This post was years in the making. YEARS. You see, once a long time ago, when my husband first figured out that I could make food he liked (this was before we were engaged), I had asked him what he wanted me to make him. ”A coconut cream pie,” he said, “it’s my favorite type of pie.” And yet, as simple as it would be to just bake one pie, whenever I thought of making a coconut cream pie, I just couldn’t muster the motivation to do it. Opportunity after opportunity went by, and I just could not get in the mood to make this pie. In fact, after enough time had passed it became a running joke between us, the pie that never would be.
And now here we are, a good five years later, halfway across the world, parents, and I still had yet to make him his coconut cream pie. I don’t know what struck me over the holiday but out of the blue, I just decided I would do it. Why not? What was I holding on to by not making this? The fear that I would disappoint him in his favorite type of pie ever? No, he’s pretty amenable to most everything I cook. Maybe it was just the finality of it, that after all this time there’s now been so much expectation that it will seem a bit anticlimactic if it’s not the absolute awesomest coconut cream pie in the world.
Last weekend I decided that I might as well give it a go at this point – I mean it’s been five years, it’s about time I finally give the man his dessert
Wow, I can’t believe it’s been a full year of naturally gluten free links! I hope you have all enjoyed this series, and that it has given you several ideas for some great ways to prepare naturally gluten free dishes without having to worry about substitutions, elusive alternative ingredients etc. I know it has been inspiring for me to see just how many different types of food are already gluten free, even though my family has been GF for years now. To close out this year, we have a couple great looking recipes to share – warm squashes, lots of quinoa, rich chocolate, and some great photos as well.
Hope you had as much fun with this series as I did! Would you like it to continue into 2013, or have you been sufficiently inspired?? Let me know your thoughts in the comments, and hope you have a wonderful New Year’s!
I love doing year end roundups – this year, how about one for each month? Here is my favorite post for each month of 2012 – the recipes I have loved the most, and those that I loved writing the most – Hope it’s been a great 2012 for you and wish you all the best for 2013!
I hope everyone had a very merry holiday, filled with fantastic glorious food to eat! We spent ours in a cozy chalet high in the Swiss Alps, remote and cut off from the world (not even cell signal or internet) – a nice change of pace from the hustle and bustle of our daily lives. We went snowshoeing, sledding down mountains, drank homemade hot chocolates, played silly games of Uno, and had a roast duck feast for our Christmas dinner with friends
Some say the world will end in fire, Some say in ice. From what I’ve tasted of desire I hold with those who favor fire. But if it had to perish twice, I think I know enough of hate To say that for destruction ice Is also great And would suffice. – Robert Frost
When the depravity of humankind seems too much to bear, when we don’t want to try to bring our minds to accept the in comprehensible tragedies we never even knew possible, it seems a cold bleak world indeed.
I cannot offer up much to alter one’s impression of our world or the atrocities that occur therein, nor have I anything to give beyond kind thoughts and prayers to console those who suffer pain and grief, especially from such unspeakable events. But as we draw nearer to this Christmas day what I can do is offer some joy and light to this space, and some happy thoughts, be they trivial or integral to my very being – to make the world a little brighter, even if only a tiny bit.
Disclaimer: I am NOT a licensed medical professional NOR am I a certified nutritionist. This site is NOT meant to be used in place of medical advice. You are responsible for your own consumption of foods. Consult a licensed medical professional before making any dietary changes. Contact manufacturer to inquire about allergy risks in specific food products.