The world of gluten-free baking can be rather intimidating. Experimenting with various “other” flours and mixes can sometimes result in frustrating failures. This is disappointing for the baker and especially the recipient of the product. Today I’m sharing some of my favorite gluten-free options. For many of your...
What does one eat when in a bar? Bar food, of course. The bar options: The Brown Bear vs. The Antler: Horniest Bar Around (There were deer heads with antlers gracing the walls. On the antlers hung Mardi Gras beads. Unique décor, indeed.) They’re directly across the street...
We know that home cooking is the healthiest. For starters, we’re not loading our meals with ingredients that we can’t pronounce and preservatives to make the food last for weeks. There are times, however, when it’s socially correct to go out and enjoy a meal with...
For those of you who are interested in the coconut cake I mentioned last week, the recipe is now on my website. You’ll find it in the Recipes section under Treats, of course. It’s AMAZING. Full gluten eaters even like it. If you’re not a coconut fan, there’s also...
As we close in on this journey at week #37, baby is the size of a bunch of Swiss chard. Swiss chard falls under the extremely nutrient dense umbrella of dark, leafy greens. Kale is often thought of as king of the kingdom; however, this...
Sometimes Mr. Non-Compliant and I snack on dry roasted peanuts. They offer a good amount of protein, about 7 grams per ¼ cup. Much of the taste attraction is due to the salt content, so the lightly salted variety doesn’t cut it. The other day I...
As we turn the corner into cooler days and nights, my body thinks it needs more carbs. My mind agrees. This is typical for me. Every year when the seasons change, I notice a slight increase in my potato, pasta, and bread consumption. (Gluten free and equally...
I’m writing this after returning home from Julia Child’s birthday celebration. This evening, at Mrs. Dornberg’s Culinary Experience, we toasted to a wonderful cook, who would have been 106 today. There is much that we could celebrate about Julia and what she brought to American cooking....