So now that the stormy weather has passed and the sun has settled in for the summer, I’ve taken a much needed deep breath to reflect on many things — including all the sweet treats my friends have been clamoring for but I sadly haven’t been able to deliver. In response to the cravings abound and my own wish to stand on my own two feet again, I have started down a road to adventure like I’ve never experienced before. It’s an adventure where I actually have to measure ingredients and write down those where — last minute — I think…what if I throw this in? It’s an adventure where I can easily say that all flours are not created equal to the wheat variety nor are they forgiving; but who cares when there’s such a thing as almond flour? Almond flour is awesome, my friends. This week, I have been hosting a marathon “Sample Sale” — so to speak. In exchange for feedback, my trusted samplers (as well as the friends of trusted samplers) have tasted mistakes, successes, tangents and tests with gusto. What has risen to the top are what I have been calling Jimmie’s Ginger Snaps, Unhei’s Rosemary Batons, Chocolate Almond Batons and Almond Crackers. Tomorrow morning, the ones that have risen to the top will be shipped off to their namesakes in hopes they approve!