A Thought For Food » where ideas are brought to simmer

When I got off the phone with my mom, I was so disappointed.  I was coming down to New Jersey, spending the weekend with my parents, and not once were we planning on cooking a meal together.  That NEVER happens.

There was, however, a dinner scheduled at her friend Lori’s house for Friday night… the day that I was arriving.  And we were to bring a dessert and a side dish.  That didn’t give us a whole lot of time to whip something up.

And here’s the kicker… not only were we under time constraints, but the dish needed to be suitable for a Kosher meat meal (my parents and Lori’s family both keep Kosher), which meant no cheese… not that dairy products were an option since Lori also keeps vegan and gluten-free (though they did have chicken and fish for the rest of the gang).

Now, I love a good challenge.  I really do.  There’s no BUT at the end of that sentence.  I love cooking this way because it forces me to think outside the box.  And the dishes I prepare for such events tend to be on the healthier side and use fresh, seasonal produce.

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  • MeetaAugust 26, 2011 - 2:56 am

    I love fruity/spicy salsa dishes like this. I have a nice one on the blog with apricots and another one with mangoes. I think this would be actually perfect for Soeren’s party on Sunday!! You mastered the challenge well!ReplyCancel

  • ElizabethAugust 26, 2011 - 7:05 am

    Lovely choice. Though I will throw in a suggestion that you try making a bean salad without cheese. If you add chopped avocado you might not find yourself missing cheese.ReplyCancel

    • Brian @ A Thought For FoodAugust 26, 2011 - 7:07 am

      Thank you for that wonderful selection, Elizabeth. I was actually just thinking about how I haven’t had a single avocado this summer. That’s going to have to change.

      But I still think I’d be missing the cheese ;-)ReplyCancel

  • MollyAugust 26, 2011 - 7:11 am

    I’ve never thought about bean salad as being anything but parve! Love the look of the salsa. I have both tomatoes and peaches from this week’s CSA and was thinking about making them into a salad with basil for a dinner I’m going to tomorrow night, but I love the addition of the cilantro and vinegar. Mmm…ReplyCancel

  • MikeVFMKAugust 26, 2011 - 7:20 am

    Love this salsa, Brian! I’m such a fan of salsas with fruit and grilled vegetables in them that I knew immediately upon reading this title that I’d love this one too! Peach and Tomato? Love it! And, of course, the photos too!ReplyCancel

  • Nelly RodriguezAugust 26, 2011 - 8:14 am

    Love this salsa, looks perfectly refreshing and definitely a quick one to whip up! Imagine that salsa on fish tacos? YUM!ReplyCancel

  • Bev WeidnerAugust 26, 2011 - 9:38 am

    W.o.W.

    Could you please put a diving board on the edge of that bowl? YUM.ReplyCancel

  • GeorgieAugust 26, 2011 - 9:57 am

    Swoon! Looks incredibly yummy!ReplyCancel

  • KellyAugust 26, 2011 - 10:11 am

    What a fabulous salsa! I absolutely LOVE the addition of fruit in salsa dishes and this sounds fantastic!! :)ReplyCancel

  • ElizabethAugust 26, 2011 - 10:35 am

    Yum! I love me some peach salsa, in fact I made some last night, no tomatoes though. I don’t think I’ve ever combined them. I usually make either fruit or tomato salsa…I might have to change that!

    Beautiful photos as well Brian!ReplyCancel

  • AdryonAugust 26, 2011 - 10:35 am

    So beautiful! I’ve been loving fruit salsas and this one needs to be in my house…maybe for a hurricane party.ReplyCancel

  • sippitysupAugust 26, 2011 - 12:38 pm

    Sweet and Spicy. Just like you! GREGReplyCancel

  • chinmayie @ love food eatAugust 26, 2011 - 2:31 pm

    Peach salsa sounds delightful! sweet, tangy and slightly spicy! YUM :)ReplyCancel

  • Barbara | Creative CulinaryAugust 26, 2011 - 3:13 pm

    Absolutely beautiful salsa. Love the combination of ingredients and that first photo does say, ‘dig in!’ReplyCancel

  • Erin Moline (@_InThisWorld_)August 26, 2011 - 3:18 pm

    Looks wonderful!ReplyCancel

  • Fran {The Flavorful Fork}August 26, 2011 - 5:10 pm

    I love peach salsa! Just recently made it for a cooking demo at one of the local farmers market here in South Jersey. I omitted tomato but added mint – more of dessert type salsa – and served it with Cinnamon sugar chips.ReplyCancel

  • The Farmers WifeAugust 26, 2011 - 5:25 pm

    Wow!! That looks SO good, and almost refreshing! I will have to give this a try! Thanks for sharing!ReplyCancel

  • rebeccaAugust 26, 2011 - 6:58 pm

    looks like you did them proud bet they loved itReplyCancel

  • JenniferAugust 26, 2011 - 7:05 pm

    Beautiful flavours and photos! I think I”m going to have to make this over the weekend! :)ReplyCancel

  • Ashley @ The Drunk SquashAugust 26, 2011 - 7:35 pm

    Ah! So beautiful I just want to eat that whole bowl up! I have plums in the fridge.. maybe I can make a plum and tomato salsa…ReplyCancel

  • Heidi / foodiecrushAugust 26, 2011 - 9:22 pm

    And here I thought I was being original when I concocted a peach and tomato bruschetta the other night. And funny thing was I kept thinking I should add some heat and onion. We’re in tomato/peach synchronicity. Love your pics too.ReplyCancel

  • JoanneAugust 27, 2011 - 5:58 am

    It would have killed you not to put cheese in…you and are I so alike it’s scary. And I love that we were both mixing peaches and tomatoes together this past week! Great minds cook alike. You handled this cooking challenge like a pro!ReplyCancel

  • LizAugust 27, 2011 - 9:52 am

    Oh, my…peach salsa. Who needs chips; just give me a spoon!ReplyCancel

  • kitaAugust 27, 2011 - 6:16 pm

    What a beautiful sounding salsa and gorgeous presentation as always!ReplyCancel

  • Jen @ My Kitchen AddictionAugust 27, 2011 - 8:43 pm

    Beautiful! I need to mix up my salsa repertoire a bit… And, this sounds perfect. Just hand me a few chips :)ReplyCancel

  • Russell van KraayenburgAugust 27, 2011 - 8:46 pm

    The salsa looks scrumptious. I love how chunky it is! I love your hand/holding shots too. It always looks so inviting, like you’re handing me the salsa. Hmmph. Too bad you’re not actually sending me this salsa.ReplyCancel

  • Chef DennisAugust 28, 2011 - 6:59 am

    I love fruit salsa’s and I have not made one this summer! Thanks so much for a lovely combo, with all the great jersey tomatoes and peaches this is just what I need to add to my next meal, fish or chicken it will be a perfect accompaniment!ReplyCancel

  • JackieAugust 28, 2011 - 7:59 am

    I love how creative you are, Brian. When it comes to Summer I’m usually the person who just looks in the fridge and thinks, ‘eh, that’ll do’ and throws it all together, but you put such thought into everything. I love it.

    Also why can’t you add cheese to beans?! I would so add cheese to beans. I’d add cheese to it all! I love this, I can just see it now on top of some salmon with a coconut panko crust… delicious.

    Jax xReplyCancel

  • SandiAugust 28, 2011 - 12:15 pm

    FRESH tomatoes & peaches, love it!ReplyCancel

  • Sylvie @ Gourmande in the KitchenAugust 28, 2011 - 8:02 pm

    Sounds wonderful! I think it’s so sweet you and your mom cook together, you guys must have so fun in the kitchen.ReplyCancel

  • AnnAugust 28, 2011 - 8:43 pm

    This is really stunning…it’s been a crazy weekend, I’m sorry I didn’t get to comment before you made Top 9. But…congratulations! It’s well deserved!ReplyCancel

  • MonetAugust 28, 2011 - 11:55 pm

    What a great salsa…and it looks like Congratulations are in store for Top 9! I’ve been thinking of you and your family this weekend…I hope you guys have stayed dry! Thank you for sharing another delightful and creative recipe. I hope you had a lovely evening, my sweet friend, and I’m hoping you have an even lovelier week. Blessings from this hot state of Texas!ReplyCancel

  • ShilpaAugust 29, 2011 - 9:45 am

    Peach salsa – sounds lovely! Cooking together is so much fun …how lovely you can do that often…Beautiful space and I’ll be back soon.ReplyCancel

  • KaseySeptember 3, 2011 - 1:22 pm

    In some ways, I am always happy to have friends over for dinner who have dietary restrictions because I, too, like the challenge of cooking something that I wouldn’t normally make. This salsa looks beautiful!ReplyCancel

  • […] Peach and Tomato Salsa from A Thought For Food Homemade BBQ Baked Beans (with Peach BBQ Sauce) from Chez Us Honey-Glazed Chicken, Peach, and Sweet Potato Skewers from Confections of a Foodie Bride Nutella Waffles with Peaches and Cream on Cake Student Summer Sangria with Basil, Peach and Raspberry on Cooking with Sugar {id:"post-3876",affiliate:"7139ccde5474573",size:"3"} ROUXBE COOKING SCHOOL & COOKING CLASSES Elizabeth September 6th, 2011 |  Print This Recipe […]ReplyCancel

  • ElianaSeptember 7, 2011 - 11:13 am

    Not sure how I missed this post but this salsa could not look more delicious. I wish I had a big bowl of it right now. I think I could even enjoying with sans chips.ReplyCancel

  • Andrew FrishmanSeptember 11, 2011 - 11:34 pm

    Mmnn!. . . I LOVES me some Salsa, especially when I’m dancin’ it!

    La salsa es algo más que salsa.ReplyCancel

  • […] peach tomato salsa – better known as trouble. i could’ve eaten the entire bowl in one sitting. i used snow […]ReplyCancel

  • […] or German Queen Tomato with a slice of sharp cheddar on a potato roll could top it. And homemade Peach Salsa made with a variety of Heirloom Tomatoes is sublime. Heirloom Tomatoes season is for people that […]ReplyCancel

  • […] sweet and tangy Pink Brandywine with a slice of sharp cheddar on a potato roll could top it. And homemade Peach Salsa made with a variety of Organic Heirloom Tomatoes is sublime. Organic Heirloom Tomatoes season is […]ReplyCancel

Jennie (In Jennie’s Kitchen), Shauna (Gluten-Free Girl) and Maggy (Three Many Cooks)

It was a year ago that I heard that Erika (of the blog Ivory Hut) had lost her house and all of her possessions in a fire.  She wrote about it on her site, which was one of the only things she had left.  Within hours, the blogging community banded around her, and used all of their resources, most notably their own blogs, to help.

At the time, I didn’t know Erika (in fact, I only just met her recently at the Big Summer Potluck).  But when I read about what had happened and that fellow bloggers had started raising money for her and were using their sites to do so, I so desperately wanted to help.  And that’s when I decided to make a donation to the cause.  It was a small one, but it was my way of telling her that there were people out there that cared for her and supported her, and that, with that support, she would get through this tough time.

Which brings us to today.  I’m working with a group of other food bloggers to ask for support once again… this time for Jennifer Perillo. Writer, talented cook, mother, widow.

Jennie carrying Shauna's daughter, Lucy, at the Big Summer Potluck

Jennie lost her husband, Mikey, to a sudden heart attack just a few weeks ago.  This was just a week after I met her at the Big Summer Potluck and when the news hit, my heart sank.  Tears welled up in my eyes.

Over the following two weeks, the food blogger community gathered in a way I had never seen before.  It started with some heartfelt condolences on their blogs, but it quickly grew to something much bigger.  Jennifer, being the strong woman that she is, made a call out on her blog for people to make Mikey’s favorite peanut butter pie on the day of his memorial service.  She asked that people not only make the pie, but to share it with someone… someone they love.

The response was overwhelming.  While I didn’t take part in making a pie, I joined the community on that day, reading post after post about this pie.  Hundreds of people showed their support in such a simple, beautiful way… for someone many of whom had never even met.  It was an inspiration to see what everyone did.  Some shared the pie with their children, others donated it to a shelter, and one very talented couple made a stunning video that I’m not sure I will ever forget.  If you want to see more posts that were done about the peanut butter pie, here is a list of links that The Food Network compiled.  Prepare to be amazed.

Throughout most of that day, I found myself with tears in my eyes.  That Jennie could take such a tragic event, something that will forever change her life, and turn it into something beautiful and inspiring… well, it takes a very grounded person to do that.

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  • LizAugust 22, 2011 - 7:21 am

    What a touching post. I hope Jennie will someday be flashing that gorgeous smile again~ReplyCancel

  • Boulder LocavoreAugust 22, 2011 - 7:39 am

    I don’t have words really to even express how heart warming this is Brain. The love is palpable.ReplyCancel

  • Chef DennisAugust 22, 2011 - 8:02 am

    Brian
    you never cease to amaze me. Your warmth and humanity touch us to our very souls, and I am so proud to know you and call you friend.
    I will be making a donation to the fund, and of course if there is anything you need or I can help in any way, please don’t hesitate to contact me.
    DennisReplyCancel

  • PaulaAugust 22, 2011 - 8:11 am

    BWOB is wonderful, Shauna, Maggy et al are wonderful and you are awesome to do this post!ReplyCancel

  • Tina@flourtraderAugust 22, 2011 - 8:22 am

    This is really an amazing gesture and the bloggers without borders sounds like a great organization. The blogging community really is an awesome thing to be a part of.ReplyCancel

  • TerraAugust 22, 2011 - 8:28 am

    Wow, thank you Brian for such a beautiful cause. I have been with my husband 17 years, and the last two weeks Jennie’s story has really changed my life. Jennie sounds like such an amazing soul, my heart has gone out to her, and her family. I will definitely share this for you. Thank you, TerraReplyCancel

  • GailAugust 22, 2011 - 8:50 am

    Love you, Brian!!ReplyCancel

  • MikeVFMKAugust 22, 2011 - 9:23 am

    Absolutely beautiful, Brian! You come across as such a great person and I’m sure that will only be validated when I finally meet you. Love this post so much. Love your portfolio, and now I see where you get your artistic talents. Your mom is incredibly talented and her notecards are stunning!ReplyCancel

  • Chez UsAugust 22, 2011 - 10:45 am

    Lovely Brian!!ReplyCancel

  • Liz Marr, MS, RDAugust 22, 2011 - 10:49 am

    Thank you, Brian, for your thoughtul and touching post. I will make a donation and pass it along.ReplyCancel

  • Cookin' CanuckAugust 22, 2011 - 11:17 am

    Thank you, Brian for posting this and letting us know how we can help Jennie.ReplyCancel

  • ElianaAugust 22, 2011 - 2:35 pm

    So touching! You’re such an amazing person Brian. you just reminded me that I need to hurry up and donate already.ReplyCancel

  • Renee {Eat.Live.Blog}August 22, 2011 - 2:51 pm
  • Cooks_BooksAugust 22, 2011 - 5:03 pm

    Such a wonderful gesture by you (your mother’s note cards are beautiful) and such a wonderful idea from Shauna and Maggy.ReplyCancel

  • SaraAugust 22, 2011 - 5:09 pm

    I’ve been missing from the blogosphere for a couple of months and just now coming back with this sad news. A very touching post, Brian. Jennie and her family sure are in my thoughts. We really need to get moving to help.ReplyCancel

  • SaraAugust 22, 2011 - 8:44 pm

    Brian, what a touching & beautiful post! I wish Jennifer & her girls all of the best!ReplyCancel

  • Andrew FrishmanAugust 22, 2011 - 8:53 pm

    Mmnnn. . . I loves me some bloggers, especially when they help out other bloggers.

    El pueblo unido, jamas sera vencido.ReplyCancel

  • Lisa { AuthenticSuburbanGourmet }August 22, 2011 - 8:53 pm

    Brian – what a touching and wonderful post. I do love this food blog community and how they band together to help one another. Both you and your mother are extremely talented. I am now logging on to donate to this wonderful cause. Thank you!!!!!ReplyCancel

  • Alison @ Ingredients, Inc.August 22, 2011 - 9:03 pm

    great post and this is the best food community, especially in such heart breaking timesReplyCancel

  • Elies_LieAugust 23, 2011 - 12:19 am

    Tq Brian for sharing this post – very touching & wonderful post!ReplyCancel

  • ChristineAugust 23, 2011 - 12:42 am

    Lovely. This is really amazing. I’m happy to be part of the blogging community. My hearts and prayers are with Jennie and her family.ReplyCancel

  • Baker StreetAugust 23, 2011 - 6:38 am

    Lovely Brian! Shauna and Maggy are doing a wonderful job with BWOB. And you’re post is perfect. Your mom’s postcards are so beautiful. xoxo.ReplyCancel

  • CarolynAugust 23, 2011 - 11:46 am

    I just donated. I hope someone will keep us all apprised of how much money is raised. It would be so good to see how this blogging community comes together.ReplyCancel

  • Andra@FrenchPressMemosAugust 24, 2011 - 12:42 am

    Brian- thank you for this- for your generosity, for your inspiration, for your continued commitment to your work and your community. It is comforting to know that there are people like you. I will not only donate but list an auction item tomorrow- a signed copy of AdHoc at Home- one that I treasure very much and one that any Thomas Keller lover will adore!ReplyCancel

  • JoanneAugust 24, 2011 - 3:11 pm

    Seeing the blogging community reach out and join together like this makes me so incredibly happy…there really are no words.ReplyCancel

  • AdryonAugust 24, 2011 - 9:01 pm

    Just fantastic, Brian. You are amazing. Like I said to you in the barn: “look at what this mother fucker is doing with a camera.” :)

    Big hugs, big love.ReplyCancel

  • Lora @cakeduchessAugust 24, 2011 - 10:01 pm

    You inherited your sweet mom’s artistic talent. Those prints are so pretty. I would love to help support Jennie. You’re fabulous for posting this.:)ReplyCancel

  • MargaretAugust 25, 2011 - 10:20 am

    Your mom is such a great artists, such beautiful note cards and generous of you to offer these up. I’d love to donate and help. xoxoReplyCancel

  • Evan @swEEtsAugust 25, 2011 - 10:26 am

    I absolutely love being a part of a community that really cares about their fellow blogger. I’ve been so MIA from the blogsphere lately that I had no idea this was all happening. You all are putting together a wonderful effort to help those in need.ReplyCancel

  • amelia from z tasty lifeAugust 25, 2011 - 10:35 am

    such an amazing community, this is! thank you for your efforts. BTW, your mom is indeed very talented, and generous.
    (I too donated to the fund and posted a link on my latest post)ReplyCancel

  • {Recipe: Peach and Tomato Salsa}August 26, 2011 - 12:03 am

    […] Before heading off, I wanted to let you all know that there are still note cards and prints still available for those individuals who donate to Bloggers Without Borders.  Information regarding all of that is here. […]ReplyCancel

  • Becs@Lay the tableAugust 26, 2011 - 3:43 pm

    Thank you so much for sharing this – it was beautiful and heartwarming. What a strong woman Jennie is. I cried at the White on Rice video.ReplyCancel

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  • MikeVFMKAugust 21, 2011 - 8:13 am

    Brian, I can see why these two make you happy. Lovely photos and a perfect Silent Sunday post!ReplyCancel

  • WinnieAugust 21, 2011 - 8:38 am

    Positively adorable :)ReplyCancel

  • Snippets of ThymeAugust 21, 2011 - 9:00 am

    Babies and Doggies. It just doesn’t get cuter than that! Wonderful pics of your niece.ReplyCancel

  • SMITH BITESAugust 21, 2011 - 9:44 am

    i am absolutely giggling w/you – these are happy, happy, pics!!ReplyCancel

  • Chez UsAugust 21, 2011 - 12:14 pm

    Is Jordon too darn cute or what. Just want to squeeze her!!! Lovely way to start Sunday morning. Thank you!ReplyCancel

  • KristenAugust 21, 2011 - 12:29 pm

    Sweet, sweet, sweet!ReplyCancel

  • foodwanderingsAugust 21, 2011 - 1:13 pm

    Bri, your niece is absolutely adorable. Am not surprised you cannot put down the camera. Just precious!ReplyCancel

  • Bev WeidnerAugust 21, 2011 - 5:27 pm

    P.r.e.c.i.o.u.s.ReplyCancel

  • Barbara | Creative CulinaryAugust 21, 2011 - 8:49 pm

    Jordan gets prettier every time I see her…she is adorable…and the pup ain’t half bad either! I especially love them together; kids and dogs were meant to be pals!ReplyCancel

  • Baker StreetAugust 22, 2011 - 5:47 am

    Aww… Jordan is so pretty and maki is just adorable.ReplyCancel

  • ElianaAugust 22, 2011 - 2:46 pm

    So precious! Love these photos Brian.ReplyCancel

  • Andrew FrishmanAugust 22, 2011 - 9:55 pm

    MMnnnn! I loves me some Jordan, especially when she hangs out with “the beast.”

    Muchos perros. . . si, muchos perros.ReplyCancel

  • AlyAugust 25, 2011 - 9:15 pm

    A great silent sunday!ReplyCancel

  • […] and I are the proud uncles of two very adorable girls.  Jordan will be turning two at the end of this year and Ayla, my sister’s daughter, was born this past March.  Now that they are in our lives, I […]ReplyCancel

I remember the last time we had peanut butter in our house growing up.  Sitting on the tiled floor of our kitchen, I held the jar in my hands and I knew that this was something we had to do.  Never again could we have any nuts (especially peanut butter) in our home.  It was too dangerous, too much of a risk.

This came after a few incidents where my older sister had, by accident, consumed peanuts and had ended up with a severe allergic reaction.  Her throat started to close, her breathing would become strained.  The few (thankfully, very few) times that I’ve witnessed this, it’s been terrifying.

Unlike my sister, I have no allergies to food (nor to animals).  But knowing someone who is deathly allergic to such foods, I am typically more sensitive about this issue.

And there’s a reason why I say typically.  Just a few weeks ago, I attended my first gluten-free event.  When I first heard that the Big Summer Potluck was going to be a gluten-free weekend, I had a moment of hesitation.  Really, how could a weekend without bread or cake or cookies be fun?  What the heck were we going to eat?

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  • Baker StreetAugust 17, 2011 - 1:46 am

    Your cookies look so nice and chewy. Hard to believe they are gluten free. Will surely give this a try the next time i’m baking cookies.ReplyCancel

  • susannunuAugust 17, 2011 - 3:13 am

    The cookies look nice, but i am facing a problemwith glutin free stuff that they get very hard quickly.could you plz post other recipes made of corn and rice flour.ReplyCancel

  • Lars BölanderAugust 17, 2011 - 4:02 am

    Hi! People with gluten intolerance, as well as those with lactose intolerance, should really be glad!(?) Man developed during, say, 6 000 000 years. Our genes developed, as we ate the foods of those days, until food and gene fitted one another perfectly, like two stones grinding on each other. And this process going on for millions of years, until we started to grow grains and milk cows. We had no genes suited for the intake of meals based on grains and milk. New diseases developed. Today we have a spectrum of auto immune diseases, very probably caused by the “normal” and “healthy” food, that we eat daily. If we /try to/ eat like our very early ancestors, we’ll all be healthier and more fit and with fewer allergies. Early mankind never had a reason to handle gluten or lactose! So, you with gluten intolerance, be happy, because in the long run you’ll be healthier without gluten, without flour in your cooking or baking. /LB (surgeon).ReplyCancel

  • chinmayie @ love food eatAugust 17, 2011 - 6:08 am

    WOW! Those look so good! Never thought there can be chickpea flour cookies!ReplyCancel

  • Caroline @ chocolate and carrotsAugust 17, 2011 - 7:18 am

    Yes, please! These look fantastic! I have some chickpea flour that I’ve been dying to break out…this is the recipe. Love it! :-)ReplyCancel

  • Sweet and SavvyAugust 17, 2011 - 7:27 am

    These look so perfect! Perfect texture and lots If chocolate! Couldn’t imagine anything better!ReplyCancel

  • ElizabethAugust 17, 2011 - 7:32 am

    That’s awesome that these only use chickpea flour. Both my sister and one of my closest friends don’t eaten gluten for sensitivity and celiac respectively, so I’ve done my fair share of gf baking. Some of the best baked goods I’ve had have a blend of flours but those get so expensive. Almond flour too is wonderful. I’m going to send this recipe to both of them :)ReplyCancel

  • DariaAugust 17, 2011 - 7:33 am

    I can’t wait to give these a try. My mom has a gluten intolerance so I’m always on the lookout for good treats to feed her sweet tooth.ReplyCancel

  • MichelleAugust 17, 2011 - 7:35 am

    I think that I had the same feeling about gluten-free foods until a friend of mine had severe allergies. Kudos to an honest post…and those cookies look fantastic!ReplyCancel

  • JessicaAugust 17, 2011 - 7:55 am

    Nice. I’ll have to try these. I am celiac and do heaps of baking. I usually just adapt any recipe with all purpose goofy (gluten free) flour. Most of the time it works perfectly well. I haven’t tried chickpea flour, I’ll have to see if I can get it.ReplyCancel

  • Ken⏐hungry rabbitAugust 17, 2011 - 7:57 am

    Glad I at least get to eat one of them, these were fantastic. Too bad we didn’t have milk at the moment.ReplyCancel

  • The Chocolate PriestessAugust 17, 2011 - 8:25 am

    We have a friend who must be exceedingly careful with what he eats because of celiac and other issues. However, I, too, have very mixed feelings about everyone else jumping on board. As with most “health” crazes this may be an excuse for companies to make more money and not a real concern with some people’s health. Even if I made things gluten-free, my friend feels safest making and bringing his own food, his wife makes hers, he makes his. He would never ask anyone to make his food for him now because the risks to his life are too great. As individuals we need to investigate matters and really weigh what works best for us and never just jump on board the newest food trend regardless of what it is.ReplyCancel

  • Gluten Free Girl In DCAugust 17, 2011 - 8:26 am

    I cannot wait to try this recipe, something I have been craving is great tasting gluten free cookies!ReplyCancel

  • AlyAugust 17, 2011 - 10:10 am

    I am assuming that you used Gluten Free chocolate chips too? I have never tried using chick pea flour but I have used the gluten free chips (and honestly prefer them to the regular variety these days). The photographs are beautiful and the cookies really look legit.ReplyCancel

  • ElianaAugust 17, 2011 - 10:21 am

    Although I’m not sure why, I too have been skeptical of gluten-free cooking. Thanks for shedding light on this important issue though. I will certainly start my GF baking adventures with these cookies. They look amazing!ReplyCancel

  • EthanAugust 17, 2011 - 10:23 am

    As someone who got to taste these cookies at Big Summer Potluck, I can vouch for them too!
    Glad you clarified your “anti” gluten-free and girl-friend statement :PReplyCancel

  • merry jenniferAugust 17, 2011 - 10:27 am

    These look stunning, Brian. My neighbor is gluten free – I should totally make these for her.ReplyCancel

  • Bev WeidnerAugust 17, 2011 - 10:50 am

    My eyeballs are so happy looking at all those cookies. MAMA.ReplyCancel

  • ElizabethAugust 17, 2011 - 10:51 am

    Wow, those do look amazing. Even though I have no reason to make anything GF, I have made some items before and I find them to be just as or even more delicious then their gluten-y counterparts.

    Thanks for the beautiful photos and recipe!ReplyCancel

  • TiffanyAugust 17, 2011 - 10:53 am

    We just found out that my little cousin has a gluten allergy… I’ll be home this weekend and promised here that we would bake some gluten free sweets… the first on the list? These cookies! Thanks for sharing! :DReplyCancel

  • mpv61August 17, 2011 - 1:43 pm

    Remember if you are making these for someone else with a sensitivity to gluten that you have to consider what materials you are using. For example, if instead of using parchment paper you decide to spray the pan with Pam, some of those have wheat flour in it and your friend might get sick. Some celiacs are “silent celiacs” and don’t get sick but get gut damage anyway.

    Wooden spoons might retain gluten on them from prior use, too. I’m not sure about plastic/silicone. Metal that’s been well-cleaned is probably safest.

    Anyone with celiac/gluten sensitivity/etc. is usually thrilled when someone has gone to the trouble to make them a GF treat, as long as it’s truly GF! I cried when I went to my sister’s house and my niece had made me (naturally) GF macaroons!ReplyCancel

  • Steph@stephsbitebybiteAugust 17, 2011 - 1:52 pm

    Yay for gluten free cookies that look so sinful! I try to be mostly gluten free to help with tummy issues. So to see some GF cookies really got me excited!ReplyCancel

  • SMITH BITESAugust 17, 2011 - 2:08 pm

    i nearly fell off my chair laughing at the ‘gluten-free, not girl-friend’ line!!! back to the cookies – my baby sister was diagnosed about 3yrs ago with Celiac and really woke me up to how many people cannot eat gluten. hats off the Big Summer Potluck for making the entire event gluten-free!!ReplyCancel

  • blackbookkitchendiariesAugust 17, 2011 - 2:15 pm

    omg! these look so good:) cant wait to try this out.ReplyCancel

  • MikeVFMKAugust 17, 2011 - 2:44 pm

    These look chewy and incredible. I’m not against trying anything once, or twice. And if it’s good, gluten-free or not, I’m hooked for life. These looks like those kind of cookies!ReplyCancel

  • VijithaAugust 17, 2011 - 3:41 pm

    Looks chewy and nice! Most of the South Indian dishes which are rice based are gluten free. When my GF friends came over for dinner, I made dosa and idly for them.
    Chickpea flour (besan) and rice flour is used in almost every dish that comes from a Indian household.

    As always I love love your clicks.ReplyCancel

  • kankanaAugust 17, 2011 - 5:35 pm

    I didn’t know about gluten-free until very recently! These cookies gf or not gf ;) looks amazingly good. Chickpea flour is something I use only in savory, mainly to make fritters or soup, this would be something I would love to try.ReplyCancel

  • Barbara | Creative CulinaryAugust 17, 2011 - 6:22 pm

    I think there is an element of ‘fad’ surrounding Gluten Free; some people have found it is the only safe way for them to eat because of a metabolic imbalance and others have taken it on as a way to lose weight…which is pretty crazy actually. In any event, it has started to feel like it’s being force fed to the public at large. I’ll be honest…I would have been irritated to have been required to only prepare gluten free food for an event. I don’t think that is any better choice than refusing to have it.

    My friends who must deal with gluten intolerance or celiac disease prefer that they prepare their own foods to insure that all necessary precautions are taken which can be a difficult task in a kitchen that normally is used for baking or cooking without those precautions. They were a bit surprised when I shared the idea of a GF potluck from the whole realm of cooks present and said they would not have eaten any of the foods they did not prepare because of the seriousness of a reaction that could have occurred. I’m wondering about this event…do you think precautions taken were significant enough to not warrant any concern on the part of those actually requiring that their foods be gluten free?ReplyCancel

  • With Style and GraceAugust 17, 2011 - 7:28 pm

    ah, these are the cookies you were telling me about, they look delicious!! Beautiful post [& photos], as always. xoReplyCancel

  • Nelly RodriguezAugust 17, 2011 - 7:37 pm

    These cookies look amazing! I’ve never baked with chickpea flour but need to asap and bake these! Torture indeed but no pain, no gain right? ;) Thanks for sharing my dear…ReplyCancel

  • kamran siddiqiAugust 17, 2011 - 7:37 pm

    These look absolutely gorgeous and sinfully delicious. Beautiful post, Brian!ReplyCancel

  • Snippets of ThymeAugust 17, 2011 - 7:44 pm

    I have no problem with GF anything when it looks as delicious as those chocolate chip cookies you are eating. Chickpea flour! Every day I keep hearing about new substitutes for wheat flour.ReplyCancel

  • IrvinAugust 17, 2011 - 9:22 pm

    Those look fab! I’m actually not a fan of using chickpea flour in my sweet baked goods, preferring to keep the chickpea flour for savory baked goods, but your cookies might change my mind. As someone who bakes gluten free but is NOT gluten free, I’ll tell you that baking gluten free has shifted the way I bake – all for the better. Using alternative flours opens a whole new world of ingredients and soon you’ll find yourself reaching for different flours instinctively.

    Wish I could have been there at the BSP2! It sounded wonderful.ReplyCancel

  • Jen @ My Kitchen AddictionAugust 17, 2011 - 9:36 pm

    I was so sad that I didn’t get a chance to try these at BSP… They were so good that they were gobbled up before I had one! So glad you posted the recipe… I will definitely give them a try!ReplyCancel

  • JoanneAugust 17, 2011 - 10:41 pm

    From what I’ve heard from my GF friends, chickpea flour is THE way to go when it comes to gluten-free baking! You done good, my friend.

    I really hate the negative connotation that this health craze has given to gluten-free eating, as if it were something that crazy health freaks do and not something that is required for some so they can be healthy!ReplyCancel

  • Angie's RecipesAugust 18, 2011 - 5:17 am

    Some gluten-free recipes could be really great too. Those cookies look divine.ReplyCancel

  • PeggyAugust 18, 2011 - 5:39 am

    I definitely know that I’m quite undereducated about the whole gluten-free thing, I was definitely naive to as well. And then a close friend of mine and also my neighbor were diagnosed with Celiac’s Disease. It really makes you put things into perspective – and now I have a tasty treat to offer them the next time I see them =)ReplyCancel

  • Maris (In Good taste)August 18, 2011 - 7:16 am

    Very thoughful and insightful post and oh yes these look terrific!ReplyCancel

  • ShereeAugust 18, 2011 - 7:36 am

    I haven’t seek chickpea or other bean flours at the store where we buy gluten free flours so I will have to check online. We are always on the look out for good gf recipes, especially for sweets! Looking into cultural cooking opens a whole new world to celiacs cooking. In other countries some of these flours are used for everyday cooking the way we used to use wheat flours. The first time I took a gf/nut free dessert to a potluck at church we had missionaries from South America, iirc, and they were pleased to have a dish that reminded them of home. I learned alot talking to the wife about cooking with these alternate flours!

    We too are to the point where we have began taking our own foods for my cleiac daughter when we go places where food is involved. We learned the hard way with my son who has nut allergies that even though people mean well, they don’t often think about the cross contamination from their cooking utensils. Their heart is in the right place but the knowledge is just not there unless you live with an allergy or with someone who has an allergy. And then there are people who havebthat “fad” mentality and don’t take you seriously when you say that you eat gluten free. Veru very frustrating!ReplyCancel

  • Lauren at Keep It SweetAugust 18, 2011 - 8:20 am

    My sister has to eat gluten free but I definitely have not tried as much gluten free baking as I’d like. These look wonderful and I think I’ll pick up some chickpea flour so I can try them!ReplyCancel

  • Sommer@ASpicyPerspectiveAugust 18, 2011 - 10:22 am

    What, WHAT? Gluten-free? But they look so… REAL. Chickpea flour is magic stuff!ReplyCancel

  • NicolaAugust 18, 2011 - 11:46 am

    These look great! My childminder and a number of her kids and grandkids have coeliac disease; they love when I make baked goods for them. Having googled ‘chickpea flour’ and discovered it is ‘gram flour’ in the UK, which I have bags of for naan bread and other Indian cooking, these are what I’m going to bring her next. Thank you.ReplyCancel

  • GailAugust 18, 2011 - 12:34 pm

    The cookies look great, Brian! Inspiring piece to try new flour combinations!ReplyCancel

  • JennAugust 18, 2011 - 2:18 pm

    I will also ditto everyone’s comments about being careful about cross contamination, especially if working in a kitchen where glutenicious goods are baked. There are many many things I had to learn about handling food preparation in my kitchen when my husband and I first started cooking together that I would never have thought about otherwise…

    This recipe is interesting, I’m really curious why you chose chickpea flour – I generally avoid using any bean flour at a 100% ratio in any GF baking because the flavor is so strong, and try to keep bean flours to no more than 1/3 or 1/2 (if a savory recipe). Did the chickpea taste come through much in the final product? I miss chocolate chip cookies, chocolate chips are a very very precious rare ingredient in my kitchen living in Europe…ReplyCancel

  • naomiAugust 19, 2011 - 1:21 am

    Brian, these cookies look crazy good. I have to say I’ve never even had GF cookie, but I did have GF pizza crust and it was GOOOD!!!

    I can’t wait to try this recipe. I’m going to be making this for a GF co-worker!ReplyCancel

  • Sneh | Cook RepublicAugust 19, 2011 - 6:44 am

    Lovely pictures and the cookies look stunning. I have a friend who is severely anaphylactic. Eggs & Peanuts are her bane. I always make a simple apple crumble whenever she visits :-) She loves it!ReplyCancel

  • […] miss these Gluten-Free Chocolate Chip Cookies from A Thought For Food. Brian brought them to the Big Summer Potluck, but they were so amazing that everyone snatched them […]ReplyCancel

  • Alison @ Ingredients, Inc.August 19, 2011 - 4:20 pm

    These look fabulous!ReplyCancel

  • Lora @cakeduchessAugust 19, 2011 - 10:14 pm

    After a week w/my vegan BFF (still giggling at your GF line;) and her vegan daughter, and a month w/my vegetarian cousin from Italy visiting us…I feel that I will next be exposed to the GF lifestyle and will have to learn to bake something. It’s interesting reading the comments about how dangerous cross-contamination is and reading Jenn’s comment about the ratio you used of chick pea flour. That is mostly what makes me hesitant to try a GF recipe. I think your GF cookies look fabulous and sounds like they were delicious:) (love that photo you posted earlier w/ur mom in Twitter:)ReplyCancel

  • Russell van KraayenburgAugust 21, 2011 - 12:23 pm

    Wow such a straight forward gluten free recipe. I’ve been wanting to try and play with a gluten free cookie recipes for some of my gf friends but I am usually turned off/scared by all the different flours and random products I know little of. This is not a scary recipe; thanks for sharing! I love your shots too, as always. They look so intimate with a hint of bliss and nostalgia.ReplyCancel

  • KristenAugust 21, 2011 - 12:31 pm

    These look like the perfect little nibblers. And your photos capture me every time!ReplyCancel

  • Dan @ Dan's Good SideAugust 21, 2011 - 12:43 pm

    I’m sad I didn’t go to the big summer potluck. I would of brought my famous gluten-free celery filled with cheese whiz dish. It’s a real winner.ReplyCancel

  • MonetAugust 21, 2011 - 9:28 pm

    I loved the image of you savoring your last jar of peanut butter…and I loved even more hearing about how you discovered these gluten free goods. I have been meaning to incorporate more gluten free recipes in my blog, and now I have a great recipe to start with. The images look lovely, sweet friend, and your words even sweeter.ReplyCancel

  • Andrew FrishmanAugust 22, 2011 - 9:52 pm

    Mmmmmmnnn! I loves me some chocolate chip cookies – especially when they are gluten free!

    Un otro modo de comer chocolate sin “gluten” es que solamente comer chocolate.ReplyCancel

  • Weekly Meal Plan, August 29 | stettedAugust 29, 2011 - 10:00 am

    […] Crudites & hummus Watermelon Chocolate Cake with Strawberry Buttercream (inspired by this) Gluten-free Chocolate Chip Cookies Assorted beers, sparkling water, […]ReplyCancel

  • Karla from Sal & AzucarOctober 12, 2011 - 4:01 pm

    Hey! Did you use any xathan gum or did the flour you use already have it?ReplyCancel

  • […] didn’t want that to stop me from eating cookies! How sad would that be?  I came across this recipe, and thought it looked really simple, compared to other gluten-free recipes.  I was worried about […]ReplyCancel

  • AudreyNovember 27, 2011 - 7:30 pm

    I was wondering if I could use a different flour other than chickpea and will they turn out the same? Thanks for the great recipe! (;ReplyCancel

  • jean's nuJune 5, 2012 - 5:36 am

    i just have to thank you for this recipe! i just tried making these, my cookies are still warm, and they are sooooo good. we will be making some more.
    i reduced the sugar by half cup, and i still found them sweet.ReplyCancel

  • leilaMarch 20, 2013 - 11:28 am

    I made these cookies with my 12 year old daughter yesterday.(we did use a flax seed egg substitute) I must say that while preparing the batter we had serious doubts because the batter was so thick and so sticky. It was easier to work with once it was chilled however. We were pleasantly surprised with the final product and this recipe has made made daughters final selection list. When we make them again we will reduce the sugar, these are very sweet cookies, we will also reduce the chocolate chips by half a cup as the batter was completely saturated with chips and we still were left with 1/4 cup of chips at the bottom of the bowl after forming the cookies.
    Thank you for sharing this recipe.ReplyCancel

  • […] experiment was a success! Next time I’ll have to tweak the recipe just a little bit. Follow this recipe to make your own gluten free […]ReplyCancel

  • SevFebruary 18, 2014 - 3:35 pm

    I just made these cookies. I really liked the texture, though they are quite sweet. I would suggest reducing the sugar by a bit.ReplyCancel

  • […] A Thought For Food, Gluten Free Chocolate Chip Cookies  […]ReplyCancel

  • OliviaAugust 20, 2014 - 10:27 am

    I made these, but didn’t have any chocolate chips around the house (a tragedy). Instead, I exchanged half the brown sugar for honey and added blueberries and raisins. They turned out delicious and gooey- I think I’ll have to get some chocolate chips and make more!ReplyCancel

  • SamanthaAugust 21, 2014 - 1:35 pm

    These look SO amazing! I’m always looking for gluten-free, rice-free recipes, and these look outstanding. Could you substitute the chickpea flour for green pea flour instead?
    Thanks!ReplyCancel

  • fanitaNovember 29, 2014 - 5:10 pm

    These are amazing! They are really chewy inside and crunchy outside! The taste of chickpea flour is hardly noticeable once cooked, only a slight taste left in mouth, but maybe because I know what chickpea flour tastes like. I reduced the amount of sugar as well and they were still quite sweet (but not too sweet). Dont bake them for too long or they become too hard. 10 minutes is more than enough I found (for my fierce oven). Also I had 3 Tbsp of crunchy peanut butter to the wet ingredients, so it is even more packed with protein! I mixed dark and milk choc chips and it was the right balance of flavours. I am thinking of another version with raisins for even more chewiness (and replace some of the sugar), and also a dark choc chips and candied ginger cubes version! Yum , thank you, my gfree and non gf friends loved them and so did I.ReplyCancel

  • […] Chocolate Chip Cookies with Garbanzo Bean Flour ———— (Adapted from A Thought for Food) […]ReplyCancel

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  • Dwiana@dwidlebugAugust 14, 2011 - 8:43 am

    What can I see, the ice cream look so good!! make me want to go to store and buy one. but of course I can’t find that here. Nice clicks!ReplyCancel

  • Mike@The Culinary LensAugust 14, 2011 - 8:43 am

    Great images as always. It is so good to support local businesses like this..ReplyCancel

  • MikeVFMKAugust 14, 2011 - 8:59 am

    I love local food businesses like this. Be local by supporting local. And when that food business like Batch puts out a product that’s superior than the rest with amazing locally produced ingredients, well, that’s just icing. The salted caramel and ginger both sound incredible. Love Silent Sunday.ReplyCancel

  • Snippets of ThymeAugust 14, 2011 - 9:25 am

    How fun to meet a local provider and then support them in this way. Wonderful.ReplyCancel

  • serena @bigapplenoshAugust 14, 2011 - 9:58 am

    Beautiful photos – I would love to try that salted caramel ice cream!ReplyCancel

  • A Plum By Any Other NameAugust 14, 2011 - 9:59 am

    Completely agree. The makers of Batch deserve all the praise … and then some. When I talked to them last year at an ice cream fundraiser (terrible job but somebody has to do it) in the South End they mentioned that they actually drive to the farm to pick up the cream. Charming! Now, where’s my spoon …ReplyCancel

  • David @ Frenchie and the YankeeAugust 14, 2011 - 10:25 am

    Will definitely be checking out Batch. Thanks for the tip.ReplyCancel

  • LirenAugust 14, 2011 - 11:49 am

    These are the kind of food artisans we need to support! Nothing makes me smile more than seeing such a pure and accountable list of ingredients. Love the photos, Brian. It makes me want to hop on a plane just for a scoop of salted caramel.ReplyCancel

  • Lauren @ Healthy Food For LivingAugust 14, 2011 - 12:17 pm

    I’m definitely going to seek out this ice cream! I checked out their website, and it looks like the ice cream is available at the Newtonville Whole Foods. Thanks for the review.ReplyCancel

  • Alison @ Ingredients, Inc.August 14, 2011 - 2:01 pm

    I want to try this!ReplyCancel

  • RJ FlamingoAugust 14, 2011 - 2:20 pm

    I love to support local businesses, and this sounds like a good one. Need to add this to my list for our next trip to MA, whenever that turns out to be. What am I saying? I’ll just have you make a list for me. ;-)ReplyCancel

  • Emily @ Life on FoodAugust 14, 2011 - 2:50 pm

    Homemade ice cream = yum! Salted caramel homemade ice cream = yum, yum! Glad you shared it with us.ReplyCancel

  • Bianca @ Confessions of a ChocoholicAugust 14, 2011 - 3:40 pm

    I love Batch ice cream, the salted caramel flavor is ridiculously good. And yes, I’ll be at the Boston Local Food Fest to support the local vendors! Hope to see you there, it’s been a while since we saw each other! xoReplyCancel

  • KimberleyAugust 14, 2011 - 5:09 pm

    They didn’t even compensate you with ice cream?!? ;) I love companies that are this dedicated. Cheers to them.ReplyCancel

  • Maris (In Good Taste)August 14, 2011 - 5:11 pm

    Sounds (and looks) fantastic!ReplyCancel

  • AlyAugust 14, 2011 - 5:16 pm

    Your photographs are beautiful … In my book anything made with around 5 ingredients has to be amazing and this ice cream looked it.ReplyCancel

  • MichelleAugust 14, 2011 - 5:36 pm

    I’m a huge fan of Batch ice cream, especially their salted caramel flavor!ReplyCancel

  • Sylvie @ Gourmande in the KitchenAugust 14, 2011 - 5:46 pm

    Love, love salted caramel ice cream! In fact stopped today to get a cone, I’d love to try their version sometime.ReplyCancel

  • Lisa { AuthenticSuburbanGourmet }August 14, 2011 - 6:47 pm

    I only wished I was in Boston right now to enjoy this supreme ice cream. Especially the salted caramel. Great Photos !!!ReplyCancel

  • MeganAugust 14, 2011 - 10:15 pm

    Love your pictures as usual… and completely agree that batch is such a great company! And the ice cream is so good!ReplyCancel

  • A Little YumminessAugust 14, 2011 - 10:20 pm

    No need for words…wonderful photos have left me craving ice cream…..ReplyCancel

  • AnnAugust 14, 2011 - 10:34 pm

    beautiful photos…I love artisan foods and how wonderful that you’re able to enjoy their ice-cream!ReplyCancel

  • SMITH BITESAugust 14, 2011 - 11:12 pm

    ice cream is probably The Prof’s most favorite dessert in the world – beautiful photos Brian!!ReplyCancel

  • LizAugust 15, 2011 - 7:55 am

    Stunning photos! I’d like a cone, too :)ReplyCancel

  • KitaAugust 15, 2011 - 8:49 am

    Love the packaging on this ice cream! It makes it look so fun. Great pics.ReplyCancel

  • With Style and GraceAugust 15, 2011 - 1:18 pm

    Looks like I need to come out to Boston now, not only to see you but to try this amazing ice cream! Mostly to see you, of course. Ah and that little girl, precious!ReplyCancel

  • sippitysupAugust 15, 2011 - 4:35 pm

    You and that ice cream are perfect together. Great job. GREGReplyCancel

  • Jen @ My Kitchen AddictionAugust 15, 2011 - 11:11 pm

    Oh, that ice cream sounds amazing! Now I need to get to Boston soon so I can give it a try!ReplyCancel

  • Erin @ A Nesting ExperienceAugust 16, 2011 - 5:06 pm

    Love Salted Caramel Ice Cream. Batch looks totally scrumptious. Yum!ReplyCancel

  • Andrew FrishmanAugust 22, 2011 - 10:06 pm

    Mmnnn. . . I LOVES me some batches.

    Estoy soñando en un montaña de helado, cuando de repente, podria ser un volcan de chocolate.ReplyCancel

The food blogger community is a tight group.  Through Twitter, Facebook, and various other social networking sites, we bond over the things that we love in the world.  For food bloggers, it’s mostly cooking related.  But after a few chats about our favorite childhood dishes and various techniques for making French macarons, the conversation quickly switches to something more personal.  These people that I’ve never met, and may never meet, know of my hopes, my dreams, my fears.  We talk about our trials and tribulations in life, sometimes humorous and sometimes not.

When I lost my grandfather last December, I wrote a post here about the experience.  The comments I received overwhelmed me.  As the condolences poured in, I realized that these were just strangers… people who didn’t have to care, but did.  Genuinely.  And that meant the world to me.

I was reminded of all of this earlier this week when I read, via Twitter, that Jennifer Perillo, blogger-extraordinaire, lost her husband suddenly to a massive heart attack.  The news has put us all in a state of shock.  There is no way to understand the loss that she must be feeling right now.  It’s not possible.

But I hope she knows that people are thinking of her, sending her millions of 8 second hugs (a little Big Summer Potluck joke).

I met Jennifer last weekend at the BSP and while we knew that we’d hit it off, I left feeling a special connection to her.  First, there was the pickled watermelon rind that she served on Friday night.  Really, truly inspired.  I raved (drunkenly, but sincerely) about how much I adored these delightful little treats.  Spicy, sweet, crunchy… it was an incredible sensory experience.

And then there is just Jennifer as a person.  Energetic, outgoing, thoughtful.  Someone you can immediately feel comfortable with.  It was the first time meeting her, but I left the weekend knowing that we’d see each other again soon.  And we will, Jennifer.  I promise.

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  • EthanAugust 10, 2011 - 12:16 am

    You did Jennifer and her watermelon rind proud Brian. I was right there with you when we tried it at BSP2 and you’re right, little rinds of heaven. This community continues to astound me.ReplyCancel

  • Sanjeeta kkAugust 10, 2011 - 12:58 am

    Save those peels..we make a spicy curry with the watermelon rinds…and this pickled version seems even better than that.ReplyCancel

  • Priya SreeramAugust 10, 2011 - 2:16 am

    lovely- am bookmarking this !ReplyCancel

  • NishiAugust 10, 2011 - 3:57 am

    I had never heard of Pickled watermelon rinds. This looks very interesting and yummy. A must try for me :)ReplyCancel

  • WinnieAugust 10, 2011 - 7:26 am

    So beautiful Brian- the sentiment and the pickles themselves- miss you!ReplyCancel

  • Jeanne @ CookSister!August 10, 2011 - 7:27 am

    So interesting. In South Africa I gres up with watermelon rind jam – but here in London everyone looks at me like I am mad when I talk about it. Intrigued by the idea of a spicy savoury pickle using the rinds – like nose to tail eating for vegetarians!ReplyCancel

  • JessicaAugust 10, 2011 - 7:28 am

    I’ve never heard of Pickled Watermelon Rinds, but if you like them, they MUST be good!!! Plus now I’ll have a way to use the WHOLE watermelon = less waste is good. So pinning this for later! :-)ReplyCancel

  • Jackie Gordon Singing ChefAugust 10, 2011 - 7:51 am

    I LOVE THESE –We sat there at Big Summer Potluck nibbling on Jennifer’s rind with her and laughing… Sharing good food with friends laughing and enjoying each others company — let’s do lots more of this. xxxooojaxReplyCancel

  • Aimee @ Simple BitesAugust 10, 2011 - 7:56 am

    A beautiful tribute to Jennie, Brian. Thank you. Those pickled watermelon rinds were incredible, weren’t they?ReplyCancel

  • Snippets of ThymeAugust 10, 2011 - 8:24 am

    It is amazing to me as a relatively new blogger to read the outpouring of love being channeled to this wife and mother. I have never even met another blogger but in my tiny corner of the world I cried for this person. Your post is beautiful. Thank you.ReplyCancel

  • bunkycooksAugust 10, 2011 - 8:31 am

    Hi Brian,

    I am sorry that I missed BSP this year and meeting both you and Jennifer. I hope there will be another time and chance to finally meet in person.

    GwenReplyCancel

  • Bev WeidnerAugust 10, 2011 - 9:49 am

    That look absolutely wonderful.

    I’m wondering if my entire face would fit in that jar.ReplyCancel

  • The CilantropistAugust 10, 2011 - 10:14 am

    What a touching post Brian, and a great way to bring a little sunshine to Jennifer and share her crunchy treats.ReplyCancel

  • ElianaAugust 10, 2011 - 10:32 am

    You’re the sweetest ever Brian! So sad I didn’t get to go to BSP to meet you but wil probably be making a trip to Boston in the near future. Thanks so sharing this for those of us that didn’t get to attend BSP. I looks amazing!ReplyCancel

  • ElizabethAugust 10, 2011 - 10:40 am

    I have been meaning to try pickled watermelon rinds for ages and have yet to do it, so maybe this will actually spur me to. I have a HUGE watermelon in the fridge and my chickens won’t eat the rinds, so they just end up as compost otherwise.

    I just can’t wrap my head around this whole thing with Jennie though. It makes me beyond sad and I cannot even imagine what she is going through. I know this community has an unbelievable penchant for rallying around the people that need it most though. All we can do as friends is support and hope that everyone involves has the strength to pull through.

    I hope we can all do our part to make the light shine for Jennie and her daughters.ReplyCancel

  • DeebaAugust 10, 2011 - 10:54 am

    This is the beauty and the depth of good food blogging Brian. That Jennifer lost her husband came as a huge shock when I saw the tweet. No words, feelings can express the pain, the loss … the void it must have created in her life. You are the best to connect with her with this post …
    And yes, am sure you will meet again!ReplyCancel

  • Ken⏐hungry rabbitAugust 10, 2011 - 11:01 am

    This incredibly flavorful jar of watermelon rind made a deep impact on my palette at BSP2. Just as you said, it reflects Jennie’s vibrant personality and we are lucky to have met her.ReplyCancel

  • christellarAugust 10, 2011 - 11:13 am

    Very Ironic, they used pickled watermelon rind on the episode of Chopped I watched last night! Thanks for the recipe :)ReplyCancel

  • Katrina @ In Katrina's KitchenAugust 10, 2011 - 11:22 am

    My words seem so empty to express how sad I am about Jenniffer’s loss. I am so grateful to be a part of this community.ReplyCancel

  • LirenAugust 10, 2011 - 11:40 am

    Brian, such a sweet way to honor Jennie and her family at this time. I’m sure she can sense the hugs.

    Love how this pickled watermelon rind has some kick.ReplyCancel

  • MargaretAugust 10, 2011 - 12:40 pm

    I also fell in love with these pickled watermelon rind, and glad that I had a chance to tell Jennie how much I liked them. Thanks for posting the recipe as I can’t wait to make this. It’s been hard not to think of Jennie these days without feeling sad, but seeing this recipe and thinking about the conversation we had makes me smile just a little so thank you!ReplyCancel

  • KellyAugust 10, 2011 - 2:11 pm

    Oh wow this sounds completely fantastic! Love the flavors and your pictures are gorgeous! :)ReplyCancel

  • BrooksAugust 10, 2011 - 3:52 pm

    You are a good and kind man Mr. Samuels, and what a fitting tribute to Jennifer. It’s moments like these that requires us to stop and relish the gift of life.ReplyCancel

  • KaseyAugust 10, 2011 - 5:19 pm

    So lovely, Brian. It is so beautiful to see the food community come together in such a capacity. I am sure the support means the world to her.ReplyCancel

  • ElizabethAugust 10, 2011 - 6:01 pm

    Such a devastating story. Nice post Brian.ReplyCancel

  • TiffanyAugust 10, 2011 - 6:39 pm

    I am intrigued!ReplyCancel

  • Jun BelenAugust 10, 2011 - 7:29 pm

    What a beautiful, fitting tribute.ReplyCancel

  • MikeVFMKAugust 10, 2011 - 7:31 pm

    The watermelon rind sounds absolutely incredible. Just like Jennifer. Beautiful post, Brian. There may not be any words, but the ones you used were perfect!ReplyCancel

  • Maris (In Good Taste)August 10, 2011 - 7:58 pm

    This is a beautiful tribute to Jennifer and to all bloggers. You found the exact right words.ReplyCancel

  • A Plum By Any Other NameAugust 10, 2011 - 8:31 pm

    “Little rinds of heaven” ha! I love it. I had one negative pickle rind experience. Meaning, the rinds sat inside my fridge until they became waterlogged because I was too chicken to actually try pickling them. This recipe sounds worthy of a special watermelon. Enough time has passed: I need to get my pickle on.ReplyCancel

  • AnnAugust 10, 2011 - 9:25 pm

    What a beautiful tribute post. I was shocked to hear about Jennifer’s husband as well. I never met her, but as you say, food bloggers are a close-knit group.

    Eight second hugs to Jennifer AND to you….ReplyCancel

  • IlkeAugust 11, 2011 - 3:24 am

    I read that about Jennie and my heart breaks for her and her family. Such a sudden, unexpected loss! I did not know her as well but reading her post left me in tears.ReplyCancel

  • chinmayie @ love food eatAugust 11, 2011 - 5:13 am

    I had pickled watermelon rind last year and i still have a jar left in my refrigerator. I have used in in salads and sandwiches all these months and they are still crunchy and delicious!
    Beautiful photos and great recipe :)ReplyCancel

  • JoanneAugust 11, 2011 - 7:53 am

    I don’t really know Jennifer but the news about her husband hit me to my core. It’s amazing how connected you can feel to someone even when you’ve just read a few posts on their blog. Community, or FAMILY, is the perfect word to describe this world we’ve created. Beautiful post Brian! Both the food, and the message behind it.ReplyCancel

  • Chef DennisAugust 11, 2011 - 10:12 am

    Brian
    thank you so much for letting us know about Jennifer’s husband, what sad news. You are right about our community, and I feel truly blessed to have so many wonderful friends.

    Thank you for such a beautiful post, and as always you images are gorgeous.
    DennisReplyCancel

  • Boulder LocavoreAugust 11, 2011 - 10:16 am

    A beautiful honoring of Jennifer, Brian. Many arms are wrapped around her and her family right now in cyberspace; it’s palpable.ReplyCancel

  • SMITH BITESAugust 12, 2011 - 12:37 am

    love this Brian – am so happy you got to meet Jennie IRL – am hoping to have that opportunity some day soon!!ReplyCancel

  • KimberleyAugust 12, 2011 - 12:20 pm

    Such a lovely post, Brian. I’m so excited to trade notes on the nuances of watermelon pickles with you. :)ReplyCancel

  • foodwanderingsAugust 12, 2011 - 2:09 pm

    Hey Baby Boy, what a nice tribute. Just wanted to take a moment Bri to tell you how proud I am of all your successes and accomplishmets seriously! It feels only yesterday put you in the stroller and took you to the Smithsonian (not so seriously! :) Love the sepish (sp?) photo. Now I got to see what the word and what you came up with for that photography project of yours with Ethan.ReplyCancel

  • sweetsugarbelleAugust 13, 2011 - 2:01 am

    My heart breaks for her. As for the rinds, on my to try list. If they are half as good as pickled asparagus I know I’ll love them!ReplyCancel

  • MonetAugust 14, 2011 - 10:43 am

    I heard about this tragedy last night…I had never read Jennifer’s blog before, but my heart just broke. I know how intense the pain can be…but I also know how important it is for all of us to shower her with love and support. Thank you for doing this in her honor, my sweet friend.ReplyCancel

  • Kulsum at JourneyKitchenAugust 14, 2011 - 2:29 pm

    Wow Brian! I have never ever had something like this and to know its from Jennie’s recipes I ‘m making it soon.ReplyCancel

  • Sommer@ASpicyPerspectiveAugust 15, 2011 - 10:04 am

    I haven’t eate this since my grandma passed. I used to LOVE pickled watermelon rinds. Thanks for the reminder. :)ReplyCancel

  • VijithaAugust 15, 2011 - 2:16 pm

    Amazing Brian! We make spicy curry (coconut based) with the peels and this is yet another variation to it. I am going to try it for sure.ReplyCancel

  • Jen @ My Kitchen AddictionAugust 15, 2011 - 10:10 pm

    I tried some of the pickled watermelon rind at BSP because you and Ethan insisted that I try it… and it was amazing! So lovely of you to make it and share it here. Lovely photos!ReplyCancel

  • MaureenSeptember 2, 2011 - 8:32 am

    I haven’t had pickled watermelon rind since I was a kid but it never looked as good as this.ReplyCancel

  • Andrew FrishmanSeptember 12, 2011 - 12:36 am

    Mmnn. . . I LOVES me some Watermelon and I don’t even rind it this way.

    Sandia, Sandra, Mantra.ReplyCancel