Searching for Serenity

Time to Wake Up!

2011-04-18T15:51:00.000-05:00

I am beginning this week with a whole new outlook - and keeping that in check with a new grading system. I know, it seems strange to have to grade myself. Seriously, though, my productivity was so low this winter that it was like I slept all season. My blogs, poems, stories and all creativity slept with me. I can say I read a lot which is always a good thing.

One thing I read was a blog entry on Dan Perez: Writing. The article was titled Developing Discipline. I loved it! I have read a lot of blogs and articles on this subject in the past, and though they were very informative they just weren't very helpful to me personally. This one gave me the "Ah-Ha" I needed.

See, I have never had any issues meeting deadlines. My clients and editors only pay when I do meet that deadline. My problem comes from the fact that I have no set deadlines for personal projects. I set them but the lack of consequences often keeps me from meeting them.

No more! Thanks to Dan's idea I now have consequences. He suggested using a point system that transfers into a "grade" for productivity. I took his idea and applied it all the way. I now have weekly point sheets and graphs, as well as a yearly graph that is posted on my wall in the office. Now not only do I have to realistically look at my work but everyone else can too. That is a scary amount of accountability. This means Poj and D.D. now have the power to tsk tsk every time they walk into the office.

It really is just what I needed as I venture into all new territory this year and life changes yet again...but more on that later. For right now, I have many points more to earn today and only a couple hours left to do it in.

Thought for the Day: It seems like I should have more energy after hibernating for four months.

Late Nights and Gluten Free Stuffed Olives

2010-08-03T01:34:00.000-05:00

I was in quite a mood the other night. I was hungry, working with low blood sugar (meaning VERY cranky) and nothing sounded good to eat. Yep, I was in a full scale I-miss-gluten-filled-junk-food-so-I-won't-eat-anything funk. I hate it when this happens! I think I'll blame T.V. It's all those commercials for huge hamburgers (with fluffy gluten filled buns) fried onion rings, pies, cakes, ice cream cakes, donuts... You get the point (and now I'm hungry again).

So, I'm sitting there at 11:30 at night and Poj (the bestest husband in the world) says, "What can I fix you to eat, baby?"

I pouted and replied, "Nothing! I want something special and I can't have it, so nothing." Let me back up a minute here and translate. Special: Something unhealthy, usually fried, that I don't eat very often and that doesn't take any work.

Poj, absolute doll that he is, said, "What do you want, baby? We can figure it out." I launched into my schpeal about burgers and onion rings and added a high note about fried cheese sticks- and that's where he stopped me.

"Let's make cheese sticks!" says Poj, "We have all the stuff!" Now, I know how to make that breaded cheesy goodness, even posted the recipe for it, but at 11:30 at night they did not fit my idea of "special". (See the definition where it refers to "work"). Poj talked me into it, though, telling me how fun it would be to work together and reminding me how happy I would be when eating them.

To the kitchen we went! To find that we had only three pieces of string cheese. By that time we were both committed, though, so we got creative. We had plenty of breading materials, just not enough stuff to fry. Poj went to check the extra fridge downstairs for supplies while I searched upstairs.

When he came back upstairs I was ready. I presented him with a can of large pitted olives, a bag of sliced pepperoni and our three sticks of string cheese, not to mention a sly smile.

"Really?" He asked.

"Really." I replied.

We set to work. I will leave out the details of giggling, mess making and general silliness here and get straight to the point. Poj had the job of stuffing each olive with a tiny piece of cheese and a quarter of a slice of pepperoni. I then took the olives and breaded them nicely. Here is the end result.

Our impromptu stuffed olives were the perfect gluten free snack, no matter what time it was. We dipped them in spaghetti sauce, mainly because I love to dip.

I have decided to take some time and perfect this recipe before posting it in full. After all, I don't imagine that everyone is slap happy and patient enough to stuff the olives the way we did. I'm looking into either cream cheese or ricotta instead. I'm hoping this will balance the flavors as well as making the gluten free stuffed olives easier to make.

In the mean time, let me just encourage you all to continue your adventures, in and out of the kitchen, and always listen to the Poj in your life. I really was blissfully happy while eating those olives.

Thought for the day: Midnight snacks get more fun the longer they take to make :)

The Ranch

2010-06-07T15:59:00.001-05:00

I've been out of touch for a little while. It makes me feel totally disconnected to think of how long it has been since I have posted any articles or blog entries! I feel better when I think of the fact that it has been for an excellent cause, and today I'm excited to take you on a mini tour of where I've been :)

My dad, who is one of my very best friends, had a knee replacement surgery a few weeks ago. I have been spending my days at his house with him- and (mostly) without the internet! I have no complaints about the time spent, how could I? My darling and caring step-mom filled the house with gluten free snacks and other goodies to make sure I was well fed, I got to spend time with one of my very favorite people, and in my favorite place in the world!

The gluten free foods, mostly from Glutino and Thai Kitchen (she has good taste!) I will be reviewing soon on GFPR. The place, though, I'm taking you to today :) Welcome to my second home...

This picture, although a little warbly, shows the view from the front porch. Admittedly, the panoramic function on my phone is not perfect, but this place is! What doesn't show are the ceiling fans that make a nice breeze all day long.

This picture shows (kind of) why we call this five acre piece of heaven "The Ranch". Half of the land here is fenced off for my two biggest babies, Sky and Comet. You can almost see them in the picture... They are bigger in real life :) And, yes, I did help build all that fence!

These are my toes!

Here are the woods where ticks and children play in abundance! In the Spring, half of the trees are purple- Beautiful!

As is my nature, I've saved the best for last :) This is "The Big Rock" (the kids named it...) My thinking place, the ultimate spot for peace and tranquility. When I have writers block, I take myself to "The Big Rock" and beat it into submission... The block, not the rock. I have accomplished more in this spot than any other. (This is also the view from the kitchen window, I've never enjoyed washing dishes so much!)

In the daily search for serenity, "The Ranch" is where I most find it. Here is where I write, where I think and where I dream. Thanks for traveling with me today!

Thought for the day: It is my sincerest hope that everyone who reads this has a ranch of their own to dream in.

140 Characters or Less

2010-05-12T15:43:00.000-05:00

I am truly blown away at this moment. We can call it information overload, we can pass it off as an “emotional day”. I’m going to call it a moment of understanding. One of those moments when the whole world comes together to overlap and steal me away to a reverie.

Oddly enough, Twitter is the culprit here. I don’t know about you, but Twitter has always seemed a bit trivial to me. Say all of the important things that you want the world to know in 140 characters or less and hope the world reads your message the way it was intended. Little bites of information, most with links that carry a promise of the full meal at the other end.

Here I am, half of my mind on what to fix for dinner tonight that will please my whole family- four of us now instead of three. How to keep gluten out, make it low dairy for my youngest, and still make it tasty enough for the oldest daughter who has not developed the taste buds for gluten free food yet.

Looking for ideas and sharing a few on Twitter, the rest of the world slowly calls for my attention. Tidbits on a huge oil spill, tips on business promotions, inspirational sayings; people calling out in fear, hope and gratitude... All on the same page.

It amazes me how much we share without sharing in this new world of social media and internet togetherness. We rally behind causes, tweeting and re-tweeting the things that strike a cord, or just a fancy. The next time we log on, the screen has changed, bringing a new list of causes, new things to laugh at, new things to share. And just like that, the old is gone.

I take a moment to worry about the oil in the ocean, and wonder about the volcano disaster that was a trending topic before it. I say a quick prayer for the person who just shouted out in fear to the masses and send a smile to the person having a fantastic day. I cannot touch these people. I can only express support in the form of 140 characters or less, and hope that they see it for what it is meant to be.

Thought for the Day: How is it that some people still feel so alone in this new world of togetherness?

The Silver Lining

2010-04-22T22:54:00.000-05:00

It's facelift time again (apparently). To be honest, I wasn't even aware that I was planning a redesign here until it was already underway. This time I went all the way with it, though, holding nothing back. Truth is, nothing about the old style, including the name, fit me. Maybe that's the reason that I never could write as often as I should. I was spending too much time thinking about what to write, and no time writing what I feel.

So here I am, with a whole new design and so much to fill it with. Today was a trying day. Des was in the hospital having yet another surgery (a minor, outpatient one) and D.D. was home sick. I spent the day at home playing nurse to D.D. and waiting for a call to tell me that Des was fine.

Not that I mind playing nurse :) It really is one of the best things about being a mom. D.D. was only "a little sick" so she got to live it up a bit. Hot tea in a bath overflowing with bubbles and much more than the usual amount of T.V. time.

Yet all day, the rain poured down and thunder shook the house. As cliche as it sounds, I did grow more and more uneasy as the storm grew. Maybe it was something in the air that influenced my mood, but I know that it was something much more that kept me on edge.

See, I like to call myself a writer, but the majority of my job always seems to focus on PR and research. (For the record, I'm not complaining, I love my job :) Today, though, there were very few happy stories to read. I don't know if you've noticed, but sometimes the world can be a bit of a downer.

I won't go into details of the things that got me down today. Partially because it's hard to remember now, but mostly because that is far from the purpose of this post. Suffice to say I was in a fairly decent funk by mid afternoon. When that happens, I immediately go into "Worry World". I worried that the storm would knock out the power costing me hours of work. I wondered if it was gluten contamination or the flu that was keeping D.D. down. I stressed over money, politics and the general state of the world.

Then, the call came. Poj, my loving husband, was calling to tell me that Des was out of surgery... but they couldn't wake her up!

It is impossible to describe how quickly the world came into sharp focus at that moment. Every little thing that had been filling my mind all day left. I sat, staring at my computer screen and...did nothing for a moment. Then I began to pray. I called in others to pray. Then I waited.

In the two hours that I waited for the "All Clear" I wore a hole in the carpet with my pacing and told D.D. I loved her a million times. Thankfully, the call DID come. Des was awake, and would even get to go home today!

It has always amazed me how quickly life can change. Around here lately it changes every day. It seems to me that today brought a change I needed.

I got to finish the evening with two healthy daughters tucked safely into bed. That means that no matter what else happened today, it was a GREAT day! It also means that no matter what tomorrow brings, no matter what storms may rage, we will weather them as a family and look to the rays of sunshine that will always follow.

Thought for the day: Today has been a trying day, and tomorrow probably will be as well - But, how good can anything really be without trying? :)

My Little Valentine

2010-02-10T16:21:00.001-06:00

Wow! It's been a busy week! I'm sure it should be Friday... but, alas, Wednesday prevails.

D.D. and I have bee having a lot of fun the last couple days preparing for the big Valentine's celebration at school. It was (what else) a pizza party!

My husband, blessed soul that he is, planned for this a week ago. He made sure to get some Udi's Pizza Crusts (see the review) for us. His plan was to cook the pizza the night before and send it to school in the lunch box the next day. Yuck!! But, D.D. wouldn't have minded (reference her pizza habits in the previous post).

The pizza never made it to school. We found ourselves with a free girls night on Friday and, well, what else could we have eaten?! Super sensitive mom that I am, I made sure that D.D. understood that this meant there would be no pizza at school. Her response: "That's okay, last time my teacher felt so bad for leaving me out that she gave me a huge handful of candy instead. Gluten free is awesome!"

God bless her innocence, and her teacher as well!

So, today was the party. I'm lucky enough to be a room mom, so I made it to the school toting some tasty wraps to eat. D.D. ate both wraps (yep, mine too) and enjoyed her party very much. They had quite a spread there, thanks to the Super Room Mom (who, by the way, is not me). For dessert, each child was given two cupcakes and a cookie.

At this point, I'm very grateful for gluten free restrictions. No mother wants her darling so hopped up on cupcakes that she is a nutcase by the time school ends!

Not that it made a difference. Instead of the cupcake and cookie feast, D.D. was (again) given a huge amount of candy. I didn't argue, her teacher is so wonderful and understanding.. what could I say? (Except to whisper in D.D's ear to only eat three pieces).

The moral (point?) of this story is a simple one: I have now been able to mark one more potential gluten related disaster off my list! (Wish me luck at the end of this month when we tackle the birthday- She chose to have a party at Chuck-E-Cheese.)

Thought for the day: All teachers should be as wonderful as the one we were blessed with this year!

This Post Has No Purpose!

2010-02-01T13:54:00.000-06:00

Since this is a 100% gluten free blog, I have decided that (for today anyway) it is a good place for anything and everything gluten free. Yes, I have stated the obvious... I just wanted to be upfront about the fact that there is no great article to follow, no important information to pass on. This post has no grand purpose such as that.

Instead, I am going to use this post to share a bit of what is going on in this gluten free world of mine.

I have the most beautiful and wonderful daughter in the world. She is the light of my life and my partner in crime when it comes to discovering new gluten free flavors. We have a pact, see, anything that is sent to taste and review we have to share. It's great!

D (my daughter, yes, that is what I call her... along with Pooka Bear, but don't tell her I told you) has such great insight and thoughts about her food. She puts the passion into testing that only a ten year old girl is capable of. The experience has bonded us, who knew?

Problem is, I'm still the mom. I am the one to encourage her along the gluten free road and make her feel less set apart. I send snacks to school and always keep a candy bar handy for the times when treats are a surprise. D is doing very well and developing a great gluten free attitude. She even applies a good sense of humor to situations that might otherwise make her feel very set apart. Most days, she'll be the first to tell you how under control we have this whole gluten free thing.

So, in light of all this, there is one secret I cannot share with her... I NEED PIZZA! Specifically a Pepperoni Lovers Stuffed Crust Pizza from Pizza Hut.

I share this with you in the full knowledge that I monitor her computer time too closely for her to ever see this post. I have a closet craving! I will not act on it, it would make me sick for weeks, but I dream about it. Every time someone mentions pizza my eyes glaze over and I begin to drool (secretly, of course)

Seriously, we talk openly about all the other wishes and cravings we have, but pizza is taboo. Why? Because pizza is, and always has been D's kryptonite. She hasn't realized yet how inferior the pizza we have been eating is! (She can handle topping a corn tortilla with sauce and cheese and calling it pizza) We have found some great crusts, even some good frozen pizzas, but it's not the same! And far be it for me to point that out to my innocent little cherub.

I'll stop here, due to the fact that I have already driven this point. Thank you all for letting me share my secret with you! Here's to hoping your cravings can always be controlled!

Thought for the day: Honesty may be the best policy, but it doesn't mean that everything should be said aloud just because it is true.

Souptastic!

2010-01-13T17:30:00.001-06:00

I love cooking. Even more I love to feed people. I’m not a big dinner party person, I just enjoy keeping the people at my house well fed. My sister (who is also my best friend) is at my house a lot. She went dairy free recently. Thus a new challenge was presented, creating yummy meals that were both gluten free and dairy free.

Now, I love a challenge almost as much as I like feeding the strays that wander into my house. But this one is hard for me! I can do without milk and cream, but cheese is a must.

The easiest solution, of course, is soup. I can make soup out of anything! Brothy soups with rice, thick lentil soup, chicken and corn- Anything!

Really, though, sticking to broth soups is not enough. Sometimes I like to mix it up and do a creamy soup. Doing this without cream or flour can be a challenge, but it is not impossible. Here are a few tips for your gluten free and dairy free cream soups that were born of my trial and error. I’m not claiming that these are culinarily correct tips, they are cheats at best, but they work!

Corn Starch

We’ve been using corn starch to thicken soups for years, but by bumping up the amount you use you can achieve a creamy soup without cream. Prepare the soup as if it were a broth based soup. Ten minutes before serving, increase the heat to medium high. Mix 1/4 cup corn starch into 1 cup cold water. Slowly stir the cornstarch mixture into your soup. Continue stirring until soup boils. The corn starch will thicken as it boils. Use more or less depending on how much soup you are making.

Brown Rice

Adding brown rice to soup can create a thick and creamy texture without adding any thickener. This happens because brown rice requires a long cooking time. The whole time it is cooking, the rice will be releasing it’s starch into the broth. These soups are very low maintenance and easy to make. The key to a nice thickness is to add 1 cup of brown rice for every eight cups of liquid. Choose the broth, vegetables and meat that will go into your soup. Put all of your ingredients into a large pot and bring to a boil. Reduce heat, cover and simmer for 45 minutes to one hour.

Coconut Cream Concentrate

I discovered this gem while doing a review for Tropical Traditions. It gives soup the thick, creamy consistency of heavy cream, without any dairy. Mix one part Coconut Cream Concentrate with two parts stock and you will have cream soup immediately. I used this to make a dairy free and gluten free tomato soup that was delicious!

Enjoy your soup creations this winter!

Thought for the Day: The more I have to eliminate from my diet, the more adventurous eating becomes!

New Years Resolutions and Gluten Free Revolutions

2010-01-04T16:12:00.000-06:00

As a fairly new member of the gluten free elite (18 months, give or take) I don't have quite as much experience swimming in the gluten free ocean as some of the veterans out there. What I do lack in experience, I try to make up for with adventurousness!

In just the last year, I have watched the "gluten free" label spread throughout society. There are more choices and tastier foods to eat than ever before. Restaurants are working to keep up with the demand of the gluten free craze and the pool of products to wade through gets deeper by the second.

The Celiac community seems to be pretty divided about all this. Some strike out against the trend, citing that it makes it harder to for people to recognize the seriousness of the disease when so many are just following a fad. They have a good point. Celiac disease should be taken seriously, and closely monitored.

I, however, am having a hard time planting my feet on the nay-sayers side. Yes, we now have to specify more than ever that there is a health risk, not a preference at work here. But, haven't we always had to over-explain our eating habits? It seems like that front has not changed all that much.

When you weigh the number of options available that were unheard of five years ago, isn't worth a little more campaigning to enlighten people against the damage the trend has done? For me it is. The fact that there is so much good new gluten free food hitting the shelves has me sold!

Which brings me to the New Years Resolution portion of the post. This year, I resolve to make eating an adventure again! I will research products for safety, and try new things every day. Who knows how long gluten free will be a buzz word? I'm gonna ride this wave (cautiously, of course) till the end.

Thought for the Day: I just wish the prices would drop enough to support my need to explore...

Long Distance Christmas Preparation

2009-12-21T15:31:00.000-06:00

Merry Christmas, everyone! And Happy Holidays! There is so much to do to prepare for the big day that getting caught up is so easy to do. Problem is, this year I am not home to do it.

I decided to spend the last few days before Christmas with my dad in the country. Good times! The plan was to clear out all of the gluten free essentials from the pantry at home and take them with me. I also had to decide what else I would need for any last minute baking. I put off packing for as long as I could, dreading the planning involved. Turns out, I was needlessly worried.

I ended up bringing cereal, soup fixings, spaghetti and a loaf of gluten free bread. Seriously! The change in plans came from the fact that I realized that I was over thinking things. I'm all about simplification, and decided to apply some here. The point of the change in location was to enjoy time with my dad, not to cook. So I created the time/ingredient ratio.

The time/ingredient ratio is easy. You plan the amount of time you actually wish to spend in the kitchen, and only bring the food necessary to do so. That way, there is no guilt over unused ingredients and no dilemma over how to spend time. Now, since there is no gluten free flour here, I feel no push to bake with it!

My plan is to apply the time/ingredient ratio to every vacation I take in the future. Happy days ARE here again :)

Thought for the day: At this point it occurs to me that I may be over thinking simplification....

Amazing Muffins Please!

2009-09-14T12:09:00.002-05:00

I was hit this morning by a craving. Unfortunately, though I can cook, I'm not much of a baker. So I'm asking for help. I need muffins!!! Great gluten free muffins. Blueberry, strawberry, lemon, apple cinnamon, any flavor! Maybe a pumpkin muffin in honor of fall...

Help me out, please. Post your gluten free muffin recipes or great mixes you've found in the comments section. It can be a mix, an original recipe or a recipe you've adapted to be gluten free. I want to create a database of gluten free muffins for people like me who are muffin deficient.

Thank you, thank you in advance!

Thought for the day: I think I like "great gluten free muffins" better than "great googly moogly".

Marie Natural Botanicals

2009-09-03T17:07:00.003-05:00

If you are in the market for 100% natural gluten free skin care products, be on the lookout for the opening of Marie Natural Botanicals.

I was recently blessed with a sneak peak of the upcoming line and was stunned by it's magnificence! I don't get stunned often, so that's saying a lot. The idea behind this emerging company is to bring you products that are gluten free, chemical free, all natural and fun to use.

From what I've seen, this will not be hard to accomplish. The product line will offer everything from fun and flirty to spicy and exotic. The scents are captivating and actually last through the day!

You can't order them quite yet, but I should have a number for you soon to phone in advance orders. The main site should launch in the next couple months.

Look for reviews and more updates to come soon and often.

Thought for the day: Scrubby bars are the best thing since loofahs!

Make-Over Time!

2009-09-01T11:58:00.002-05:00

As you may have noticed, we've had a make-over. Something brighter seemed in order. Aside from the blog page itself though, it is time for fall make-overs.

Switching from summer to fall is a great time to sort through wardrobes, clean out your cabinets and get new make up. Which brings me to the point of this post.

I recently came across a site which is perfect for helping you find the most natural and healthy products to use on your skin. Naturally Dah'ling has great listings of gluten free make-up and skin care products mixed with fun and personality.

It may seem a little girly in the description, but there's a section just for guys too! I just wrote a longer review for Examiner.com and redundancy does not suit me.

Also in the works on the skin care front: Watch for the release of a great new gluten free company that offers organically made bath products. You can even personalize scents! That's all I can say for now, but I will keep you updated.

Thought for the day: Fall is in the air!

Crash, but no Burn

2009-08-21T15:14:00.003-05:00

My hard drive crashed this week. This is a pretty horrible thing for anyone, but when you're life and livelihood are wrapped up in your computer, it's terrifying! Thanks to my computer guru friend I was able to retrieve all my files. Now I'm up and running, with better capabilities than before.

What on earth does this have to do with gluten free living, you ask? Well, all that down time has created an astounding back log of articles, reviews and recipes that I'm frantically trying to catch up on.

I have finally started my Gluten-Free Groceries in Kansas City Series on Examiner.com. The series consists of a list of places to buy gluten free groceries and gives information on what each location has to offer.

I also have a ton of great new Gluten Free Product Reviews to post, including some that aren't even food! More on that later.

I'm toying with a new idea that will need some help. A gluten free events calendar that will provide easy referencing to members of the gluten free community. If you have any input on this project, please let me know.

Thought for the day: Sometimes a forced change is not such a bad thing.

Going Back to School and Staying Gluten Free

2009-08-11T14:41:00.003-05:00

As a follow up to my recent article about how to keep your child gluten free this school year, I wanted to add some input on the kids themselves. Kids have a hard time being different, even when the difference only lies in the foods they eat. Here are a few more ways you can make going back to school easier for gluten free kids.

The More They Know

Kids love to educate other kids, and they love educating adults even more. The first step to making your gluten free kids more comfortable with their differences is to make sure they understand them. A child will be less shy when answering questions if they are confident of the answers. Make sure your child understands why they are gluten free, what it entails and that it's okay to talk about it.

Celebrate the Difference

Ask your child's teacher if it would be alright to sample some gluten free snacks in class. Schedule a special time for your gluten free party and have your child plan the menu. No one is different when everyone is eating the same gluten free food.

Communicate

Establish an open line of communication with your child to discuss their feelings on being gluten free, both at school or in the home. Some kids carry the baggage of being different in a heavy way while others barely notice it. Make sure you know where your child fits on the scale and try to lighten the load in any way you can.

Children are our most precious asset. A little understanding and preparation will go a long way in ensuring they stay that way.

On a side note: I am currently conducting online interviews with gluten free kids for publication on Examiner.com. If you are interested, please visit www.lostscribe.webs.com and click the Gluten Free Kids link.

Thought for the day: Apple cinnamon nut clusters from True North are great!

Life is fun!

2009-08-02T16:36:00.004-05:00

Last week, I was notified that I had been accepted to be the Kansas City Gluten-Free Examiner for Examiner.com. I'm super excited about it! I got started right away, the registration process takes a little while. After a couple days, it was time to post my first entry.

Well, I had been so excited about the cool title that I hadn't settled on a topic for that all important first entry yet. I did what i always do in these situations and Googled my little heart out. In the midst of my Google frenzy I came across an amazing site that I couldn't believe I hadn't seen before. I was so impressed by the site that I backlisted the original topic I had been working on and did a review for them instead. The site is Gluten Free Registry, and if you haven't checked it out yet you need to.

Well, today I was doing my social network thing and updating my profile on LinkedIn when I came across a group for Gluten Free Registry. As I said, I'm impressed by the site so I decided to join the group. I sent them a message letting them know how I liked the site and told them about the review.

A short time later, I recieved a message from Brenden Whittemore, one of the site administraters (Gluten Free Registry, not LinkedIn). He is a genually nice person! It makes me very glad to know that the gluten free community is full of so many wonderful people all looking out for each other!

Thought for the day: I just wanted to share my warm fuzzies!

Gluten Free Hodgepodge

2009-07-29T14:07:00.002-05:00

I feel as if I've been a bit neglectful of this blog this week. I was very busy, then I got sick and fell out of the loop a bit. I wanted to throw this post up to share upcoming events and things to watch for.

New recipes are going up very soon. I have Rice Pizza, Spinach Chicken Lasagna and two Twenty minute pasta dishes that are sure to please.
The Gluten Free Product Review Blog has been very well received, and I'm always accepting suggestions for new products to review.
Beginning this week, I will be doing reviews for Gluten Free Food Critic. I'm really excited about it.
I have two desserts in the works right now. One is a chocolate pudding cake, and the other is several variations on the coconut macaroon.

As usual, your comments, suggestions and thoughts are always welcome. Let me know what's on your mind!

Thought for the day: Success lives in the heart and attitude, not in the paycheck.

Crunchy Gluten Free Snacks

2009-07-24T14:31:00.002-05:00

I got a snack urge today and experimented in the kitchen to make it happen. I wanted to take a second to share my new crunchy gluten free snack with you.

I haven't always been gluten free, but I've always been a big snacker. My favorite things to munch are snack mixes. I love Gardetto's, Chex Mix, Cheeze It Mix...You get the point. My favorite part of these happy little mixes was always the little breadsticks. I miss them. So, when I got my snack craving today, I decided to put forth a little more effort than usual and see if I could recapture some of that mini breadstick happiness.

The end result was a bit time consuming, but very tasty! I now have an entire batch of crunchy gluten free snacks that will satisfy the breadstick lover in anyone. I regret that I don't have a picture to show you due to my lack of camera, but I hope to add one soon. For now, on to the recipe for Chebe breadstick mix!

1 pkg. Chebe Onion and Garlic Breadstick Mix
2 eggs
2 Tbs. olive oil
2 Tbs. sesame seeds
1 1/2 tsp each dried oregano, dried basil, dried sage
4 Tbs. water
Sprinkle garlic salt

Mix all ingredients except water in a large bowl.
Slowly knead in water a tablespoon at a time.
Form dough into small cylanders, about 1 inch long by 1/4 inch wide. (should make about 4 dozen)
Place on baking sheet and bake for 25-30 minutes at 375 degrees, until just starting to brown and crispy all the way through.
Sprinkle with garlic salt while still hat and allow to cool.

Thought for the day: I rolled these out while watching cartoons with my daughter. You gotta love quality time with a purpose!

Celiac Disease Home Testing

2009-07-23T13:38:00.003-05:00

Yes, that's right, a home test. MyCeliacId is a home saliva test that will tell you if you have the genes for Celiac Disease. The test doesn't definitively diagnose the disease, and they are careful to recommend that you see a doctor for an actual diagnoses.

This test is a great breakthrough in Celiac testing and research. More research needs to be done, but studies are pointing to the fact that if you can identify the gene early enough, you can adjust your diet and never actually develop Celiac Disease.

I know, what's the point of not having Celiac if you have to be gluten free anyway, right? Well, the answer lies in overall health. Celiac Disease causes damage throughout the body that can be avoided if caught early enough. This is great news, especially for children who haven't had the chance to really hurt their internal organs yet:)

The test sells for $329 on the MyCeliacId website. You can only order the test for yourself or for someone you are the legal gaurdian of. (No testing of random strangers is allowed!)

Thought for the day: Everyone should get behind donating to Celiac research. We've come a long way, imagine what the future holds!

Have You Met GFRAP?

2009-07-20T21:16:00.004-05:00

While I'm trying to figure out how to pronounce GFRAP as a word, let me tell you a little about it. The Gluten Free Restaurant Awareness Program has created a super helpful gluten free restaurant finder online. Actually, it's been around for a couple years, but I didn't know about it, so you may not either.

For people who are gluten free, eating out can be a bit of a chore. First you research the restaurant online. Then, when you can't find enough information, you call every other gluten free person you know to see if they have any more information than you do. By this time (if you're anything like me) you've been snacking on crackers to regulate your blood sugar and are full, making the whole idea of eating out a mute point.

No longer, my friend! The GFRAP gluten free restaurant finder makes this a thing of the past. you can search by zip code, restaurant or type of food and instantly you have a list of places that are committed to making gluten free eating out easier. It's amazing!

The problem is, apparently a lot of restaurants have not heard of this site either. There are several places that I eat that are not on the list. The solution? Suggest to your favorite eating establishments that they add themselves at http://www.glutenfreerestaurants.org/chef.php
This is mutually beneficial in that we of the gluten free community get a better listing of the choices available to us, and the restaurant gains more customers.

Thought for the day: I'm pretty sure that GFRAP cannot be properly pronounced by human lips. It is, however, and African bullfrog greeting.

Starbucks Discontinues Valencia Orange Cake

2009-07-16T08:51:00.003-05:00

Starbucks announced (on twitter) that they are discontinuing the Valencia Orange Cake. They haven't had the cake very long, and apparently the reviews were not great. They say they'll be carrying Kind Bars, which will still give Gluten Free customers an option.

My question is, what ever happened to "Let them eat cake?" Really, the last thing I want with a cup of coffee is a fruit and nut bar. I'm an old fashioned junk food foodie that way. I wonder if Starbucks has any other breadlike options in the works?

In the mean time, it's back to cakeless coffee and still no biscotti.

Thought for the day: I wonder of Starbucks has considered the dipping implications of this decision.

Gluten Free Whole Grain

2009-07-15T14:05:00.005-05:00

Things are definitely in a transitional phase here, and I have to admit I'm pretty excited about it. With the addition of the new Gluten Free Product Review Blog, my ToDo list has gotten more full than ever. I'm okay with this! My first review (Gluten-Free Pantry French Bread and Pizza Mix) should be up this afternoon. You can look for it at www.glutenfreeproductreview.blogspot.com.

Enough of my ramblings for now, on to the main event. I was shopping the other day and couldn't help but notice the overabundance of whole grain items on the shelves. I found myself remembering fondly how much I used to enjoy whole grain foods. Then it occurred to me that most of the options available to me now that I am wheat free are bleached, processed and lacking the nutrition that was once so accessible to me. (this didn't take as long as it seems, at no point was I just standing in the grocery store staring into the past.)

Well, luckily I am extremely fond of research. I hopped on my trusty Mac and looked to see what I could see. What I found out was that I was already doing the right thing by buying brown rice instead of white and adding quinoa to my diet. I also discovered that buckwheat is a great whole grain alternative too.

By the way, though buckwheat has nothing to do with wheat what so ever, wheat grass is literally wheat grass. Technically, wheat grass should be gluten free because the gluten develops in the seed kernel only. There is a high chance of cross contamination here and many gluten intolerant people do react to wheat grass. So, if you must wade through the wheat grass, do it with caution (you could get stung).

For more on Gluten Free Whole Grains, check out the whole article on Suite 101.

Thought for the day: Tonight I'm making rice pizza, I have high hopes.

Gluten Free Product Review Blog

2009-07-14T14:04:00.002-05:00

In order to narrow the focus of my blogging, I have decided that I will no longer review products on this blog. Instead, I am starting a new blog that is specifically geared toward reviewing products for the gluten free elite. If there is a product you would like for me to review, please let me know.

Oh, and never fear, this blog isn't going anywhere. It just has a new baby sister!

Staying Gluten Free on the Go

2009-07-12T15:31:00.004-05:00

I just looked at the date of my last post, and wow, time flies! I've been really busy helping my daughter get ready for her first horse show. She did great, by the way. Now it's time for me to get back on track.

The show was outside on a very hot day. Due to my absolute paranoia of concession stands (nothing against them, they're just really easy to contaminate since most workers are not gluten minded.) we packed an entire cooler of snacks and goodies to sustain us through the day. Using this recent experience, I'll share with you what I've learned about staying gluten free on the go.

When you are planning to be away from home for a long time, there is always a difficult issue of food to deal with. Hiking, camping, horse shows :) and even a day at the beach can take more planning when you can't safely sample the local fare. Try stuffing a cooler with these gluten free snacks to get you through the day.

Lunches and Snacks

Fresh fruit- We took bananas, apples and grapes. They're quick, portable and very sustaining on a hot day.
Carrots and Ranch- A bag of baby carrots and some individual cups of ranch make a great side dish.
Deli Meats and Cheeses- Take the thicker cut of meat. You can easily wrap a piece of cheese in a piece of meat for a quick lunch roll-up. We did smoked turkey and colby cheese, delicious!
Chips and salsa- A bag of corn chips and my new discovery of individual salsa cups.

Desserts and Sweets

My daughter has an insatiable sweet tooth. I didn't want too much sugar, due to the heat, so I packed healthy sweets.

Yoplait Go-gurt- These tubes were easy to pack and eat on the go.
True North Nut Clusters- They have several different flavors and taste like candy. Unlike most trail mixes, they are not processed in the same plant with wheat.
Raisins- Sweet, plump and juicy. I think raisins are often under-rated as a dessert food.

Drinks

Most drinks are gluten free, so we could have gotten them from the concession stand. The cheaper and healthier option though was to by a case of bottled water (24 bottles for $3.88) and an 8-pack of Powerade (about $4) from Wal-Mart. We stayed very well hydrated and didn't spend a fortune.

In reality, I packed way too much food for this event, but with this kind of variety there was always something to munch which eliminated the longing looks toward the concession stand and the attempts at, "Maybe we could just look?"

Thought for the day: Good luck to all of you with your outings this summer. Don't forget your sunscreen!

Gluten Free Cream of Chicken Soup

2009-06-28T19:47:00.004-05:00

There are a lot of recipes out there that call for cream of chicken soup. This is not a happy thing for those of us who cannot have this creamy delight. Here is a great recipe for Gluten Free Cream of Chicken Soup. I wanted to share it with all of you. Hopefully this will take a little of the stress out of weeding through the cans and cannots in your recipe box.

Gluten Free Cream of Chicken Soup

1 cup milk
1 Tbs. butter or margarine
2 Tbs. cornstarch
1 cube chicken bullion
1/4 tsp. ground pepper

Combine all ingredients in a small sauce pan.
Bring to a boil over medium heat, stirring constantly.
Boil and stir 1 minute.

Tips and Suggestions for Gluten Free Cream of Chicken Soup:

Do NOT stop stirring- Cornstarch moves fast when it decides to thicken. If you leave it to it's own devices you will end up with some sticky globs surrounded by a thin liquid. This is not happy food!
This recipe will work with any type of bullion. You can have cream of anything you want!
Try adding garlic, herbs or other spices to create new flavors.

Thought for the day: Creamier = Dreamier

Gluten Free Teriyaki Marinade

2009-06-22T20:34:00.002-05:00

This Gluten Free Teriyaki Marinade turned out great! It seems to me that because it is light and sweet, that it is well suited to chicken and vegetables. Beef might be okay, but I haven't tried that. If you do, let me know how it goes!

When I first had the idea for Grilled Chicken skewers with Gluten Free Teriyaki Marinade, I had zucchini and yellow squash on the ingredients list as well. Funny enough, when it came time for the final test batch, I forgot to cut them. No joke! I still think that they would be an excellent addition to this recipe, so try it.

Thought for the day: Zucchini does not cut itself, but maybe it could help me with the squash...

Gluten Free Lo-Mein

2009-06-15T22:19:00.003-05:00

Gluten Free Lo-Mein is up and running (not literally, that would be weird). I have to say, even I was surprised at how good this turned out. The noodles were the perfect amount of firm without being gummy or gluey. I am well on my way to a full Chinese buffet! Alas, I have no tips to add to this one, so here's a fun gluten free snack instead!

This is so simple as to be elementary, but so good! It's a lot like the traditional "Puppy Chow" recipe. I adapted this recipe for my sister, who doesn't like powdered sugar, but wanted something like Puppy Chow. The cashew butter has a more sweet and mild flavor than peanut butter which enhances the chocolate nicely. Enjoy!

1 box gluten free Rice Chex cereal
1 cup Eastwind Cashew Butter
2 cups semi-sweet chocolate chips

Melt the chocolate and the cashew butter together in a bowl.
Pour the melted chocolate mixture over the Rice Chex.
Gently mix to coat.
Allow chocolate to set in the refrigerator before eating.

Thought for the day: I'm thinking about starting a Gluten Free Product Review Site. Look for it in the next month.

Gluten Free Meatballs, Porcupine Style

2009-06-10T22:27:00.001-05:00

These are so good! I adapted this recipe from one out of my mom’s archives. I added a little more spice and flair, and made them much smaller (party size). The original recipe made four quarter pound meatballs.

Believe it or not, I didn’t even touch the meat with my hands when making this huge test batch of Gluten Free Porcupine Meatballs. My nine year old daughter was more than happy to assist in the process (she had fun getting her hands dirty). She rolled every one of the balls while I browned them in the skillet. She did a really good job, and saved me a ton of time.

You can make these Gluten free meatballs ahead of time and freeze them for later preparation. if you do that, though, you need to use the crock pot preparation method.
After browning, place meatballs in a single layer on a cookie sheet and freeze them.
When frozen, transfer them to an airtight container for long term storage.

To cook frozen Gluten Free Porcupine Meatballs
Place meatballs, water and tomato sauce in crock pot.
Cover.
Cook for 10-12 hours on low, 5-6 hours on high.

I really hope you enjoy these.

Thought for the day: Special thanks go out to my family who loves and supports my wacky ideas and ambitions.

Special acknowledgment goes out to my super talented photographer and business partner, Kulani Kon. She spends a lot of time on my article and recipe photos and does a fantastic job. I don’t know what I’d do without her! Visit her at A Grain In Time Photography. (Really, you should, she’ll like you)

Gluten Free Fried Rice

2009-06-10T02:06:00.006-05:00

I just posted my recipe for Gluten Free Fried Rice and Gluten Free Chicken Fried Rice. This recipe is a family favorite and one of my most requested meals.

You can easily make this a main dish meal on it's own, or add more vegetables for a stir-fry flavor:

Thaw one bag of frozen Asian-Style vegetables in cold water.
Add the vegetables at the same time you add the rice and cook until heated through.

To make Gluten Free Fried Rice, you need to have some gluten free soy sauce, which is not as hard to come by as I once feared. In fact, the link there will take you to my article on Gluten Free Sauces, including: soy sauce, teriyaki sauce, Worcestershire sauce and barbecue sauce.

On a side note, I think I have located the perfect noodles for Gluten Free Lo-Mein. I will, of course, share the details once I have finished testing.

Thought for the day: 2:00 a.m. is way too late to be working on recipes :)

P.S. Wow, that picture is huge...

Portion Control

2009-06-05T13:10:00.002-05:00

It has come to my attention (repeatedly) in the last year that the portions of gluten free food are tiny. At first this disturbed me. How am I supposed to live my gluttonous American lifestyle with so little food? It would cost me a fortune to eat multiple portions of these prepackaged happy foods, and just one is not enough...right?

Slowly, my mind has expanded, and my waistline has retreated, giving me a new outlook on this whole scenario. Here is what I've come up with:

Diet programs, such as Weight Watchers and Jenny Craig use this type of portion control in their programs.
Americans over eat on a regular basis. Portion sizes are typically 2-4 times what they should be.
The expense of gluten free food leads me to eat more fresh meats, fruits and veggies.

So, the overall conclusion is that by going gluten free I have re-trained my eating habits. I am happier, healthier and look better than I have in years. I was actually told the other day that I have my high school shape back.

I figure, whatever prompts gluten free manufacturers to make portion sizes so small, I am grateful for it.

Thought for the day: Always look on the bright side of life!

My Newest Addiction

2009-06-03T16:50:00.003-05:00

I wanted to take a moment and highlight my newest addiction. Instant Rice Noodle Soup and Rice Noodle Soup Bowls from Thai Kitchen. (Wow, that was quite the block of links.)

As a former Ramen Noodle addict, I am happy to report that I like these noodles better, and not just because I can eat them. They are just as quick and convenient, and even more inventive with their flavors.

It's nice to have something like this on hand when I am working and have forgotten to eat for the last 12 hours. Admittedly, the portion size is rather small, but so worth it for the taste!

My favorite flavors are Spring Onion and Garlic and Vegetable.

It is important to note that not all of the products from Thai Kitchen are gluten free, but enough of them are to put this company on the happy list.

Thought for the day: If long noodles really do mean a long life, then I will live forever!

Gluten Free Cereal is Easy Again

2009-05-24T14:13:00.003-05:00

General Mills has gone above and beyond by highlighting six flavors of gluten free Chex cereal.

Six flavors! That's stupendous! This is great news considering the previously limited gluten free cold cereal options for members of the gluten free elite.

I'm particularly excited by this new development as I sit here munching a handful of Chocolate Chex (yum) that I bought in the cereal isle, at regular cereal prices. Don't get me wrong, I appreciate the efforts of Enviro Kids and others who recognized the gluten free needs early on, but when there is only so much money to go around...

Chex also has great recipes to go along with their gluten free cereals listed on their site. Caramel Chocolate Chex bars, here I come!

In case you're dreadfully curious, the gluten free Chex flavors are: Rice Chex, Corn Chex, Chocolate Chex, Cinnamon Chex, Honey Nut Chex and Strawberry Chex.

Thought for the day: Sometimes an anchor is just as important to have as wings.

Gluten Free Potato Skins

2009-05-16T19:20:00.005-05:00

Two recipes in one day! I finally put the finishing touches on the recipes I've been promising. Saturday is my big work day for now, until after Memorial Day, that is. Then I will be free to work this hard every day...wait...

Well, anyway, about the new food. I just posted recipes for Southwest Chicken and Bacon and Cheese Potato Skins. They are both conveniently located on the same page.

Time saving tips:

Use canned chicken for the Southwest Chicken Potato Skins. It shreds up nicely and saves loads of kitchen time, without sacrificing flavor.
Use bacon bits for the Bacon and Cheese Potato Skins. The real kind, not the crispy nugget kind. Check the ingredients to make sure they are gluten free though, not all of them are.

Next on the list: Gluten Free Fried Rice and Gluten Free Chicken and Broccoli

Gluten Free Eggplant Parmesan

2009-05-16T17:32:00.004-05:00

After much delay, I have finally completed the Eggplant Parmesan Recipe I promised. It is scrumptious, let me tell you.

One of the most important things about this recipe is that you have to let the eggplant sweat. If you don't, it will retain too much moisture and be very soggy. No one likes a soggy eggplant.

Try this appetizer variation:

Cut the eggplant into sticks instead of slicing.
Sweat, bread and fry according to the instructions.
After frying, serve immediately with dipping sauces. Spaghetti sauce and ranch dressing both work great!

Enjoy!

Thought for the day: An eggplant a day keeps the boredom away.

More Options In Gluten Free Eating Out

2009-05-04T20:50:00.003-05:00

Olive Garden has added a new gluten free menu! This is great news for anyone who has a hard time eating out due to dietary restrictions. The menu isn't even as small as some would think, it actually presents a lot of variety with it's 7 items.

The menu is posted on their site under the heading of Garden Fare. There are no pasta items on it, only grilled fare, but at least those of us in the gluten free elite can join our families for one more dining out experience.

Homoge to Wendy's

2009-04-28T22:07:00.003-05:00

I had a Southwest Taco Salad from Wendy's for dinner tonight. It was fantastic! It wasn't the first time I've ever had one, understand, I just needed a quick meal at the end of a very long day. This prompted me to really take stock of the things I used to take for granted, like fast food.

Before going gluten free, I was a fast food junkie. Fast food is quick, convenient and really cheap. Once I had to stop eating gluten, however, the convenience well ran dry. Most fast food restaurants carry very few gluten free items. Some (McDonald's) refuse to even make a full statement about the gluten contents of their wares.

The one noted exception to the fast food dilemma is Wendy's. Not only do they offer a lot of choices for the gluten free elite, they also offer a very clear listing on their website (PDF) of those wondrous items.

If you have not yet discovered the joy of eating gluten free at Wendy's, you should! Not only is it fast, good and gluten free, but I can get a salad, chili and baked potato there for less than $3.50! It doesn't get much better than that when I'm in a hurry.

Now, I don't work for Wendy's, nor am I affiliated in any way. I am however a fan of the one company in a trillion that stepped up and offered options to those of us that didn't have a whole lot to work with.

So, Wendy's, tonight I salute you! I sincerely hope that other fast food chains learn from your example.

Thought for the day: Change should not be feared, but rather, viewed as an excellent test of character.

Gluten Free Mozzarella Cheese Stick Recipe

2009-04-27T20:44:00.005-05:00

Mozzarella sticks are here! Well, not here...HERE!

Added Tips and Tricks:

If you make Gluten Free Mozzarella Cheese Sticks with string cheese instead of block mozzarella the are a little more moist and gooey. When I tested it, I cut the sticks into quarters and then breaded them. Leave them whole for giant sticks or cut them bite size.
You can use the same breading and technique for making cheddar bites by using cheddar cheese.
Try making gourmet style Gluten Free Mozzarella Cheese Sticks by adding dry or ground rosemary to the breading.
To make pepper jack cheese bites: Leave out the Italian herbs and substitute 1/2 tsp garlic salt for the ground sage and 1/4 tsp black pepper in the breading.

Happy Eating!

Thought for the day: The blinders we choose to wear often keep us from seeing the stones in our path.

Gluten Free Onion Rings

2009-04-25T18:18:00.003-05:00

Yes! As promised, I have finally posted the recipe for Onion Rings! Tasty, golden and crispy, these things are one of the things I miss the most from the gluten eating days!

Other Oniony thoughts:

Click the link above to see the full recipe.
If you don't freeze the rings before storing, the breading will fall off. Then you will just have onions...
I saw a show on food network that used leeks instead of onions. Haven't tried it myself.

I used Southern Homestyle Cornflake Crumbs for these rings. Find the product link in the Pantry Essentials post.

Still to come, Gluten Free Mozzarella Sticks...

Thought for the day: To become who you want to be, you must first be willing to accept who you are.

Gluten Free Pantry Essentials

2009-04-20T19:20:00.008-05:00

Eating gluten free often requires that we make everything from scratch. This can be tiring, yes, but it is also a chance to stretch our culinary skills. This post is dedicated to some of my very favorite gluten free pantry staples. I keep these on hand at all times. This should be considered part one, as I'm sure there will be many more things that I find later (or I will remember things I have forgotten).

As manufacturers become more aware of the growing number of gluten intolerant people in the world, more and more great gluten free products emerge. These are a few on the shelves that I can't live without. Some of the things here are naturally gluten free (not specially made). I list them here merely because I use them A LOT.

Southern Homestyle Corn Flake Crumbs- I use these for crumb toppings and for breading fried foods. They have an excellent flavor and fry up light and crispy.

DeBoles Pasta- I am not a fan of rice pasta, so I tend towards the corn varieties. The one exception, however is the rice lasagna noodles that DeBoles makes. They don't require boiling and bake up with a great texture.

Gluten Free All Purpose Flour- I don't have a certain brand necessarily, if you do, please share it.

Gluten Free Pantry French Bread and Pizza Crust mix- I love to make rolls with this mix. I've added herbs and garlic for extra flavor. The rolls are a little tough on the outside, so for easier biting I spread it out on a cookie sheet to rise and bake. Then I cut it into large squares. This mix tends to be too sticky to line a pizza pan easily though, so for that I use...

Chebe Onion and Garlic Breadstick Mix- I know Chebe also makes a pizza crust mix, but I like the flavor of this one. I make the dough as directed, spread onto a pizza pan and pre-bake for 15 minutes. Then I top and bake as directed. This mix is very versatile and can be used to make crackers, bread, anything. The only problem with it is that it tends to under cook on the inside, so watch carefully when baking. I am looking for a way to solve this problem, if you know a way, please let me know!

Dried Lentils- These are so flavorful and healthy. It doesn't hurt that they are very inexpensive! Price is definitely a deciding factor when faced with buying "specially priced foods".

Rice- Another naturally gluten free pantry item, but worth mentioning. I prefer the slow cook varieties of brown and white rice because they work better in recipes.

Corn Starch- Gluten Free flours and starches tend to be fairly expensive, so I keep those for specific recipes and use corn starch for almost all of my other thickening needs.

Ener-G Crackers- These are the closest in texture that I've found to "regular" crackers. The onion flavored ones are great too.

For nights when I just don't want to cook, I keep these on hand as well.

Mrs. Leeper's Creamy Tuna Dinner- This is so easy to make that my nine-year old daughter can do it by herself! I like to add frozen peas and grated carrot while it's cooking and top it with cheese.

Dinty Moore Beef Stew- One of my favorites from before I was Gluten Free, and still a favorite now. There's something comforting about being able to open a can of soup instead of having to make it myself. I like to serve this with garlic cheese bread (recipe to come).

That's all for now. If I left out one of your favorites, let me know.

Thought for the day: Time is fleeting, grab as much of it as you can.

All Work and No Play

2009-04-18T22:40:00.003-05:00

I spent the day today, not at the computer, but in the kitchen! I was doing the final testing, modifying and tasting (my favorite part) of the new recipes I've been promising. I will begin posting the new delicious delights on Suite 101 this week. The plan is to post them one at a time so that I can write special tips and tricks here on blogsy to go with each one. Should be tasty!
In the meantime, check out my gluten free lens on Squidoo. It's pretty fun.

Thought for the day: If we really are what we eat, why don't we all eat more sweetness and light?

New Name

2009-04-14T16:35:00.003-05:00

I've changed the name of this blog. I figure that so much of my life, and so many of my articles are about being and cooking gluten free, why not? An entire blog that contains no gluten whatsoever can't be bad, right?

If you haven't already, check out my recipes:
Lentil Soup-So warm and comforting, good for anytime!
Falafel-A fresh take on a classic. This article is complete with oil-free cooking methods and Tahini Sauce.
Lentils and Rice-Yum! Eat as is, or make into patties to trick the youngins!
Coming soon: Eggplant Parmesan, onion rings, cheese sticks, potato skins, and more!

If you're as confused as I was about the whole Dextrin thing, find an answer here.

Much love to all! Have a fantastic day!

I Squidoo, You Can Too!

2009-04-13T23:54:00.001-05:00

I love Squidoo! So fun and easy to use. I just posted my first lens, but it won't be the last. Look for me there!

Mother's Day Gifts are Here!

2009-04-10T21:36:00.004-05:00

After hours of painstaking work, we have a Mother's Day line. It is beautiful!!! Kulani has really outdone herself.

Now that the shop seems to be going for now, I'll be focusing again on my Suite 101 quota. I already have a great falafel recipe and a lentil soup recipe that I love. Now I have some others in the works to look out for.
Hopefully coming soon: Eggplant Parmesan, onion rings and cheese sticks, all gluten free (of course)

I am loving the work at home thing right now. Lots of time to get all my work done...But you'd think I'd see my husband more.

That's all for now. More tomorrow!

Welcome!

2009-04-09T17:36:00.003-05:00

This is a big Grand Opening day all over the place for me! This is my first post on this site, and I get to announce the Grand Opening of Soul Sedatives.

Soul Sedatives offers stunning landscapes and nature photos accented by poems and musings by yours truly. I'm really excited about this new venture, please check it out.

I've been teaming up with a fabulous photographer, Kulani Kon, on various projects. Just last night we opened our shop together, which I hope will be a rousing success.