Gluten-free is becoming trendy. Despite what you might think, this does not make me happy. Caveat emptor.

If I could take a snapshot of this moment and go back in time to my April self, I would let her know that it was going to be ok, that it *would* get better.

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Whilst I was running amok at Peru’s La Mistura culinary festival, I grabbed Chef Maricel Presilla to help me learn the secrets of picarones, a fried dough dessert that had me addicted from the first bite.

Oh, crunchy cucumber, how I love thee. And I love thee naked, pickled, puréed, sliced or diced. You give me reprieve from the disgusting heat of summer, and sometimes you just offer a little pick-me-up. It’s time for SummerFest 2010, darlings.

There’s a new kid in town — and it’s mine. Let me give you a sneak peek at what’s coming next for me. And you.

Though each day seems to get a bit easier, there are times when my new lifestyle catches me off guard, and if I’m not 100% on my game, a wave of misery can knock me right on my ass.

Much to my surprise, there were lots of options at this year’s show. Most were mediocre, but a few rocked my world.

Yes, I’ve got a new one. And it involves you, darlings. Come on in and take a look at what I’ve got up my sleeve.

Dear Chef/Restaurant Owner: We have had a long and loving relationship, you and I. As of late, however, we have hit a road bump, and I’d like to see if we can work things out.

Yes, I’ve been pretty quiet. As my body has adjusted the past few weeks to living gluten-free, my mind and emotions have been on a pretty steep roller coaster. I’ve also been traveling, which involves a lot of dining out, so by Day 2 of my latest trip, the most familiar words out of my mouth were “I can’t have that.”

Cue meltdown.