sailorzeo: (Default)
Normally, I hate change. But this time, I think it's necessary and called for.

When I got this LJ, I used it for ranting, decompressing, and letting the crazy out. At the time, I needed that outlet. But in the last four years, two things have made big changes in my life that have seriously calmed me down.

1. I got a job where I don't have to deal with the general public.
2. I went gluten-free.

Now, I've seen conflicting reports as to whether or not a gluten-free diet actually helps with behaviour problems. Anecdotal reports say yes. Scientific reports say "reply hazy, try again." I just know that in the four years I've been gluten-free, I've been much more stable.

However, going gluten-free has brought its own set of trials. I used to bake. A LOT. I had to relearn everything I knew. I had to learn about new flours, binders, gums, ratios, and techniques. But I've gotten a handle on most of it.

I had to learn to go without old comfort foods, or learn how to make them gluten-free. I had to seriously adjust my grocery budget to fit the new foods. And I had to get used to the fact that sometimes, I'd spend my money just to find the food I bought was terrible.

That last point was a sticking point. Gluten-free foods are so much more expensive than their wheat-based counterparts, and I hate when I spend money on something just to find out it's terrible.

So, this journal is going to convert from my place to rant about the world, to my place to review the new gluten-free products I pick up and recipes I try. Most of the mainstream grocery stores around here are adding gluten-free food sections, with some brands I've seen, and some I haven't. A number of mainstream brands are adding gluten-free versions of their products. My plan is to review based on look, texture, taste, and value. Obviously, I can't compare value against the wheat-based counterparts, but look, texture and taste I can (with Matt helping in the taste category if it's something I haven't had wheat-based before). My goal is to review two products a week.

If I'd thought about it earlier, I had four new gluten-free products this week. Three of them were very good; the third was a "meh." The review efforts start in earnest Monday. So, be on the lookout.

Oops.

May. 7th, 2010 07:20 am
sailorzeo: (midriff)
Yesterday, while grocery shopping, we went to Sprouts. Sprouts is having a "Gluten-Free Jubilee" this month, 25% off all GF products. The location we went to had a little display right up front with a lot of their GF products. One of the things on display was a large stack of Annie Chun noodle bowl soups. Yeah...those aren't GF. First ingredient is Wheat Flour, yet there they were, with a big "Gluten Free Jubilee" poster on them. We found a manager and pointed it out. She double checked the ingredient panel, said, "oh," and thanked us for pointing it out. Guess we'll see later if it's been moved or not. :)

But, I did take advantage of the sale to get some more pasta. Tinkyada PastaJoy brown rice spirals, spaghetti, and elbows. I think they're still more expensive than Trader Joe's brown rice pasta, but we weren't going that far north last night. Also got some Glutino vanilla creme sandwich cookies.

And Fresh and Easy is dangerous. They have yummy gelato pints for $1.99. The dark chocolate is very good, and Matt liked the banana gelato. We just went in for milk, butter, and a grill pack. Ended up spending close to $30. Matt found a 4-pound box of strawberries on markdown for $2.50. We processed those right away; I learned from the last time we bought a big thing of strawberries. Now if he just remembers they're in the fridge.
sailorzeo: (Default)
We watched Bedtime Stories last night. It was cute, but I'm glad we caught it on a Starz free weekend rather than paying to see it in a theater.

One thing in it _seriously_ bothered me, and it's something I'm seeing more and more of. Apparently, "gluten-free" has joined the ranks of rice cakes and tofu as comedy shorthand for "healthy but disgusting." Bedtime Stories and iCarly both used "gluten-free" as a punchline for food, and Bedtime Stories seriously Did Not Do The Research: the cake at the girl's party in the beginning is called a "gluten-free wheat grass cake." Um, for the most part, wheat grass isn't considered gluten-free because it can contain seeds that CONTAIN GLUTEN!! Also, same character also regularly fed her kids WHEAT GERM. Um, yeah, GLUTEN.

Also, on Facebook, twice now I've seen the initial reaction to something gluten-free being automatic disgust. Food2 posted a link to Alton Brown's gluten-free chocolate chip cookies, and people were replying, "Ewww, why would you do that?" Several people with celiac or gluten intolerance gave well-worded replies, but the "Eww" reactions continued. A friend of mine posted that she made gluten, dairy, and egg-free cupcakes for her daughter's preschool class. First reply? "I hope you made her some real ones later!"

Just because something is gluten free, dairy free, and/or egg free does NOT mean it's disgusting! I've been living gluten-free for three years now, and when I make a dish or dessert to take to an event, it's going to be gluten-free. I have a co-worker with dairy and peanut allergies, and we trade recipes back and forth. He's made a few gluten-free dishes (including that Alton Brown cookie recipe!), and he likes them. I subscribe to multiple mailing lists and a magazine devoted to allergy-free cooking. Very rarely do I come across a dish I'd label as "disgusting." The fact that I haven't really lost weight on a gluten-free diet must mean that the food's pretty good. :-)

And as for whether or not they're "real," think of it this way. If you were to make a wheat-flour, butter, and egg-based cupcake for a child with celiac, dairy allergies, and/or egg allergies, that would be tantamount to offering that child a pretty little cup of poison. For him, that gluten-free, dairy-free, egg-free cupcake IS "a real cupcake." And I know the mix my friend used. It's as good as a standard mix. I've had a gluten-free cake mix, Pamela's Decadent Chocolate Cake, that I think is better than a wheat-based mix, and several non-allergic friends have said is the BEST chocolate cake mix they've ever had. It's very moist, very rich, very dark chocolate.

I know my ranting won't stop the world from thinking alternate baking methods are "weird" or "disgusting." But it helps me get it off my chest.

But for now, I think I'm going to have some gluten-free biscuits with turkey and gluten-free gravy.

A mistake

Sep. 27th, 2009 07:31 am
sailorzeo: (Default)
I made what seems to be a costly mistake yesterday. I gave in to a craving, let myself have half of an Oreo Cookie Jar Blizzard, because I had a coupon, and I oh so dearly missed Oreos and cookie dough in soft serve. I was tired last night, but that happens on the weekends, when I'm out in the heat more so than during the week.

But today....today, I am paying dearly for that simple, forbidden indulgence yesterday. I'm trying to make gluten-free donuts for breakfast. It's a new recipe, and somewhat complicated in the procedure. I was disjointed when I started, getting easily distracted by simple things ("Oh, we never put away the new batch of paper towels....Oh, I need to clean this up in the kitchen...."). But then came the time to cut the 5x5 squares of parchment paper needed, and things blew up. The paper's on a roll. It likes to roll back up as I'm trying to measure (with a measuring tape that ALSO likes to roll back up, crushing and crunching the paper as it does). The dough is so sticky, it pulled the spatula apart. I ended up practically in tears, screaming, "These had better be the best fracking donuts EVER!" and "The next time I get the stupid idea to make these fracking donuts, I'm buying parchment that doesn't come on a fracking ROLL!!" I gave up. Matt's finishing them now.

He is so good, so patient. He knows when I have a lapse of judgment in food choices, that the next day is pretty much shot. But he lets me do it anyway, possibly hoping that this time, I'll learn my lesson, and not give in to the forbidden temptation the next time.

...and he's having fun in the kitchen. I hear him in there, giggling, before he exclaims, "You know, if you don't do it the way you're supposed to, it's kinda fun." The recipe wants you to pipe donut-shaped circles onto the 5x5 squares of parchment. He thought the dough was too thick to pipe, so he's just shaping it by hand. "How many are these supposed to make?" he asks. Two dozen. He laughs, "Then I did _something_ wrong."

I'm feeling better now, having washed my hands of the whole donut-making endeavor. I'll have a cup of coffee later, let the caffeine and sugar work their magic. Hopefully, I'll feel up to going to meeting. Right now, I don't. Right now, I just want to go back to bed and hope everything's different when I wake up.
sailorzeo: (Default)
So, the other night, I wanted fried chicken. Since it was a work night, that meant no stopping at Frys or Safeway to pick some up. I had to create my own, gluten-free. Success! I used the recipe from my old Betty Crocker cookbook for buttermilk fried chicken, and instead of the all-purpose wheat flour it called for, used 1/2 cup brown rice flour, 1/4 cup cornstarch, 1/4 cup tapioca starch, and 1/2 teaspoon xanthan gum. Also, I didn't have buttermilk on hand, so I used a cup of milk with a tablespoon of lemon juice instead. It actually looked, tasted, and crunched like regular fried chicken. I was so pleased, that this morning, I got some chicken out of the freezer to thaw, so we can do it again.
sailorzeo: (Default)
Even though I'm gluten-free, there are days...usually Friday nights or Saturdays...where I just want something _normal_. A donut. A brownie. A slice of cake. Something breaded. Something baked that I didn't have to make. And because I don't work on Saturdays or Sundays, I'll give in. I'm not celiac, so it's not an intestinal issue. I don't worry about having debilitating cramps or being tied to the bathroom after eating wheat. What I worry about is my mental state, which is why I only allow myself these temptations on days where I don't have to be at my best the next day.

This is on my mind because last night, I allowed myself a Brownie Batter Blizzard from Dairy Queen. It was good, but I think it was a little too much, because this morning, all I feel like is throwing up. I was going to do a ton of baking today, in preparation for next week, but...there are several contributing factors.

1. Matt found out yesterday that this weekend is the end of his temp job.
2. That bummed him out, so he didn't get the kitchen clean.
3. I cleaned so much at work yesterday that I'm out of cleaning energy.
4. Since he's not working next week, I don't have to make grab-and-go breakfast bars.
5. My stomach is killing me.

I'm still going to get a batch of bread going in the bread machine, and probably start the dough for hamburger rolls, since those are necessary. As to whether I'm going to make the milestone bars or the date bars, well, we'll see.
sailorzeo: (Default)
A quick jotting-down of some of my favorite gluten-free foods and resources:

Pamela's Products: chocolate cake mix, ginger cookies with almonds, basic bread mix.
Glutino: crackers, pretzels, wafer cookies, rice macaroni
Kinnikinnick: KinniToos sandwich cookies
Gluten-Free Pantry: chocolate truffle brownie mix
Trader Joe's: brown rice spaghetti and spirals, ginger snaps, licorice scotty dogs, rice sticks (noodles), gf granola
Ancient Grains: quinoa macaroni
Authentic Foods: superfine brown rice flour (necessary for good cookie texture!)
Red Bridge: sorghum beer
Bob's Red Mill: specialty flours and gums, also has recipes (their snickerdoodles rock)
Ener-G: specialty flours
Barbara's Bakery: Puffins cereal
San-J: wheat-free tamari (soy sauce).  This is what Pei Wei and PF Changs use as their gluten-free soy sauce, as well
Dynasty Foods hoisin sauce
Thai Kitchen noodle bowls and packets

Living Without Magazine: great resource for anyone with food allergies.  Their all-purpose flour blend is my standby.
Recipezaar: has a category for gluten-free.  I've found some great recipes there (funnel cakes!)

The bread machine I have also came with a batch of gluten-free recipes.  The Country White Bread is my mainstay bread; I like to replace the oil with ground flaxseed, and add sesame seeds, sunflower seeds, and poppyseeds for a great tasting, multiseed bread.  Much better than the few commercially-prepared gluten-free breads I've tried.

There are a few other resources I use, like the Gluten-Free Club, but its recipes are not as reliable as Living Without's.  Plus, if you only sign up for the free recipes, you have to deal with the constant barrage of "Join the club!  Join the club!  Join the club!"  So far, only one recipe I've used from there has become a standard in my stable, and that's the bread/roll recipe.  I use that when I'm making a full batch of hamburger rolls.

Also, before spending money on Bob's Red Mill and Ener-G flours, take a look around any neighborhood ethnic markets.  This suggestion was made to me back when I first started complaining about the costs of flours, and I've just now gotten around to it, thanks to a LARGE ethnic grocery opening nearby.  I found white and sweet rice flours, soy flour, garbanzo flour (gram), tapioca starch, potato starch, and arrowroot starch, to name a few, for much cheaper than at the health-food stores.  I also buy my thick rice noodles there, rather than at Trader Joe's.

sailorzeo: (Default)
So, the Milestone bars came out tasty, if a bit wet in the center.  So, I know for next time, bake them another 10 minutes or so.

The lentil crepes were a total disaster, for wrap purposes.  Taste was okay fresh off the griddle, but cooled, they became brittle and didn't taste so great.

Granola bars are in the oven now.  Worst case scenario?  They don't hold together as bars, and I get granola cereal.  So either way, it's a win, I think.  :)
sailorzeo: (Default)
I hope everyone has a lovely day off. We're going to be spending it cleaning and baking for the upcoming week. Matt's got a temporary job, on the same side of town where I work, so we're carpooling again....but his shift starts at 4:30 am, and mine not until 9. So we need some grab-and-go breakfast stuff, and lunch-type stuff, and snack-type stuff. This is what we're making:

Milestone Snack Bars - breakfasty-type stuff

Indian Lentil Crepes - for sandwich wraps

Chewy Granola Bars - snack-type stuff

Made the Milestone bars yesterday, as well as some peanut butter muffins, just for the weekend. I substituted dried cranberries for the raisins, and they taste pretty awesome. Could've stood to bake a little longer, as they're still a little wet in the middle. I think I had that problem the last time I used mesquite flour, too.
sailorzeo: (Default)
Three years ago, I gave up gluten to help my mental health. That seems to be working, and I've adjusted to living gluten-free.

Back in September, I started having fierce abdominal pain. I had an ultrasound and an upper gi, and they diagnosed mild acid reflux. Prilosec and lots of Tums. Okay.

Now, it's May, and I still have what basically feels like stomach cramping. Wednesday, I decided I wanted to try a "folk remedy," so that morning, I had a teaspoon of apple cider vinegar with 2 teaspoons of honey in a glass of water. Held my nose and chugged. I also had a lighter breakfast than normal, just an egg, not an egg and cheese on tortillas. I didn't have any pain on my drive to work. I figured the acv was working, so I repeated the next morning...but had the pain again.

So I thought about what was different, and realized....Wednesday, Matt cooked my egg without any oil or anything. I remembered him complaining that griddle was losing its non-stick. Thursday, he cooked it in butter.

Now I'm wondering if I've developed a lactose intolerance added to my gluten intolerance. I don't want to go flat-out testing it right now, but I think I am going to seriously cut down my dairy. Problem is, my fave gf bread recipe and fave gf roll recipe both call for powdered milk. So it looks like no bread for the time being.

Plus side, however many years after Andrea suggested it, I finally priced out alternative flours and starches at the Oriental supermarket, and found a lot of the ones I use, for a heck of a lot less than the "natural foods" stores.
sailorzeo: (Default)
One thing I've seriously missed since going gluten-free is pierogies. My mother-in-law had a recipe for them, and I've been wanting to adapt it to a gf-version for some time now.

Today was that time.

The only substitute I had to make was for the flour. Now, that's always a tricky part. I decided for this first batch, I'd try something simple: Living Without's basic all-purpose gf flour blend: 1/2 cup rice flour, 1/4 cup tapioca starch, 1/4 cup cornstarch. I had to make 5 cups worth (easy enough when the recipe makes one cup), and then add 2.5 teaspoons of xanthan gum for elasticity. The rest of the ingredients stayed the same.

Matt and I were worried. Very rarely has one of our gf-conversions worked on the first try.

This did. They boiled well, didn't separate more than expected, and actually tasted and felt like pierogies!!

I am thrilled!!!

.....now to boil 32 more.....

Cookies!!!

Nov. 22nd, 2008 12:25 pm
sailorzeo: (busy)
I love cookies. Troublesome, given 1) my weight, and 2) my gluten-intolerance. That cuts down my cookie intake by a great deal, since store-bought gf cookies are _expensive,_ and I don't have a lot of time to bake. But today, I felt like baking. Living Without magazine has an article on cookies this month, and has a preview of two of the recipes up on their website (livingwithout.com). I've made the dough for the sugar cookies, and it's in the fridge (side note, I was a little startled when a portion of vanilla bean fell out from the bottle of Penzey's Double-Strength Vanilla Extract (penzeys.com)). I'm currently making chocolate spritz cookies, from the recipe found here: http://www.andreasrecipes.com/2006/12/22/cream-cheese-spritz-cookies/ It's not gf, but I can substitute.

They're good. The flour blend I used was the same as in the sugar cookies (since I'd made the whole recipe, which was 6 cups, and only needed 2.5 for the sugar cookies), and added .5 tsp xanthan gum for binding. I also doubled the vanilla (vanilla I bought in Mexico last year on our cruise, since I used up the Penzey's in the sugar cookies). They're a little dry, but I've come to expect and enjoy the dry texture in gf baked goods. I'll be rolling out the sugar cookies later this afternoon (OMG it's 1 pm already, where did the day GO??), since last week I picked up a rolling cloth and pin cover...and cookie cutters. I picked up a set of 100 at Bed Bath and Beyond last weekend (when I got the spritz cookie press, the rolling cloth and pin cover, and a funnel cake kit). For years, I've just been using the round biscuit cutters to cut cookies and the like. Now I can have SHAPES!! They're open plastic, so no imprinted designs on the cookies, but all for the better, because this way, I can use them on biscuits, too. :-)
sailorzeo: (up in the sky!)
Today, while getting supplies for the party, I found gluten-free beer at Trader Joes. $7.50 for a six-pack, bottles. Brand is RedBridge, from Anheuser-Busch, and you know what? I like it. It tastes good. It's made from sorghum.

And I am so sleepy, but I need to finish the bottle. Just wanted to share.
sailorzeo: (busy)
With the knowledge that I'm going to most-likely be gluten/wheat free for the rest of my life, and the mounting costs of the flours, I'm thinking about spending the money for a grain mill.  I saw at Bed Bath and Beyond (online) a grain mill attachment for a KitchenAid mixer, that runs about $150.  That was the only grain mill I saw there.  Nothing at Linens N Things online.  

I know I need to do more research on them, but when a pound and a half of GF all-purpose flour is about $6, and five pounds of wheat flour is only $2, at most, grinding my own flour is sounding better and better.
sailorzeo: (Default)
It's been a rough past few days.  

Friday, I woke at quarter to seven, thinking, "Wait, was it this Friday or next Friday Kate was off...?"  I was 90% sure it was next Friday, but there was that 10% of doubt.  So, I called the store to double check.

Just a reminder: I live an hour's drive from my store.  If I'm to be there at 8 when the store opens, I need to leave right at seven, if not a little before.

No one answers the phone until 7.  The GM looks at the schedule, "Nope, Kate's not here, you're in today at 7."

Crap.  "Okay, I'm on my way."

But still...that 90%.  So I sent a message to the department e-mail to Kate, to call me on my cell if she got the e-mail.  

I was about halfway there, had just gotten through the rough section of the drive (construction for a light rail tying up most of the road, and will be tying it up for another year at least), when my cell phone rang.

Yep, it was Kate.  

So, since I was already halfway there, I went ahead and finished out the drive, got a coffee, an apple, and some gluten-free snack bars, hung out at the grocery store, and just went in to work about an hour and fifteen minutes early.  

Kevin, the department manager, said to me later that day, "And I even left Scott several large notes letting him know Kate was going to be _late_ this morning because she had to get paper from another store!"

(shakes head)

Well, I got out of work about half an hour before I was originally scheduled, so Matt and I went grocery shopping, and then went for Chinese food.

I didn't think.  I ordered General Tso's.  I love General Tso's chicken.

General Tso's is breaded.

With wheat flour.

(thunks head on desk)

Saturday was ROUGH.  I wanted to smack customers for being rude, stupid, snarky and condescending.  I was having trouble thinking, trouble with simple math and simple concepts, and I just wanted everything to go away.  However, that was my own doing, and now I know I need to find a good recipe for General Tso's sauce and make it at home with non-wheat breading.

One of my best friends is worried because she's getting married next summer, and the location she's booked only allows catered food, and she doesn't know if she can do a reception safe for me to eat.  I'm so, really, completely touched that she's worried about that.  :)  I have to remind her, though, that it's HER wedding, and HER budget, and that's what she should worry about.  I'll be happy for her, and attend and be happy for her, and throw rice balls at her head, whether I can eat or not.  :-D

Brain Dump

May. 16th, 2007 09:52 am
sailorzeo: (Default)
The cacti are in bloom.  I like driving to work and seeing the saguaro crowned with white blossoms, and the rich yellow flowers of the prickly pear.  It makes me want to go to a park or a garden, so I can see them up close.  I can't really pull over on my way to or from work to check out the landscaping in the median.

Bob's Red Mill whole grain gluten-free bread mix is tasty.  Lots of seeds.  I'm not sure about the caraway seeds in it, and it took me most of the slice to realize the chewier bits were sunflower seeds, but overall, I'm satisfied with the mix.  I still want to try the "Manna from Anna" mix that Omera likes, but I haven't found it anywhere but online.

Blue Diamond pecan nut thins are a great gluten-free snack food, and not overly expensive, either.  About the same cost as a box of Triscuits.  Crackery...oh, and we have that Babybel cheese in the fridge....maybe some cheese and crackers....

Don't have 6 Excedrin and 2 Godiva Belgian Blend Milk Chocolate Mocha drinks in three hours.  Not good.  It didn't even clear out the headache.  :-P

There's a company in Sedona that makes gluten-free all-purpose flour that they say is a cup-for-cup direct replacement for AP wheat flour.  They say on their website it's distributed in AZ and the southwest for now.  BUT THEY DON'T LIST WHICH STORES.  I may have to call, or Matt's theory is we just go to Sedona for the day anyway.  I wouldn't mind, I hear it's pretty.

Time's Up

May. 13th, 2007 07:45 pm
sailorzeo: (Default)

Yesterday marked the end of the four week gluten-free experiment.  So last night with dinner, and today with lunch, I had a few flour tortillas.  

Okay, bad move.  This afternoon, I was hit with a lethargy like nothing this past month saw.  Head started throbbing, and I started plucking at my dress and managed to break my metal watch band fidgeting with it during meeting.  Not to mention I couldn't concentrate on Brain Age during Time Lapse.  I just totally blanked and could not think for  the life of me.

So it looks like I'm going to be staying wheat and wheat-gluten free for the time being.

sailorzeo: (busy)
I received a package of Bob's Red Mill brown rice farina (hot cereal) from a friend the other week.  Here's a quick recipe I devised with it:

1 cup cereal
3 cups water
1 tsp salt
1/4 cup butter, diced or sliced
1 cup vanilla yogurt

Disregard instructions on farina package.  Mix cereal, water and salt in saucepan, bring to boil, stirring frequently with wisk.  After boiling, reduce heat, simmer for 10 minutes, stirring frequently with wisk.

Turn heat off.  Add butter, stir until melted and combined.  Add yogurt, stir.  Serve.

Now, we had it as a side dish with some barbecue ham, but I also had it the next morning, reheated in a skillet to dry it out some, and it was pretty tasty.  It has the consistancy of grits or cream of wheat, and I guess you could alter it to be either sweet or savory (change the yogurt to plain, add cheese or onion to make it savory), or add fruit to it for something more dessert-like, but we enjoyed it.
sailorzeo: (Default)
Well, we're about halfway through the gluten-free month, and I've been behaving. Other than the occasional craving for hot dogs and hot dog buns (usually when I go past the "Arizona's Best Chili Dogs" sign), it hasn't been too bad.

On the frustration/anger issue, the reason I started this, I haven't had any episodes. Haven't had to run out of meeting, haven't felt like killing customers (unless I had a LOT of reason), haven't flipped out for any old reason. Two weeks isn't long enough to really judge, though, so in two more weeks, when the month is up, I'll try introducing a little wheat/gluten back into the diet, and see what happens.

I haven't noticed any change in the fatigue, though. I'm still exhausted all the time. I feel bad, because this month, I've only made it to Curves once. The first two weeks, I was sick with that virus, and after that, it's just been too tiring to even think about. I have a weigh-in on Monday, and I know I gained back the 8 pounds I lost while sick, and possibly more. What's really annoying is I was going to try to step up to 4 or 5 workouts a week this past month. :-P Oh well. There's always May. Wow, we're close to May already. Yikes.

GF Day 6

Apr. 20th, 2007 12:04 pm
sailorzeo: (busy)
No real problems so far. I like the GF bread (still have to make a loaf using the new yeast, though), and I really like the quinoa pasta (made with a blend of quinoa and corn flour). It tastes like, well, pasta, as opposed to the whole wheat stuff I tried back when I was going low-carb, which tasted like crap. The only problem I've had with the quinoa pasta is probably pan-related: I seem to get uncooked ends from time to time. A bigger pan with more water would fix that, though. A bonus is that it only takes 5 minutes to cook.

I also made gf chocolate chip cookies, using the recipe found here http://www.glutenfreebakingandmore.com/freerecipes.html near the bottom of the page, with a few slight changes: I doubled the amount of vanilla, added a teaspoon of almond extract, and used a cup of mini chocolate chips and a cup of Heath bar pieces instead of just chocolate chips. The vanilla and almond changes were based on years of making the Mrs Field's clone recipe from www.topsecretrecipes.com, and changes I'd made to that recipe as I went. They were tasty; I took some with me to meeting last night, but we got there late (hidden turn, drove past it three times) so I just offered them after meeting to the sister who recommended the GF trial and a few of the other sisters. They all liked them, and one said that if we hadn't told her they were GF, she never would have guessed. Tastewise, they taste like normal cookies; there's just a slight texture off-ness from the rice flour.

I made the quinoa pasta for lunch today, and a quickie white sauce since I was out of tomato-based sauce. Short recipe:
splash of milk
pat of butter
spoonful of Miracle Whip
parmesan cheese
garlic powder
black pepper
Mix and heat through.

If it's a quickie "let's see if this works" type deal, I don't bother measuring.

I've felt okay this week, other than a screaming headache at 2 am Thursday morning, and waking this morning so tired I just went back to bed (woke the first time at 6:30, the second at 11). I was tired Wednesday and Thursday mornings, too (Thursday because of the damn headache), but I've been tired since 1997, so a little worn-out-ness, I don't count as unusual. Sleeping from 9:30 pm to 11 am and still feeling tired, that's unusual.

I work closing tonight, and I'm prepared to work 9 am to 7 pm tomorrow, if the situation with my desktop publisher hasn't been resolved. Today's dinner will be leftover stir-fry from last night (extra-firm tofu, snow peas, edamame, broccoli, carrots, water chestnuts, and rice) and a couple of cookies. Yay, cookies!

I wanna go back to bed....

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