gluten-free is in the air

The Chef and I lay in the bed this morning, the cups of coffee forgotten for the moment. We were both a little teary, looking at each other in awe.

We were reading about ourselves in the newspaper.

There has been some lovely attention paid to the book lately, and it hasn't even published yet. (16 days and counting!) For goodness' sake, we were in Newsweek magazine! And the Seattle Times. But both of those arrived while we were gone, so they never quite felt real.

There's something singular about seeing your own food photographs in the newspaper, on the front page. There's something extraordinary about reading your own life story, in the hands of a most able writer. There's something infinitely wonderful about seeing a picture of you and your true love, laughing hard, in the newspaper and knowing that thousands of people will be reading it.

Wow.

I am — truly — excited by this because the words gluten-free keep appearing in newspapers and magazines. If my book brings more and more mainstream awareness to this, I am utterly chuffed.

Thank you to Rebekah Denn, who wrote this piece for the Seattle Post-Intelligencer. We could not have asked for a kinder, more inquisitive reporter. We were so moved.