breakfast

May 1, 2011March 22, 2014 Gina @ Oaxacaborn

strawberry and blueberry cookies made with gluten-free flour blend of quinoa flakes, rice flour & tapioca starch

strawberry/blueberry cookies. gluten-free, of course. (made with a flour blend of quinoa flakes, rice flour & tapioca starch.)

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I'm Gina Munsey, a Jesus-lover and a sojourner; a weaver of words, anchored in hope. I am Mexico-born, Eastern Europe-raised missionary kid who ended up being a Californian by way of Florida outside of Nashville, Tennessee -- but we landed here before The Great Migration. I live my days full of coffee and adventures while my 12-year-old learns Mandarin Chinese and Greek, my 3-year-old uses all the markers, and my artist-husband creates worlds from pixels and light. I'm an editor, a magazine contributor, and a writer who has only completed four chapters of my languishing manuscript. On any given day, you can find me in the middle of [home]school surrounded by stacks and stacks of books. Oh, and the name of this blog? Oaxaca -- wuh-HA-kuh -- is in Southern Mexico, where I was born! (See full bio).