This past weekend was a world wind of activity for me. In between packing, moving, and cleaning out my house, I was able to spend some time with a few of my Nashville family and friends. On Friday I attended a Fish Fry with a friend from my Fibromylagia group, on Saturday I spent the day prepping for a lunch on Sunday and on Saturday afternoon I attended a small farewell dinner hosted by my friend and his wife. They set up an awesome taco bar with margaritas, chips, salsa, pico de galllo, guacamole, and a few other treats. They made sure to consider my dietary restrictions and put roasted veggies on the menu while they stuffed their tacos with a succulent roast pork. How thoughtful! I was in charge of dessert (of course) and since I was baking up a slew of Carrot Cupcakes for Sunday, I made it easy on myself and made my Two Layer Carrot Cake for Saturday’s dinner.
For me Carrot Cake is my default go to for spring and summer barbecues, picnics and brunches. It has taken me awhile to perfect my gluten free version but if the compliments were any indication; I do believe I’ve got it. The cake was embraced with a flurry of comments like: this is the best thing you have ever made, “are you sure this is gluten free“; and you saved the best for last”. I am my own worst critic, so for me nothing is ever perfect and I constantly nit pick every single thing I bake. But I am happy when I hear good things about my baking. It feels good to erase the stigma that gluten free baked goods are dry, crumbly, and tasteless. As a celiac I am happy to now be able to enjoy food and dessert when I attend events with other non-gluten free folk.
I am worn out from all the fun I had this weekend but there is no rest for this weary chef. Only six days and counting until I bon voyage Nashville and there are still many things left to do. What did you bake this weekend? I would love to hear from you.
the gluten free chef