I know I haven’t posted in a couple of weeks, and for that, my apologies. But know that I have been thinking a lot about this blog. And not only about this blog, but about life, living, writing, cooking, and blogging. My brain has been working overtime, for sure. Not to mention my current addiction to all things Olympic (in fact, I have to keep this short! Men’s figure skating starts in a few minutes and I HAVE TO SEE Johnny Weir’s costume!)
I’ve been contemplating my blog super-mucho these days: What is a blog? What is this blog? Who reads this blog? Etc. Is it the easiest way for my family and friends to see what The Man, Pickle, and I are up to? Is it my own personal cookbook? Is it a journal of one woman and her experiences living, eating, and cooking with celiac disease? Is it all of these things? And why do I need to get so existential about it? Why not just blog and leave it at that? Hmmm, not sure. Maybe because I’m introspective by nature. I’ve always been motivated by a desire to know.
It bugs me that I don’t post more often. But truth be told, I have a full-time job, a second part-time job as a fiction writer, a spouse, a dog-child, a house, and a volunteer gig that I love. Oh yeah, and friends. Honestly, I often just can’t find the time to blog my recipes. Hey Time!!!! Where are you??? I look at the blogs of other gals who cook and I’m just blown away by their output. They are prolific! HOW do they do it?!
Ah, well. I’ll try to post a cake recipe this weekend that I’m loving. Here’s to hoping!
We made an awesome breakfast this morning and that got me to thinking that there aren’t many fancy breakfast occasions. The only ones I can think of are Christmas and New Year’s, and maybe Easter. I think we need more because there are so many fab things to make for breakfast.
Our New's Year's Day Breaky-poo
The Man got a waffle maker for Christmas this year from my dad. We busted it out this morning for its maiden voyage.
Gluten-free waffle in situ
I was going to refer you over to Oster’s site for the recipe, but since they do such a poor job explaining how to actually make this recipe (one assumed, incorrectly, that was the whole point of recipes), I am printing it in its entirety here. They can sue or thank me. I modified this for gluten-freedom and some other finer points learned by doing.
Light N’ Crisp Gluten-free Waffles
2 egg yolks
2 cups milk
2 cups Bob’s all-purpose gluten-free flour
1 T baking powder
1/2 tsp salt
1/3 cup oil
2 eggs whites, stiffly beaten
Makes five full-sized waffles.
Preheat the waffle maker to the highest setting. Put all ingredients, except egg whites, in a large mixing blowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 3/4 cup batter over the hot waffle grid. Close the waffle maker and bake for 12 minutes.
You can freeze these apparently, too. I’m going to try that since these made quite a bit.
Why do perfect food items such as this make me so very happy?
Travel Oregon put together a really awesome Oregon-themed cookbook that highlights autumn ingredients. The recipes are gathered from restaurants around Oregon. What a great idea. Methinks I’ll be printing this out and trying a bunch of stuff, including the crazy-but-very-right-sounding Juniper Granita. Between this cookbook and the Bon Appetit Thanksgiving planner, I think I’ll be set for My Big Fat Turkey Thursday (mostly vegan).
At work the other day, a fellow food lover brought in his brick pizza oven. Only it wasn’t like any pizza oven I’ve ever seen before. It was a do-it-yourself brick pizza oven made out of an old barbecue grill. I think a picture here will be helpful (more pics available in the Flickr feed – click on the sidebar widget):
Do It Yourself Portable Brick Pizza Oven
Basically, he took an old barbecue grill and outfitted it with a little metal shelf on which to place the bricks. The shelf gets the bricks up and away from the gas element in the bottom of the grill pan. Then he also put two more bricks on the upper warming tray of the grill.
This thing was totally awesome. It combined my nerdy technical side with my love-to-eat side. Yea!
Look, Look, LOOK at this!!!
Went to a garden party, sat around with my old friends...
It’s my first garden salad of the year! By that I mean that I grew everything in this bowl. Well, I didn’t grow it, I put the seeds in the ground and they grew themselves, like great little children. And now, I must eat them!
What we have here are: spinach, rouge d’hiver, salad bowl, Australian yellow, crinkly cress (man that stuff is spicy) rocket, flat leaf parsley, marjoram, and some other stuff. I tossed all of this in a little olive oil, red wine vinegar, and salt and pepper. It’s so fresh it’s still bleeding, so what more could it need?
I’m really, really pleased about this because this year I gave up on anything remotely fancy for my garden (ix-nay on the ucchini-zay, eets-bay, etc.) and just gave the garden what it most likes to grow, and that is LETTUCE. Et voila, gardening success! Finally!