A trip to High Line Park

Taking photos of the flora and fauna with the sun at my back makes for interesting shadows at the High Line.

A visit to the New York City and the High Line.

We just returned from New York City. Visiting the Big Apple during the Christmas season was on our bucket list, and this year we made it happen. Bill and I went to Manhattan in February 2008 with Bill’s youngest sister, Maria, and her husband, Curt. I also went as a high schooler when I was seventeen.

A beautiful view of the Hudson River and stark trees against a blue sky on the High Line.
A beautiful view of the Hudson River and stark trees against a blue sky on the High Line.

Last week, we went back to New York with our traveling companions and what fun we had! Part of our visit had to be a trip to High Line Park, located thirty feet above the busy streets near Chelsea Market and the Meatpacking District. Although it was early winter, our visit was still extraordinary. Last summer, I did a lot of research on the High Line for a project, and it was magical to see the abandoned railway and gardens come alive beneath my feet. Continue reading “A trip to High Line Park”

Thinking about Thanksgiving? My favorite gluten-free products

Vegan Pumpkin Pie I made one year. It's pretty easy with almond milk and without eggs.

Although I mostly write about gardening, I am also gluten-free, and lately, I’ve received a lot of requests to write about my favorite gluten-free products. The week before Thanksgiving seems like a good time. If you’re looking for traditional gluten-free Thanksgiving recipes, I have you covered with my mother’s cornbread dressing–I now use butter instead of buttery sticks, but both work well–Waldorf apple salad and gluten-free cherry pie. Just use canned cherries instead of fresh.

Fresh cherry pie. In fall, I make cherry pie with canned cherries.
Fresh cherry pie. In fall, I make cherry pie with canned cherries.

Favorite gluten-free flour mixes:

First, about flour mixes, they are mixes because straight rice flour–often used in mixes–is gritty and flat and doesn’t make decent baked goods. I’ve watched flour mixes improve greatly over the last ten years. Usually, gluten-free flour mixes contain either brown or white rice flour, tapioca starch, potato starch, sometimes dried milk and, maybe, some type of binder like xanthan gum. Xanthan gum is derived from corn though so, in recent years, more companies are removing binders from gluten-free items. Another common binder is guar gum. Continue reading “Thinking about Thanksgiving? My favorite gluten-free products”