School’s out for summer

We survive the last day of school and end it with an amazing late afternoon gathering on the Sausalito beach. I put some names to familiar school faces and enjoy a glass of wine with great company and glorious afternoon sun.

One party roles into the next and a pool party, a neighborhood Creekside Friday, and a BBQ with friends later (not all on the same day, I hasten to add), I begin to pack our suitcases.

We have a mad dash to Target to buy carry on luggage for the kids. The boys talk me into buying them flame converse shoes and Star Wars t-shirts. Not really part of the master plan, but the occupational hazard of taking the kids along on a shopping trip. I smile at how all-American we will look when we land in London. We also pick up a stash of summer reading books at Barnes and Noble (sorry M, I still can’t get my head around using my Kindle) and I begin to feel ready to go.

A playdate for both kids one morning results in me being able to carry on with ticking off the list of annoying finer details, such as setting up an international data plan on my iphone, printing out all of our e-tickets and leaving a list of instructions for the house sitter. I pause when considering leaving a list of instructions for M. It feels like it’d help, but then I know he’ll ignore everything anyway. I aim to just stick to micro managing my own departure, but there are still a couple of days to go. Oh how I love my list making…

I snatch some precious moments with one friend in the nail salon and with another who pops over to wash some things, as her washing machine has just died and realize that I really would make the perfect lady of leisure – if only there was time.

Amidst all of this celebration and preparation, Martin concocts the perfect gluten free fishcakes:

Delicious g-free fishcakes

1lb white fish (we used wild Atlantic cod)

1 cup of fresh crab meat

1 large onion (red or yellow)

Handful of parsley

Handful of dill or chives

1 egg

Juice from half a lemon

  1. Chop the onion and herbs
  2. Mix all ingredients gently with a blender
  3. Press out the water from the mixture and form into 4 patties
  4. Brush with olive oil
  5. Pop on the grill or pan fry
  6. Enjoy with salad or fresh vegetables of choice

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