Happy Wednesday, everyone! I felt fully convinced that it was in fact Tuesday this morning, thanks to the long weekend. Anyone else feeling a little disoriented?
For Memorial Day weekend, we drove out to Big Bend, which was both gorgeous and ill-advised considering the heat and crowds of other humans. After several days of road food, I came home wanting something super nourishing for my breakfasts this week — something full of fiber and, possibly, probiotic. And, if it had apricots in it (my favorite of late spring fruits) I wouldn’t complain. With these requirements in mind, I came across a New York Times recipe for blueberry buckwheat muffins that looked promising.
First blog posts require a little bit more introduction, so…hi! I’m Jordan. I live in Austin, TX, and I’m a gluten-free home cook and baker. A Texas native, I’ve always loved food, but when I was diagnosed with celiac in 2012, I had to relearn how to find joy in eating. Now I’m ready to share what I’ve learned. My goal with this blog is to celebrate the small but meaningful comfort that comes with making a meal.
In addition to launching this food blog, I work for a writing non-profit and previously dabbled as a yoga teacher. And while I am gluten-free, I plan to make recipes that will delight even the most devoted of wheat-eaters. I’ll also do my best to accommodate other special diets whenever possible — solidarity, sisters. Thanks for stopping by!
Now on to what you’re really here for: mother-effin’ delicious pie. I dreamed up this pie on a day not unlike this one. It was stormy and gray, which is not my favorite kind of day, and I needed some chocolate, stat. The look of this pie — swirls of chocolate and white — came to mind before I pinpointed exactly what the ingredients were. The name came quickly, too, making me feel very Jenna from Waitress. And then I realized that, obviously, a such a dreary day required not only chocolate, but a teeeeensy bit of booze.