Today was hot, well hot enough. Balmy, in need of short sleeves. I thought I was already going to have to put away my sweatpants. But wait, no. By Thursday it will be 19 degrees or so and the rest of the country will be under piles of snow. I’m sorry for all the snow shoveling you must do NE and Midwest. But I grew up on a hill in MA, so I know what it like. I did my time with the shovel and scraper. For now:)
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Well at first, I didn’t succeed! Now I have to figure out what to do with this whole batch of washed-up oatmeal cookies. Oh yeah-cheesecake crust!
But undaunted, I tried again and came up with a Do-si-Do bar. It’s not just good. It needs a glass of milk to top it off. Recipe coming soon:)
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They’re close…Here’s the update. The cookie works well. The icing is too real and chocolatey. I think I may have to add some wax? No I’m kidding. Sometimes I find that when I try to duplicate commercial products, I can’t get close enough because I can’t make them taste fake enough! The coating needs to be more greasy/waxy, minty, fakey, and not very chocolatey. When I post the recipe I’ll post both the good coating and the fakey coating. The choice will be yours!
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Wow-brioche. I’m sorry to say that I’m not sure I’ve actually had it. I’ve heard rumors about it, like how buttery and light it is. I’ve heard about the delicious French toast it makes. But alas, I’ve never gone there…till now.
I stumbled across this post for Gluten-free Brioche off of Michael Ruhlman’s site last week on my Twitter. It was one of those reposts of a repost of a repost, etc. I’m going to give it a try and let you know my results. Meanwhile, follow the link and try it out for yourself! The recipe seems to get rave reviews!
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I would like to thank Glutino for two things. Number one-their plain crackers. Number two-their salted pretzels. I’ve got 10 weeks to go on my pregnancy and I’ve gotten back to the crackers, pretzels and heartburn stage again!
If you have gone through a gluten-free pregnancy before-BRAVO! Sometimes it’s hard to find things you want to eat! If you are going through your first one, or about to, the good news is that there are more and more GOOD gluten-free products out there to get you through the rough patches!
So in about 10 weeks or so, look for an update. Our family of 5 is awaiting anxiously waiting this 6th little person to join us! Boy? Girl? Don’s know yet! As we say-we have clothes in the attic for both, so no need to find out until the magic moment!
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Well, the season is here. The last two out of three seasons, I’ve been the cookie mom! But this year, my girls are taking a scouts sabatical and not only are we not selling GS cookies, we’re obviously not eating them either. Which is fine, I guess. I’ve sold way more boxes in my day than cookies have graced my lips.
The truth is though, that since have to go GF, I’ve made more excuses and personal justifications about why I don’t eat the cookies than is probably necessary. I think things like, “Well there’s not as many in the boxes as there used to be…” and “Well, they’re good…but are they really THAT good”. But at the end of the day, I’d like to eat a whole sleeve of frozen Thins Mints as the next guy! So, over the next week or so I’m going into GS GF cookie lab mode and I will come up with some GS-like cookies that we all can eat. I’m shooting for Thin Mints, Samoas, Do-si-Dos and maybe even Tag-alongs. We’ll have to see what the experiment brings about:)
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The only reason I go to Starbucks is because some kind soul usually gets me a gift card for Christmas. It’s not that I don’t like Starbucks but I don’t have the money for a $5+ a day coffee habit, and somehow I usally end up a little bit sick…
Starbucks announced this week a new cup size for their line-up. Ummm how much is that going to cost?
This is from Andrew Sullivan at the Atlantic:
America, F*** Yeah! (All Together Now)
19 Jan 2011 11:41 am
Starbucks, give it to me:
[The 916ml Trenta size is] more than the average capacity of the human stomach, and enough caffeine to stand in for a defibrillator.
(Illustration by the Canadian National Post)
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The very nice thing about the Paleo diet is that it is also gluten-free. My husband has been on it for almost two months now, and though he sticks to it, his sweet tooth raises its ugly head every once in a while. So I have been making a Chocolate Swirl Paleo Banana Bread and he has enjoyed it so much, we are bringing it with us to market this week-end! Stop by and grab a piece whether you’re Paleo or not!
It really doesn’t matter how many years you are gluten-free, you still make mistakes. Whether it’s trusting a restaurant or a dear friend that tells you they were careful…or whether it’s because you didn’t read the label right, it still happens. Just today I discovered that this particular pack of noodles that has been in the GF section of my local grocery isn’t really gluten-free. Why did I pick today to read the label? I’m not sure, I think it was that I noticed gluten-free on all of the other packs of noodles except this one. Am I disappointed? I sure am! These were the best damn gluten-free noodles I ever had! Except that they weren’t really…oh well back to the drawing board.
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Hungry? I am and I already had lunch! But talking about Ham and Green Beans make me hungry. My kids like them so much they take leftovers in their lunch box the next day!
Here is the rest of the recipe…
Ham and Green Beans Part II
Ham Stock that you just made
2-3 pounds fresh green beans
4-5 baker potatoes, you can leave the skin on or peel them, large dice
(I like baker potatoes because they have more starch)
salt to taste
Ham-this can be the ham you cut off the bone before you made stock, this can also be a ham steak you bought because you didn’t have a ham bones and used hocks, I love to use a pack of spiral sliced ham ends that I can get at our grocery
Method:
Bring ham stock to a boil. Snip the stem end off all the beans and drop them into the pot. Dice the potatoes and throw them in. Season with a little salt. Reduce heat to a simmer and cook for an hour to 1 1/2 hours. About 10 minutes before serving, cut up ham and stir it in. Bring back to a boil. Serve steaming hot and crack some black pepper right on the top. It will be sort of a meal with soup included. Serve with a nice green salad:)
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