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2026 was the summer of ice cream. Where we ate it; how I made it; what we made; and how not to cook!

Updated for 2025, I'm sharing my gluten-free bread recipe, which I've been making weekly for about three years now. This is perfected and refined, and I think pretty damn good.

For Labour Day, I offer my well-evolved gluten-free bread recipe. I've been making (and tweaking) this weekly since 2020, and it's pretty damn good now: a blend of oats, buckwheat, tapioca, and sorghum, held together with psyllium husk. All good ingredients, good for you, and entirely yummy.