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Architecture and polenta lunch.

Irises, forget-me-nots, and buttercups in the back yard. Still waiting to see what some of the other plants are.

Black sesame seed latte tasted like peanut butter. Glad I got that out of my system.

Immersion blender for memorial day cookout! Wasn't needed for ice cream.

Iced coffee the brute-force way: more concentrated pour-over directly over ice.

My copy of Digital Accessibility Ethics showed up! I spent my fika ego-surfing my own chapter.

Look at all those real, verified, not hallucinated citations! That’s more than you’ll see in some think-pieces or government reports or research studies!

You deserve well-sourced content. Treat yourself.

This book is a groundbreaking collection of 32 chapters written by 39 disabled and nondisabled authors from 10 countries and one commonwealt

First fizzy coffee of the season!

In between the weeding and mowing and assembly, I also baked a batch of GF potato rolls. Starts the night before by baking a potato. Then the assembled dough has an 8 hour proof / rise / whatever time. Had them in time for dinner (pork chop, broccolini, rice).

Last tulip and first two-headed dandelion of the season.

Mowing and weeding and assembling all in time for an alternate patio set-up. Lots of weeding still to do.

Porch chicken from my dad then cheesecake and Eurovision when the rain started.

I made sauce the other day and had just enough left over, along with other ingredients, to make a quick passable chicken parm. It was fine. But it was mostly nice to eat a pile of meat and acid and scratchy that might be very bad for anyone else in this house right now.

With no lilac tree at the new house, I had to steal a few from my parents. The smell kind of worked with my London fog?

A friend had a birthday at Mint mojito bar, so I got… I don't recall. It was a week ago.

I have to use a lot ingredients to make up for the lack of wheat flour.

The psyllium husk makes an odd gel when proofed with the yeast. The baked potato is the opposite.

The potato rolls taste good. As I pulled one off the mass, my hand told me the texture was bread Jell-O, and yeah, just a bit.

While waiting the 4–8 hours for my potato rolls to proof this morning, I decided to bake scones.

I like America’s Test Kitchen’s GF recipes since it explains each decision. That way, when I break from it and my scones spread and turn cakey, as ATK predicted, I only have myself to blame.

Still tasty.

I used the King Arthur GF bread flour (which has de-glutened wheat) for the ‘artisanal’ loaf and it always looks terrible in the brotform and never seems to rise well.

But then I get a lovely fist of bread with a great crust that I devour almost entirely when it comes out of the oven.

While waiting for my GF ‘artisanal’ loaf to rise I got impatient and baked a batch of GF madeleines (I used orange zest and cardamom instead of lemon and vanilla).

Paired with the salty coconut chocolate balls (yes) I brought home from Fabrique and had quite the butter bomb fika.

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