{gluten-free} Whole Grain Chocolate Chip Cookies

Sierra’s learned how to say ‘cookie’ – and knows what the word means – so all I can think is: I’m in for it now. Still, as her current favorite thing seems to be bananas (‘nana!’) and she had lentils and cauliflower for dinner tonight, I think she can indulge in a nibble or two of the occasional sweet treat. Especially when the temperature here in the Kingdom is pushing 100 degrees F in March; we could all use a little reward for getting through the day. In other non-news, I’ve been oddly craving pancakes for dinner the past few days but have ‘settled’ for quinoa with beets and greens and tahini sauce with a chaser of a plate of flourless chocolate chip cookies. Pancakes tomorrow maybe.

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Checking In (+ Yellow Butter Cake)

[On the Wadi Trail, Riyadh, Saudi Arabia, March 2015.]

We moved into our new house last weekend and I’ve already baked a lemon yogurt cake, made lots of fruit compotes for a certain someone, did the requisite pot of quinoa and roasted a chicken … So, not much has changed kitchen-wise other than my current abode’s offering is much tinier and darker than my last lovely tiled and light-filled space and I’m a bit thin in the wares department. Still, we’ve transitioned OK-ish and I remain grateful we came over to Riyadh from Casablanca rather than going back to the States first. Flying long distances plus time differences when you have a little one adds the sort of dimension to travel that almost makes you want to stay home (only almost) or at least slate a long stretch of time to stay when you get there. That’s to say, pretty much, that I am looking forward to a nice summer of California time because a) there’s no way we are staying in the desert when temperatures can reach upwards of 120 degrees F and b) have I mentioned how … interesting … long haul flights are with an 18-month-old?

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