Gratuitous photo of Fergus

Around here we are foodies, and we, occasionally, have a cocktail.

We also like to share some of our better ideas with you. Here are a couple of mine as I’m getting ready to head into a fun and exciting weekend.

Some of you know that I have Celiac disease and cannot have any gluten. None. Even a miniscule trace will leave me down and out for days. Life is too short to lose big chunks of it to lying around on a recliner chair and moaning, shivering and just generally feeling like a bad case of the flu.

But, eliminating gluten has not – after a somewhat painful and awkward transition – caused me to lose the foods I love the most. Well, except for a real flaky, buttery GF croissant. Or phyllo dough. The day someone invents a true GF phyllo dough will be the day I break out the champagne.

Speaking of champagne. Here’s a lovely brunch drink I invented recently and that I plan to serve this weekend to celebrate.* I call it The Pomosa.

It’s a Mimosa with a pomegranate kick.

Two and a half ounces champagne (prosecco works well, too, just a little sweeter, if that’s your taste)

One ounce pomegranate juice

Two and a half ounces pulp-free orange juice

Makes one, generous Pomosa. Multiply, as needed, for the number of guests.

To go with the Pomosas, I am making a favorite: GF cinnamon scones.


The recipe is based on one in this cookbook I found in the bargain book section at Barnes and Noble. I have shelves full of fancier, more expensive GF cookbooks, but this one is very much a go-to for reliably delicious recipes.


–Copyright 2010, Publications International, Ltd.

I’ve made some modifications.

Cinnamon Scones

2 ½ cups GF flour blend**

¼ cup sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

¾ teaspoon xanthan gum

½ teaspoon baking soda

½ cup cinnamon chips (more or less, to your taste preferences) ***

1 stick of butter, melted and cooled somewhat

1 cup cold buttermilk

2 tablespoons cinnamon-sugar (mix cinnamon into sugar to taste; I like a lot of cinnamon)


 Preheat oven to 425°.

Combine flour blend, sugar, baking powder, salt, xanthan gum and baking soda in a large bowl. Add cinnamon chips and toss to combine.

Pour melted butter into the buttermilk and let stand until the mixture curdles – about 5-10 minutes.

Gradually add wet ingredients to the dry, stirring just until the dough begins to form. You may need to add more of the flour blend if the dough seems too wet. Turn it out onto a surface sprinkled with the flour blend and knead 5 to 6 times until the dough holds together. Divide in half.

Pat each dough half into a 6-inch circle about 1 inch thick. Cut each circle into 6 wedges. Place scones 2 inches apart on a baking sheet lined with parchment paper. Sprinkle the scones with the cinnamon-sugar.

Bake 10-12 minutes or until lightly browned.

These are easy and fast to make and just melt in your mouth.

* This is what my sister and I will be celebrating this weekend!


 My younger sister is adopting tiny Sophie, my Fergus’ little sister. Nice symmetry that. We’re picking her up on Saturday afternoon.

 ** Also from The Gluten-Free Bible: equal measures of white rice flour, corn starch, tapioca flour, sorghum flour and – this is the secret – almond “flour”.

 *** Cinnamon chips can be hard to find. When I do, I buy several packs. You can also order them online. Chocolate chips can also be substituted. Really any ingredient you like can be substituted in this recipe – I’ve used dried cranberries and orange zest, then topped the scones with a drizzle of orange juice/powdered sugar glaze.