Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at

Save $5 on your first order from with coupon code QAB040.  Visit now to browse natural products and supplements. 

Love it here?


Recommend Charcutepalooza: smoking, pudding, and porkgasms (Email)

This action will generate an email recommending this article to the recipient of your choice. Note that your email address and your recipient's email address are not logged by this system.

EmailEmail Article Link

The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.

Article Excerpt:


Q: What do you call the feeling of intense euphoria brought on by the consumption of well-prepared pork?

A: A porkgasm!


I proudly take full credit for that dirty food joke.

Mrs. Wheelbarrow  and The Yummy Mummy, in partnership with Food52, are hosting a year-long blog event called Charcutepalooza: A Year of Meat. Using Michael Ruhlman and Brian Polcyn's Charcuterie as a guide, this challenge encourages bloggers to explore the world of salting, smoking, and curing their own meats. There is a big grand prize at the end that involves a trip to France and personal charcuterie lessons, but I jumped on the Charcutepalooza boat a bit too late to be eligible. A sad but true fact I can't escape. C'est la vie!

My corned beef post from last month was featured by Food52 as one of the ten best blog posts for the March brining challenge. I'm honored! I adore Food52 and admire the work of the other bloggers featured in their round up, so I was thrilled to be mentioned. Be sure to check out Food52's recap of the challenge, as well as my post about making corned beef. 

This month's challenge is hot smoking. I became giddy at the prospect of trying a new recipe in a smoker. My housemates have a Camerons stovetop smoker, and since moving in I've gotten into the habit of using it at least once per week. Smoked salmon paté, smoked hamburgers, smoked locally-made sausages, smoked marinated chicken breasts, the list goes on. I'm totally addicted to the food that comes out of it. So, I went right for the gold and took on the Charcuterie Challenge of making Spicy Smoked Pork Loin from Charcuterie.


Article Link:
Your Name:
Your Email:
Recipient Email: