The Jewish New Year: Shofar, so good.

Yes, the that (the title of this post) is the corniest joke I’ve made (thus far). Now that I’ve got your attention (at least I hope you are still reading), I wanted to let you, my beloved (and dedicated) readers know that I have decided to participate in the Project Food Blog, brought to you by Foodbuzz. And, since you are such dedicated readers, you know that I have been involved in other Foodbuzz projects before, including the weekly specials and this exclusive interview. However, this is a very different project, as I am competing against many (like close to 2,000) other food bloggers from around the world. For this project, I need YOUR HELP. I need you to go to Foodbuzz and VOTE FOR ME (and my blog!) Please! I will send you cookies if you do! (A promise I can only keep if you tell me who you are.) So, uh, yeah, go to it. Love you all! :)

last week of May

It’s the end of May. The “official” start of summer is here: Memorial Day. What are you doing to celebrate? I am actually in Coronado, CA (near San Diego) for the weekend to celebrate my cousin’s marriage.

Lag b’Omer and Cinco de Mayo week

This week contained La b’Omer, a Jewish holiday highlighting the 33rd day of the Omer (33 days after the second day of Passover) and Cinco de Mayo, a Mexican Celebration. I like that both holidays have numbers as part of the title. Do you celebrate either of these holidays? Are there any other holidays that happened this past week? (Post responses in the comments.)

April 19-23: links

Over the past week, there was Israel Memorial Day, and Israel Independence Day, as well as Earth Day. Did you do anything special to celebrate any of these occasions? Were there any other occasions that you celebrated this past week? As always, I bring you the articles that interested me this past week:

Gluten-free cookies

I’ve only baked with gluten-free flour a couple of other times, and the products tasted good; you wouldn’t even know they were gluten-free if I didn’t tell you. Well, this time, I used a pre-mixed all-purpose flour that contains tapioca flour, two different types of bean flour, and potato flour. This is similar to the flour blend recommended in the Gluten-Free Baking book (from the CIA) which contains potato starch, and white rice four. Now, the bag that I bought said to use xanthum gum with the flour, which I did not do. I am no expert, so I am not sure how much of a difference it would make, but I am willing to try adding some next, since these cookies turned out a bit flat. These are supposed to be chocolate crinkle cookies. You know, the cookies that are balled up and rolled in powdered sugar before baking? Well, they looked okay before going into the oven, even like regular cookies, but after baking for 10 minutes, they looked quite different from ordinary cookies. I have yet to try them, as I am bringing them with me to Passover (which is why I went to gluten-free baking in the first place) so, upon return, I will update with the taste factor. In the meantime, if you wish to try the cookies with the original (recommended) flour blend, follow the jump for the recipe.

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