Easy Gluten-Free Wraps

By Linda Hoffman | July 23, 2018

  Why bother with making gluten-free wraps when they are commercially available?  These taste great, no preservatives or chemical stabilizers, no weird flour substitutions AND they can be made in minutes.  Plus, they keep well in the refrigerator. About 5 years ago I noticed arthritis developing in my hands, swelling joints, heat in my knuckles…

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Merry Christmas, Happy Holidays!

By Linda Hoffman | December 25, 2017

The most beautiful holiday tree!  At the intersection of Lemay and Elizabeth, in front of a nursing home.  They decorate this tree every year!  Thank you for doing this–can’t imagine how many hours it takes!   Thank

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Gluten-free Thanksgiving

By Linda Hoffman | November 15, 2017

Thanksgiving is here!   Time to plan a menu for the feast to share with family and friends.  Our typical menu inludes a LOT of bread and simple carbohydrates in dips and spreads served on baguette toasts, in the stuffing and rolls, and the pie with crust served for dessert.   For years the lethargy…

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After a course of antibiotics…

By Linda Hoffman | October 24, 2017

  As part of the protocol after surgery, it is pretty automatic to be given antibiotics to prevent infection.   Because the antibiotics destroy gut bacteria, it’s especially important to start taking a probiotic as soon as the antibiotic is finished. From Garden of Life, Raw Probiotics 5 Day Max Care, it supplies 400 billion cells…

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Knee Surgery

By Linda Hoffman | October 16, 2017

Some of you know that I had total knee replacement surgery 10 years ago, a completely successful procedure but with a difficult and painful recuperation.  As my other knee deteriorated I tried lots of exercises and treatments to try to avoid another surgery, just limping through life.  Finally I had to give in as my…

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Bechamel Sauce and Spinach Au Gratin

By Linda Hoffman | January 24, 2013

Sauces can be formal and historical, such as the French “mother” sauces: velouté (white stock-based sauce thickened with flour), béchamel (milk-based white sauce), Espagnole (brown stock-based sauce), allemande (velouté augmented with egg yolk and cream), and emulsion sauces like Hollandaise, mayonnaise, and vinaigrette.   Sauces should enhance the flavor of the dish, not overwhelm it.  Often,…

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Brunch Recipes

By Linda Hoffman | January 23, 2013

Brunch is an easy and informal way to entertain over the holidays because so much can be made ahead, leaving only details for the last minute.  Our favorite banana bread and blueberry muffins can be made even a week before and frozen, thawed the day before the event.  Pie crust for quiche can be made…

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Recommended Books About Food

By Linda Hoffman | January 14, 2013

The day before Christmas, and for those of you haven’t quite finished shopping, here are some last minute gift suggestions for anyone interested in food.  The following are among my favorite books, all published within the last few years, and all well-written, informative and most of them entertaining. Animal, Vegetable, Miracle by Barbara Kingsolver is…

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Balancing Flavors

By Linda Hoffman | January 14, 2013

Imagine a dinner plate filled with nothing but white food: slices of chicken or turkey, steamed cauliflower, mashed potatoes.  Boring, at best.  The same can be said for a plate full of all sweet flavors, boring and cloying; or all sour flavors, boring and mouth-puckering.  Successful cooking is not only about creating layers of flavor,…

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