Over Valentine’s weekend my fiancé and I traveled to Los Angeles for our engagement party. Initally our flight was canceled due to that crazy blizzard, so the only way we could make it to LA was to drive to Boston to catch a flight there. And that is just what we did. After a crazy hour trying to get out of New York City, we started to enjoy our drive up to Boston, I think realizing that this mini adventure was really the start to our many adventures together on our road to marriage. We had fun and after a long trek to Boston, then a long wait at the airport then an excruciating flight, we made it to LA. My mom picking us up with snacks and her warm spirit made us so happy to finally be there. Our party was the next evening, and not only did we have a gorgeous two tiered lemon cake from Violet’s Cakes in Pasadena, but my mom also made a Gluten-Free Lemon Cake and a lovely lemon curd, then I came in and made a Swiss Meringue Buttercream and put it all together. I eat gluten-free, there I said it! Something I have struggled with my whole life and only this past year have I admitted it to myself and others. Yes it is difficult as a chef to be gluten-free and especially one that tests and develops recipes that have wheat in them but I have figured out a way of tasting and not making myself sick. There are many things in a gluten free life that are enjoyable and this cake is one of them, actually it is hard to tell the difference with this cake, it is amazing!