Yesterday was one of those extremely busy days where you wonder if accomplishing everything on the to-do list is even realistic. Unfortunately for me, one of the items on the list was going to the dentist to start work on a crown. Everything went as well as can be expected for something that most people, including myself, dread.
By: Erin 
and Gardens cookbook from the 1960’s. I love to take the old classics and dress them up a bit, shall we say.
This recipe came from my sister-in-law Lisa, who’s cooking I have always admired. Lisa and her husband Eric are raising their two granddaughters for the next year while their daughter and son-in-law serve in Afghanistan. Needless to say, Lisa is a busy woman and a master at cooking up something delicious for dinner in a hurry!
One of my most favorite places in California is the wine country region. I love everything about it, the food culture, the wine and the exquisite scenery. Recently I had a lovely olive and fig spread from a wonderful little place in the Alexander Valley called Jimtown Store. I fell in love with this delicious sweet meets savory spread and decided to try my hand at making a batch.
You might be wondering why I am giving you a gluten free recipe this week after all this time, well, it’s because I am gluten intolerant. I did not know what had been causing me to have painful stomach aches all of my life until about nine years ago, when a process of elimination diet showed that gluten was the culprit.
