Rebecca Weger

Today was overflowing with food goodness – only some of which got its portrait taken.  Breakfast this morning was nothing to write home about except that it didn’t break the bank and Joseph’s pancakes were enormous.  Let’s just skip ahead to the cupcakes.

I’d read about Babycakes, and seen their cookbook. Reading has nothing on biting into vegan gluten-free cupcakes.  This afternoon I had a pumpkin cupcake.  This evening, I had a chocolate one in bed.  Joseph had banana chocolate chip bread, and a cinnamon toasty.  I heard “good,” “tasty,” and “mmmff.”  They were a little heavier and more dense than the cupcakes I make, but mine aren’t vegan on top of being gluten-free.  I also didn’t have to make these.

For lunch we walked up to S’Mac, short for Sarita’s Macaroni and Cheese.  Their menu was amazing. We both ordered gluten-free versions (available for an extra charge for any of their dishes).  Joseph had the Parisienne, “Mac-n-Cheese for the “upper crust”. Creamy Brie, roasted figs, roasted shiitake mushrooms & fresh rosemary. It’s addictive!”  I went for the basic All-American, “Just the way you remember it as a kid! Nostalgia at its finest – a tasty blend of American & Cheddar cheeses.”  The All-American was perfect.  I declined the gluten-free breadcrumbs option and just focused on gooey, creamy, baked goodness at my place in a cast iron skillet.  The Parisienne was remarkable.  The tast combination was complex and compelling, although I found it bordering on too intense and a bit too sweet. Joseph, however, felt it hit just the spot.

I was tired come evening, so we headed back to the hotel and over for a quick bite at Mozzarelli’s.  It was basically a glorified take-out joint with a few tables that were being cleaned and put away for the night just as we sat down.  The pizza was quite good.  Theyserve both gluten and gluten-free food, but carefully use different pans, different equipment.  I’ve had Uno’s gluten-free pizza on two occassions in two different cities.  This was better than either.  The secret is probably in the flour.  Mozzarelli’s makes their crust with garbanzo flour, pinto bean flour and rice flour.  That gives it that bit of nuttiness that always helps fill the gluten-free taste gap on foods that rely so intensely on the flavor of wheat.  My suspicion if that Uno’s uses mostly, if not entirely, rice flour.

Afterward we had a drink in a lovely dark bar with tin ceilings, wooden tables, and a strange playlist.  It was our cue to leave when Billy Ocean came on.  That’s when I came back to the hotel and had that chocolate cupcake.  In bed.