I made this meal about a month ago, but I’m planning on recreating it this weekend so I thought I’d revisit it. Pretty soon we’ll be bringing out the fall squashes and apples, so I want to make one more true summer meal.
I’m definitely going to have to go back to Tu-lu’s Gluten Free Bakery in the East Village. Last time I was there I got a jalapeno cornbread muffin (pictured below), and a white chocolate cranberry oatmeal cookie. The cornbread was pretty good, but didn’t blow my mind. Once I slathered some butter on it, it tasted much better. The cookie was above par though – really chewy and sweet. They also have a ton of gluten free cupcake options at Tu-lus, that I’m going to put on my list for my next visit.
I think that working at a gluten free bakery would be on my list of dream jobs. Get up early, bake away in the morning, display all of your creations, then sit in a quiet, sweet-smelling room all day selling to “your people”. The woman at Tu-lu’s looked so serene and happy in her quiet little shop (although I’m sure she would have preferred it to be bustling with customers).
Back to the meal… last time I picked up a carton of coleslaw from Whole Foods, and then made some barbeque salmon with Naturally Delicious barbeque sauce. I think I might just do the exact same this weekend.
Note the sweet tea vodka and lemonade in the background. Jeremiah Weed sweet tea vodka has been my go-to drink this summer – so refreshing and flavorful that it barely needs a mixer. Someone will have to pry it out of my arms before fall hits so I don’t get sick of it.