NEWS FLASH: finds & photos

pumpkin spice latte gluten free






What’s new?


A Gluten Free Halloween

Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.

For more non-food Halloween treats from 100 Days of Real Food, click HERE.

Looking for traditional treats? HERE is the gluten free Halloween candy list.


Gluten Free in Milwaukee #glutenfreeinMKE

The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)

Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.

I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.

pumpkin sage soup












NEW to the collection:

Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less! by Chrystal Carver, photos by Mary Bernsen.

photo 3-4









Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!

I know many of you will love Chrystal’s definition of an “easy” recipe: 30 minutes or less to prepare, less than an hour to bake, and has 10 ingredients or less. Sweet and simple, yes? ūüėČ
Any time a new baking book comes out, I head straight to the table of contents to see if there is a chocolate chip recipe. You’ll be happy to know her book does have a chewy chocolate chip cookie recipe and with just nine ingredients! We made them up north when some non-GF friends were visiting, and they gobbled them up — even before I could snap photos, shocking, I know. We also used them for ice cream sandwiches that weekend.
The other recipe I made was the apple crisp. Good news: Chrystal is sharing her apple crisp recipe with all of you!

Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!

I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!

So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.

Why not start with this simple recipe for apple crisp?
gluten free apple crisp

PREP TIME: 20 minutes
COOK TIME: 30 minutes


4 medium granny smith apples, cored, peeled and sliced
3/4 cup brown sugar, packed
1/2 cup all-purpose gluten-free flour blend*
1/2 cup gluten-free quick oats
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup butter, softened

Preheat oven to 375¬įF (190¬įC). Position the oven rack in center of oven. Lightly spray or grease a 8x8x2-inch square pan.
Spread apple slices evenly on the bottom of the pan.
In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, nutmeg and sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Evenly sprinkle the topping over the apples.
Bake for 30 minutes or topping is golden brown and apples are tender when pierced with a fork. If desired, serve warm with vanilla ice cream or whipped cream. Store at room temperature.

*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¬ľ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.

SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.

This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.

Bake on!


chai banana nut muffins || happy blogiversary

This week marks my FOUR year blogiversary — can you believe it?¬†

In case you missed any of these this past year, here’s your chance to revisit:

What’s to come this year:

  • Videos — I feel like we should have more videos, yes?
  • More “Gluten Free in MKE” restaurant reviews — where would you like me to visit?
  • Being here more often. (I hope) Between house hunting, moving to a temporary condo, and getting a new pup… I’ve been taking some time to tune into real life, but I miss being here, so I plan to post more often.

Now let’s CELEBRATE!



adapted from Cooking Light

What you need:

3 ripe bananas
1/2 cup Greek yogurt
4 tablespoons butter, softened
2 eggs
1/2 cup coconut sugar (regular or brown sugar will work as well)
12 oz GF flour mix — I used Jules GF Flour mix
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla

1/2 cup walnuts, optional


What to do:

Pre-heat the oven to 350 degrees. Line muffin tins with muffin wrappers or grease with butter or coconut oil.

In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.

Mix bananas, yogurt, butter, and eggs in a large bowl. (I use a stand mixer.) Add in sugar and vanilla, mix to combine all ingredients well. Slowly add flour mixture to the wet ingredients and mix well. This is a pretty thick batter, so you can use a cookie scoop to drop batter into muffin cups, filling them about half full.

If you choose to make them chai banana NUT muffins, just lightly push the walnut pieces into the tops of the muffins. You could also mix these into the batter before filling the cups. If you’re feeling fancy, sprinkle some of the coconut sugar or brown sugar on top as well.

Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Times may vary depending on how full you filled the cups.

[try to] Allow to cool, then serve warm with a little butter or a simple glaze. (just combine powdered sugar with water or milk and a dash of vanilla — add water bit by bit until you get the consistency you’d like)


  • ¬†I don’t like my muffins too sweet, so you’ll notice there is only a half cup of coconut sugar used — feel free to up your sweetener if you’d like, also adding the glaze will sweeten things up.
  • ¬†They are just as good without the nuts, I did half with half without.
  • ¬†I also made a batch of my pumpkin spice cookies with rumchata cream cheese frosting this weekend — add those to your baking roster as well.



This recipe makes 12 regular muffins plus some — meaning you can make a couple more regular size muffins, a bunch of mini muffins, or find a cute baking dish (like this blue one from my mamasita) and grease it up and add the rest of the dough. I also suggest a candle. Any day, not just on your blogiversary. Celebrate the little things. ūüôā


What would YOU like to see here in the upcoming year? More recipes, real life stories, converting of family faves, restaurant or product reviews? You tell ME what you’d like to see more of.

My blogiversary coincides with my brother’s birthday each year — happy birthday, Jamie!


B is for Blueberry Streusel Muffins

Starting a new photo challenge over on Instagram for June: “30 Days of ABC.” This one is pretty flex.


I started off in order yesterday and then we’ll see where the month takes me.


A is for AWAKE. Early birds. Me and little guy. (A is also for Adventure.)


Want to join us? Just follow along with me: celiacinthecity and use hash tag #30daysofabc. (And leave a comment on a photo so I know you’re a GF friend following along!)

Today… B is for BLUEBERRY.

Blueberry Streusel Muffins
Adapted from Pamela’s Muffin Recipe


3/4 cup milk of choice (water works too, if dairy free)
2 teaspoons vanilla extract
2 1/2 cups of your fave GF flour blend (I used Pamela’s baking mix, they have it up north at the local store!)
1/2 cup sweetener (sugar, honey, maple syrup)
2 eggs
1 heaping cup fresh blueberries

Mix all ingredients in a medium bowl, adding blueberries at the end. Spoon into greased muffin tin, filling the cups about 2/3 full.

For the streusel
1/4 cup GF flour (I used Pamela’s Artisan mix)
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Combine flour, sugar, and cinnamon. Cut in the cold butter using a fork, until mix is crumbly.

Top each 2/3 filled cup with a heaping tablespoon of streusel topping and bake at 350 for about 20 minutes, or when they turn golden brown and a toothpick comes out clean.


The artisan blend was easy to use for the topping, but last weekend it was a flop for the pancake recipe on the bag — not sure what went wrong where, but we ended up with rubbery pancakes. (we use the baking/pancake mix often, so it was disappointing)


This made 16 muffins for me, but you can fill them nice and full and get a dozen uniform size muffins.


Tomorrow is C, for coffee I’m guessing, which is the perfect pair for these muffins.


We’re off to explore…will check in again when I can!


Gluten-free gift giving for the holidays ~ OXO Food Scale

Any time my family asks for Christmas ideas, it almost always involves food. Each year when it’s time to jot down a few ideas for the list, I can’t help but put down something I have been wanting for cooking or baking.

This year I need a new regular size muffin pan. There are a couple of cookbooks on my list too. I couldn’t help myself after reading Gluten Free Girl and the Chef’s post: 10 Best Cookbooks of 2010 (plus 2 more). If I didn’t already have their new book, it would be on my list too. You should consider putting it on yours. Or buying it for a friend. Gluten free or not, you’re going to love their book.

Thanks to Shauna and Danny, I started baking using a scale last year. And I haven’t looked back.

Using the scale makes my life easy. I just substitute 5 oz of gluten-free flours for each cup of all-purpose flour called for, when converting recipes. (another tip from Shauna) Gluten-free flours have different weights, so the cup for cup method doesn’t always work.

But that doesn’t mean I never use measuring cups for baking. When I’m using Elizabeth Barbone’s book, I do use them. She has all the gluten-free flours measured out by cups and her recipes work for me. (Add her book to your list too)

Next weekend, I am opening up my kitchen to some friends who are new to the gf-baking scene. We’re going to crank the Christmas tunes and make a mess. Do a little dancing. Sip some Crispin Cider. And use the scale to make some cookies. The camera will be out, look for that post before Christmas!

I have the OXO scale, (it was on my list last year) but any scale will work for you.

Just put some parchment paper down. Zero it out. And start piling on the flours. Simple.

Add it to the list!

Anyone else putting kitchen/baking gadgets on their list this year?

Easy Gluten-Free Baking by Elizabeth Barbone

(UPDATED Sunday, May 2nd)

** And the winner is …. Janine! Please contact me at with mailing info, then your copy will be on its way! **

If you have been reading for a while, you know I am a huge fan of Elizabeth Barbone’s recipes from her book Easy Gluten-Free Baking. Christmas would not have been the same without those recipes. You can read all about the holiday baking here.

And I put out a teaser a while ago to let you know this was coming.

Now it’s time.

She’s here for a little Q & A.

Be sure to read all the way to the end because there is a sweet surprise. (and by sweet I mean cookies, breads, cake, bars, twinkies, girl scout cookies, ALL gf)

Introducing Elizabeth Barbone, author of Easy Gluten-Free Baking…

Hello! Before I dive into Sarah’s questions, I wanted to thank her for¬†chatting with me! While I currently reside in New York (where I was¬†born and raised), I had the pleasure of spending three years in¬†Wisconsin. I loved it! As a Mount Mary College alumna, Milwaukee¬†feels like a second home. Hopefully I will be able to visit again¬†soon! I’d love to teach a gluten-free class in the area.

Why gluten free baking? Do you have Celiac Disease?

Great question! And it is one I get often. First, I don’t have celiac
disease but I do have severe multiple food allergies. When I was a
student at the Culinary Institute of America, I picked up “Against the
Grain” by Jax Lowell Peters. At that time, I knew nothing about
gluten-free eating. Her words captivated me. I’ve been on a restricted
diet since birth and, honestly, had never really spoken to anyone
about it. Reading Jax’s words resonated with me at a core level.
“These are my people!” I kept thinking.

Later, my allergist asked me if I knew anything about baking
gluten-free. He had a few patients on the gluten-free diet and they
kept mentioning to him how awful the food was. This was in 1997 and,
honestly, the options were pretty slim. The curriculum of the CIA did
not include gluten-free baking. So, I set off on my own. I found a
gluten-free company and did my internship in a gluten-free test
kitchen. I was in love with the work from the beginning. Baking
without gluten? I’d been told it couldn’t be done. But it can be done!
And it can be done wonderfully. I felt like I’d stumbled upon some
baking secret. It was a joyous time for me.

Funny thing happened two years ago: I developed a wheat allergy. I
know this is rather confusing to people because in my first book, I
state that I can eat wheat. And that was true then. It isn’t true
anymore. One day I was experimenting in the kitchen and went to scoop
some flour. My hands ballooned up. They were so swollen that I
couldn’t bend the fingers. After a series of allergy tests, wheat came
up as a problem. So, I eat gluten-free now. And I feel so much better!

How do you even start the overwhelming process of baking with all of these different flours?

I love how many different flour options are available. I try and keep
it simple. I’m lucky to have readers from all over the globe and, even
today, many people can’t get their hands on “exotic” gluten-free
flours. In fact, I live in a fairly small area in upstate New York and
sometimes *I* have trouble finding flours. My philosophy has always
been to use flours that are accessible. I use rice flours and
cornstarch primarily. I’ll also add sorghum flour, tapioca starch and
potato starch to the mix. These are all flours/starches that most
people can get their hands on easily. Working with my palette of
flours, I then sit down to create a recipe and will tinker with it
until it is just like its wheat counterpart.

What can you substitute for cake flour for a gf recipe?

I wish I had an easy answer for you. In my experience, there isn’t an
all-purpose gluten-free flour blend. To me, they are all lacking. I’d
have to look at a recipe, see what’s in it. I’d look at the liquefiers
(butter, oil, shortening and sugars) and the stabilizers (eggs, wheat
flour). Only then could I recommend a good replacement because each
recipe has different needs. Recipes are like people: they are touchy!

Do you use any of the flour blends?

Ha! I should have read ahead. I really don’t like flours blends. They
eat up counter space if you make them yourself and are expensive if you
buy them. Plus, the results are often not great. One of the things I
am proudest of is when people try my recipes they always, always say,
“I’d never have guessed that was gluten-free.” I work super hard to
ensure that my recipes aren’t gritty or heavy or gummy or “off.” If
someone if going to spend their time in the kitchen and their money on
baking supplies, I want them to have a great experience. Flour blends,
for me, aren’t a great experience.

What is YOUR favorite recipe from your book?

1. My Easy Sandwich Bread recipe. I worked so hard on this recipe. So
very hard. I wanted to create a recipe that someone who’d never baked
a loaf of bread could make successfully AND I wanted it to be tasty. A
tall order for gluten-free bread. I worked for a long time on this
recipe. Today it is the recipe I get the most comments on. When I
teach it during classes, people cry because they’ve not been able to
make bread. After the class, they feel so empowered and so hopeful. My
little bread recipe has affected the lives of many but none more than
mine. For this reason, I will always love it.

2. Chocolate Chip Cookies. At this point, and I am not kidding, I
think I’ve made thousands these chocolate chip cookies. They are
wonderful! Sweet, crisp and buttery. In life, sometimes you just need
a good cookie. For me, that means making a batch of my chocolate chip
cookies. In fact, if someone were to make me a batch, I think I’d love
them forever! This is one powerful chocolate chip cookie!

3. Pumpkin Bread. I love converting recipes for people. Rosie, one of
my early newsletter readers, sent me her family’s recipe for pumpkin
bread. It was the only thing she’d ever baked. But, boy, did she bake
it! There was always a loaf of it around the house. After her
diagnosis, she was no longer able to make the bread. I played with the
recipe and finally perfected it for her. Being able to return a
beloved food to a someone is one of my favorite things! And, really,
Rosie’s bread is great! It contains orange juice, which sounds weird,
but really isn’t! The bread is super moist and flavorful. I love it!
Hmm, I might have to go and make a loaf!

If I want to convert a family favorite recipe to gluten free, can I substitute any of the gluten free flours together? Or does it have to be specific mixture to work?

Gluten-free baking is specific. Again, this is why I don’t really like
blends. If you want to convert a family recipe, play with some
different flours. Or you could send the recipe to me! I love
converting them for folks!

Can we expect another book in the future?

I can’t say too much. But the answer is…YES! And I am very, very excited!

Do you work with tapioca flour? It has an off taste to me. What could I substitute instead of tapioca starch/flour and still get the same results?

It’s funny you ask this. Someone just asked me about this on Facebook.
You can use either all cornstarch or 50% cornstarch and 50% potato
starch. Also, try switching brands before you cut out tapioca starch

Any general baking tips for newbie bakers? Yes! Here are five tips:

1. Invest in a good set of measuring cups and spoons. Gluten-free
baking is finicky and requires correct measuring. The spoon you eat
cereal from? That’s not a baking teaspoon! Don’t measure with it! A
set of nested measuring cups and spoons are the keys to good baking!

2. Have all of your ingredients on hand. Nothing is worse than
deciding to make a pan of brownies only to find out that you don’t
have any chocolate in the house 1/2 through making the recipe. Pull
out everything you’ll need before you start baking!

3. Create homemade mixes. I talk about this in my book. Since I don’t
do a “flour blend”, I like to pre-measure the dry ingredients for
recipes I use a lot. When you buy a gluten-free mix, this is all
they’ve done for you! You can save money by doing it yourself. I have
one reader who make up a dozen bread mixes. She has four kids that eat
gluten-free and she goes through a lot of bread!

4. Get an Oven Thermometer.  Ovens can be off. Nothing is worse than a
pan of cookies burning that you’ve spent time and money creating. An
oven thermometer ensures that your oven is behaving correctly.

5. Decide what you miss. Eating gluten-free can be overwhelming. Often
folks feel they “should” learn how to bake bread or pizza dough. The
word “should” is one of my least favorite words! If you aren’t missing
bread but are dying for a Twinkie, make a gluten-free Twinkie! The
“Tastes Like” chapter in my book came about because students were
saying to me, “You know what I really miss….” They’d always be shy
before they’d tell me they wanted an Oreo or something. It’s okay!
Decide what foods you miss–don’t judge yourself for it–and then head
into the kitchen.


Isn’t she a gem?

And it gets better. She has generously offered a copy of her book for one of you!

Leave a comment below with YOUR favorite thing to bake gluten free.

That’s it.

You’ll be entered into the random drawing that will end on FRIDAY, APRIL 30th at 5pm CST. (in time for happy hour)

Easy right? Just like the recipes in her book. Looking forward to the next one!

Christmas Baking, Take 2 (this is a long one, grab your coffee)

As you now know, Up North means good food. We can’t help ourselves. Most of our time is spent in the kitchen. (allowing time to hot tub of course) This past weekend was no exception. This time I even had a plan.

My first attempt at Christmas cookies was not so successful. I tried making Spritz cookies without a cookie press, the dough was too wet to deal with. No worries though, Elizabeth Barbone’s newsletter just arrived featuring a recipe for Spritz Cookies. (check back soon, it’s on the agenda for tomorrow) So, for this trip, I stuffed our bags full of baking ingredients. I was on a mission. Last year was my first GF Christmas, and I didn’t do any baking really. Luckily, I was taken care of from Mark’s mom, but I wanted to do more myself this year.

It can be intimidating. Who has heard of sorghum flour? Xanthan gum? Flour blends? It’s all part of the gluten free baking process. I paged through my GF baking books and decided on Easy Gluten Free Baking by Elizabeth Barbone, Jules Gluten Free Flour eCookbook, and my fave lemon bread recipe from Mark’s mom.

Before starting on holiday goodies, I wanted to see if I could pull off homemade gf bread. Just white bread. The recipe even has EASY in the title, how could I go wrong?

Easy Sandwich Bread from Elizabeth Barbone’s Easy Gluten-Free Baking

Wet Ingredients

1 ¬ĺ cups warm water

1 packet active dry yeast

2 tablespoons vegetable oil

2 large eggs

Dry Ingredients

2 ¬Ĺ cups brown rice flour

2/3 cup cornstarch

2/3 cup instant nonfat dry milk

1 tablespoon xanthan gum

1 teaspoon salt

1. Lightly grease a 9×5 inch loaf pan with cooking spray

2. In a small bowl, combine water and yeast.

3.¬† In a medium bowl, whisk together dry ingredients. Add yeast mixture, oil, and eggs. Using an electric mixer, mix dough for 5 minutes on medium-high speed. (If using a stand mixer, use the flat paddle attachment) Your dough should be soft, thick and sticky. The dough will not form a cohesive ball. If you are using a hand mixer the dough will try to climb the beaters; use a rubber spatula to push the dough back into the bowl. If the dough seems tight or dry, add another tablespoon of water and mix for 30 seconds to fully incorporate the additional water. At the right consistency, the dough should swirl delicately around the beaters. It shouldn’t look dry, chunky, or dense; it should not be cake-batter thin, either. If the dough still looks dry, add another tablespoon of water to achieve the correct consistency. ** I had NO issues with this, just made the recipe as stated**

4. Spread batter evenly into prepared pan. Lightly spray a piece of plastic wrap with cooking spray and cover the loaf lightly with plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.) Allow dough to rise for 1 hour.

5. At least 15 minutes before bread has finished rising, preheat oven to 350 degrees.

6. Remove plastic wrap and bake for 55 minutes or until internal temp reaches 208-211 degrees. If the crust begins to get too dark before teh internal temp of the bread reaches 208, cover the loaf with a piece of foil.

7. Remove bread from oven and turn it out onto a wire rack to cool completely. Store at room temperature for 2-3 days, or slice and freeze.

Makes one 9×5 inch loaf.

It worked!!!

It came out smelling wonderful. Fresh bread. I had to have some before it was even cool enough to really cut. Perfectly cut pieces did not cross my mind. But grabbing the honey did….

We used the fresh bread later in the evening for skirt steak and cheese sandwiches. And then again Sunday morning for sausage, egg and cheese sandwiches. Homemade bread. Homemade venison/pork sausage.

Ok, back to the baking.

After the regular white bread was a success, I was feeling confident. I got brave and tried out the famous family lemon bread recipe. I just substituted Jules Gluten Free Flour for the flour in the recipe. Another success!

I waited a little longer the cut this one. But only because it was too soft to cut, if the knife had gotten through, I wouldn’t have waited.¬† I took my first bite and was silent. Lemon bread. Oh how I missed you. I won’t have to go without you on Christmas ever again.

I was tempted to make another loaf using a Jules/sorghum flour mix (after eating some myself and sharing with the recipe owner, she gave it approval!!) but decided to hold off. At least until next week.

I was putting off making the cut outs, from the Jules Gluten Free Flour eCookbook, because cut outs have been one of my favorites for a very long time. I wanted them to be just like they were. A little crispy on the edges, but somewhat soft in the middle. Frosted up. Perfect for any holiday. My expectations were set high.

The dough was harder to work with than I planned. It took forever to get them all cut out, but I did it. They turned out pretty well. I need to make them again and experiment with them more. My co-workers tested them out, good reviews from the “normal” people.

Instead of making a buttercream frosting, or being lazy and grabbing a tub of frosting from the store, I decided to go with more of a glaze this time. Just powdered sugar and warm water. Add a little food coloring and some sprinkles, and you’re all set.

Why stop now? On to pumpkin bread. Another delish recipe from Elizabeth’s book. This one was titled Rosie’s Perfect Pumpkin Bread. Just go buy the cookbook. She’s great. It’s worth it. I’m on a mission to make as many recipes from that book as possible. This bread is my favorite adventure of the weekend. Thank you Elizabeth.

And no holiday baking weekend would be complete without dipped pretzels. I used the sticks this year. Glutino. These are the best gf pretzels. Just trust me. My non-gf friends are fans. You will be too. They were dipped in Nestle Premier White Morsels. Melted in the microwave, dipped one by one. Sprinkled. Big fun!


And in case they aren’t all crowd pleasers, I got a few back-up’s today at Molly’s Gluten Free Bakery. (unless I eat them all tonight) I got a tour, pics, met the nicest people. Made my day. Made my Christmas! Look for a post in the near future all about my visit.