|Gluten-free almond butter cookies await.|
Rumor has it baking weather is just around the corner. Though you'd never know it by looking out the window here in Southern California. Texting skateboarders whip by in short shorts, bikini clad surfer girls are paddling out on their long boards, and jewel-studded flip-flops remain the shoe du jour. It feels more like July than September. It's hot.
And it feels good.
It was a coolish summer for those of us on the South Bay coast. June Gloom stuck around long past its expiration date. Until this week, in fact, I was walking my morning ritual loop in my thickest hooded sweatshirt, fingers tucked up inside the sleeves for warmth (what visitors to Los Angeles assume is smog is actually fog that hugs the coast, blanketing our beaches- and west side- with a fuzzy soft marine layer). It's lovely for baking. But chilly for fingers and toes.
So I bake. In UGGs.
And my latest experiment is cookies.