tag:blogger.com,1999:blog-88995184923518049642024-02-19T15:26:12.552-08:00Its The Posh Posh Gluten Free Life For Me!Having a gluten sensitivity is much like that hilarious Chitty Chitty Bang Bang song "POSH!". An evil king captures a sweet, senile old man and drags him away in an OUTHOUSE hanging from a zeplin. But in his mind, the old man is off to live the "posh posh traveling life".
Feeling like prisoners in a wheat-laden world--we may not have free-run of prepackaged goodies and foods; but we can still enjoy POSH homemade treats, good health and no more midnight trips to the outhouse!Unknownnoreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8899518492351804964.post-51866032246057574852014-03-19T19:39:00.000-07:002014-03-19T19:39:00.250-07:00Chocolate Chip Cookie Dough Bites (Low Carb)Another crazy recipe idea that I had recently was for gluten free, low carb cookie dough that I can enjoy while slimming down. This is nutritious and very rich.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhele5AynWRevMDZu8xi_igWy8VLpp_yHNWXksXCoSbuRuWrn6xMLv_yQKVh_IzZ5p9pMBYeV956lZF1GOM97UxGQM78SJGW5gN6v_TpRbFfEFsidCono-dcUDUHkiQAjILIpQEuhUb81fF/s1600/cookie+dough+bites.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhele5AynWRevMDZu8xi_igWy8VLpp_yHNWXksXCoSbuRuWrn6xMLv_yQKVh_IzZ5p9pMBYeV956lZF1GOM97UxGQM78SJGW5gN6v_TpRbFfEFsidCono-dcUDUHkiQAjILIpQEuhUb81fF/s1600/cookie+dough+bites.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is admittedly not a photo of mine, but this is the closest image on the web to what mine look like. I actually like the way mine look better than this though. :)</td></tr>
</tbody></table>
<br /><br />
<h2>
Chocolate Chip Cookie Dough Bites </h2>
<h3>
(Low Carb and NO Bake!)</h3>
<br />6 Brazil Nuts (ground)<br />1/8th cup Roasted Almonds (unsalted)<br />
4 Walnut Halves (ground)<br />1 Tbsp Coconut Flour<br />
2 tsp unsalted butter<br />
1 Tbsp ground flax seed<br />
1 Tbsp heavy whipping cream<br />
1 tsp vanilla extract<br />
15g (or 32 chips) Semi Sweet Choc. Chips<br />
1/8 c. hot water<br />
Stevia to sweeten (everyone's Stevia measures differently so just make it to your taste).<br />
pinch of sea salt<br />
(I added a pinch of espresso powder too)<br />
<br />
Grind nuts and flax seed till smooth. Add Coconut flour, butter, vanilla extract, stevia, and salt then stir. Add whipping cream and hot water and stir till stiff dough forms. Add chocolate chips. Form into balls and store in the fridge until you want to eat them. No need to bake these. They're perfect raw and have such a rich deep flavor to them. I honestly have no idea what would happen if you DID try to bake these... Probably would crumble apart from the lack of sugar (glue). 3 servings.<br />
<br />
The breakdown per serving:<br />183 calories, 8 carbs, 3 fiber, 3 protein, 14 fat, 4 sugar<br />(Most of this fat is from nuts and flax seeds).<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-73973151558083529982014-03-15T18:43:00.000-07:002014-03-15T18:47:02.197-07:00GF Chocolate Power-Punch Cake (Low Carb)When I want something, I want it now and am willing to substitute crazy things if necessary.<br />
<br />
This cake is one I literally threw into a bowl on a whim. It consists of nut flours you will grind yourself and also contains eggs and dairy. Unless you have something against any of those, this cake is very nutritious, full of fiber and protein. If you don't have all the ingredients, substitute the equivalent. <br />
<div>
<br />
Perfect to take the place of lunch, it's high in protein and fiber while low on net carbs.<br />
<br />
GF CHOCOLATE POWER PUNCH CAKE (Low Carb) Serves Two<br />
<br />
6 Brazil Nuts (finely ground)</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoJ0bWa2UHg4PCkE7GPvRMuRuJiRj9JCwYD43jtyJu-oNRukRWQapjLNUbU55rNaowLEM_9u5hRkErGm7iU2tCfEWgcbTPqxCWNdBYctRF8XNmRYYNqMNcx3_EaMuSqRayE5F6SHGYaw0/s1600/choc+cake+gf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoJ0bWa2UHg4PCkE7GPvRMuRuJiRj9JCwYD43jtyJu-oNRukRWQapjLNUbU55rNaowLEM_9u5hRkErGm7iU2tCfEWgcbTPqxCWNdBYctRF8XNmRYYNqMNcx3_EaMuSqRayE5F6SHGYaw0/s1600/choc+cake+gf.jpg" /></a>1/8 cup walnuts (finely ground)<br />
2 Tbsp Cocoa Powder</div>
<div>
1 Tbsp Coconut Flour<br />
1 Tbsp Flax Seeds (ground)</div>
<div>
1/4 tsp of Baking Powder</div>
<div>
Stevia to sweeten to your taste<br />
Pinch of salt<br />
2 Tbsp. Heavy Cream<br />
1 (round) Tbsp Ricotta Cheese</div>
<div>
1/4 c. Coffee (brewed)</div>
<div>
1 egg<br />
1 Tbsp. Chocolate chips, if desired<br />
1 tsp. Butter<br />
<br />
Grind nuts as finely as you possibly can in whatever you have that can grind. Food processor, coffee grinder, blender, etc... Add all ingredients in large mug. Stir well. Add a bit of water, if it looks too dry and thick--it shouldn't be soupy.<br />
<br />
Microwave in one minute intervals until completely cooked through (mines takes 3). If necessary, turn it out onto a plate, once the sides have finished cooking and cook for another minute. Now you have a nut cake that goes nicely with coffee. (Two servings).<br />
<br />
Without chocolate chips, this comes to: 9 carbs, 4g fiber, 9g protein, 23 fat, 255 calories per serving. (Net carbs 5).<br />
<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-2349741485319098082014-03-03T20:55:00.002-08:002014-03-05T10:05:37.230-08:00Michele's Home-made LOW CARB Gluten Free Pizza CrustWARNING: This recipe is a product of last minute desperation crying out for pizza. It is not intended for the OCD gourmet chef who needs everything to be exact and precise. Merely think of this as a guide for the creative chef who loves adventure... This comes out to 7 Net Carbs and 100 calories 6g of protein per 2 slices--crust alone!<br />
<br />
I wanted pizza. I grabbed a jar of amaranth seeds, poured 1/4 c. of them into my (clean) coffee grinder and whirred them around with some chia seeds. Then I added a tablespoon of flax seed mill and 1/2 cup of shredded cheddar cheese. I sprinkled in a pinch of garlic powder and added water until it became a stiff dough. I coated my pizza stone with olive oil and spread, patted and mashed the 'dough' out into a very very thin 9"-10" circle on the stone. <br />
<br />
After that, I baked it for a few minutes at 400F degrees until it began to sizzle. It seemed to look lightly cooked and so I pulled it out and added my toppings. My choices were sauce, 6 cheese Italian blend, broccoli and mushrooms. I baked until toppings were hot and melted and the crust was very crisp.<br />
<br />
I removed it to a baking rack as carefully as I could by slicing it into pieces first. This was a great quick, low carb pizza! It turned out to be everything I could have wanted. <br />
<br />
So, to recap:<br />
<br />
1/4 c. of amaranth seeds ground finely into flour<br />
(or probably any kind of flour--maybe a pinch more because it fluffs up as it grinds)<br />
1 tsp. of chia seeds grinded (this adds proteins, healthy fats and fiber)<br />
1 tbsp. of flax meal (I grind my own and keep it in the freezer)<br />
1/2 c. shredded blend of cheese (I used a Mexican blend because it's what I had)<br />
Garlic Powder (optional)<br />
a bit of water to form dough--maybe an 1/8 - 1/4 cup? Sorry, not sure.<br />
<br />
Bake for 8-10 minutes at 400F<br />
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Remove. Top with toppings, turn heat down to 350F and bake till desired 'doneness'.<br />
4 servings.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAiHpvHwsUTsomjiw1weypSjOZnIeOM0lFbxhIFk1V7xTHnruileBx6gut1-AIij8Aoz7dmZuqao9uFh1Om0zW8qvg4Ik77ucOJMMBvsaZ3IXDyNCP9R2GXRnSpZYPbWT11poYzqkoHM_/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAiHpvHwsUTsomjiw1weypSjOZnIeOM0lFbxhIFk1V7xTHnruileBx6gut1-AIij8Aoz7dmZuqao9uFh1Om0zW8qvg4Ik77ucOJMMBvsaZ3IXDyNCP9R2GXRnSpZYPbWT11poYzqkoHM_/s1600/IMG_0189.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I topped mine with broccoli and mushrooms. This photo was taken the next day, cold. Sorry...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33evumyyz692zsrAmMi67YYUqnnAP6q3tPcz7OvucoLRwUx5qtxg3au64InHPm4oPACvBH-0VQDYdXTdJk8xlYTmpdc0NkUhwAAgJ_b81YXpzXOkO5YooTpdBWyIjlP3ud6Z_k9y-obf3/s1600/Gluten+Free+Pizza+Cals.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33evumyyz692zsrAmMi67YYUqnnAP6q3tPcz7OvucoLRwUx5qtxg3au64InHPm4oPACvBH-0VQDYdXTdJk8xlYTmpdc0NkUhwAAgJ_b81YXpzXOkO5YooTpdBWyIjlP3ud6Z_k9y-obf3/s1600/Gluten+Free+Pizza+Cals.png" height="233" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the carb and calorie breakdown without toppings. 7 net carbs. 100ish calories, according to MyFitnessPal.com</td></tr>
</tbody></table>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-33362266918882754652013-09-27T08:59:00.001-07:002014-03-03T20:15:42.737-08:00Is It Shameful for a Married Woman to Try to Stay Slim?<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.weightshapes.com/wp-content/uploads/2013/06/Healthy-vegetarian-diet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" src="http://www.weightshapes.com/wp-content/uploads/2013/06/Healthy-vegetarian-diet.jpg" height="151" width="200" /></a><br />
<span style="font-size: x-large;">I've heard other women in my region of the country complain about married ladies who diet and try to exercise. Like it's sinful to want to be thin and trim and those women who do are just trying to catch a man's eye. I hate that false stereotype, so here are my REAL reasons for watching what I eat:</span><br />
<br />
<br />
<h2>
WHY I DIET AND EXERCISE:</h2>
<a href="http://i.i.cbsi.com/cnwk.1d/i/tim/2012/06/27/diet_scale_000001667800_480x360.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i.i.cbsi.com/cnwk.1d/i/tim/2012/06/27/diet_scale_000001667800_480x360.jpg" height="150" width="200" /></a><br />
<br />
1. I love buying new clothes, but I HATE BEING FORCED TO BUY NEW CLOTHES because I outgrew all of my old ones and can't squeeze into them anymore! :P<br />
<br />
2. I truly have a hard time feeling confident and outgoing when I secretly hate the way I look. I know I'm extremely aware of myself when I'm carrying around an extra 20-40 lbs, when I am (and believe me, it's easy to get there!) Maybe I'm shallow, but I know what it takes for me to feel free to be myself and convey that sense of security to others. No one wants to hang out with someone who's so insecure they can't make eye contact.<br />
<br />
3. I hurt, I ache and I have low-no energy when I'm pulling around the extra 20-40 lbs. And I KNOW it's because my body is not healthy. My arteries are probably clogged, my cholesterol is soaring and I can't breathe or catch a breath after going up a flight of stairs. Who wants that?!?<br />
<br />
<br />
4. My kids need a mom with energy! They deserve a mom with stamina. Being a mom who constantly has to lay around on the couch is a drag. That's how I feel when I'm on my way up instead of on my way down the scale! <br />
<br />
5. I want my husband to say, "Wow! That's my wife!" And I don't want to be distracted by how awful I look when we're being intimate. He admittedly doesn't notice, but I DO and that ruins things for him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbULKA6NrgSGKxV18_K1fnPaZKaWTgBEgexO3M3Y_puDAEWEl7o2jMu18-mJaglLm_Ewey88DmdGNh4LLQdCfC9xX7NiEu9fTLu_Hr73stagFyqq6Z93z37UugpptvEHytbsnOTPlyhEe/s1600/karate+michele.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbULKA6NrgSGKxV18_K1fnPaZKaWTgBEgexO3M3Y_puDAEWEl7o2jMu18-mJaglLm_Ewey88DmdGNh4LLQdCfC9xX7NiEu9fTLu_Hr73stagFyqq6Z93z37UugpptvEHytbsnOTPlyhEe/s200/karate+michele.jpg" height="200" width="200" /></a></div>
<br />
6. I love karate! I'm currently a purple belt! If I gain too much wait, I know I'll be tempted to quit. It's already hard enough for a mom of three to find time for karate as it is without throwing another excuse into the mix. My oldest son also enjoys taking lessons with me.<br />
<br />
<br />
7. I don't believe God would want me to completely destroy my body with a gluttonous, lazy lifestyle. Like when I give my kids a present. They have this brand-new toy that I've just gifted to them. Then they toss it across the room, trample on it or leave it out in the yard to be destroyed. It seems so ungrateful. I want them to appreciate what they've been given; take care of it; enjoy using it for as long as possible. Why wouldn't God want the same thing from us? Appreciation for the body, the home, the animals and the earth that He's given us. He also wouldn't want me to be obsessed with my body (the earth or animals), so I try to keep balance.<br />
<br />
I'll add more as I think of them.<br />
But I'd also like to add that I just came through a time when I divulged on treats labeled as 'diet foods' or low carb alternatives (<i>dozens of Atkins Bars, Sugar Free Chocolates and diet soda--< insert scream!!!!!></i>), which contained some really unhealthy chemicals and products. That's no way to diet. I've stopped eating those things and gotten back on track. That was the wrong way to do it. I'm going to eat as many fruits and vegetables as I can, each day and drink plenty of water as the main portion of my diet now. Other things will of course be added in each day. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-69565319275786916972012-09-13T08:19:00.001-07:002012-09-13T08:30:03.297-07:00Perfect Low-Cost GF Flour Substitute<h4>
This flour substitute recipe was passed on to me from a friend. That's the perfect way to find a new recipe--your friends are tried and true and you know their recipes will be too.</h4>
This works cup for cup for any recipe you want to bake. So for every 1 cup of flour, you use:<br />
<br />
<h3>
Ingredients: </h3>
1/3 cup rice flour<br />
1/3 cup brown rice flour<br />
1/3 cup cornstarch {Argo is GF}<br />
1 tsp unflavored gelatin<br />
1 tsp xanthan gum<br />
<br />
that little recipe is equal to every cup of flour that you would need...so if you need 3 cups of flour, just multiply it by 3. It's been used to make muffins, bread, cakes, and cupcakes--which all turn out perfect....much better than the GF mixes that stores sell.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE09IlG4FjgAccjCugRkJimlTtYNOWCQkwdkAVouSrBM7quJlzXi1OpG3M2h9te6yZWluSPjKKSWxbyFmfU_-t-bjhx-hiKQ9hLJN5JyLQj4tfLs4LDdTuuToYGQAzrwpBivE71UAL5-qU/s1600/white+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE09IlG4FjgAccjCugRkJimlTtYNOWCQkwdkAVouSrBM7quJlzXi1OpG3M2h9te6yZWluSPjKKSWxbyFmfU_-t-bjhx-hiKQ9hLJN5JyLQj4tfLs4LDdTuuToYGQAzrwpBivE71UAL5-qU/s400/white+cake.jpg" width="400" /></a></div>
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<hr />
Below is the recipe for <a href="http://www.foodnetwork.com/recipes/cooking-live/classic-white-cake-recipe/index.html">Classic White Cake from Food Network</a> if you'd like to try out this GF flour substitute. No one will ever know!<br />
<h2>
Classic White Cake</h2>
<span style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px;">Ingredients</span><br />
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">12 tablespoons (1 1/2 sticks) unsalted butter, softened</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 1/2 cups sugar</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 cups all-purpose flour</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 teaspoons baking powder</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1/4 teaspoon salt</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">6 large egg whites (3/4 cup)</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">3/4 cup milk</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 teaspoons vanilla extract</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper</li>
</ul>
<h2 style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
Directions</h2>
<div class="instructions" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Variation:</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-60228020000419298262012-09-13T08:02:00.000-07:002012-09-13T08:07:10.550-07:00Gluten Free LasagnaThe lasagna was a BIG hit. It's not often that I cook a meal that all three of my kids want to eat seconds of. My oldest child won't stop talking about how much he loved it. My husband said I should post the recipe so here it is.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94iPQwghaOszDbEC1me2jjzUrPylgXl0HlY808M1NsL-AeyPF7zNiaZ5c67GIvE_pkS1-PR3CRy4drkbuO6HPebovvmOwDdjsTQp1DqbP6sylScInZVlP-uUXLmSppRbqTaOiC1nKJltV/s1600/IMGP9211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94iPQwghaOszDbEC1me2jjzUrPylgXl0HlY808M1NsL-AeyPF7zNiaZ5c67GIvE_pkS1-PR3CRy4drkbuO6HPebovvmOwDdjsTQp1DqbP6sylScInZVlP-uUXLmSppRbqTaOiC1nKJltV/s400/IMGP9211.JPG" width="400" /></a><br />
<u>INGREDIENTS:</u><br />
<b>Lasagna Noodles:</b><br />
1 1/4 c. rice flour<br />
1/2 c. potato starch<br />
1/4 c. tapioca flour<br />
3 eggs<br />
1/4 c. water<br />
<br />
<b>Sauce:</b><br />
2 cans tomato paste<br />
1 can stewed tomatoes (I prefer italian seasoned)<br />
4 cloves garlic<br />
2 T basil<br />
2 T parsley<br />
1 T oregano<br />
2 T Romano cheese--shredded (optional)<br />
<br />
<b>Cheese filling:</b><br />
12oz ricotta<br />
16oz cottage cheese<br />
5 oz. parmesan cheese--grated (more if desired)<br />
Additional ingredient:<br />
1 lbd Mozzarella Cheese Shredded<br />
<br />
<u>INSTRUCTIONS:</u><br />
<b>For noodles:</b><br />
Mix dry ingredients, then add the eggs and stir. Add the water as needed. Add more water or flour as needed to form a stiff, not sticky yet soft dough.<br />
I recommend rolling it very thin with a rolling pin on plastic wrap and just laying a large piece down for each layer. I did use my pasta machine, but next time I think I'll just roll it out. One helpful tip: I found that it sticks to everything but plastic wrap. I layed the pieces on plastic wrap then transferred them by laying the pieces on the lasagna plastic wrap side up and peeling the plastic wrap off carefully. <br />
<br />
<b>Sauce:</b><br />
Puree all ingredients in a blender or food processor. Microwave the sauce in a glass dish for 5-10 minutes. Allow to cool a bit. <br />
<br />
<b>For cheese:</b><br />
Mix all of ricotta and cottage cheese. Stir in 2/3 of the parmesean and reserve 1/3 for topping the lasagna. I found that my ricotta was very unflavorful and seemed low quality, so I added 1 Tablespoon of sugar, 1/2 teaspoon salt and 1/2 cup of skim milk to the mixture.<br />
Assembling the Lasagna:<br />
Preheat oven to 375 F. <br />
I used a large glass pyrex casserole dish. Start with a generous layer of sauce on the bottom then a layer of noodles. Next add a generous layer of the cheese mixture, followed by a layer of mozzarella, then a generous amount of sauce. Lay down the next layer of noodles, cheese mixture and mozzarella then top with the parmesean cheese. Cover with aluminum and bake for 30 minutes. Remove aluminum foil and bake 15 - 30 minutes longer. Cheese should be bubbly and toasted. <br />
Allow to cool for 10 minutes or so to allow the juices time to reabsorb and solidify.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-20428236989749252292012-05-04T11:37:00.001-07:002012-09-13T07:39:59.201-07:00Breakfast by the Doctor<div class="separator" style="clear: both; text-align: center;">
I can't say I agree with this philosophy...because feeling well means so much to me. Anyone who's lived in pain or felt awful for weeks or just not had the motivation or desire to keep going on, knows it's not worth making your self sick over yummy food. But I do love Doctor Who and enjoyed this quote by Matt Smith.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiVkJ9Lxj8SJj1CCZb2aoMjVRa5dOIXfKxjt-rDhDBkPOGE7PWQWApg5s03J7y0R-13_OsSea7Us-njU2lX8pYyi1YX0zq961W3X-NdmXiJgv4USSsLaW6ziKOuH4D8gD6IlZQY1z5zLv/s1600/chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiVkJ9Lxj8SJj1CCZb2aoMjVRa5dOIXfKxjt-rDhDBkPOGE7PWQWApg5s03J7y0R-13_OsSea7Us-njU2lX8pYyi1YX0zq961W3X-NdmXiJgv4USSsLaW6ziKOuH4D8gD6IlZQY1z5zLv/s1600/chocolate.jpg" /></a></div>
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And...it's gluten free.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-49482043954653943932011-03-06T19:13:00.000-08:002012-09-13T12:15:35.834-07:00The "Farm" Life<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKRVYTdB2DvL1LQKG1Mta7-7Idvx5wfxODrGjoNbzMuUmbZHpDM6B72DRVZLdvZFal8vxVdLlABIPcKyVCHwdYMtqX7j9XhzZILXWx1Ot3274HanKF-sPZp_v0GCIcP3v4gGZwHRDMWxq/s1600/colorized-boondocks.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKRVYTdB2DvL1LQKG1Mta7-7Idvx5wfxODrGjoNbzMuUmbZHpDM6B72DRVZLdvZFal8vxVdLlABIPcKyVCHwdYMtqX7j9XhzZILXWx1Ot3274HanKF-sPZp_v0GCIcP3v4gGZwHRDMWxq/s400/colorized-boondocks.png" width="400" /></a></div>
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Yippy! Spring is almost here in our first year of Big City Family goes Farm Folk... I just wanted to share some pictures and update you on our baby chicks.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheopYNVEhzWLQSUOpAkZcwPsFD7_tvHsfuHiNi4N2QTZqDpQ6tdissdwi3pGppsCYu9VqRfVl1u06LwNg8YKQnnFVTWcxykXzrinC7Zk6F9wYEyNuoTCiFlGuCRuTv6H_S3JNyAXyrgCAx/s1600/P1030174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheopYNVEhzWLQSUOpAkZcwPsFD7_tvHsfuHiNi4N2QTZqDpQ6tdissdwi3pGppsCYu9VqRfVl1u06LwNg8YKQnnFVTWcxykXzrinC7Zk6F9wYEyNuoTCiFlGuCRuTv6H_S3JNyAXyrgCAx/s400/P1030174.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Daffodils are springing up everywhere!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCpDfPJHeZyZQ9i5WQMKFmrAmcdHggUm1VoA8TVgNLdQQdLlHjiJiOWFekfAymXHgF72IF1-smCdrdvHkMBtFZwu3i-iKoMledyzg40Pk7rhWUDfVf5Z0yRRpqCtgCbGWfbWSPLLVZmax/s1600/P1030178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCpDfPJHeZyZQ9i5WQMKFmrAmcdHggUm1VoA8TVgNLdQQdLlHjiJiOWFekfAymXHgF72IF1-smCdrdvHkMBtFZwu3i-iKoMledyzg40Pk7rhWUDfVf5Z0yRRpqCtgCbGWfbWSPLLVZmax/s400/P1030178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">We have quite an abundance of these buttery beauties.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu65ubV-LIt1ClCWJbTM6yJpVI3-vgxGPgCXoEUe2uaBj1dDX0UCEEqCYQm0Dx3229mKcZukcQH3NU49wgyk5jANWelApiMdhl1Sh0y0iOagpmQoNSasve5kImIbDaZekeDXDrEA31TBu_/s1600/P1030185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu65ubV-LIt1ClCWJbTM6yJpVI3-vgxGPgCXoEUe2uaBj1dDX0UCEEqCYQm0Dx3229mKcZukcQH3NU49wgyk5jANWelApiMdhl1Sh0y0iOagpmQoNSasve5kImIbDaZekeDXDrEA31TBu_/s400/P1030185.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A trail through the woods.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38o1e1rjfYpNuXfHdXAuFP7jLA5SqILxMyCq5Axo7aSqgB6xiLzJkZlGm3oEAH3pJR2bfZLPLAD5pMKspWBF727cDKbzoXHS5VKzDHIRVamsgK2Wo9x6dBCDTv27iNRkqHavx2lXGrkmb/s1600/P1030158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38o1e1rjfYpNuXfHdXAuFP7jLA5SqILxMyCq5Axo7aSqgB6xiLzJkZlGm3oEAH3pJR2bfZLPLAD5pMKspWBF727cDKbzoXHS5VKzDHIRVamsgK2Wo9x6dBCDTv27iNRkqHavx2lXGrkmb/s400/P1030158.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">We started out with two cats. Stars and Stripes. But we were quickly adopted by the above kitty, which we named Impostor Stripes. The original Stripes is napping below.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i45.photobucket.com/albums/f99/Michelelcarpenter/stripes-anime.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/stripes-anime.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Resting peacefully--I had to animate this one.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApwErql4i7rBndspckCAG08cju6hQLg_JtFg0P2eYheDni-Va_68XHeyzmxLUpE0Ohl2vKaSgaPraWRYBuqJ8ZLNE7Nhmh0KdyI2aqkjmfCpUYAKiFO2gBYWE3E9cPUeJa6oTD1va7pg/s1600/P1030162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApwErql4i7rBndspckCAG08cju6hQLg_JtFg0P2eYheDni-Va_68XHeyzmxLUpE0Ohl2vKaSgaPraWRYBuqJ8ZLNE7Nhmh0KdyI2aqkjmfCpUYAKiFO2gBYWE3E9cPUeJa6oTD1va7pg/s400/P1030162.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Our baby chickies. All grown up and ready to start laying soon.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqGF3JOeC2h3vfqqOldhmv3LbRgvaK4Cuos-VzZI72qWclVF4OvPQCKOnrMkMNjya6VRW9TccB0PPRFLJq35ddK76DoQESof5q2Hejw-QfFOvBpA86nu_CHXuYS49nKvt6Voy80bmKg_4/s1600/P1030165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqGF3JOeC2h3vfqqOldhmv3LbRgvaK4Cuos-VzZI72qWclVF4OvPQCKOnrMkMNjya6VRW9TccB0PPRFLJq35ddK76DoQESof5q2Hejw-QfFOvBpA86nu_CHXuYS49nKvt6Voy80bmKg_4/s400/P1030165.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This is Copper.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XCObqPY_Wh4FDQ4-Qa0ncFSK2E0zcpvIlgqODeqF2YrGy1A8DwDSjEbcJ3KQSK2014ZaQMDyjhNPOJDAP2NLO6onucuHF4rYJZZBYA8U4Yxy1Rn7fAcYMhyphenhyphenF3yl70I4PKKHjGAEUo2UY/s1600/P1030166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XCObqPY_Wh4FDQ4-Qa0ncFSK2E0zcpvIlgqODeqF2YrGy1A8DwDSjEbcJ3KQSK2014ZaQMDyjhNPOJDAP2NLO6onucuHF4rYJZZBYA8U4Yxy1Rn7fAcYMhyphenhyphenF3yl70I4PKKHjGAEUo2UY/s400/P1030166.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This is Roo.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyVP6i-RqkPgBcESqrnHzbw7SJHNz9O3U6is08yupHonRBZqP5jzP02zxcDC0KhvM-eSqbmdUOv1JaZRjopu3mHbp0Q294ZwRRUPGn0t5venJKenuMhaKNIIlAC_IW5_LFS8lJVN72Vwo/s1600/P1030171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyVP6i-RqkPgBcESqrnHzbw7SJHNz9O3U6is08yupHonRBZqP5jzP02zxcDC0KhvM-eSqbmdUOv1JaZRjopu3mHbp0Q294ZwRRUPGn0t5venJKenuMhaKNIIlAC_IW5_LFS8lJVN72Vwo/s400/P1030171.JPG" width="400" /></a><br />
The Field is turning green again. It's time to get my seedlings potted and start the garden.<br />
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*************UPDATED WITH PICTURES OF OUR EGGS!!***********</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoffNlPR9xIhqwGjUm1iP3sZ2SV8iIZBZBbaMsttxyADgBLK3XOKRFuA__u8VAH1lVy0Z0qATeCYCy72jP3wBxhBTOyMkPE4ZR7dQfANG55w8BoKfpl3A01-RObFe5f8Z0ImAeoZYPeAy/s1600/IMGP2465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoffNlPR9xIhqwGjUm1iP3sZ2SV8iIZBZBbaMsttxyADgBLK3XOKRFuA__u8VAH1lVy0Z0qATeCYCy72jP3wBxhBTOyMkPE4ZR7dQfANG55w8BoKfpl3A01-RObFe5f8Z0ImAeoZYPeAy/s400/IMGP2465.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful eggs from our chickens.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgt-0ZI6pivkkhKNUxNWuh-OpH088sX0spoTJZz_noo7CkxNmbb209WXkw5uKjT2IR4zKYjcgnbkzPt_jnhUpopHCYoByrhfRwooPmBFN744HqURxFOraibCxGGljrci0RxUeaFBcLlkN/s1600/IMGP2289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgt-0ZI6pivkkhKNUxNWuh-OpH088sX0spoTJZz_noo7CkxNmbb209WXkw5uKjT2IR4zKYjcgnbkzPt_jnhUpopHCYoByrhfRwooPmBFN744HqURxFOraibCxGGljrci0RxUeaFBcLlkN/s400/IMGP2289.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what happens to mean roosters who try to peck children's eyes out...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3rpJycjcgS-9XvNXBCfW-tyELExYZrDmHELs-pKrWO1AJndPVtv_pl7zFozszmRmj-SNh35Wc_4OHShZ8glCVnUnB-QBYosifsssEeggzCZgPtkuTJoq2PqCHBRMOtP1LSIMHZQX4EhK/s1600/IMGP2379-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3rpJycjcgS-9XvNXBCfW-tyELExYZrDmHELs-pKrWO1AJndPVtv_pl7zFozszmRmj-SNh35Wc_4OHShZ8glCVnUnB-QBYosifsssEeggzCZgPtkuTJoq2PqCHBRMOtP1LSIMHZQX4EhK/s400/IMGP2379-1.jpg" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A homemade egg basket--fresh from the field.</td></tr>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-86390304959898410932011-03-02T19:20:00.000-08:002012-09-13T07:43:31.148-07:00Little Miss Muffett...Not!<div class="separator" style="clear: both; text-align: center;">
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Sticking with the fairy tale theme, I'm moving on to Little Miss Muffett for breakfast. A lot of celiacs struggle with good breakfast ideas...obviously--ask the average Americans what they eat for breakfast and 95% of the time it's going to be: cereal, waffles, pancakes, toast, bagel, muffins, biscuits, etc...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHGGpwBGlgiaBcHzUW3SE8ys8JIgFNS4azYszA_II5Yp2skii_ZAaWSkH8h9pdN1ctiycFUvpXdaeQlwlqpa9DDrJl4BKUhibP6YhEqd9USiwh0Z0e8FJtjlP-uJSBNMincR-dF00O4Gj/s1600/P1030130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHGGpwBGlgiaBcHzUW3SE8ys8JIgFNS4azYszA_II5Yp2skii_ZAaWSkH8h9pdN1ctiycFUvpXdaeQlwlqpa9DDrJl4BKUhibP6YhEqd9USiwh0Z0e8FJtjlP-uJSBNMincR-dF00O4Gj/s320/P1030130.JPG" width="320" /></a>You're probably hoping that I'm not about to promote curds and whey. It does sound gross. Some scientists actually hypothesize that it was not the spider that truly scared Miss Muffett away, but the curds and whey itself. <br />
Haha, but seriously, did you know that Ricotta and Cottage are made from curds and whey? <br />
<br />
Cottage Cheese is the curd and Ricotta is made from the whey when all the curds are removed. So combine these two and technically, you've got curds and whey...right? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAdqsECP02-qNtESclqhxObTTDZnpm7EyoJW-eEYm4nLpQHD5sSlE7rgSVCp9mLjDp7gbzEjH92_YfdTQ8lbAwqp57No76HLhVpECj_Sv_t7CgfB7qam-FA5X7cIS3H-xfwy5JI6UI3Ea/s1600/P1030136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAdqsECP02-qNtESclqhxObTTDZnpm7EyoJW-eEYm4nLpQHD5sSlE7rgSVCp9mLjDp7gbzEjH92_YfdTQ8lbAwqp57No76HLhVpECj_Sv_t7CgfB7qam-FA5X7cIS3H-xfwy5JI6UI3Ea/s400/P1030136.JPG" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">"Way Out" Curds and Whey:</span></b></div>
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<b><span class="Apple-style-span" style="font-size: x-large;"><br />
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<b>Ingredients:</b><br />
2 Tablespoons Ricotta Cheese<br />
2 Tablespoons Cottage Cheese<br />
Lettuce<br />
Fresh Oregano--a few leaves<br />
Fresh Basil--a few leaves<br />
Cherry Tomatoes (or diced)<br />
Sunflower seeds 1 Tablespoon<br />
Bacon (Optional)<br />
Portobello Mushroom--a few slices (optional)<br />
1 teaspoon Romano or Parmesan Cheese<br />
Fresh/dried Garlic--a pinch<br />
Pepper--a pinch<br />
<br />
Directions:<br />
Layer a serving bowl with lettuce. Scoop the cheeses on top--mix around a bit. Add the other ingredients to suit your tastes. Eat. Fall in love with your food.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmcHGCazNXg4ZLcaaXu_YevbyCrKI0gHdSQR_5AHtnqIbFa9LEwRcWWRgcIwaiYB5gYU7jpxnVI6NFlRsQToMN1jUyMUQtq9ljcLFFeFH6brRKqGAliWyqa9dolP97Wg4qs2tldiUBp-w/s1600/P1030141.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmcHGCazNXg4ZLcaaXu_YevbyCrKI0gHdSQR_5AHtnqIbFa9LEwRcWWRgcIwaiYB5gYU7jpxnVI6NFlRsQToMN1jUyMUQtq9ljcLFFeFH6brRKqGAliWyqa9dolP97Wg4qs2tldiUBp-w/s320/P1030141.JPG" width="247" /></a><br />
Sometimes I eat something that was so delicious that my glutton side takes over and demands "MORE!" So...I decided to relent in a not so naughty way and share a few scoops of my Pepa's sweet pecans (organic!) with my family. ....And sip on some Bolthouse Farm Mocha--sooo smooth and yummy.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-67509659319687967002011-02-28T15:41:00.000-08:002012-09-13T07:44:04.915-07:00Run! Run! As Fast as You Can!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE58KTNqGhEVqRNJx0wIfv-HxENze-YtNq64jP1iCOyReQVvfepRNAtXeEEZlQQAoIVs-XYRCdJt-9rjjKQx35Y2XZDghJv7WckjKKsZP7uCVpfzYn_Z7CDPlLjxkxmE8O1Oyl2oa_1Z64/s1600/P1030110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE58KTNqGhEVqRNJx0wIfv-HxENze-YtNq64jP1iCOyReQVvfepRNAtXeEEZlQQAoIVs-XYRCdJt-9rjjKQx35Y2XZDghJv7WckjKKsZP7uCVpfzYn_Z7CDPlLjxkxmE8O1Oyl2oa_1Z64/s400/P1030110.JPG" width="400" /></a></div>
Actually, let the gingerbread man do the running--your tummy can relax with this recipe.<br />
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We read the story of the Gingerbread Man this morning during a good thunderstorm. It was the kind of day that made me feel something special was in order. So we decided to make our own GF gingerbread man. I knew my kids would love that. And to get an idea of the size of this guy, look closely. those are almonds and raisins. The eyes were chocolate chips and the nose was a peppermint (spearmint) just like in the book we read.<br />
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We used a Betty Crocker Gluten Free Yellow Cake Mix. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMkraskMZ7jZnNLzv4ckZaVYHiqqPtgP4bhU6Z2I9AV79rwVEoMZCnHILbQVU5Kp42vHx1iXBpkW4kliBAIgfGZSq-gqcw8pCEdpJKYD7q7VGRQeAELXsexY6-BEVH7tTno_aAJegcaOZ/s1600/P1030100-1.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMkraskMZ7jZnNLzv4ckZaVYHiqqPtgP4bhU6Z2I9AV79rwVEoMZCnHILbQVU5Kp42vHx1iXBpkW4kliBAIgfGZSq-gqcw8pCEdpJKYD7q7VGRQeAELXsexY6-BEVH7tTno_aAJegcaOZ/s320/P1030100-1.jpg" width="320" /></a>Add:<br />
1 egg<br />
2 teaspoons of Vanilla<br />
1 stick of melted butter<br />
(a teaspoon or two of water if needed)<br />
<br />
<br />
Now, the cake mix becomes a cookie mix. Just add a teaspoon or two of cinnamon, a dash of nutmeg and ginger and you have a sort of gingerbread dough. Preheat oven to 400 degrees Fahrenheit. Mix all ingredients. On a large foil lined baking sheet, put a ball for the head, a chunk for the body, arms and legs and smoosh and shape it into a gingerbread man. <br />
<a href="http://www.starfall.com/n/holiday/gingerbread/load.htm?f&n=main"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1mo_lfs0k-7AM-JG53InzkiniPYbTzxMLzUkp_cK4j51QwqUNdsmyp7jYSmVEhp7qwOTkyuzRkTehk2pAVlszETWPiGXCyA_Ta2Q6ba-nlz2B5rLFcUnOxi5-oBX5kwVVFNO3OiPzjHa/s400/gingy2.gif" width="320" /></a><br />
For garnish use:<br />
Almonds and other nuts,<br />
Raisins, dried cranberries or blueberries<br />
chocolate chips<br />
<br />
Add eyes, nose, mouth, bow tie, buttons, arm and leg bands. Bake for 20-25 minutes or until done. Allow to cool and ice if desired.<br />
<br />
Icing:<br />
2 Tbsp. Butter<br />
1 tsp vanilla<br />
1 cup powdered sugar<br />
a few teaspoons of water as needed<br />
<br />
Mix all until thick and smooth. Put into an icing bag or ziploc freezer bag, which you can snip the end off of with scissors and use as an icing bag.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YFwYKZGuRB43hxwjA2oPQWBeL8CGideTn-WFgtDqUJuA1Sa85PuPfp_NgGPDk6CuLKhX0PsjAbzITC0ghCs0VmHuqSARVHtcaRIGpJErSpwnUR7h-mqSqRzupMTb76fQZkoqhYqi8D__/s1600/P1030103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YFwYKZGuRB43hxwjA2oPQWBeL8CGideTn-WFgtDqUJuA1Sa85PuPfp_NgGPDk6CuLKhX0PsjAbzITC0ghCs0VmHuqSARVHtcaRIGpJErSpwnUR7h-mqSqRzupMTb76fQZkoqhYqi8D__/s400/P1030103.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are their disappointed little faces when they both suddenly noticed that his peppermint nose had melted and sunk into his head! Hilarious.</td></tr>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8899518492351804964.post-53203076192605382342011-02-26T20:44:00.000-08:002012-09-13T07:44:58.021-07:00Who Your Friends AreI've been playing Russian Roulette lately. I know McDonad's french fries directly contain wheat starch, so I never eat them But I have been eating Burger King fries. And that's okay, if they use a designated friar. <br />
<br />
Unfortunately, I know my BK doesn't. They don't even know what that means. Sooner or later I was bound to regret it and this morning, I'm so nauseous and gassy that I'm very very sorry. Maybe I have a stomach virus. That could be my problem. But I know I started feeling lousy not long after I had supper last night.<br />
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<i>On a side note (not that I can stand the thought of food right now) it is worth mentioning that replacing the bun with a layer of french fries on the top and bottom of a burger is a satisfying--though messy--way to replace the bun.</i><br />
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Sometimes in life, we have to come to terms with who our friends are and who our friends aren't. In fact, I'd say it's a dire part of gaining maturity when we can discern this sort of thing. <br />
The popular, wild kids who always want to party and stay up late having fun...probably not really your friends.<br />
<br />
The vindictive punk that let's you hang out with them when they're bored--but always finds some way to get you into big trouble--is definitely not your friend.<br />
<br />
The nerdy, geeks who encourage you to join Quiz-bowl competitions and computer club and study groups...good friend choices, right?! <br />
<br />
Well...how would you categorize sugary treats like icecream? <br />
Popular fun crowd. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb0Btp0M9BJefn0lNsw1Agal6LNH83SKAU3CamVtEbq3evj8d2kln40zD4ynhwp2B2Jsy0t-blHlWnmY4A7SqTyesp3kuffKVGgaH9V6JbyHbTVwOx3IJGSdatsdhp-JjSOhvUMCSNxcW/s1600/geekpotato.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb0Btp0M9BJefn0lNsw1Agal6LNH83SKAU3CamVtEbq3evj8d2kln40zD4ynhwp2B2Jsy0t-blHlWnmY4A7SqTyesp3kuffKVGgaH9V6JbyHbTVwOx3IJGSdatsdhp-JjSOhvUMCSNxcW/s200/geekpotato.jpg" width="200" /></a></td></tr>
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Fried delights like donuts? <br />
For me, that would be the vindictive punk that makes me really sorry afterwards.<br />
Definitely not a friend. More like an enemy. <br />
<br />
Fruits, veggies, salads and the like?<br />
Yep. You've got it now. The nerdy friends that guide you down the right road and help you to have a brighter future.<br />
<br />
Sugar is not my friend. <br />
<br />
Gluten is certainly my enemy. <br />
<br />
My true friends are the wholesome foods. <br />
<br />
I hope I can keep that in mind this week and stop sneaking away to hang out with icecream, burgers and sodas. The veggie bunch has been calling me for way too long to keep ignoring.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-33575089075323721712011-01-18T19:52:00.000-08:002012-09-13T07:46:49.879-07:00Chickens!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93C7WJGzPQZg70YBaAoTuHu5YJLyUWKqLGbZ0u2vuSTvuDPo4xGupApRrTYxvNH3RMugtYjZ38ZWdIDLM-zo2nL3hltgJnIVs5WdF0bJHrkFz1h7bte6qt8zt8A7xWYO1eMxuYUyDu3XU/s1600/IMGP1135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93C7WJGzPQZg70YBaAoTuHu5YJLyUWKqLGbZ0u2vuSTvuDPo4xGupApRrTYxvNH3RMugtYjZ38ZWdIDLM-zo2nL3hltgJnIVs5WdF0bJHrkFz1h7bte6qt8zt8A7xWYO1eMxuYUyDu3XU/s320/IMGP1135.JPG" width="320" /></a></div>
We have had the exciting experience of raising baby chicks! My industrious husband bravely attacked Craigslist for candidates and found 20 newly hatched chicks for sale not too far away. He drove several hours to get them and I constructed a fabulously stylish styrofoam home for them, haha. It was pretty redneckish, honestly and it sat IN OUR LIVING ROOM for 4 weeks (I promise we're not crazy, just dedicated). But it worked and the baby chicks were sooo cute and funfunfun to watch. Quite a mix of muts.<br />
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We first decided we wanted to raise chickens while we were still living in Los Angeles. We watched <a href="http://www.foodincmovie.com/">Food Inc</a>. and read <a href="http://www.polyfacefarms.com/books.aspx">You Can Farm</a>, in which, the inhumane and unhealthy practices of the egg business are really laid out. Yes, it's just as bad for the meat industry, but you have to start somewhere and we decided we'd like to start with eggs. So, this should be a healthy and educational experience for the whole family. And hopefully, not tooooo expensive. It should get easier on the wallet, after we can start growing food for our chickens (corn, millet, oats, sprouts, etc...) But we use a LOT of eggs anyway, so this <i>could</i> be a good way to save <i>eventually</i>. <br />
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Since this blog is supposed to be about gluten free food, I'll close with my favorite GF way to eat eggs:<br />
An omelet. If you don't know how to make an omelet, please <a href="http://www.youtube.com/watch?v=LWmvfUKwBrg">go to Youtube and watch Julia Child</a> make one. She is the queen, in that respect. But I like to add onions, bell peppers, sausage, tomatoes, mushrooms and cheese to mine. Top it off with a bit of fresh salsa and it's even better. Yes, I do have odd tastes. It runs in my family like glitter and puff paint on a toilet seat. :SUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-8899518492351804964.post-75568655894471595482011-01-03T09:53:00.000-08:002012-09-13T07:48:24.662-07:00Overdue Post<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEpj2UDyrtZ7qx6FteltTfWU1dh6kS7UueR48atbn7UK6rUOucUNzjVuqVIzLAo8us7SmtOLVh0pBohE7wpuCc4dhp8D3yaMWrr9hcNbTuD-88Z0LX4QMnuREGp1qcVqeoJlNHUjGABD2/s1600/newyears2007_brusselsprouts_lg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEpj2UDyrtZ7qx6FteltTfWU1dh6kS7UueR48atbn7UK6rUOucUNzjVuqVIzLAo8us7SmtOLVh0pBohE7wpuCc4dhp8D3yaMWrr9hcNbTuD-88Z0LX4QMnuREGp1qcVqeoJlNHUjGABD2/s200/newyears2007_brusselsprouts_lg.jpg" width="200" /></a>After arriving in the south east, I tried to start a garden, asap. Arriving in mid August made my chances of seeing that garden come to fruit, very slim. Broccoli, cauliflower, brusselsprouts, collard greens, Swiss Chard, butternut squash, winter snap peas, and two unlikely candidates, donated by my mom: a tomato plant and an eggplant plant. <br />
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Believe it or not, everything came to fruit! I still have a hard time believing this because I'm still new to gardening and these things all seem like miracles to me. My tomato and eggplant didn't do so hot, but they both bore a small bit of fruit. Nothing is more satisfying than cooking and eating your OWN home grown vegetables. Skimpy as they might have been...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ1bphqWmxVKtFo_7cab2ea5gvnvXCj6mjcmQfjmPIQ-uimGWGhOVlk9deLxH9YV1H0khB_ih4OmD3yaxHIl0coEyknsn7QqAaytaUWyjdS60iEa7KANQftVyYnWspOZaLINOAfOJL0CT/s1600/giant-puffball-michigan4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ1bphqWmxVKtFo_7cab2ea5gvnvXCj6mjcmQfjmPIQ-uimGWGhOVlk9deLxH9YV1H0khB_ih4OmD3yaxHIl0coEyknsn7QqAaytaUWyjdS60iEa7KANQftVyYnWspOZaLINOAfOJL0CT/s200/giant-puffball-michigan4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgR8ZMhX62XJPj9W3xPyNEYsyI3mzK6tp6vm5S2IkVyqMYZv5qoQJodYnQgZjaRERtbdnU-E-8TKg_MYcXiIP9TCcIwrpoE80sj2djG7aUJjiDFXUIiFlCZJqCG74GpC3B1UvecOdDWM7/s1600/puffballs3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgR8ZMhX62XJPj9W3xPyNEYsyI3mzK6tp6vm5S2IkVyqMYZv5qoQJodYnQgZjaRERtbdnU-E-8TKg_MYcXiIP9TCcIwrpoE80sj2djG7aUJjiDFXUIiFlCZJqCG74GpC3B1UvecOdDWM7/s200/puffballs3.jpg" width="200" /></a>One incredible blessing I've experienced is having my wish to find edible wild mushrooms, fulfilled! One morning, my oldest son came in and showed me that he and daddy had discovered lots of big mushrooms in the back yard. I knew what they were when I saw them: Puffballs! But I didn't know for sure if they were a safe, edible variety. After a lot of researching and testing, we were confident that they were indeed edible and delicious. So, I sauteed some in butter and garlic and tried a tiny bit. It was good and I had no unpleasant side effects, so that was the green light to eat more. My favorite way to prepare them was stuffed with mozzarella cheese, GF breaded, pan fried and served with marinara sauce. There was a large quantity of them--15 or so, all fist sized. I shared them with friends and had them fairly often. I can't wait to find them again next year.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUT3M3am9JYNLvTFb-Jc8YBBaB1T3sFSIENrMzKY8VQoR9irVcrsytYzJDT_oz77Pl_fbHCkvXDni3AsIiCwYSZgnslTWLbmaINbgcZmO3r9J1GE9UO9s8ASHHlODh7SI2b76daIVkwF-/s1600/puffballs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUT3M3am9JYNLvTFb-Jc8YBBaB1T3sFSIENrMzKY8VQoR9irVcrsytYzJDT_oz77Pl_fbHCkvXDni3AsIiCwYSZgnslTWLbmaINbgcZmO3r9J1GE9UO9s8ASHHlODh7SI2b76daIVkwF-/s200/puffballs.jpg" width="200" /></a>We've also discovered a few places to buy gluten free products locally--Yippee! Thank you Krogers and Wal-Mart. But I still miss you, Trader Joe's and Whole Foods!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-22579457940029204232010-08-03T21:13:00.000-07:002012-09-13T07:49:16.333-07:00Moving...can't post now!<div class="separator" style="clear: both; text-align: center;">
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Sorry everyone. We're deep in the process of moving from California to Tennessee. We've been yard selling and packing for weeks. I just can't even think of an inspired topic to blog about. But I need brief escapes from the stress, so leave a comment with your blog URL and I'll come visit your blog! <br />
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Thanks everyone!<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-90230755999466746032010-07-17T20:54:00.000-07:002012-09-13T07:50:09.324-07:00My History in the Kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3M_aLncXnBf6yv_opPWl4NvNYYkIgrArnnGEkRnLS20J8As_HwNwgK_lmSfil2OdWNSBHO13W0yRH-voTDGY9q2LO-dUm_e_rhR0iS3i-GY4eFDd-svfZD1gFcoBINhwoMhAXh-Y4tP6/s1600/IMGP+1-1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3M_aLncXnBf6yv_opPWl4NvNYYkIgrArnnGEkRnLS20J8As_HwNwgK_lmSfil2OdWNSBHO13W0yRH-voTDGY9q2LO-dUm_e_rhR0iS3i-GY4eFDd-svfZD1gFcoBINhwoMhAXh-Y4tP6/s200/IMGP+1-1.JPG" width="189" /></a>My mother began teaching my older sister to cook when I was probably five or six. My sister never truly enjoyed it that much and probably enjoyed it even less because her little sis was always poking her nose in the way. <br />
I couldn't help it! I have a love of all art forms, and to me, cooking is one more art form. My mom taught me to bake and cook as she made dinner each night. By the time I was 13, I had the experience of making the entire meal--completely by myself. Of course, my mom wasn't far away and it probably wasn't the greatest meal in the world, but I was so excited to be able to say 'I made dinner'. I can't remember what it was, but I do recall green beans and corn bread were part of it.<br />
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After I married, (at the age of 19) I experimented a lot more. I spent several years learning everything I could from Great Chefs of America, and Great Chefs of the World--the TV shows, haha. <i>(Did you think I meant culinary school...?)</i> I'm sure that doesn't sound like much, but I devoured every cooking term and cooking method I could, then tried it out in my own kitchen later on.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FERQyIYuzqewM1B6tVj3E0a3vOC9YSw4ZJ7kqB_MH4CMkPVGRcR_J_Wg3qRqvjimyMMHVHhvUbXORU7IPBadQecKRHzSQAmF9j1gcspiM-gVcLozOE54I6Mo5BjAJDh5NxuvcMQx1o9k/s1600/lottie.moon.cover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FERQyIYuzqewM1B6tVj3E0a3vOC9YSw4ZJ7kqB_MH4CMkPVGRcR_J_Wg3qRqvjimyMMHVHhvUbXORU7IPBadQecKRHzSQAmF9j1gcspiM-gVcLozOE54I6Mo5BjAJDh5NxuvcMQx1o9k/s200/lottie.moon.cover.jpg" width="129" /></a> I checked out a lot of cook books and especially loved one that I found called The Lottie Moon Cook Book. It was over a century old, and clearly, the recipe methods of cooking back then are a <i>whole 'nother world</i>! I learned about what I now call 'the eyeball method' and what it means to have a 'fast oven' or a 'slow oven'. This was a new concept to me.<br />
So, measurements don't actually have to be precise? And temperatures don't have to be exact? But America's Test Kitchen makes it all seem so<i> scientific! </i><br />
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I threw exactness out the window because it had always been a hindrance to me anyway--when you think about it, aren't all ovens slightly varied in their temperatures and heating abilities and all measuring cups are not the same. I loved the idea of complete freedom in the kitchen. You don't have to have a recipe to make something. You just have to have had the experience of baking something similar with a good recipe. After that, you know the general idea, the mix of ingredients, the 'chemistry' of what goes into it. Now you can explore, add and create. Substitutions are never ending! It's an awesome feeling to not be stuck at a road block because you happen to be out of eggs or milk or whatever.<br />
<a href="http://www.elearnportal.com/files/images/logo_ccbbc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.elearnportal.com/files/images/logo_ccbbc.jpg" /></a>I spent a year as a cook for my college's (<a href="http://ccbbc.edu/">Clear Creek Baptist Bible College</a>) cafeteria in the Appalachian Mountains of Kentucky. We made almost everything from scratch. I have probably baked hundreds of cookies and roasted more than 30 turkeys. I've cracked hundreds of eggs at a time when we were making breakfast for Alumni Conferences and peeled many many many potatoes. After a few months, I was promoted to 'head cook'. So...yes, I do actually have a bit of formal training under my belt, however lowly a cafeteria job might seem. It was very good food. How many cafeterias do you know where you can get homemade, cornbread-battered catfish with hushpuppies and homemade tartar sauce and coleslaw?<br />
From there, I've just enjoyed the chance to create new and different meals each week, learning as I go. The internet has really made cooking easy. If you can't find a recipe in the cookbook you're browsing, I know you'll find it on the web. And probably even a YouTube video of the entire process! <br />
My advice to any cooking newbies is to have fun with what you cook. Substitute and customize as you go. Create and enjoy. I guess that's what it means to put your heart into what you cook. <i> </i><br />
<i>(That sounded kind of gross, but you know what I mean!)</i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8899518492351804964.post-86119572307516133802010-07-13T22:36:00.000-07:002012-09-13T08:00:34.343-07:00Gluten Free Eggplant Parmesan--Super Simple and Quick<div class="separator" style="clear: both; text-align: center;">
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These are some of my baby eggplants. I couldn't wait to pick them. I love eggplants and mine are taking too long to grow. Since I don't have time to wait around for them (I'm moving in a few weeks) I decided to pluck off several and make the quickest-ever version of eggplant parmesan. I have a much longer recipe, with many ingredients and lots of labor intensive stuff...<br />
But this recipe is fast and easy. It's from <a href="http://depressioncooking.blogspot.com/">Clara's Great Depression Cooking</a>. I love Clara (I know, it sounds like I'm in a lovey mood). I've adopted her simpler recipe in times when I just really needed to get some eggplant into my system quick--because I have odd cravings for eggplants.</div>
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Clara is 92--maybe 93 now--and she is so sweet and wise. She has a great blog and lots of cooking shows at YouTube. Even my children enjoy watching them with me.</div>
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Here is Clara to demonstrate her budget savy method of preparing this dish:<br />
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The basic idea is to slice your eggplants. Heat a half inch of olive oil in a hot skillet. Layer the eggplant slices into the pan and cook on each side, until they're 'rosey red'. Then remove to a plate and cover with a bit of your favorite pasta sauce and sprinkle with parmesan cheese. I also add mozzarella to mine.<br />
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A quick and easy pasta sauce recipe:<br />
1 can of tomato paste<br />
2 cups of water<br />
1/2 onion<br />
3 cloves garlic<br />
1 tsp basil<br />
1 tsp parsley<br />
1/2 tsp. oregano<br />
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Puree in a blender, pour into a microwavable dish and heat for five minutes (covered! Or you'll have a lovely mess).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-29499851824220691152010-07-13T22:21:00.000-07:002010-07-16T11:51:01.559-07:00Product Review: Bob's Red Mill Gluten Free Pizza Crust Mix<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Bob's Red Mill Gluten Free Pizza Crust Mix is really pretty good!</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I first picked this up because it was on clearance at the local Target store.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.bobsredmill.com/images/cache/BRM-d9540f18b3a64c8c7b7b5ba74e52d429.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="http://www.bobsredmill.com/images/cache/BRM-d9540f18b3a64c8c7b7b5ba74e52d429.jpg" width="212" /></a>They had just put in a new grocery section and stocked it to the brim. And it was SOOOO nice of them to have gluten free items! I really can't express my gratitude enough when a store does this, but unfortunately, I'm not a big spender when it comes to processed gluten free products. Apparently the other local Celiac/gluten intolerant/gluten sensitive folks aren't either, because Target ended up with a mega surplus of these types of goods. So, hence, the clearance sale. It was an awesome moment for me. I bought two of these, plus three GF chocolate cake mixes and a GF corn muffin mix. I don't know why you would be interested in all of this, but maybe you are. Maybe everyone secretly wonders what other people buy at the grocery store... (I also bought paper towels and toilet paper, in case you're dying to know).</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">On, with the product review: I didn't have a lot of faith that this would turn out to be amazing. The mix really didn't smell very good, I have to admit. I half wondered if it had expired, but the expiration date said 2012... <br />
It was easy to mix up, requiring only a cup and a half of water and 2 eggs. Very nice. I really didn't have much time, so I skipped the rising process and smooshed it (yes, <em>smooshed it--note the odd split edges?</em>) onto my pizza stone. <br />
I added a very thin layer of pizza sauce, so my picky eaters wouldn't have 'too much sauce' to fuss about then sprinkled it with mozzarella and pepperonies. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPvE1LUm5vb3naG_YyDpAzK_5d5KUWe2khp8HdV76OyTY9eU5iGWCWFNi-ROnzqpP53aKVsrnoRfZP-E80QQ-KY-rHFAa065XTsF5VTfUL3TAqaSjPjc3wxW0XHLO1J-qRiaw7Fusc2So/s1600/IMGP0496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPvE1LUm5vb3naG_YyDpAzK_5d5KUWe2khp8HdV76OyTY9eU5iGWCWFNi-ROnzqpP53aKVsrnoRfZP-E80QQ-KY-rHFAa065XTsF5VTfUL3TAqaSjPjc3wxW0XHLO1J-qRiaw7Fusc2So/s400/IMGP0496.JPG" width="400" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">One bag makes 2 nicely sized pizzas! So, my family devoured the first one and LOVED IT. My children give it rave reviews. <br />
The second one, I definately over cooked and it's all that was left by the time I remembered to photograph the poor, burned and clearly, cold pizza.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-31287924525230593102010-07-13T21:34:00.000-07:002010-07-15T07:55:20.238-07:00Gluten Free Naan--Indian Flatbread<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;">We loved how this turned out! I seasoned it with a hint of curry powder and molasses, because I wanted it to have a sweet exotic taste.--and this accomplished that. We served ours with hot pastrami, pickles, mozzarella and mustard, which was probably some form of sacrilege. Combining that many different cultures in one sandwich... But it was incredible and the kids really loved it. My only complaint is that it contains no fiber at all.</span></span><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span">Naan--Indian Flatbread</span></b></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTS:</b></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><br />
</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2 C. rice flour</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">1/2 c. tapioca flour</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">1/2 tsp. salt</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">1 tsp baking soda</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">1 tsp. xanthan gum*</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2 tsp. molasses</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2/3 C. warm milk</span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2 tsp. yeast</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2 tsp. oil</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">2/3 c. yogurt</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">1 egg</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><br />
</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><b>DIRECTIONS:</b></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><br />
</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">Mix the first five (dry) ingredients. </span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">In a separate container, mix the next six ingredients. Combine the two mixtures into one bowl. Let the dough rise until double. </span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"><br />
<i><span style="font-family: Georgia, 'Times New Roman', serif;">I usually take 10 minutes to mix my dough, then just let it rise until I'm ready to use it. I maintain it by stirring it once in a while--as I pass through the kitchen. This is probably not 'proper' but it works for me--since making things from scratch can be time consuming and as much as I wish I did, I just don't have time to be in the kitchen all day.</span></i></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"><i><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span></i></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">The next part is interesting and unusual.</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">You'll want to take a large baking sheet and put it under your broiler--about 6-8 inches away. Let your oven preheat to the hottest setting.</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">Meanwhile, flour a work surface and begin rolling little balls of dough into tear drop (or long oval) shapes--1/4 inch thick. <br />
Next, pull your pan out of the oven and slide the Naan onto the pan (love the rhyme there).<br />
Put it under the broiler and bake until puffed up and slightly browned on top. 4-6 minutes.</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;">I found that all of this actually took some organization and 'skill' to perform. First of all, the dough didn't really want to stay together once rolled out. I solved the problem by putting my wooden cutting board on top of the stove, flouring the surface, rolling the dough, sliding the flour covered dough ovals directly off the cutting board and onto the hot baking sheet then sliding the pan back into the oven. Just think it through first, or test the process by making and baking one before you do the rest. It works best if you just do a few at a time. I managed to get up to six at one time--wow--but it was not easy.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">When they come out of the oven, brush them lightly with olive oil. This also gets rid of the floury look. I was feeling a bit more creative than usual and ended up brushing mine with a light mixture of sesame oil, molasses and sea salt--which I liked.</span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><br />
</span></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviU5MdyGtzFqHNDkENDleqnmcgOhwpOSgej6XKv9h14obULxiA1Vq2UghRUpcZ8tZX2pNtpchsxhI_Rv4vuhM7iuQFyUSI9V-SRr8A1u6gZ5WnJLNxWU-KSUPvuCR87mHSZ9SocKT54zv/s1600/IMGP0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviU5MdyGtzFqHNDkENDleqnmcgOhwpOSgej6XKv9h14obULxiA1Vq2UghRUpcZ8tZX2pNtpchsxhI_Rv4vuhM7iuQFyUSI9V-SRr8A1u6gZ5WnJLNxWU-KSUPvuCR87mHSZ9SocKT54zv/s400/IMGP0473.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px; word-spacing: 2px;"><br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; word-spacing: 2px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe is one that I modified--it was originally from </span><span class="Apple-style-span" style="font-size: 12px; line-height: 16px; word-spacing: 2px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Arvinder Malhotra at Celiacs.com. I converted the measurements into 'cups'. I also changed and added an ingredient or two to suit my family's tastes.</span></span></span></span></span></span></div></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">*xanthan gum is used to add elasticity where there would otherwise not be enough. You can order it online or find it at some odd stores.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><img height="21" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" width="400" /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-1418160724805541342010-07-09T14:52:00.000-07:002012-09-13T07:51:06.264-07:00Gluten Free Skin and Hair Solutions<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Some of us react to gluten in skin and hair care products. Not to mention that u</b></span></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"><b>sing store bought products is often expensive and confusing because it requires a knowledge of chemistry jargon to understand the label.</b></span><br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">ARE THERE INEXPENSIVE, NATURAL GLUTEN FREE SOLUTIONS?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfW7DLz3GhskFRHDAaShyphenhyphenslWRVWydwgJm7ckbSVZ9QxpkYtq27eebcvj0K-4CjYdKgLwXVwl6yrBhH9f2FmC6ZtvgRjBYeaZ48uV7WmeqPaB43NxrTt9sjAbpfP4vVf4WizPBWT9FtGoj/s1600/cinnamon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfW7DLz3GhskFRHDAaShyphenhyphenslWRVWydwgJm7ckbSVZ9QxpkYtq27eebcvj0K-4CjYdKgLwXVwl6yrBhH9f2FmC6ZtvgRjBYeaZ48uV7WmeqPaB43NxrTt9sjAbpfP4vVf4WizPBWT9FtGoj/s200/cinnamon.jpg" width="200" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">I've spent the last couple of weeks testing out some </span>natural DIY recipes for these types of products. After several uses, I really can't tell if it's improving anything or better than the store bought types, but I definitely don't think they're worse. And my head was never itchy like it normally is after using store bought shampoos.</div>
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So here are a few ideas if you'd like to experiment in your own kitchen.</div>
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<b>GF Natural Shampoo:</b></div>
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Mix Baking Soda and water to form a paste. And gently massage it into your roots while showering. I tried a few different add-ins. Cinnamon and cloves for scent. Lavender would also be great. </div>
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<b>For Conditioner:</b> Rinse hair with a solution of 1 part apple cider vinegar and 3 parts water. Again, cinnamon and cloves make the smell much nicer--but over time cinnamon will lighten your hair and cloves can add a red tint. So be warned).</div>
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<b>Natural hair Dyes:</b></div>
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For a temporary and natural brown hair dye, mix a few tablespoons full of yogurt with a few tablespoons of fresh ground coffee. You can also add a bit of brewed coffee to thin it out. Let it soak into your hair for about an hour. Cover your hair with a plastic grocery bag and your shoulders with a towel. This is a very messy way to die your hair, but it was fun. Though my head smelled like stale coffee for a few days. I found it amusing.</div>
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<b>GF Hairspray (for blonds or for those who like lightening their hair)</b>:</div>
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Chop up half a lemon and half an orange. Put these into a pot and cover with purified water. Add 1 tsp honey and a pack of gelatin. If you don't want to add the honey or gelatin, this recipe will still work. Boil this mixture until it's reduced by half. Cool and strain the liquid then put it in a spray bottle and store it in your refrigerator for one week. Mine has lasted longer than that. It works, but I don't want to lighten my hair, so I haven't been using it as hairspray.</div>
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<b>GF Hairspray (for dark hair):</b></div>
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You'll need to buy, order or grow Comfrey. Then you'll just combine a bit of it (1/4 cup) with water and boil it for a few minutes until you get a slimey green/brown mixture that you can strain and put in a spray bottle. This is great for your skin and hair. Comfrey is scientifically proven to stimulate cell regrowth. You might need to add water to get the mixture thin enough to spray out of your bottle. You could also leave the mixture thick and use it as hair gel for wet hair. I've noticed it takes longer to dry than store bought.</div>
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There are so many interesting things you can make from home with things in your kitchen if you're willing to research it a bit first. Cinnamon and honey lighten hair (overnight). Paprika can be used as a very light and natural red hair dye (substitute it for coffee in the above mentioned recipe). Turmeric can be used as a paste to stop unwanted hair growth when applied to the place you wish to use it. Cloves also add a tinge of red to hair. Chamomile Tea can intensify the golden hues of blond hair. All this without using harsh chemicals. Personally, my skin is very sensitive to harsh chemicals. Cleaning products eat me up.</div>
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<i>Be sure to use caution. You don't want to find out that you have a horrible allergic reaction to something after you've used it all over your face or head. Test it before-the inside of your elbow is a good place. My general rule is that a burning sensation is a warning from your skin to wash it off immediately. No store bought face products that I ever felt a burning sensation from turned out to be beneficial to my skin. Most often, my skin looked burnt or began chaffing later as a result.</i></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8899518492351804964.post-61998782912616635622010-07-08T10:56:00.000-07:002012-09-13T07:51:42.895-07:00Gruesome Gray Monsters and DIY Hair Products<div class="separator" style="clear: both; text-align: left;">
<i><span class="Apple-style-span" style="background-color: white;">JUNE 23, 2010:</span></i></div>
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<b>I tried parting my hair on a different side tonight, since it seems like my old part has widened itself tooo much. And there--standing strait up, with gusto--was a squiggly thick gray hair. </b></div>
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<b></b>Upon further searching, I found a few more! What do you do with these things? (Click to enlarge photo, yes it is hard to see).</div>
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I always said that 'one day' when I went gray, I would wear it proudly and not dye my hair. But in my envisioning, I was much older and had a full head of grays...not just one or two that stand out like obscenities.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMP1GCvmvAbs7CJfRE9RtsnpoRGtYbhN3iRs74mEtHwCTloS4QniTwZK1r7UYuIKuZFnNiV1k6cXbIKVGFfm5I8-NV6f8_sP6Pj9wlJ-9ghhhHU_SHkKvdIxDq6yZPAjfkKYiGqSg_g_Q/s1600/IMGP0443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMP1GCvmvAbs7CJfRE9RtsnpoRGtYbhN3iRs74mEtHwCTloS4QniTwZK1r7UYuIKuZFnNiV1k6cXbIKVGFfm5I8-NV6f8_sP6Pj9wlJ-9ghhhHU_SHkKvdIxDq6yZPAjfkKYiGqSg_g_Q/s320/IMGP0443.JPG" width="320" /></a>So, blogging about this really has nothing to do with eating gluten-free. Except, maybe to notify you that a gluten-free life style won't cure aging. I like to amuse myself that perhaps it has inhibited it...</div>
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A near-and-dear-to-my-heart lady, admitted she cuts them out at the root, because supposedly plucking them inspires two to regrow in it's place. So, do I dye these random stragglers? Or leave them for all the world to see their shining glory? </div>
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For now, I'm going to ignore the issue. <i>I've blogged it and that's probably way more than I should have done.</i></div>
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On the bright side, my husband--who's older than me by two months, has a lot more gray hairs than I do. I don't know why that really <i>qualifies</i> as 'the bright side', but it does for some reason. :D </div>
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For the next few weeks, I'm going to experiment with some homemade recipes for hair care products and let you know how it goes in my next post.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-66782256173537332992010-06-27T15:13:00.000-07:002012-09-13T08:01:14.830-07:00Sprouting Lentils<div class="separator" style="clear: both; text-align: center;">
I'm currently on a health kick--they come and go for me. I've been making blended fruit/veggie drinks that are a cross between fresh fruit juice and a smoothie. I call this a Smoojie. Just put whatever fruits you have on hand (even carrots and apples work, if you don't mind the texture) in your blender and liquefy them. Then drink with a straw. </div>
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I even tried fresh tomatoes, onion and garlic with basil, one day. Which was...interesting. Like tomato juice. Not too bad. Full of antioxidants, I'm sure. </div>
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I've also switched to Sea Salt and Stevia and tried to cut down on my family's intake of both. <a href="http://www.joannebrophy.com/diet/healthyeating.htm">Some studies</a> show that excess iodized salt and processed white sugar can block your body's absorption of important nutrients and 'destroy your health'. I KNOW, the article says the same thing about coffee, but I conveniently ignored that part. You gotta start small, sometimes...</div>
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Another, actually fun, thing I'm trying out, is growing sprouts:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRYvf7kLurKhP_EB8rAvrHX28w186IO50kUnD3USdxpf7AnVI2Yqqsegkm9mzNvd44apSjlKsUqWbb060wkNWeR8V7JdUski38gK0wllM-dmIKULKD2DuevXt_LzUKBovTPVdwHjWtpDV/s1600/IMGP0438-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRYvf7kLurKhP_EB8rAvrHX28w186IO50kUnD3USdxpf7AnVI2Yqqsegkm9mzNvd44apSjlKsUqWbb060wkNWeR8V7JdUski38gK0wllM-dmIKULKD2DuevXt_LzUKBovTPVdwHjWtpDV/s400/IMGP0438-1.JPG" width="400" /></a></div>
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These are the lentils that I sprouted. They're not the tastiest thing on the planet, but they're very healthy. One of my children will eat these, the other two seem uncertain, but find it to be a fascinating process.</div>
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This is the Youtube.com video that I followed to make mine. I love this couple. They're very...<i>lively</i> and remind me of The Wiggles for some reason. :D After living in Los Angeles for seven year, I reeeeeally enjoy seeing cheerful people once in a while.</div>
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If you'd like to know more about growing sprouts, this is a great video for learning about the nutritional benefits of sprouts. It's also filled with beautiful pictures of various types of sprouts. </div>
This is NOT me, in the video, by the way.<br />
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Now, if I can <i>just</i> get myself started exercising a little bit... :S</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-55583381886083696452010-06-25T20:53:00.001-07:002010-06-26T15:19:08.737-07:00Grilled Orange Teriyaki Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUmr_jliRylwRWDb94ubS-L3h8UPDZ40OefXjhwL4xwVwIHFETcef9BVzxhpi8-SnE2mI_Xxe4xdukVAtbe4goUMrW88snF7qlDasbUTwE5BrlWEjtx2Frjuok_71Lhc1qcFY9NRRBCoF/s1600/IMGP0437-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUmr_jliRylwRWDb94ubS-L3h8UPDZ40OefXjhwL4xwVwIHFETcef9BVzxhpi8-SnE2mI_Xxe4xdukVAtbe4goUMrW88snF7qlDasbUTwE5BrlWEjtx2Frjuok_71Lhc1qcFY9NRRBCoF/s400/IMGP0437-1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This recipe was inspired (as always) by what I had on hand at the time of it's creation: Salmon, oranges, soy sauce, garlic, steak seasoning and butter. My children <i>actually love this</i>! I wouldn't bother sharing the recipe if it hadn't passed their approval rating. I'd just post about the failure (see <a href="http://poshglutenfreelife.blogspot.com/2010/06/dirt-cake-and-mercury.html">Dirt Cake and Mercury</a>).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1 orange, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">fresh/frozen salmon for 4</div><div class="separator" style="clear: both; text-align: left;">1/3 stick of butter (about 3 Tbsp)</div><div class="separator" style="clear: both; text-align: left;">1/3 c. soy sauce</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced (or 1/2 tsp dried)</div><div class="separator" style="clear: both; text-align: left;">1/3c. sugar</div><div class="separator" style="clear: both; text-align: left;">3 Tbsp sweet cooking mirin--sake (optional)</div><div class="separator" style="clear: both; text-align: left;">1 tsp steak seasoning</div><div class="separator" style="clear: both; text-align: left;">Dash of onion powder</div><div class="separator" style="clear: both; text-align: left;">Dash of seasoning salt</div><div class="separator" style="clear: both; text-align: left;">Dash of pepper</div><div class="separator" style="clear: both; text-align: left;">(onion powder or whatever else you desire is also fine)</div><div class="separator" style="clear: both; text-align: left;">A hot grill</div><div class="separator" style="clear: both; text-align: left;">Aluminum foil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">Layer out two long sheets of aluminum foil. One on top of the other. These should be wider and longer than your salmon, so that you can bunch the sides up around it like a package to go on the grill. </div>But first, place your salmon on the foil and sprinkle on steak seasoning, seasoning salt, pepper, and any additional seasonings. <br />
Slice your butter into thin pats and dot the salmon with it.<br />
<div class="separator" style="clear: both; text-align: left;">Slice your orange into thin wedges and layer them along the length of your salmon.</div><div class="separator" style="clear: both; text-align: left;">Now fold up the edges of the foil until they meet in the middle. DO NOT close or seal the foil. Leave it open a bit to breathe. The oranges will keep it moist.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place on a hot grill (400F) for about 10 minutes. This depends on how thick your Salmon is. Fresh Salmon will remain pink even after cooked, but it will flake easily with a fork when done. Try not to overcook your salmon. It will still be edible, but much less desirable! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a microwavable bowl or sauce pan, combine the sugar, soy sauce, sake and minced garlic (and ginger if desired).</div><div class="separator" style="clear: both; text-align: left;">Boil until reduced to a syrup. This is teriyaki sauce--for future reference.</div><div class="separator" style="clear: both; text-align: left;">After the salmon has cooled a bit, you can drizzle this over the fish. You might also want to serve some in a bowl so that more can be added, if desired.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4. I served this with rice, steamed veggies, a green salad and roasted sweet potatoes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
<a href="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="21" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" width="400" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8899518492351804964.post-87987183027821115022010-06-25T20:50:00.000-07:002010-06-26T15:20:00.261-07:00Update on Life and Gardening<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">You might remember from <a href="http://poshglutenfreelife.blogspot.com/2010/05/our-city-garden.html">Our City Garden</a> how little all of our plants were. Now, they're bearing fruit and we are beginning to enjoy Sweet Corn, the occasional Cherry Tomato and the promise of Eggplant Parmesan from our cute, egg-sized eggplants. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2sw48E10SRB6Ul1tsEcfs-n-LO6FNACu6TNHKRgbq7e4brzwOkNo4JmevroXIpvaQHXqMglKsM439Ds_7_SC-LT-TolVP13iSpMXM9LLcNormOJM9k2XRYYSE4ArRLdOkJKS7gla2UJD/s1600/IMGP0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2sw48E10SRB6Ul1tsEcfs-n-LO6FNACu6TNHKRgbq7e4brzwOkNo4JmevroXIpvaQHXqMglKsM439Ds_7_SC-LT-TolVP13iSpMXM9LLcNormOJM9k2XRYYSE4ArRLdOkJKS7gla2UJD/s400/IMGP0430.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">Brussel sprouts, cherry tomatoes, bell peppers, potatoes and fancy squash</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-jp0La4vIoThA2ZCpfG7dHNJs_KwwHPXAQPxLtTLeSyMB4q-pYtKD5-hQuOVjV5u1veMfssjbVrCM6QjpfxxmvKg_sQsYz2xuUTrOIYQjj1MWjj4vuU82xNcpOfjHx-0JhcCYQWhKkiz/s1600/IMGP0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-jp0La4vIoThA2ZCpfG7dHNJs_KwwHPXAQPxLtTLeSyMB4q-pYtKD5-hQuOVjV5u1veMfssjbVrCM6QjpfxxmvKg_sQsYz2xuUTrOIYQjj1MWjj4vuU82xNcpOfjHx-0JhcCYQWhKkiz/s400/IMGP0419.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-jp0La4vIoThA2ZCpfG7dHNJs_KwwHPXAQPxLtTLeSyMB4q-pYtKD5-hQuOVjV5u1veMfssjbVrCM6QjpfxxmvKg_sQsYz2xuUTrOIYQjj1MWjj4vuU82xNcpOfjHx-0JhcCYQWhKkiz/s1600/IMGP0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-size: small;">Me with the corn.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"></span>Y<span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">ou might also remember how I wistfully shared my dream of one day leaving LA and having our own</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"><span class="Apple-style-span" style="color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif;"> bit of affordable land and less madness. That dream was a sort of two-to-five year plan. But NOW, it has become a reality! </span></span></div><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">We'll be moving to Tennessee this Summer to take care of my grandmother who was recently widowed and broke her hip shortly after that. She's invited us to live with her and we're thrilled. I'm praying that I'm up to all of the tasks ahead...one of which is moving! And it's killing me to try to figure out how to yard-sale and pack-up the possessions of a young, family of five.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0G5UA4BKeRrb4_I39h5fLarExUmL8QXkI3PSTq8HDtum3XA3L72HLNcEcSj-Bsd0npIviVz48qCFo-dJA2uB5C1qIApeb-qbStieFWIlrzcFXub6Etxo5GuOGZNAW_qU5C4tpQPlJG5ZS/s1600/IMGP0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0G5UA4BKeRrb4_I39h5fLarExUmL8QXkI3PSTq8HDtum3XA3L72HLNcEcSj-Bsd0npIviVz48qCFo-dJA2uB5C1qIApeb-qbStieFWIlrzcFXub6Etxo5GuOGZNAW_qU5C4tpQPlJG5ZS/s400/IMGP0433.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0G5UA4BKeRrb4_I39h5fLarExUmL8QXkI3PSTq8HDtum3XA3L72HLNcEcSj-Bsd0npIviVz48qCFo-dJA2uB5C1qIApeb-qbStieFWIlrzcFXub6Etxo5GuOGZNAW_qU5C4tpQPlJG5ZS/s1600/IMGP0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-size: small;">Eggplants and Beefmaster tomatoes.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0do3-CMZTsSxCG6-K9dxvfvY9oWXHwHfVtt3Fi500sh0I3TS3z80_xirD2Lg4AUKf8WR74ufnVodefI1QvCME8hh1F1NCKV6rEfJ5UR05TWkfVsVVBN_PyQCYx227o3zEE4h2FJojtItM/s1600/IMGP0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0do3-CMZTsSxCG6-K9dxvfvY9oWXHwHfVtt3Fi500sh0I3TS3z80_xirD2Lg4AUKf8WR74ufnVodefI1QvCME8hh1F1NCKV6rEfJ5UR05TWkfVsVVBN_PyQCYx227o3zEE4h2FJojtItM/s400/IMGP0428.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Long snake-like Asian Green Beans</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It's a huge blessing and a dream come true.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="21" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" width="400" /></a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8899518492351804964.post-70071125841245476522010-06-14T23:22:00.000-07:002014-05-07T07:48:22.473-07:00Dirt Cake And MercuryI made edible dirt cake tonight--no not the really cool Oreo kind that looks like adorable dirt mounds with cute gummy worms. <br />
No, this cake TASTED like dirt. It also had a grainy sandy texture--somewhat reminiscent of dirt. <br />
The problem is that I experiment a lot and try new things a lot. That's good AND bad. Some things turn out great. Some things are awful. <br />
We bought amaranth for the first time--small seedy looking grains--and I ground them up for flour to make a cake, with the arrowroot starch that my husband wanted to try. It SOUNDED healthy, so we figured 'why not'? <br />
Well, possibly because amaranth is grainy and arrowroot tastes like dirt... <br />
Oh well, I'm sure I'll figure out some way to use it on something, somehow. It's just another challenge. <br />
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Another good AND bad thing is that my children are devouring this cake like starving third world orphans. I'm torn between feeling relieved and alarmed. Are they THAT starved for junk food? Am I missing something? Is it the colorful sprinkles that draw them in? My eldest actually enthusiastically described it to guests tonight, "It tastes like dirt, only kind of lemony and metallic!" They opted out of trying it. Go figure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZsUcbFlO4LGWG_XckSVOXw0mmK1FpX1g574FAJ-9QX73J8rclSUyH3bqS4OTxTtZB7rOblYieFZbwyQdsIJmbHc6x3jisCgIbu4ZbCjDSynJkPy5H6UmwgWBB1QwByEOo4At_S_jG48O/s1600/IMGP0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZsUcbFlO4LGWG_XckSVOXw0mmK1FpX1g574FAJ-9QX73J8rclSUyH3bqS4OTxTtZB7rOblYieFZbwyQdsIJmbHc6x3jisCgIbu4ZbCjDSynJkPy5H6UmwgWBB1QwByEOo4At_S_jG48O/s400/IMGP0393.JPG" height="267" width="400" /></a></div>
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Another important thing I want to discuss--besides the point of not using amaranth and arrowroot to bake a cake--is DON'T LET YOUR CHILDREN play with mercury.</div>
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No duh, I'm sure. But the sneaky ones will find a way. I did. I always found it irresistibly interesting. I snuck outside to play with an old broken thermometer, more than once--letting the smooth silver liquid roll around in my hand, watching it break apart and reform into a ball again. And NOW, sometimes I wonder if perhaps, it's things like that which triggered my body to be so sensitive. Maybe not. Probably not, but I'll always wonder. And my dear family could attest that sometimes, growing up, I really did seem as loony as a mad hatter...</div>
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Only God knows. But just don't take any chances. Keep your kids away from toxins. That's my lesson for today. Let them eat dirt cake instead.</div>
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<a href="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" height="21" width="400" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8899518492351804964.post-24256915922849545902010-06-12T21:02:00.000-07:002010-06-12T21:03:53.977-07:00Gluten Free Peach Crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O3E78G212xQ-QH5sUGkp6StT9NVFqkSKaoI2xcNS8zEhVcEacLQMsydMdymGfVsGK5cDxtIgn9BqVgYuXptsHkaDrOuPmvgQegDAbRc_Kx5scyeoxt64NS3imjHNsY2tkYZoR9awr1AO/s1600/IMGP0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O3E78G212xQ-QH5sUGkp6StT9NVFqkSKaoI2xcNS8zEhVcEacLQMsydMdymGfVsGK5cDxtIgn9BqVgYuXptsHkaDrOuPmvgQegDAbRc_Kx5scyeoxt64NS3imjHNsY2tkYZoR9awr1AO/s400/IMGP0260.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I was watching Ion Life and a cooking show came on. A cowboy (yes a cowboy), out in a green grassy field, mixed up a peach crisp and it was beautiful. I really wanted peach crisp after that, and he made it look so simple, it seemed you didn't really even need a recipe! So I had to go experiment. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">6-8 peaches (or apples) peeled and sliced</div><div class="separator" style="clear: both; text-align: left;">1/2 c. rice flour</div><div class="separator" style="clear: both; text-align: left;">1/2 c. GF oats--lightly ground into flour</div><div class="separator" style="clear: both; text-align: left;">3/4 c. sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 stick of butter</div><div class="separator" style="clear: both; text-align: left;">a pinch of salt</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. Pecans/Walnuts--chopped (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350F. Layer your peaches/apples in a small casserole dish. Combine the rice flour, oat flour, sugar, nuts, cinnamon, salt and butter by crumbling them together with your fingers or a fork. You should have a loose crumbly mixture. Sprinkle this over your fruit. Bake 30 minutes--or until the crust is golden brown. Serves 6.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This goes great with coffee and vanilla icecream! Yum.......</div><div class="separator" style="clear: both; text-align: center;"><img height="21" src="http://i45.photobucket.com/albums/f99/Michelelcarpenter/HR.jpg" width="400" /></div>Unknownnoreply@blogger.com0