with: I throw a toy down the stairs, he chases after it, I wrangle it from his mouth and it goes on and on until he gets tuckered out. I recently threw his favorite rope toy down the stairs and it got stuck in the railing and for some reason that scared him; I just love the look on his face.
