Seattle from our “backyard”.

Time.  What a very strange concept in our household.  If there is one thing we have learned since our move to Seattle, its this: There is never enough time in The Emerald City.  Too much to explore, to much fantastic outdoor life to even think about visiting, and too much traffic bunched together to get where you want to go. (at least on time anyway).

The good news is I have made it a point to start writing again.  And not just on Pie Daddy; I am starting to write on some other blogs and hone my delicious need to put thought to type.  Watch out world, this normally “keep it to myself” personality is soon to be all over the net with opinion in hand!

One piece of news concerns my baking:  I have not done near as much as I would like, but the few times I have accomplished it has resulted in a new wave of Pie Daddy converts.  And let me tell you, that’s no easy feat in a city that is well versed on all things gluten-free.  And Vegan!  This is an entire new subset of folks that I have quickly had to learn about.  Vegan-ism is huge here.  It has been an education.

My first Strawberry-Rhubarb pie, I kid you not, was eaten by B and her mom in less than 3 days. They’ve never been so quiet…..

I am going to start to introduce some new aspects to the blog.  Other than recipes, some mouth watering photos of Pie Daddy goods, and some good stories, I thought I’d try some product reviews (there are plenty to talk about), some links to articles I have found, and if I am lucky, some chats.  Oh, and I would still like to hear from you. Throw it at me.  Ask questions, give feedback, request information, etc.

If you are new, let me give you a quick and dirty description of me, Pie Daddy, being gluten-free, and why I am doing this blog. I am not a Celiac and I am not gluten intolerant.  But, I am the husband of a wonderful young woman who, a few years ago, discovered she was, indeed, sensitive to gluten.

I am also not a chef, professional baker, nor even an experienced cook.  Once B was determined to be gluten intolerant, she could no longer enjoy a good many foods that she once did.  Eating out was next to impossible, having a tasty treat was no longer enjoyable, and the baked goods and carb-based food we did find was, well, plain ‘ole nasty! (and this was from about 3 years ago).

This was not OK with me, at all.  So, I took it upon myself to start learning about gluten-free eating, searching the net for tasty food, and finally taking a stab at learning to be “self contained” by slowly learning to cook & bake fare that was both tasty for B and safe.

Skip to now: after 3 long years, while I am still quite the novice in the kitchen, I have discovered that the artist who no longer has time to paint, can now create in the kitchen. There has been hits.  There have been many more misses.  But, all in all, B has a full variety of food she can safely consume and I have discovered an audience who, how shall I say, has pleasantly discovered that gluten-free baked goods are every bit as good as those that are wheat based.  Who knew?!

I will try to publish at least a few times a week, keeping you up to date and what is happening, things I discover, and tales that need telling.  Thanks for reading and good eating everyone!