I love social media, but before I tell you why I do, here is what I do not love. I never, ever have a meal, at my house, someone else’s house or in a restaurant with my cell phone next to my plate. If I forget to turn my phone off at a movie, I turn it off as soon as the note on the screen asks. If I am in a meeting and forget to turn it off and someone calls me, I turn it off without looking to see who called. I don’t text. My friends know that. As soon as someone tells me why I should text, I listen to their reasons. No one has yet convinced me.
Here is what I love: I have met friends from high school, many decades ago, and I am thrilled we are “friends” again. I love seeing what cookbook authors, chefs and teachers are up to. I love the fact that I can order tickets, books and gift certificates for myself, my friends and my children and grandchildren. Yesterday I bought four sets of tickets for the UConn women’s basketball games at Gampel. When the brackets were set, UConn e-mailed me the tickets. I print them.
I also love that I can “meet” friends I have never met. Seven years ago, I wrote about the fact that my husband had died. Sybil Nassau had just lost her husband and we e-mailed back and forth for years. A few weeks ago, we met at the Shoreline Diner in Guilford. She reads my columns; I e-mail her when I know about gluten-free menus, recipes and new products. She herself is gluten-intolerant (though she does not have celiac disease). I am not. She is branch manager of GIG, Gluten-Intolerance Group. Her daughter writes the newsletter. She gave me a copy in which there are a dozen recipes. So many supermarkets have shelves and shelves of gluten-free products. Even the King Arthur catalog has pages and pages of gluten-free products (kingarthurflour.com). This recipe looks great.
Gluten-Free Apple Crisp
4 cups apples, peeled and sliced
1 tablespoon sugar
2 tablespoons water
1 teaspoon cornstarch
2 teaspoons ground cinnamon, divided
1 pinch nutmeg
½ cup almond flour
1/2 cup certified gluten-free old-fashioned oats
1/4 cup brown sugar
2 tablespoons softened unsalted butter
Preheat oven to 350 degrees. Coat a pie dish with cooking spray. In a large bowl, toss together apples, sugar, water, cornstarch, 1 teaspoon cinnamon and pinch of nutmeg until well combined. Set aside.
Make the oatmeal topping*: In a bowl, gently combine almond flour, oats, brown sugar, 1 teaspoon cinnamon and butter until crumbly.
Place apple mixture in the dish. Sprinkle topping evenly over the apples and bake for 25 to 30 minutes, until apples are cooked through, juices are bubbling and topping is browned. Serve hot, warm or at room temperature.
*You can quadruple or even more, then save the topping in little plastic and freeze for more crisps you might make.
Nibbles: Tiano Smokehouse
On a recent Sunday morning, before I had to drive to Middletown to judge chocolate at Chocolate to the Rescue, a fundraiser for Columbus House, I read a review in the New York Times. Tiano Smokehouse, a barbecue restaurant in Middletown, got a rave from Rand Richards Cooper. As Joan Gordon and I drove to Middletown, we talked about stopping at Tiano to get some ‘cue. (Joan is the only friend I have who would, for sure, go to a restaurant right after we judge chocolate.)
What a find this place is. We took lots of food for takeout. I ordered a pulled pork dinner—half a pound of pork so perfect that I never added barbecue sauce on it, creamy mac and cheese (they also have one they called macaroni Alfredo), creamed spinach and a luscious piece of cornbread. I figured I would eat half that night and the rest the following night. Ate it all in one sitting.
Tiano Smokehouse, 482 South Main Street, Middletown, 860-358-9828
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.