tag:blogger.com,1999:blog-90164834696247477392024-02-02T04:41:33.503-05:00Gluten-Free Book Clubgood, gluten-free food. good books. good life.GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-9016483469624747739.post-24486314955629743952014-09-13T11:00:00.000-04:002014-09-13T11:19:58.673-04:00A French Experience with French Wheat<div>
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Family Connection, French Connection</h2>
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My family and I just returned from the most fabulous trip. This was a two and a half week excursion through Switzerland and France, with a quick dash through Italy, to reconnect with and meet extended family and attend a family reunion. </div>
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It was fantastic!</div>
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We stayed only two or three nights in each place we visited, moving along like gypsies. But this gave us the opportunity to visit several different branches of the family in such a short amount of time.</div>
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Many of the family we visited were not able to attend the reunion we were headed for. This made our time with them all the more precious. </div>
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We loved every minute of it. Every. minute.</div>
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We learned a word of German, a bit of Italian, and definitely some French. It was quite interesting to see how English, Italian, French, and some Spanish came together to create conversations!</div>
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Before leaving on the trip, I warned my cousins that I needed to be gluten free. This message was passed around and everyone was ready for me! They went out of their way to be sure I had bread and pasta I could eat. </div>
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And let me tell you, I so very much appreciated it!</div>
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I ate safely. Period. </div>
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But only a few days into our French experience, I was prompted, or encouraged, or gently nagged, to try some wheat. </div>
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Try some wheat?!! Yes, try some. </div>
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Why? You might ask. Go ahead. Ask.<br />
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Well, because in recent years I have come across several mentions of people being able to tolerate European wheat. That's right. European wheat. </div>
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And... I have never had any indication that I have celiac disease. My blood work has never shown the celiac autoimmune antibodies. If I thought I had celiac, the rest of this post would not exist. I don't, so it does. </div>
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I've never seen an explanation of why some people can tolerate European wheat. Maybe they just don't know. It sure would be nice to know.</div>
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I certainly don't know, but I clearly had the opportunity to find out if European wheat had a bad effect on me or not.</div>
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So, with a little proding and a lot of curiosity, I tried some full-gluten bread. </div>
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This bread, to be exact. </div>
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French bread. Made in France. </div>
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And I did not have a problem. Not. one. hint. of. a. problem. </div>
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HURRAY!</div>
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I could eat French wheat! Or so I thought. One piece of French bread is hardly a scientific study. </div>
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So... I had to do more testing. I am a scientist, after all. Definitely a scientist at heart. </div>
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So, the next day, I tested myself again on this magnificent piece of French quiche. </div>
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Oh. My. Goodness.</div>
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I make quiche and we all love it, but - oh - my - goodness. This was beyond outstandingly good!
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And it had a wheat crust. And I did not have a problem.
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Can you imagine how downright thrilled I was to be in France and (apparently) able to eat all the stupendous French food?!
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Let me tell you. I was thrilled out of my taste buds! My family was almost as thrilled. No joke.
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The rest of the trip was filled with great food and great family and not a hint of worry about a problem!</div>
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Maybe <i>thrilled</i> just doesn't cover it. Where else in the world would I want to be and be able to eat all the food?!</div>
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But, alas, we ultimately returned home. I cannot believe or trust that I am "cured." No, I have to go back to being gluten free here at home, because I know from years of experience that it is not safe for me to eat wheat here. </div>
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This makes me sad. But at the same time, I have hope. I have a new hope that I might be able to figure out what my real problem is. </div>
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Now, now… I wasn't talking about my personality. I meant my food problem. </div>
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This is the beginning of a new journey. A new journey that requires a frequent retracing of my previous path. My previous gluten-free path. </div>
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Not quite as throughly as before though, because now I can have 100% French wheat in my home. </div>
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Or, so I think. I brought home with me two kilos of French wheat flour. </div>
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Imagine the customs guy looking at me dubiously when I declared these! Actually, I didn't declare these. I declared the cheese. <i>That</i> brought the skeptical look! He clearly did not appreciate French cheeses.</div>
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But I haven't had the chance to bake with this flour yet! I'm eager to do so, but things have been busy. </div>
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Soon. Very soon. </div>
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But a new journey it is. And it is exciting!</div>
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I can't wait to see what I discover!</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-6426261715407990492014-07-21T11:00:00.000-04:002014-07-21T11:00:04.156-04:00Trader Joe's Gluten Free Crispy Crunchy Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX_BtAukaK55-fgep2ip4PV9WcZ72dKdOFm-M2sxd_YsVvWXKR4QNFrHdJK1l8x4ISzU3VjO4C533kDlbp113qb4wCNotDqTUO72Fmn7raLc9Z_wG1n_1Nfq_g4G_D19wjxS8j-vctRnS/s640/blogger-image--706473808.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX_BtAukaK55-fgep2ip4PV9WcZ72dKdOFm-M2sxd_YsVvWXKR4QNFrHdJK1l8x4ISzU3VjO4C533kDlbp113qb4wCNotDqTUO72Fmn7raLc9Z_wG1n_1Nfq_g4G_D19wjxS8j-vctRnS/s320/blogger-image--706473808.jpg" width="320" /></a>
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Classic Chocolate Chip Cookies</h2>
Whoever invented the chocolate chip cookie should be very, very happy. What other cookie is so universally great?
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Lots of cookies are great. I am a cookie monster. But the world knows and loves chocolate chip cookies like no other.
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Just because I need to be gluten-free doesn't mean I am going to miss out on great food and certainly not great cookies!
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I have made gluten-free chocolate chip cookies from scratch and from mixes. These cookies have been good and delicious and delectable.
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I am still eager to find and try a ready-made gluten-free cookie dough. I've seen them in stores away from home when traveling and not able to bake them. I need to find some of these doughs close to home so that I can try them!
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In any case, sometimes you need some ready-made cookies. Maybe for a picnic. Maybe to go camping. Maybe just to keep in the cupboard for just the right time. </div>
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Well, these are ones you want to have in your cupboard. For any or all of those reasons.</div>
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Trader Joe's Gluten-Free Crispy Crunchy Chocolate Chip Cookies<a name='more'></a></h2>
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These come seven at a time. Exactly seven in each sealed package. No more, no less. Seven. Don't ask me why.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2jCTLVmWPuAJ0Sc5jQ9jDzW9EniiF5qWIml5pMlTccI0QSKeSjrhh22TPzB0NDPwFJlS2gZXsEFUJmu3L7RaKV5jP2U0CmD_3VKC2U4B0vblCsOAQEC35eqaU2NM5YQaDPZFdZm4gGHo/s640/blogger-image-220035105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2jCTLVmWPuAJ0Sc5jQ9jDzW9EniiF5qWIml5pMlTccI0QSKeSjrhh22TPzB0NDPwFJlS2gZXsEFUJmu3L7RaKV5jP2U0CmD_3VKC2U4B0vblCsOAQEC35eqaU2NM5YQaDPZFdZm4gGHo/s320/blogger-image-220035105.jpg" width="305" /></a>
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These seven cookies are very thin in the package. Have you ever seen such thin chocolate chip cookies before?
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Don't let that thinness distract you. These are very crispy and crunchy and very, very tasty. Very chocolately. Buttery. Very buttery. Very yummy. I was five cookies in before stopping! Absolutely yummy!
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Thin in substance, thick on flavor!
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I had hold myself back from going for number six!
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It is all about taste! I thought I needed a soft texture for chocolate chip cookies to be truly good. You know... soft and gooey and melt-in-your-mouth.
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Maybe not so. Crispy and crunchy chocolate chip cookies have their place too. Especially when they taste like this.
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Outstanding!
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These now have a regular place in my cupboard.
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If you have a Trader Joe's in your area, go there. Now. Yes, right now. Get these. Grab a glass of milk. And indulge!
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Crispy, chocolatey, buttery, chocolate chip cookie indulgence!
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-69176989741668954202014-07-12T11:00:00.000-04:002014-07-12T12:27:20.624-04:00Eating Gluten-Free at Hershey Park<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5dxShK8rNmspGi-G6PtbYWNYiJxuNj_Szzoaq_ZcQ1nzuxOfSIYWDmzJNVJLkjw_5UNTtQZdSX-s5aQ9ShnDfWO7eZ1BRneEtPE4LxjBKhPDNv-7NygjTvdLnoCxlnrUb1wM9CemSHM9/s640/blogger-image--153187552.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5dxShK8rNmspGi-G6PtbYWNYiJxuNj_Szzoaq_ZcQ1nzuxOfSIYWDmzJNVJLkjw_5UNTtQZdSX-s5aQ9ShnDfWO7eZ1BRneEtPE4LxjBKhPDNv-7NygjTvdLnoCxlnrUb1wM9CemSHM9/s320/blogger-image--153187552.jpg" width="320" /></a><br />
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Staying Amused at Amusement Parks
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Presumably we all like going to amusement parks to be amused. But there is nothing amusing about not being able to find safe food to eat while there.<br />
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In this case, safe means gluten-free.<br />
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I've had difficulty finding gluten-free food in some amusement parks, but have heard rave reviews of others. These raved-about amusement parks provide great gluten-free options.<br />
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So when we knew we were headed to Hersheypark, I was curious to see into which category it would fall.<br />
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Gluten-Free Flop or Gluten-Free Fabulous?<br />
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Or somewhere in between?<br />
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First step: Check their web site.<br />
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Easy enough from home, before ever even looking at the door.<br />
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<a href="http://www.hersheypark.com/">Hersheypark<a name='more'></a></a></h2>
Hersheypark is a an amusement park with a full range of roller coasters.<br />
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Not just the little kid variety, as I had once imagined. Good, big, fast roller coasters. With height limits.<br />
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And they have plenty of food options, as you might expect, of the amusement-park variety. The web site does a pretty good job of listing all your options, including a separate link for allergens.<br />
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They even list all of the specialty items they have available. Gluten-free hamburger, hot dog, and sandwich rolls. Gluten-free chicken tenders. Gluten-free french fries. Gluten-free pizza! Gluten-free cookies!<br />
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Now we are talkin'!<br />
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Each of these specialty items is listed with the locations at which each is available. Not all are available in all locations. Far from it.<br />
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The key is to do a bit of thinking ahead of time if you know which of these items you might be interested in eating. Then identify the eatery that has your preferred item. Find the map, locate this particular eatery.<br />
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Now you are set to make a plan around the park and land at your chosen eatery when you are hungry!<br />
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Because, of course you plan your entire day at amusement parks in this way.<br />
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No... probably not. But a bit of planning is very helpful.</div>
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We did not plan our visit around my food needs, or even choices, but this is where we ended up for lunch.</div>
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Dietz & Watson Country Grill in Pioneer Frontier, featuring gluten-free rolls upon request. See? See it there on the bottom of the Combos menu, in near microscopic print?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T58EDiFn3yJVMUj02_iL1UhWGT_Wb8r9QFJuSkrkaOLZMw8yRB1URAtAqE4L2kafzfOF-PxDzLStuTzVefXz_1Xmdd8BKt4PcPpCYqdTBnhHz7tR1WFnYUxoi8kO7uQKJi15EqP_cBOi/s640/blogger-image-464065423.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T58EDiFn3yJVMUj02_iL1UhWGT_Wb8r9QFJuSkrkaOLZMw8yRB1URAtAqE4L2kafzfOF-PxDzLStuTzVefXz_1Xmdd8BKt4PcPpCYqdTBnhHz7tR1WFnYUxoi8kO7uQKJi15EqP_cBOi/s200/blogger-image-464065423.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBpG7RJ0ucyoYAJIR0M4kyr2KlPupUkTjzIaigqeM53RMJlEjkzIw515dU72SyCtVefVt_QNrrhqGf1WcmcNmR9J9jaEEh8ySM3vkuLppoQYtxcf5S33rWNStjWtfjELd-BhuSS-5SlKm/s640/blogger-image--1587718297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBpG7RJ0ucyoYAJIR0M4kyr2KlPupUkTjzIaigqeM53RMJlEjkzIw515dU72SyCtVefVt_QNrrhqGf1WcmcNmR9J9jaEEh8ySM3vkuLppoQYtxcf5S33rWNStjWtfjELd-BhuSS-5SlKm/s200/blogger-image--1587718297.jpg" /></a>
<br />
<br />
Well, I can see it and I did see it and I did want to order something with a gluten-free roll. I did want to try one of these gluten-free sandwiches! Choices! Grilled Chicken Sandwich, Quarter Pound Hot Dog, Sausage Sandwich, Cheese Steak. I suspected that the Chicken Strips and the Crispy Chicken Sandwich would not be gluten-free, since the chicken seemed to be breaded.<br />
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But that's okay. Look at all those other options!<br />
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I ordered a gluten-free cheesesteak sandwich and a gluten-free salad. And then the cashier taking my order asked me, "Chicken or Beef?"</div>
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Huh? Whadda ya mean?</div>
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"Excuse me?"</div>
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"Chicken or Beef? For the Cheese Steak Sandwich."</div>
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Huh? I'd never anticipated a choice for the type of meat that goes on a Cheese Steak Sandwich. Isn't it always steak? Also known as beef?<br />
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But I wasn't thinking anything at that particular moment. I was so hungry and giddy that I was going to be able to eat a gluten-free sandwich that I had an out-of-body experience and heard myself say,<br />
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"Chicken."<br />
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Did I mention that I was deliriously hungry and not thinking? I couldn't even properly parse her question, let alone conjure up a reasonable response. Hence, the nearly nonsense response I gave.</div>
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If only I had been able to think! I would have ordered beef, of course, for a Cheese Steak Sandwich. But no. I wasn't thinking.</div>
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Oh well. I was able to verify that it needed to be gluten-free. She understood that. And that is just about all I focus on in these situations. Gluten-free, gluten-free, gluten-free. Please don't make me sick and make me feel rotten the rest of the day and ruin the day for everyone!</div>
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She got the gluten-free part without trouble and immediately someone operating the conveyer counter of building sandwiches came forward and offered to make it, all the while pulling off his food service gloves and extracting new ones from the box of fresh gloves.</div>
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Clean gloves! Awesome! They really do know how to prepare gluten-free sandwiches! Hurray, hurray, hurray!</div>
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The rest of our food was served up in no time, but I continued to wait for my gluten-free cheese bird sandwich. Orders were taken from others who had been in line behind us. And I continued to wait. Orders were served to others who had been in line behind us. And I continued to wait.</div>
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And the cashier asked me, "Sorry. What are you waiting for?"</div>
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"The gluten-free Chicken Cheese Steak Sandwich."</div>
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"Oh, right. They are working on it."</div>
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And I continued to wait. And the rest of my group fetched ketchup and mustard and relish and napkins and straws and more ketchup.</div>
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Finally, my gluten-free Cheese Bird Sandwich and Garden Side Salad were ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5dxShK8rNmspGi-G6PtbYWNYiJxuNj_Szzoaq_ZcQ1nzuxOfSIYWDmzJNVJLkjw_5UNTtQZdSX-s5aQ9ShnDfWO7eZ1BRneEtPE4LxjBKhPDNv-7NygjTvdLnoCxlnrUb1wM9CemSHM9/s640/blogger-image--153187552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5dxShK8rNmspGi-G6PtbYWNYiJxuNj_Szzoaq_ZcQ1nzuxOfSIYWDmzJNVJLkjw_5UNTtQZdSX-s5aQ9ShnDfWO7eZ1BRneEtPE4LxjBKhPDNv-7NygjTvdLnoCxlnrUb1wM9CemSHM9/s320/blogger-image--153187552.jpg" width="320" /></a></div>
<br />
The Cheese Bird Sandwich was hot and fresh and made to order on a gluten-free roll! Cheesy and gooey and yummy! It was quite good, in spite of being chicken. Tasty, in spite of being chicken. Flavorful, in spite of being chicken.<br />
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The gluten-free roll was on the small side, but the cheese bird filling was plentiful and overflowing. It was all very good!<br />
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The side salad had been pre-made earlier in the day and was served with my requested packaged blue cheese dressing. I read the labeling carefully and yes, it was gluten-free too. No, it wasn't bleu cheese dressing. It was blue cheese dressing. So be it. It was gluten-free.<br />
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This turned out to be a better lunch than I had expected, in spite of it being chicken! Not fabulous, but enough gluten-free choices, enough attention to gluten-free preparation needs, and enough gluten-free roll options all made for a good, gluten-free eating experience.<br />
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Not fabulous, but far, far from flop.<br />
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Congratulations, Hersheypark, you are Gluten-Free Good!GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-26520632373523510842014-06-28T11:00:00.000-04:002014-06-28T11:00:00.667-04:00Want Not<div>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QpwZfyIvltm_54Hx3lPRet4rfb_LOk_GmyAdMcvlseb0W3q6zAIAIy0FWukMlbDtEOFMukqEmh8pDVJR73b21oFgAAky5e-2Xso82KSmYMm7pBWbfbA9EZNSxk4XoL5DMOZ7-WvzWdiX/s640/blogger-image--1379755750.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QpwZfyIvltm_54Hx3lPRet4rfb_LOk_GmyAdMcvlseb0W3q6zAIAIy0FWukMlbDtEOFMukqEmh8pDVJR73b21oFgAAky5e-2Xso82KSmYMm7pBWbfbA9EZNSxk4XoL5DMOZ7-WvzWdiX/s320/blogger-image--1379755750.jpg" width="225" /></a>
Book Review</h2>
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I love being challlenged. I love it even more when the only consequence is getting to a dictionary, either the electronic or paper variety. </div>
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This author gave me several challenges in the form of words I don't know. I'm pretty good at figuring out meanings from context, but it is still fun to go look them up. </div>
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How many times have I told my kids to "go look it up"? Lots. Lots and lots. Way more than just lots and lots.</div>
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And that doesn't include how many times I have told them to "google it."</div>
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Actually, googling works on words too. </div>
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Try it out:</div>
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</h2>
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vituperative</div>
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<span style="background-color: rgba(255, 255, 255, 0);">simulacra</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">pablum</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Do you know them? Did you google them? </span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Who needs context when we have Google?!</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Well... you. You do. I do. We all do. We all need to be able to read meaning from context because we don't want to be running off to a dictionary or Google for every other word.</span></div>
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I am usually able to make a good guess at the intent and keep reading. And if I remember later, I look it up later. And I am generally right. Or I'm on the right track.<br />
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All these fancy, schmancy words in a novel about trash. Go figure.<br />
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<h2>
Want Not<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
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This is a rather interesting take on our modern world. Our modern trash, to be more specific. Each of us produces our share of refuse. </div>
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Some of us more than others of us. Some bits of it are more significant that other bits of it.<br />
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Trash. Rubbish. Garbage. Everything we want to get rid of.<br />
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Soiled wares. Expired food. Unretained statements. Discarded humans.</div>
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How we deal with our refuse says a lot about who we are. About what we value. And what we don't value. </div>
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Here we are thrown into several stories of individuals and how they relate to their refuse. But in an indirect way. We learn a bit about who they are through their actions and interactions with the world around them.<br />
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Through their actions and interactions because of, or in spite of, their trash.</div>
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And you can't see how these separate stories are related or why they are all part of the same novel. But hang in there. </div>
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Just keep reading. Just keep reading. </div>
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It all comes together, eventually.<br />
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This is a great, interesting and irreverent novel. The writing is superb. The plot is hidden until the end, but I will admit I was guessing (correctly) before I got there. That's okay. I appreciate that it wasn't all spelled out for me ahead of time.<br />
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This is a most impolite novel. It is irreverent in terms of thoughts people have about other people and their feelings. Maybe this is the way people really think, but most of us have been taught, or have learned, to not speak of such things. It is a bit shocking to see such thoughts spelled out so bluntly in plain black and white.<br />
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No, not shocking. Shocking is too strong. Blunt. Blunt is not too strong.<br />
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Sure, I know plenty of people who are blunt, but most of them are still polite enough to avoid conversations that touch on such topics as those filleted out for us here. Mature audiences only, please.<br />
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And just to add a bit of refinement, this happens to be only the second time I have come across the allusion of "tilting against the windmills."<br />
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An allusion is a literary device used to to briefly and indirectly refer to a concept of some significance. The reader is expected to understand the reference without explanation.<br />
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I confess that I had never heard of this particular literary reference before earlier this year. I came across it used by a colleague in a work email. I had to look it up, because I still haven't gotten around to reading the origin of the reference, <u>Don Quixote</u>.<br />
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I'll spare you the googling of it: "tilting at windmills" refers to battling imaginary enemies. If you have read <u>Don Quixote</u>, you know more than I do.<br />
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So here we have garbage and fine literature and trash talking and superb writing, all in one novel. Outstanding!<br />
<br />
A novel about trash, but absolutely not a trashy novel! And absolutely worth your time!
</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-16804151298500606342014-06-22T11:00:00.000-04:002014-06-22T11:20:56.577-04:00Saffron Road Crunchy Chickpeas<div>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuRKzJ4oQJWUNQtStwH8UZhGmmu8OYhogvVZEHzyWi24prlZkM_EykKVlg6m07eLdFGFBiDN5VVElMj1LaNmBU1Y_USOgQ9hxHH4j5hy565Q3E_HwoI9VFJQlxod28RyGKZgN65Yp_F6T/s640/blogger-image-129976734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuRKzJ4oQJWUNQtStwH8UZhGmmu8OYhogvVZEHzyWi24prlZkM_EykKVlg6m07eLdFGFBiDN5VVElMj1LaNmBU1Y_USOgQ9hxHH4j5hy565Q3E_HwoI9VFJQlxod28RyGKZgN65Yp_F6T/s320/blogger-image-129976734.jpg" width="241" /></a>Non-Dairy Protein Snack</h2>
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Chickpeas. This still sounds foreign to me, even after all these years. </div>
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See, I grew up with garbanzo beans. They were used to top salads, only occasionally. I might have found them available at a restaurant salad bar. Maybe.</div>
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But their main purpose for existence seemed to be for making Three Bean Salad. Garbanzo beans, kidney beans, and canned green beans, with some vinegar and red onions.</div>
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That was just about the full extent of my knowledge of garbanzos.</div>
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That is, until I became friends with a colleague. A colleague from India. </div>
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In India, they have chickpeas instead of garbanzo beans. And they are used widely and frequently. </div>
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And somewhere about this time, I also discovered hummus. Hummus is made from chickpeas. Or garbanzos. Whichever.</div>
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I love hummus so much, I now make it frequently - more if it is summertime - regardless of whether anyone else is interested in eating it. But it always, always gets eaten quickly. And not all by me!</div>
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Chickpeas, in spite of still sounding foreign to me, are a regular in my kitchen now. Ready to be made into hummus at any moment.</div>
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And then I found these. </div>
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<h2>
Safron Road Crunchy Chickpeas, Falafel and Bombay Spice<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
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These are dried or baked or dehydrated or something wonderful to make them crunchy. Good crunchy. Tasty crunchy. Crunchy chickpeas.</div>
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Chickpeas are quite bland on their own, but these are strongly flavored. Nicely so. They have a great flavor, spicy and warm, but not hot. And lots of seasonings piled on, which I like.<br />
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These are very crunchy, but without breaking your teeth. Crunchy and light, not crunchy and hard.</div>
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And just for the record, they are also organic, non-GMO, vegan, gluten-free and have no MSG.</div>
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I also tried their Bombay Spice flavor, which are labeled as moderately hot. Excellent, again with lots of seasonings and good flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Zz1Ks7eqJBCp0orNm74nny9XpFodQe5sKUmcR633JfrqTEjzrp94Ex3OEBnx6ncxsxAX4-tqCkecLnrbypTSAOnVwAvhWko_WIeyVlnIEv8yj54oXh1PRbVQGoNdB1OBuSIvCpfa0ElJ/s640/blogger-image-1135403121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Zz1Ks7eqJBCp0orNm74nny9XpFodQe5sKUmcR633JfrqTEjzrp94Ex3OEBnx6ncxsxAX4-tqCkecLnrbypTSAOnVwAvhWko_WIeyVlnIEv8yj54oXh1PRbVQGoNdB1OBuSIvCpfa0ElJ/s320/blogger-image-1135403121.jpg" width="240" /></a></div>
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But I would label them as moderately warm. Not hot. But that is just me. My daughter begged for a small handful after trying one, but she said she would like them more if they weren't hot.<br />
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They are not hot. But I understood what she meant.<br />
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They are definitely a bit warmer than the Falafel flavor. Nice. Not hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Nh6fN-FzzMf7Nq3F1aK86n2N67N3D_reZBo6GuTLz2Vjbsdgb5wXHHioFpTPsaCDKJ9j1KQEt3aW3cjFq3UhV_7OVF08bFuKkTlZLmB0EivfWa8RUDvMrW5d-elIBsor0tAw8UFwPk3p/s640/blogger-image--792846293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Nh6fN-FzzMf7Nq3F1aK86n2N67N3D_reZBo6GuTLz2Vjbsdgb5wXHHioFpTPsaCDKJ9j1KQEt3aW3cjFq3UhV_7OVF08bFuKkTlZLmB0EivfWa8RUDvMrW5d-elIBsor0tAw8UFwPk3p/s320/blogger-image--792846293.jpg" width="320" /></a></div>
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These are a great source of protein that isn't dairy and that isn't sweet! All savory. And the crunchiness is just right.<br />
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Now, I'm going to make some version of these at home. I want to experiment with both canned and dried garbanzo beans. And I want to try some different seasonings. Chipotle. Garlic and balsamic.<br />
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I wonder if I could get bacon and blue cheese to stick to those garbanzos. Well, maybe not.</div>
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Fabulous Falafel and Bodacious Bombay Spice! Get your flavorful, crunchy chickpeas now! Or garbanzos! Or whatever you call them.</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-56796919558122081322014-06-14T11:00:00.000-04:002014-06-14T11:01:14.972-04:00Eating Gluten-Free at Pasco Kitchen and Lounge<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmF-fsPjg1tG8e3DjauXUuzaA6TTzY1VswsVjAp5EoTQQjHhGI3tRlGcFj51W8z39yPIu0l0rKDJjIeXdEhZt5lTuy4zBj7bKE3bx1hISmj7Leo51d4OIMZ228zAQghQrb9mFO9g5xJ5D/s640/blogger-image--1856268502.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmF-fsPjg1tG8e3DjauXUuzaA6TTzY1VswsVjAp5EoTQQjHhGI3tRlGcFj51W8z39yPIu0l0rKDJjIeXdEhZt5lTuy4zBj7bKE3bx1hISmj7Leo51d4OIMZ228zAQghQrb9mFO9g5xJ5D/s320/blogger-image--1856268502.jpg" width="320" /></a>Farm Fresh Food in the Desert</h2>
I was off traveling again. Another trip to Tucson, Arizona.<br />
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What do you think of when you read 'Arizona'?<br />
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Desert? Yep.<br />
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Southwest? Yep.<br />
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Dry? Yep.<br />
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Hot? Usually.<br />
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Farms? Not so much.<br />
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Yet, there is farm-fresh produce to be had. So one would like to conclude that farms are in the area.<br />
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This is a good thing.<br />
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It is an especially good thing when that farm-fresh food lands squarely in front of you at a restaurant. In the city where you traveling. Where you don't have a kitchen in your hotel room. When you didn't happen to bring your favorite set of pots and utensils to use in the kitchen you don't have in your hotel room in the city in the desert.<br />
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Farm fresh food served to your table in the desert. Wonderful!<br />
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This is exactly what I got here.<br />
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<a href="http://www.urbanspoon.com/r/59/1571917/restaurant/University-of-Arizona-Campus/Pasco-Kitchen-Lounge-Tucson" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pasco Kitchen & Lounge on Urbanspoon" src="http://www.urbanspoon.com/b/link/1571917/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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<h2>
Pasco Kitchen and Lounge<a name='more'></a>
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First things first. I needed a libation.<br />
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Translation: potation. I needed a potation.</div>
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A drink. They offer a nice list of unique drink options. And I didn't immediately seek out the tequila section. I browsed all the selections. Considered the options. Looked at the variety.<br />
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And ended up at the tequila selections.</div>
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<br />
I love lemon and I almost got sucked into trying the Mt. Lemmon. It was tempting, but I'm a bit sour on muddled mint.<br />
<br />
Alright, alright, I stop with the puns.<br />
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I was feeling mildly adventurous and was willing to try a doctored up version of the tried and true margarita. Margaritas are definitely the thing to be had when in the Southwest.<br />
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I don't usually do doctored. Tried and true works for me, time and again. Tried and true is authentic. Authentic works because it was right to begin with.<br />
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But adventure awaited me. Adventure and the foul-mouthed, loudly-spouting-off, not-so-gentlemanly guy sitting at the next table, far too close to mine, with his maybe girlfriend.<br />
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This guy overheard -- how could he not, he was sitting mere inches from me -- my questions to my server regarding this particular libation. He promptly and "strongly" interjected his unsolicited recommendation for this doctored version of a margarita. [Insert translation for "strongly": some inappropriately foul language, applied in this particular case to positively endorse this particular libation.]<br />
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This individual didn't skip a beat in using foul language both negatively and positively, based on what I couldn't help but to overhear, as he broadcasted his own conversation to nearest half dozen tables. Annoying.
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<br />
It was probably just an indication of a limited vernacular. But I digress.<br />
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Regardless of, or in spite of, the interjection, I had already made up my mind. I would try the Father Kino Margarita.<br />
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There it is, in all its glory. Muddled fresh cilantro and cucumber. Chili on the rim. </div>
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I expected this to light a fire inside of me. It did not. It was more cool and crisp than hot and spicy. Maybe there was a bit of warmth when drinking from the chili-laced rim, but not a lot. </div>
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Very unfortunately, it was very light on the tequila. When the cilantro comes across prominently, but I can't find much tequila, my margarita isn't much of a margarita. It's more like limey cilantro.</div>
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Very unfortunate. This is why I prefer to stick to authentic.
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Then again, it was happy hour. Are all happy hour drinks made weaker than the full price versions? I might have to embark on a scientific study of this some time.</div>
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To add to this, the drink delivery was slow, arriving mere moments before my food.<br />
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Food? Oh, right. The food.<br />
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In order to order food, I needed to examine the menu. And this menu was noteworthy.<br />
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You probably can't see it in the picture above, but right below PASCO are the hours of operation. And right below those is a key that identifies which menu items can be made gluten-free and which items can be made vegetarian.<br />
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Perfect. I immediately browsed for the gluten-free items. There seemed to be slightly more vegetarian options than gluten-free, but there were still plenty of gluten-free options for me to find something that sounded good.<br />
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I ordered the Vegetable Enchiladas with added Chicken, gluten-free.</div>
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From the menu: Vegetable Enchiladas with Oaxaca Cheese & Salsa Verde with added Chicken. Roasted Green Chili Crema Salsa, Summer Squash, Spanish Rice and Veggies, Refried Beans, Cilantro, and Pico de Gallo.<br />
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Immediately upon having the food set in front of me, it was obvious that the food was very fresh. Nothing had been sitting around under a heat lamp. The refried beans didn't have a crust across the top. Nice!<br />
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Each thing had very nice flavors, crisp and distinct from each other. Not muddled together. The refried beans had a very unique flavor that I could not place. Different. Interesting.<br />
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My only criticism of the food was that it was not cheesy enough. I should be clear that I like cheese. Of almost any kind. And a lot of it. So when I order enchiladas, I'm expecting plenty of cheese. These did not come with enough cheese for me. What there was of it was good, very good. It just needed more.<br />
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Always more cheese.</div>
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The food was very good over all. Good flavors. Nice portion size, which actually means that it was much smaller than any common Mexican restaurant. But this is no Mexican restaurant. This is a straight-from-the-farm-to-the-table restaurant.<br />
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Unfortunately, the service was slow. I've read some reviews and the service was mentioned more than once.<br />
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I enjoyed my farm-fresh dinner, in spite of the next-table neighbor and the doctored margarita and the slow service. I was able to eat outside and the weather was fantastic! I was even treated to a great sunset, albeit somewhat obscured by the trees.<br />
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Yes! Trees. Trees in the desert!</div>
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I would recommend Pasco for the food, but maybe stick to the regular margarita and don't be in a rush. And definitely sit outside if the weather is tolerable.</div>
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Farm fresh food in the desert is good!</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-74212583309416171752014-05-31T11:00:00.000-04:002014-05-31T11:00:04.444-04:00Andrew's Brain<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi0r98om5jRSf5y5dB9JhBsvAChyKSoIS2iazxCxKQOZk-BhPVAQQvh02MwG4IEanKqHZmS3ktKqwMqS-r7XRolhj69N7u5Sd926v7whf9sGc8bOJsmWVkPup72WXFXFn3LhhsSFu5qQO/s640/blogger-image-1772024720.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi0r98om5jRSf5y5dB9JhBsvAChyKSoIS2iazxCxKQOZk-BhPVAQQvh02MwG4IEanKqHZmS3ktKqwMqS-r7XRolhj69N7u5Sd926v7whf9sGc8bOJsmWVkPup72WXFXFn3LhhsSFu5qQO/s320/blogger-image-1772024720.jpg" width="214" /></a><br />
<h2>
Book Review</h2>
I realized at a recent trip to the library that I needed to expand my horizons. I think I have had enough historical fiction and Sherlock-inspired mysteries for awhile.<br />
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I needed to change things up. </div>
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I needed something new. So I headed to the new releases shelves. </div>
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This is a dangerous thing, you must realize. I don't usually come away from the new release shelves with a readable number of books. </div>
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I get interested into too many books. And I don't have time to read them all before I run out of renewals. </div>
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I've had to learn to restrain myself. It is a most difficult thing. </div>
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On this particular day, I exited the library with three new books. </div>
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I finished one, I had to take one back for lack of being able to renew it, and I am still reading one. </div>
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Any guesses which this is?</div>
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Andrew's Brain<a name='more'></a></h2>
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This is a very different kind of novel. It is a continual monologue. And I'll bet you can guess from whom.<br />
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We get learn about Andrew through this monologue of his. But don't expect a straightforward, coherent narrative. This really is about Andrew's brain, and only secondarily about his life. And I guess it is fair to say that Andrew's brain works in mysterious ways.<br />
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But I think that is the point.<br />
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This is not quite stream of consciousness. Close, but not quite. And very quickly we learn that Andrew's had a unique ability to be present for the disasters in his life. Does he cause them? You'll have to read to find out.<br />
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This is not for the straight shooting, plot building to climax with resolution, book readers.<br />
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Instead, you need to sit down with a large cup of coffee or tea (better yet, with a long weekend in front of you) and plow forward. Just keep reading. Just keep reading.<br />
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I found this a difficult book. Not because of the monologue. Because of the unbelievable nature of the events depicted. Do these sorts of things happen, all to a single person? Yes, this is fiction, but it most probably is not intended to be categorized as fantasy. It must be fantasy for all of these events to come together for a single individual.<br />
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I prefer my fantasy to be fantastical. Not unbelievable, real world events strung together.<br />
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But to each their own. I've scanned some widely recognized reviews of the book and they seem to be all over the map. Amazing, quirky, brilliant, spare, a triumph.<br />
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The imagery. Finest prose. Amazing language.<br />
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Yes, these are all fantastic. Better than well written. Outstanding writing.<br />
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The plot will leave some readers wanting something else.<br />
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I guess you will have to decide for yourself.</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-77209089811967277092014-05-24T11:00:00.000-04:002014-05-24T11:00:01.560-04:00Gluten-Free Cream of Asparagus Soup<h2>
Creamy, Without Cream<div class="separator" style="clear: both;">
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Yes, unfortunately we are still experiencing soupy weather. Warmer, but gloomy and soupy.</div>
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So, I can't help myself with one more soup before nicer weather arrives for good.</div>
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My inspiration for this was my Gluten-Free Cream of Mushroom Soup. Hmmm... it seems that I still have not blogged my Gluten-Free Cream of Mushroom Soup. I need to do this. It is outstanding! I love that soup.<br />
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But we aren't talking about that soup here. Similar, but different, soupy soup.<br />
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This asparagus is here now, and now is the time to blog it. Asparagus necessitates a few minor changes to my fabulous mushroom soup.</div>
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Change of herbs. Change of zing. Change of vegetable. Change of zang.<br />
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I love this change of vegetable. I love asparagus. I love it when it is tall and thin and dark green.<br />
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Would you believe I grew up picking "wild" asparagus? I call it "wild," with quotes, but it wasn't really wild. It was started by someone with a brilliant, tasty idea many, many years prior. But because no one maintained it in any way, shape, or form, I call it wild.<br />
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No one had done anything to it for decades, probably. Nothing except pick it. It wasn't really maintainable. It wasn't even growing in a garden. It just grew, all by itself, there along the tops of irrigation ditches that fed acres and acres of alfalfa fields.<br />
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And once it started growing, we picked it. Only once a year, in the spring. Year after year after year. A few hours of walking, stooping, snapping, bagging, walking, stooping, snapping, bagging. Around the rims of dozens and dozens and dozens of acres.<br />
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Sound like fun? Good, you're recruited!<br />
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No, but really, when we all helped out, it was so worth it. Every foot-long, pencil-thin sprig of that chlorophyll-loaded asparagus.<br />
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Year after year after year of yum!</div>
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<h2>
Gluten-Free Cream of Asparagus Soup<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
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Right off, let me make this clear. There is no cream in this soup. No cream in creamy soup.</div>
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Say it ain't so?</div>
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It's so. Don't get me wrong. Cream would be fabulous. Outstanding. Monumental.</div>
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I just don't use cream in my soups very much anymore. I love the flavor of cream, I don't love the heaviness and fat content. And soup can be consumed in some not-so-small servings. It starts to add up.</div>
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I love my soup and I love my large servings of soup. Therefore, I don't want to regret all that cream.</div>
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I can't regret it if I don't consume it.</div>
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Therefore, I often use canned, evaporated milk. It is thicker and richer than regular milk and comes nowhere near the fat content of cream. If you are so inclined, go for it and use cream instead.</div>
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1/2 cup minced onion</div>
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2 or 3 Tbsp butter or margarine</div>
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3 cups asparagus, cut into half inch pieces</div>
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2 cups chicken or vegetable stock</div>
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2 Tbsp sweet rice flour (or tapioca or potato or arrowroot)</div>
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2 12 oz cans of evaporated milk (NOT sweetened, condensed)</div>
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1 tsp dried thyme</div>
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1/2 tsp ground coriander seed</div>
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1 tsp lemon pepper or to taste</div>
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salt to taste<br />
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Cook onion in butter or margarine over medium heat, until onion is soft and translucent.<br />
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Chop that gloriously beautiful asparagus. Half-inch pieces are good. These are slightly larger than that. And they are not quite pencil-thin, which is, I might add, when they are at their peak tenderness.</div>
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Add 1 cup stock and chopped asparagus to the cooked onions. Cook at a simmer for 10 minutes or until asparagus stem pieces are soft.<br />
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In a small bowl, mix your chosen gluten-free flour with 1/2 cup stock, mix well. Add to pot and cook, stirring constantly, until thickened.</div>
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Stir in remaining stock and all of the milk, crushed thyme, coriander seed, and lemon pepper. Cook and stir. Salt and pepper to taste, but go lightly on the pepper here. Serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaGOzQ74QvBoNdsuSuvIx75sbkewfikr5kaSxSwQuXVEEAV09giH9G8sQ_Hj4I4bZmcd31QVOuAmV8ZfEDa08KswRBMYUcKwt1VatQmSJo0hrUIIjD1DtQeoYKkg12EekkYLi5DW3slEm/s640/blogger-image-1415883010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaGOzQ74QvBoNdsuSuvIx75sbkewfikr5kaSxSwQuXVEEAV09giH9G8sQ_Hj4I4bZmcd31QVOuAmV8ZfEDa08KswRBMYUcKwt1VatQmSJo0hrUIIjD1DtQeoYKkg12EekkYLi5DW3slEm/s320/blogger-image-1415883010.jpg" width="320" /></a></div>
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This has a very good, light flavor, allowing the asparagus to be prominent.<br />
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Cream would be great, if you are so inclined, making this richer and fuller. And delicious. But cream is an attention grabber. It steals the limelight from the asparagus. Well, not really. But it is nice to really taste the asparagus on its own.</div>
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I ate through the first half of my first bowl of this, fully savoring the lightness, the soft flavors, the elegant texture of the asparagus. Gentle flavors.</div>
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And then it hit me. Hit me like a ton of bricks.</div>
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<br /></div>
<div>
Bacon.</div>
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<br /></div>
<div>
True epiciness would be achieved by adding bacon. A quarter of a pound, chopped and cooked with the onions at the beginning.<br />
<br />
Epic.<br />
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Talk about stealing the limelight. Oh, but wouldn't that be delicious?! And hey, if you are going to use bacon, go for the gusto and use that cream!<br />
<br />
Light and Elegant or Go for the Gusto. You choose!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-16927802276380216132014-04-29T11:00:00.000-04:002014-04-29T11:00:01.275-04:00More Gluten-Free Eating at Uno's Chicago Grill<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqoTbnX5O7Wg1JUEaQI2vw3xq6q2gEKoTfwH2WPi7jt05tDw-q6uBFGNo5gSVjRcu06KMhHsuxdDBTkPCWdIK0_os4FwkS3dyQevl9t9HZtvbm_dpxB1JD1y6NKtmxdRZKjj6cNW4YIn7/s640/blogger-image--757275182.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqoTbnX5O7Wg1JUEaQI2vw3xq6q2gEKoTfwH2WPi7jt05tDw-q6uBFGNo5gSVjRcu06KMhHsuxdDBTkPCWdIK0_os4FwkS3dyQevl9t9HZtvbm_dpxB1JD1y6NKtmxdRZKjj6cNW4YIn7/s320/blogger-image--757275182.jpg" width="312" /></a>Revisiting Gluten-Free Menus</h2>
How often do you check in on restaurants and their gluten-free menus? Do the gluten-free menus evolve?<br />
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I don't explicitly go looking for menu updates, but in the normal course of going out, I do try to pay attention.<br />
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With the growing awareness of gluten-free dining needs, there really is an evolution in the menus.<br />
<br />
I am seeing more and more gluten-free sections included on the main menus. This is a vast improvement over a secondary, special menu listing only the gluten-free items.<br />
<br />
Often, those separate, special menus don't include drinks or side dishes or even prices! In these cases, I have to ask for both menus. Usually I am only given the special menu. Um, thanks, but if I don't know what drinks are offered and you didn't list them in the special menu, am I supposed to assume that none of your drinks are gluten-free???<br />
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Really? No, of course not.<br />
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Then, please, restaurants, please list the drinks and the prices and sides and salad dressings on the special menu! Please!<br />
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Or better yet, as seems to be the increasing trend, is including everything on one menu. Normal offerings and special offerings. And drinks and side dishes and prices. All together. Happy, happy, happy.<br />
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Bonus points if you offer a gluten-free dessert! It's not hard, really. Fresh fruit is always gluten-free, when prepared in a clean, unglutenated area. And if the perishability of fresh fruit is a concern, there's ice cream. Most single-flavor ice creams are gluten-free. Not all, but most.<br />
<br />
Good vanilla bean ice cream is a great option. It's not hard. Really.<br />
<br />
<a href="http://www.urbanspoon.com/r/31/352716/restaurant/Baltimore/Uno-Chicago-Grill-Ellicott-City" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Uno Chicago Grill on Urbanspoon" src="http://www.urbanspoon.com/b/link/352716/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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</h2>
<h2>
Uno's Chicago Grill<a name='more'></a></h2>
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Of course, it is easier to evaluate updates to the menus when you frequent the same places, well, frequently.<br />
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I prefer variety. I don't prefer frequent, repeat visits to just a few places. But eventually, most of us are likely to circle around to the same restaurants from time to time. Even me.<br />
<br />
It has been some time (years?) since I have been back Uno's.<br />
<br />
Time to compare their menu today with whatever I can remember of it from the last time I was there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrfEI72n_U2Scp5DPD40eQcPFGpGLuRaa7eBXElDumO9phB7vLPAsyy50WorSXzwn0fZcUFsyDTwByISljn21b1ZF0TAnijfkXdB0QJB8GYYEPi7-_YibebaFCLWxmEpKSz03rvLGtlyT/s640/blogger-image--844611653.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrfEI72n_U2Scp5DPD40eQcPFGpGLuRaa7eBXElDumO9phB7vLPAsyy50WorSXzwn0fZcUFsyDTwByISljn21b1ZF0TAnijfkXdB0QJB8GYYEPi7-_YibebaFCLWxmEpKSz03rvLGtlyT/s320/blogger-image--844611653.jpg" width="180" /></a>
<a 1em="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P_qLMx50RmJu536YggGsOZmyf5k4KplMvjLzSE31fH6hwH7WUxhwvulcJo3akCYYKUr5naGWGRGw3HcbSQg76b4aS51AXxmARyDJFqVqzDyyRMOmAJKjtNwlzELyekto3UY_ua1pur9g/s640/blogger-image-1847929881.jpg" imageanchor="1" margin-bottom:="" margin-right:=""><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P_qLMx50RmJu536YggGsOZmyf5k4KplMvjLzSE31fH6hwH7WUxhwvulcJo3akCYYKUr5naGWGRGw3HcbSQg76b4aS51AXxmARyDJFqVqzDyyRMOmAJKjtNwlzELyekto3UY_ua1pur9g/s320/blogger-image-1847929881.jpg" width="180" /></a><br />
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<div style="text-align: left;">
I think I order the same thing each time I come here. It's not because there aren't other choices. There are. Quite a few gluten-free options, in fact.</div>
</div>
<div>
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I guess I just like certain things.<br />
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Here's what's left of my Classic Cobb Salad, once I remembered to take a picture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqoTbnX5O7Wg1JUEaQI2vw3xq6q2gEKoTfwH2WPi7jt05tDw-q6uBFGNo5gSVjRcu06KMhHsuxdDBTkPCWdIK0_os4FwkS3dyQevl9t9HZtvbm_dpxB1JD1y6NKtmxdRZKjj6cNW4YIn7/s640/blogger-image--757275182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqoTbnX5O7Wg1JUEaQI2vw3xq6q2gEKoTfwH2WPi7jt05tDw-q6uBFGNo5gSVjRcu06KMhHsuxdDBTkPCWdIK0_os4FwkS3dyQevl9t9HZtvbm_dpxB1JD1y6NKtmxdRZKjj6cNW4YIn7/s400/blogger-image--757275182.jpg" width="390" /></a></div>
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Good, as always. Just as good as my previous visits.</div>
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But then I looked across the table to what my daughter ordered.</div>
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"What is that? I want that!"</div>
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"It's the Uno Power Salad," she informed me.</div>
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"I didn't have that option on my gluten-free menu. Why not? I see spinach, tomato, carrots, feta cheese. I can have all of those. What else is on it? What can't I have???"</div>
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"I don't know. I has raisins and vinaigrette. Those should be okay. But it is probably all listed on the menu," she said.</div>
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So I asked our server for a regular menu to investigate.</div>
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"Grilled chicken, spinach, tomato, carrot, feta, red grapes, goji berries, raisins, soy nuts, almonds, pepitas, Ocean Spray® Dried Cranberries and fat free vinaigrette."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXp92tPLR4VxeUSlrPGUym0IMBobR64YfZO6uTWCSasloXLqZ2HeS1dmgDnN9nPwOXMGwA0w6Z1VlGgTpPv-f1PZet_MpY60JhfPMS-2sn8ROzHvpQG_3ej8_RaDnngNj9o2IVXGiChOj/s640/blogger-image-1219657073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXp92tPLR4VxeUSlrPGUym0IMBobR64YfZO6uTWCSasloXLqZ2HeS1dmgDnN9nPwOXMGwA0w6Z1VlGgTpPv-f1PZet_MpY60JhfPMS-2sn8ROzHvpQG_3ej8_RaDnngNj9o2IVXGiChOj/s320/blogger-image-1219657073.jpg" width="320" /></a></div>
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"I'll bet I can have all of those things, <i>if</i> they aren't corrupted with some sprinkling of wheat flour in some processing somewhere. But I won't know for sure unless I can read all of the labels on each of those things they put on it. Bummer. They <i>could</i> offer that salad, or something very, very close to it, as a gluten-free option if they would select gluten-free versions of those toppings. Real bummer."<br />
<br />
I liked my Cobb salad. But what I really wanted was the gluten-free version of what my daughter ordered off the regular menu.</div>
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<br /></div>
<div>
Can we, gluten-free-eaters-extraordinaires, get a gluten-free version of this? Please?!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-12357304975653977202014-04-05T11:00:00.000-04:002014-04-05T11:00:00.908-04:00Schär Chocolate-Dipped Cookies<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z3hNuDhEUbhRfg8-5uAvZQlaYmfi6xEp5dPW-AAjMg-hOzYenqSE7esMcSMfLYRDi4GHeSc0PLzXz2_NRSONs4EkrjsB3sh8WHflf1gDLFAdRJ7waWroxHwc78U5xcOddyrxc2ppO4m4/s640/blogger-image--730097041.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z3hNuDhEUbhRfg8-5uAvZQlaYmfi6xEp5dPW-AAjMg-hOzYenqSE7esMcSMfLYRDi4GHeSc0PLzXz2_NRSONs4EkrjsB3sh8WHflf1gDLFAdRJ7waWroxHwc78U5xcOddyrxc2ppO4m4/s320/blogger-image--730097041.jpg" width="312" /></a></div>
<h2>
Elegant, Dignified Cookies</h2>
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You've seen them before. Fancy cookies. Elegant cookies. Sophisticated cookies.</div>
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Not sandwich cookies. Not animal crackers. None of those cookies that scream of dipping in milk, licking out the insides, or licking of fingers.</div>
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I'm talking about dignified cookies.</div>
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The regular, glutenated store shelves have them. And they are promoted on commercials full of suave, well-appointed adults carrying wine glasses and nibbling on these dignified cookies with their pinkies in the air.</div>
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Okay, I don't know about the pinkies in the air, but I think you get the idea.</div>
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You probably know where they are located in your standard grocery store.</div>
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<div>
Are there any gluten-free cookies as elegant? As dignified?</div>
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Are there any tasteful, delectable gluten-free cookies you should be serving with wine to your chic guests? Do they exist? Such cookies. Do such cookies exist?</div>
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Yes, yes they do.</div>
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<h2>
Schär Gluten-Free Chocolate-Dipped Cookies<a name='more'></a></h2>
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They do exist. And they are elegant, polished, urbane enough to serve to your chic guests.<br />
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And Schär makes them.<br />
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I am finding more and more Schär products in both my regular, national grocery store and in my local health food store. This is good. Access to these good cookies is good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlAQXxr4eQPSppqdBhV-ZyHF9kczXYa4AyAc71PVfv3lVOauEmQirX1DgRWxvt9gedlOoHNWHnOnpL74kxfzr32a3nXqQL8jrCyAq2BdaFUHLYKSexdhv4k_ke82IctYS0atOYyJf1c21/s640/blogger-image-129595876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlAQXxr4eQPSppqdBhV-ZyHF9kczXYa4AyAc71PVfv3lVOauEmQirX1DgRWxvt9gedlOoHNWHnOnpL74kxfzr32a3nXqQL8jrCyAq2BdaFUHLYKSexdhv4k_ke82IctYS0atOYyJf1c21/s320/blogger-image-129595876.jpg" width="320" /></a></div>
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These are not quite shortbread cookies. They are less buttery than shortbread, but have a nice, easy sweetness and crumble. Not too sweet.<br />
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And the back is covered in chocolate. Not super sweet, milky chocolate. No. It's dark under there. Dark, firm chocolate. Dark, delicious chocolate.<br />
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The cookie itself is a a bit crumbly, but not more than a normal shortbread. Definitely not the buttery taste of shortbread. But this isn't really shortbread anyways.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z3hNuDhEUbhRfg8-5uAvZQlaYmfi6xEp5dPW-AAjMg-hOzYenqSE7esMcSMfLYRDi4GHeSc0PLzXz2_NRSONs4EkrjsB3sh8WHflf1gDLFAdRJ7waWroxHwc78U5xcOddyrxc2ppO4m4/s640/blogger-image--730097041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z3hNuDhEUbhRfg8-5uAvZQlaYmfi6xEp5dPW-AAjMg-hOzYenqSE7esMcSMfLYRDi4GHeSc0PLzXz2_NRSONs4EkrjsB3sh8WHflf1gDLFAdRJ7waWroxHwc78U5xcOddyrxc2ppO4m4/s320/blogger-image--730097041.jpg" width="312" /></a></div>
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But these are good and tasty in a not very sweet, not very buttery way. </div>
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And they definitely fit the pinkie-pointing-in-the-air elegance requirement. A nice, lightly-sweet, dark chocolate-dipped, crunchy cookie.</div>
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A polished, yet delicious, cookie for your most poised guests. Or any of your guests. Even those finger-licking ones!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-17014660133170143852014-03-29T11:00:00.000-04:002014-03-29T17:49:00.433-04:00Good-Bye, Mr. Chips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjur2Vu9mWiJzarLzvDSNjcKp5i1sL633N_yRlp3lTN9VTKAAWBAcux3BBt9C4f3Wy15H13fpm7YDKPXcrg8h3lqqj8cHKY6KaBweXVBd4yfu0TbiJ_96nskCGR_6RjFE_0H8BUQFGy1xIF/s640/blogger-image-1506410472.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjur2Vu9mWiJzarLzvDSNjcKp5i1sL633N_yRlp3lTN9VTKAAWBAcux3BBt9C4f3Wy15H13fpm7YDKPXcrg8h3lqqj8cHKY6KaBweXVBd4yfu0TbiJ_96nskCGR_6RjFE_0H8BUQFGy1xIF/s320/blogger-image-1506410472.jpg" width="208" /></a><br />
<h2>
Book Review</h2>
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<div>
I couldn't resist picking this up in the library. The only logic I have to offer for this action is simply having heard of it.</div>
<div>
<br />
That's right.<br />
<br />
I've heard of it.<br />
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I haven't even heard if it is especially good or not. Just <i>heard</i> of it.<br />
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And heard that is has been around a long time. Maybe there is a reason for that.</div>
<div>
<br /></div>
<div>
Only one way to find out.<br />
<br />
<h2>
Good-Bye, Mr. Chips<a name='more'></a></h2>
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This is certainly considered a classic. Apparently this was very well received, right from the beginning. </div>
<div>
<br /></div>
<div>
This is a concise little novel about a teacher at an English boys' school. We get just the briefest sketch of this man, throughout his adult life, yet it is rich in its portrayal. A simple fellow, this man leads a simple life, yet reaps deep, personal rewards. He finds a home and a family in this school and there he becomes the school. The icon. The essence. The embodiment.</div>
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And he is satisfied.<br />
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Yes, this book is old. Yes, it was written in another time. Yes, it was written in an old style. And it is written with British terms, unfamiliar terms. I still don't know what <i>call-over</i> is. </div>
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I even learned new word, <i>doyen</i>. </div>
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<i>doyen</i> - noun - the most respected or prominent person in a particular field.</div>
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It is always good to learn new words. But I did find a bit frustrating to not understand my own native language. Terms I have not been exposed to or know.</div>
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This is a quick read and is, most interestingly, a complete novel, despite its brevity. That is an achievement. How does one craft such a complete story with so few words? That takes talent. </div>
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If you understand British school terminology, you may find this easier to read. In any case, it is quick and complete. Nicely, enjoyably brief.</div>
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</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-946524322886554282014-03-22T11:00:00.000-04:002014-03-22T11:04:42.832-04:00Eating Gluten-Free at El Azteca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTu_95ScX6rRl_SWQa7MnsHRo9Fi-Vr9uC98BWJ97pkNCckkSFmggxly4hoA9dot7QOx8Tcg0UN2sIlhNEp9qxiS-O6LgFvw3yU-XrmARzNT2gHn-CMa2Z8i92O_z7pZzroZ1A4tlt1yB/s640/blogger-image--613905513.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTu_95ScX6rRl_SWQa7MnsHRo9Fi-Vr9uC98BWJ97pkNCckkSFmggxly4hoA9dot7QOx8Tcg0UN2sIlhNEp9qxiS-O6LgFvw3yU-XrmARzNT2gHn-CMa2Z8i92O_z7pZzroZ1A4tlt1yB/s320/blogger-image--613905513.jpg" width="320" /></a><br />
<h2>
Mexican Food and Beverage</h2>
What an odd thing. A quiet, relaxed Mexican dinner for two adults. Is this common in the world <i>out there</i>?<br />
<br />
We had a nice, early evening out, just the two of us.<br />
<br />
Unheard of!<br />
<br />
And we had time to kill. Maybe too much time.<br />
<br />
And since it was just the two of us, we could have even sat at the bar. But we chose not to. We chose a table in the bar area of the restaurant.<br />
<br />
And it was not too rambunctious in the bar, being that it was still early on a Saturday evening. Never mind that a stem glass tipped over on the server's tray and crashed on the floor as it was being brought to our table.<br />
<br />
I had nothing to do with it! Honest! I didn't even have my drink yet! Well, actually, that glass was probably supposed to be mine. It was riding on the tray with our pitcher of margaritas.<br />
<br />
Yes. A pitcher. For just the two of us.<br />
<br />
I said we had time to kill....<br />
<br />
<a href="http://www.urbanspoon.com/r/31/723515/restaurant/Baltimore/El-Azteca-Clarksville" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="El Azteca on Urbanspoon" src="http://www.urbanspoon.com/b/link/723515/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
<br />
<h2>
El Azteca<a name='more'></a></h2>
Along with our margaritas, we started with the obligatory basket of chips and salsa. Fresh and delicious!<br />
<br />
No, we didn't want to order yet. Chips, salsa and libations were good for awhile.<br />
<br />
We happily killed the basket of chips and bowl of salsa.<br />
<br />
Order another set of chips and salsa or just order dinner? Chips or dinner? Chips or dinner?<br />
<br />
Big decisions. Check the time. Still plenty of time.<br />
<br />
We didn't really need to eat more chips. We really ought to just eat dinner.
<br />
<br />
Ah, but eating dinner requires that we order dinner. And ordering dinner requires that we consult the menu.<br />
<br />
Here it is. Plenty of traditional choices and lots of unique combinations.<br />
<br />
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<a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk2eX4mCQtVR9DyII_oW1kNQxmiJvGrI_R0nQASDQn-rUfRXFs80Ze_BRTg_qJIzljpT2i9HhItUtmEUFakw3fmwPTcAnfCyEpcxifGE30qI_PTZ8j8G_Sz6W3iPWPK03tP0QkpbtIf_G/s320/blogger-image-822551799.jpg" width="240" /></div>
<br />
But wait! There's more! Look closely.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc-tOmj9ijkti68pMiq2M41TLGVHb5utWh-qBHuiDdFFOXM1tcUK43MR7ylGnMdT7VhNMq0Lq5Veui63K2VCn0l9cg3tyYmzm3Fr8mEQP1GUFVlsiCHsAaVly0vCF1IGbXKeLXgafPyq5/s640/blogger-image--474369445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc-tOmj9ijkti68pMiq2M41TLGVHb5utWh-qBHuiDdFFOXM1tcUK43MR7ylGnMdT7VhNMq0Lq5Veui63K2VCn0l9cg3tyYmzm3Fr8mEQP1GUFVlsiCHsAaVly0vCF1IGbXKeLXgafPyq5/s320/blogger-image--474369445.jpg" width="320" /></a></div>
<br />
And because you probably can't read that, I'll read it for you. It says, "Gluten-free preparation available. Please mention this to your server when ordering."<br />
<br />
Sweet!<br />
<br />
So of course, I ordered mine gluten-free. As she repeated it back to me, our server said, "...with no cheese." Ah, I see.... No cheese. That tells me something. That tells me that they must buy their cheese already shredded and it is likely coated in wheat flour. This keeps the shredded cheese from sticking together in one big lump. This wheat flour is helpful to restaurants, but not to me. Bummer.<br />
<br />
But on the up side, I would get a gluten-free version of their Fajita Salad with Grilled Chicken. Or Ensalada del Fajita con el pollo de la parrilla. You choose. Here it is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTu_95ScX6rRl_SWQa7MnsHRo9Fi-Vr9uC98BWJ97pkNCckkSFmggxly4hoA9dot7QOx8Tcg0UN2sIlhNEp9qxiS-O6LgFvw3yU-XrmARzNT2gHn-CMa2Z8i92O_z7pZzroZ1A4tlt1yB/s640/blogger-image--613905513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTu_95ScX6rRl_SWQa7MnsHRo9Fi-Vr9uC98BWJ97pkNCckkSFmggxly4hoA9dot7QOx8Tcg0UN2sIlhNEp9qxiS-O6LgFvw3yU-XrmARzNT2gHn-CMa2Z8i92O_z7pZzroZ1A4tlt1yB/s320/blogger-image--613905513.jpg" width="320" /></a></div>
<br />
Delicioso!<br />
<br />
It must have been a good choice, because my husband ordered the same thing, but a glutenated version. His ensalada came with cheese and in a fried flour tortilla bowl. I did not get a fried tortilla bowl, thank you very much.<br />
<br />
But it sure would have been nice to have something crunchy to eat with my ensalada. Something crunchy like grilled or toasted or baked corn tortillas, which are almost always gluten-free and safe for me.<br />
<br />
<div class="" style="clear: both;">
So I asked for the manager. When he arrived at our table, I gently suggested that their gluten-free version include baked corn tortillas on the side, instead of the fried flour tortilla bowl. </div>
<br />
He smiled at me and said, "You just have to ask." Okay then. Now I know. He immediately offered to bring me some corn tortillas cooked on the grill. Absolutely!<br />
<br />
Fabuloso! Just what my ensalada needed.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR21nizUEYAEjWRYLfjYa49wuFZA_a4BzDFsQyn26UEqGW7Of3y1fGFI4ZpfxBYv63HEjq780VE6Q1xTMCg_0J52ivSaoXx1Cpktge46QshPSVRPH1jVxHMiGVVKdxEJP5_GiqvqR41zb/s640/blogger-image--194735198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR21nizUEYAEjWRYLfjYa49wuFZA_a4BzDFsQyn26UEqGW7Of3y1fGFI4ZpfxBYv63HEjq780VE6Q1xTMCg_0J52ivSaoXx1Cpktge46QshPSVRPH1jVxHMiGVVKdxEJP5_GiqvqR41zb/s320/blogger-image--194735198.jpg" width="286" /></a></div>
<br />
All of the food was very fresh and tasty! Excellent! Not the same ol', same ol' Tex-Mex. Nope. This is Mexican. Good Mexican. And it was even served east of Denver!<br />
<br />
As it turned out, we had enough time to kill a basket of chips, two bowls of salsa, one bowl of guacamole, two fajita salads with chicken and a pitcher of margaritas between two people. The two of us. Just the two of us.<br />
<br />
And one of us still had safe driving ability by the time we left. Honest. Time was our friend.<br />
<br />
Very good Mexican food does exist east of the Rockies! You just have to find it. And you will find it at El Azteca!GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-61304715880191726742014-03-19T11:00:00.000-04:002014-03-21T10:07:59.566-04:00Gluten-Free Broccoli Cheddar Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbyjWQUjd8XvK3Dr0vw6FwMXiFPjkX378qO53OposY_Gqk_Lyi-TIVkpl0Fpe_hoBdTRMwuhANTfA_UrVSSbkqiGlg0mPxVwRb7hk6rStDli6fbNTbIU7Q8vDasTJEsCXPGDWW0-KiYhg/s640/blogger-image--73751748.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbyjWQUjd8XvK3Dr0vw6FwMXiFPjkX378qO53OposY_Gqk_Lyi-TIVkpl0Fpe_hoBdTRMwuhANTfA_UrVSSbkqiGlg0mPxVwRb7hk6rStDli6fbNTbIU7Q8vDasTJEsCXPGDWW0-KiYhg/s200/blogger-image--73751748.jpg" width="144" /></a><br />
<h2>
A Trustworthy Soup - when Homemade</h2>
I've stated it many times, but I'll do so again.<br />
<br />
All soups are suspect.<br />
<br />
Suspect to have gluten in them, unless you make them yourself or you can verify their gluten-freeness with a label.<br />
<br />
I still want soup.<br />
<br />
Believe it or not, it still seems to be soup weather out there. Still.<br />
<br />
And it was just St. Patrick's Day. <i>This</i> on St. Patrick's Day.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYGYJFmseX97fBFH0IYSh-6f2bT7q5oYxWdX5FCFJ9aL_a3iSFmMLI-nUtHM-J88_E6_vHazpaPc6vd0l_Tzk6Dv4Zs3lQeviTkL4SyFo96rhjh2HoAPgAg-7rgsc8Zf3fq_Llp9EBVf9/s640/blogger-image--1799787085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYGYJFmseX97fBFH0IYSh-6f2bT7q5oYxWdX5FCFJ9aL_a3iSFmMLI-nUtHM-J88_E6_vHazpaPc6vd0l_Tzk6Dv4Zs3lQeviTkL4SyFo96rhjh2HoAPgAg-7rgsc8Zf3fq_Llp9EBVf9/s320/blogger-image--1799787085.jpg" width="320" /></a></div>
<br />
Excuse me, but where is the green?<br />
<br />
I don't see any green. I see shoveling. I see cold. I see white.<br />
<br />
I don't see any green.<br />
<br />
Ah, with all this soup weather, maybe I need to get some green in my soup!<br />
<br />
<br />
<h2>
Gluten-Free Broccoli Cheddar Soup<a name='more'></a></h2>
This is so simple. Just give it some time and stirring and you, too, will be in the green!<br />
<br />
2 Tbsp butter<br />
2 Tbsp finely chopped onion<br />
2 Tbsp sweet rice flour (or other starchy gluten-free flour, like potato, tapioca or arrowroot)<br />
2 cups beef or chicken broth<br />
1 large stalk broccoli<br />
1/2 cup water<br />
2 12 oz. cans of evaporated milk (not sweetened condensed)<br />
4 oz. sharp white cheddar, shredded<br />
salt and pepper<br />
<br />
I started with my large soup pot. This is a one pot soup (but I did use a couple of bowls too). Add cut broccoli florets and water to soup pot and cover. Steam broccoli in the water for 10 - 15 minutes. When the broccoli is soft, use an immersion blender and blend the heck out of that broccoli. Or transfer broccoli and liquid to a food processor and do the same. Set aside in a bowl (or any other container of your choice).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7brb3YYknVEnUcaowCNNJM4YZUZFdPHDv-yaHm5UQSHwovZqNMifNX3FQt6Z_I_uTVwP4dOfb1qxTDaplxDDcRH0e3kCGB8gHbj6RxsLKcQnbijBIygIXAVDFhkY-CiflKj33jx_pYbDX/s640/blogger-image-1065486236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7brb3YYknVEnUcaowCNNJM4YZUZFdPHDv-yaHm5UQSHwovZqNMifNX3FQt6Z_I_uTVwP4dOfb1qxTDaplxDDcRH0e3kCGB8gHbj6RxsLKcQnbijBIygIXAVDFhkY-CiflKj33jx_pYbDX/s320/blogger-image-1065486236.jpg" width="320" /></a></div>
<br />
Ah ha! There's some green! No, I did not add any food coloring.<br />
<div>
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<div>
In the same pot, melt the butter and then add the chopped onions. Cook on medium heat, stirring frequently, until onion is translucent and soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcc3pOs3wnVOT6PIPohn94uU7dpl2igQu3WKbb34WeoHyscqKmcpHYp043wlUhRfHTCm1zwFrfW36dRqLfhOgjH4aLRsaT9Dj6SsuqCm5Cmo1RcDlEhaRZgHQHEVp0UHiyCg8GV6lMWAm/s640/blogger-image--1543081822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcc3pOs3wnVOT6PIPohn94uU7dpl2igQu3WKbb34WeoHyscqKmcpHYp043wlUhRfHTCm1zwFrfW36dRqLfhOgjH4aLRsaT9Dj6SsuqCm5Cmo1RcDlEhaRZgHQHEVp0UHiyCg8GV6lMWAm/s320/blogger-image--1543081822.jpg" width="320" /></a></div>
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While the onion is cooking, mix the gluten-free flour and a few tablespoons of evaporated milk in a small bowl. Stir and mix well. Add to cooked onions and continue to cook and stir until thick and bubbly.</div>
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Stir in milk and broth, stirring to mix well. Bring just to boiling, then lower temperature to simmer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmPrtafYht4VfyyO6G4d2nHSJ7ZEaBZtM9Pcw9CL4ULG-kilzqC3F5blAebsmJzjTKi3SIClzt6AnXkDT_J2FzAwLiRqMkGergFc_qPFLbpqERYZ65GiSk_0RQyuoNmwSgtU9tjFPg2t2/s640/blogger-image--51291393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmPrtafYht4VfyyO6G4d2nHSJ7ZEaBZtM9Pcw9CL4ULG-kilzqC3F5blAebsmJzjTKi3SIClzt6AnXkDT_J2FzAwLiRqMkGergFc_qPFLbpqERYZ65GiSk_0RQyuoNmwSgtU9tjFPg2t2/s320/blogger-image--51291393.jpg" width="320" /></a></div>
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Add shredded cheese and blended broccoli to soup pot, stirring frequently. Heat and stir until cheese is melted and incorporated. Add salt and pepper to taste. Serve hot. Serves four.<br />
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So simple, yet so satisfying. I really like soup, but I've really had enough of this soupy weather. Enough already!</div>
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Soup just makes it a wee bit more tolerable. Even if we are still lacking some green outside!</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-76684039484491244782014-03-15T11:00:00.000-04:002014-03-15T11:00:04.950-04:00The Silver Star<br />
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7zy5vRy4Fdr8DIeE11wnJL5MxRjiwSpR_FUynwjpEub4afsEOkTulfwZX2ml4slxKwSOmCFKR_cEp-Te8Blc5A_uxDATJDBRkBhaTaAqLt5S6YjMGfTcPuxEULAOpTnumlum7U2Va_9D/s640/blogger-image--1847288289.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7zy5vRy4Fdr8DIeE11wnJL5MxRjiwSpR_FUynwjpEub4afsEOkTulfwZX2ml4slxKwSOmCFKR_cEp-Te8Blc5A_uxDATJDBRkBhaTaAqLt5S6YjMGfTcPuxEULAOpTnumlum7U2Va_9D/s320/blogger-image--1847288289.jpg" width="206" /></a>
Book Review</h2>
I haven't been getting to library as often as I used to. But on a recent trip, I came home with five books to read.<br />
<br />
Will I really be able to read five books before they are all due? Not likely, given how things have been lately.<br />
<br />
But this is what I do. I see books I am interested in. And I pick them up. And I check them out.<br />
<br />
And sometimes, I even read them.<br />
<br />
This is one of the books I picked up and actually read. And I'm glad I did and did.<br />
<br />
This is a new release from an author who has blown me away. Walls also wrote <a href="http://www.gluten-freebookclub.com/2011/12/half-broke-horses.html">Half Broke Horses</a> and <a href="http://www.gluten-freebookclub.com/2012/07/glass-castle.html">The Glass Castle</a>. Both of these were outstanding!<br />
<br />
I expected no less from this newest release of hers.<br />
<br />
<br />
<h2>
The Silver Star<a name='more'></a></h2>
<br />
And I was not disappointed.<br />
<div>
<br /></div>
<div>
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This is a fictional story of two sisters with a mother who struggles with continual parenting. These sisters are left to fend for themselves quite a bit, and in doing so, have substantial life skills, even at the tender ages of twelve and fifteen. Bean, the twelve-year-old, tells this story from her point of view and experiences the world as a twelve-year-old might.</div>
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After their mother leaves them on their own again to find herself or find work or find whatever, Bean and her older sister, Liz, take a bus ride across the country to see their uncle. He doesn't know they are coming and doesn't know what changes are in store for him or for them. He still lives in the small town that he and their mother grew up in. Life in a small town has its own set of rules and the girls must learn them through experience --- some good, some not so good.</div>
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We get to see Bean with an unquestioning acceptance of her mother's habit of leaving them with enough money to take care of themselves for days or weeks at a time. And we get to see Bean adapt to a new environment and a new set of rules. And then we get to witness Bean become aware of her mother's behavior as something outside of what most of us would consider "normal family life."</div>
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This is a very well-written story of small town injustices and the accommodations people make living in a place that has its own set of morals. "When in Rome, do as the Romans do."</div>
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The author absolutely nails the small town mentality. It is a way of thinking all its own. She knows. She has lived it. She transmits this to the reader with the authority of an expert. And that expert writes it well.</div>
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Thankfully, this is fiction. But things like this must happen to some kids out there. Sad as it is.</div>
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But this being fiction, there is redemption. Thankfully.</div>
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This is another outstanding read from Ms. Walls. It is quick and sad and worth your time.</div>
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Ms. Walls is a fantastic story teller. Go get this and read it!</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-57817620361738311512014-02-22T11:00:00.000-05:002014-02-22T11:00:02.176-05:00Gluten-Free Pizza Crusts - Packaged versus Frozen<div>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD-Kyz_dmd5MI9KXp6Nen17d8s51iCJSoNAtzqV71XkSGW8u__sEyiqsxiHDGNmQpSOLnrWieNP2fx2Whl4DX9z9Vx6N7mZlvOPqVLCetRaWiiIL-a-f4rnDPHln0Re5-2RwKR_Fsjc8x/s640/blogger-image--1447796416.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD-Kyz_dmd5MI9KXp6Nen17d8s51iCJSoNAtzqV71XkSGW8u__sEyiqsxiHDGNmQpSOLnrWieNP2fx2Whl4DX9z9Vx6N7mZlvOPqVLCetRaWiiIL-a-f4rnDPHln0Re5-2RwKR_Fsjc8x/s320/blogger-image--1447796416.jpg" width="320" /></a>Crust-to-Crust Competition</h2>
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Look at that crust! I mean really look at that crust. No. Really. Really look at it.<br />
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That crust is one of our contenders in this Crust-to-Crust Competition.<br />
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Thick, doughy crust. Thin, crunchy crust.<br />
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Vacuum sealed and boxed. Frozen and bagged.<br />
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Schär versus Udi's.<br />
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European versus American.<br />
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Which will outperform? Which will win your heart?<br />
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Let the Games begin!<br />
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So what if I've been watching a bit (too much) of the Winter Olympics? Competition is a good thing!<br />
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<h2>
Schär Pizza Crusts - Gluten-Free<a name='more'></a></h2>
First up… our European contender, showing its strength in the standard shelving category.<br />
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These are packaged in a vacuum-sealed pack, and boxed in pairs. They are available on the regular grocery shelves. No refrigeration. No freezer. This might be an indicator of a good shelf life. But I don't know. I didn't wait long enough to find out.<br />
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The packaging doesn't actually indicate whether these are thin crusts or thick crusts or something else entirely. It is funny how gluten-free labeling often lacks complete information. Once it is labeled gluten-free, all other labeling is superfluous? Well, actually, now that you mention it... almost.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXVZ47HplZ9fsSpwgBCqlmqfqX0qbxmeD3fojoC7j5U9mWXO36DWiq_jt7EDXmcgJpuVWdXI3__1XoW4MB9yQDpFr1yBnqfJ8nbI43R3YM6UeMiYOwvdKOWAIlVnCcEQsg2jiIIidxKJU/s640/blogger-image-1187248307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXVZ47HplZ9fsSpwgBCqlmqfqX0qbxmeD3fojoC7j5U9mWXO36DWiq_jt7EDXmcgJpuVWdXI3__1XoW4MB9yQDpFr1yBnqfJ8nbI43R3YM6UeMiYOwvdKOWAIlVnCcEQsg2jiIIidxKJU/s200/blogger-image-1187248307.jpg" width="200" /></a></div>
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But not quite. I still want to know if it is a thick or thin crust. I might have a preference. Judging by the photo on the box, this falls (barely) in my own thick crust category. Thicker than thin.</div>
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<img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3COZHqoZGlF295lSW0mI3ir0C4su6VmStlYQ-jwCBCU4eqLE5heA09N-GwtCX2AqbO4hBQG2QRfLJUF4NjYyv6UCaqhdAKbpfgtuvs6u3rWhyoxpnt5-w9mYnAIZ_pQjC8LgLfJ89LBY/s400/blogger-image-878707996.jpg" width="400" /></div>
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It browned up nicely when I baked it on a pizza stone. The crust was just crunchy on the outside, soft and slightly chewy on the inside.<br />
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Coming in a bit on the small size, I would rate this definitely in the personal-pizza category.<br />
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This might just be the gluten-free, ready-made pizza crust for you.</div>
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<h2>
Udi's Gluten-Free Pizza Crusts - Frozen</h2>
Next up is our American contender, showing its strength in the frozen category.<br />
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This is found in the grocer's freezer, along with other frozen bread products. There are two crusts in a single bag, but they are separated by a sheet of parchment paper. This is good, since we wouldn't want them frozen together, which they weren't.</div>
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And it fills the plate nicely.</div>
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And it is definitely well-entrenched in the thin crust category.<br />
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I baked this one on the very same pizza stone as its competitor. It browned up nicely, getting very nicely crispy at the edge, less so towards the middle.<br />
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Thin and crispy!<br />
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Not chewy. Crispy and tear-friendly in the middle. But in a good way. It did not fall apart, but was tear-able. As in, you can tear it.</div>
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Not tears. No. Far too good for tears. Unless they are tears of joy! Thin, crispy, tearable tears of joy!</div>
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<br />
Both of these crusts are good. Both of these crusts are tasty. Both of these crusts are contenders.<br />
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Which will you choose? Thick or thin? Crispy or chewy?<br />
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It is your choice. You can be the judge. How will you score them?<br />
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I can't ignore the Olympics here. I have to say that if the Winter Olympics had a flying disc event, Schär would win. Easily. The Schär crusts are so tempting to fling across the kitchen!<br />
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Just the right size. Just the right hand-feel. Just so ready to sail through the air!<br />
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Why isn't there a winter disc golf event???<br />
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Rest assured that neither of these crusts qualify as curling rocks. They are too good for that!<br />
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In any case, get yourself some gluten-free, ready-made pizza crust to enjoy when the rest of your household is enjoying their own ready-made pizza crust. And you have choices! Pick you favorite, or try both.<br />
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Crusts for all tastes! That's what these gluten-free Olympics are all about!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-58853980070730768762014-02-13T11:00:00.000-05:002014-02-14T12:33:13.576-05:00Gluten-Free Raspberry White Chocolate Cheesecake Bars<div>
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<h2>
Sweets for Your Valentine</h2>
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We always seem to make something sweet and delicious for Valentine's Day.<br />
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This year is no different. In that respect.<br />
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But it is time to try something different. Some sweet we don't normally make.<br />
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Not the same, fantastic <a href="http://www.gluten-freebookclub.com/2012/02/gluten-free-valentine-shortbread.html">gluten-free shortbread cookies</a>. Not <a href="http://www.gluten-freebookclub.com/2013/02/gluten-free-natural-red-velvet-cake.html">gluten-free red velvet cake</a>.<br />
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Cake? Hmmm...<br />
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How about cheesecake?<br />
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Yes, how about it?<br />
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Well, most have a graham cracker crust, which makes them off limits for anyone who needs to be gluten-free.<br />
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But not so if I am baking said cheesecake myself. I can make gluten-free graham crackers.<br />
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But here, since it is Valentine's Day and raspberries are begging to be involved, I'm going to step it up to chocolate graham crackers.<br />
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My plain-Jane version of gluten-free graham crackers are the <a href="http://www.gluten-freebookclub.com/2011/12/gluten-free-he-n-she-lime-meringue-pie.html">best tasting graham crackers</a> on the planet. Or off the planet.<br />
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Adding chocolate can make them better, right? Time to test this theory.<br />
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<h2>
Gluten-Free Raspberry White Chocolate Cheesecake Bars<a name='more'></a></h2>
First, we have to start with the bottom. Bottom's up first.<br />
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No, not a bottle. Bottom of these cheesecake bars.<br />
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<h3>
Gluten-Free Chocolate Graham Crackers</h3>
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I've made these <a href="http://www.gluten-freebookclub.com/2011/12/gluten-free-he-n-she-lime-meringue-pie.html">gluten-free graham crackers</a> before. Many times. Except this time, I added chocolate.<br />
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Chocolate. The perfect accompaniment to both cheesecake and raspberries.<br />
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1 2/3 cup brown rice flour<br />
3 1/2 Tbsp potato flour<br />
5 1/4 tsp tapioca starch<br />
1/3 cup + 3 Tbsp unsweetened cocoa powder<br />
1/2 cup packed brown sugar<br />
1 3/4 tsp cinnamon<br />
1 tsp gluten-free baking powder<br />
3/4 tsp xanthan gum<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
7 Tbsp unsalted butter, chilled and cut into pieces<br />
3 to 4 Tbsp cold water<br />
3 Tbsp honey<br />
1 tsp gluten-free vanilla<br />
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If you have a food processor, now is the time to get it out. Your life was never so easy as it is now with a food processor to make your graham cracker dough in no time flat.<br />
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Add all dry ingredients to the food processor and pulse a few times to mix. Drop pieces of butter into dry mix and pulse many times, letting the dry mix fall back to the center each time. Add 3 Tbsp cold water and pulse several times. Add honey and vanilla, pulsing several times while adding.<br />
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If all of this hasn't come together into one, big, uniform mass in your food processor, then add the last tablespoon on cold water and pulse. Once it all comes together, it should be easy to pull it out and make a ball of dough.<br />
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Wrap in plastic wrap and refrigerate for at least one hour.<br />
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Preheat oven to 325ºF. Roll half of the dough between two sheets of parchment paper. Cut into 2 x 3-inch pieces and prick with fork. Transfer to cookie sheet lined with parchment paper. Bake for 12 to 15 minutes or until done around the edges.<br />
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Repeat with other half of dough. Or not. You might just eat this dough raw. Look Ma! No eggs!<br />
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When they are baking, don't bother looking for the classic "golden brown" indicator of doneness. You wouldn't know if they ever got "golden brown," since they are already "chocolate brown."<br />
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Most people don't make shapes with graham crackers, but we used cookie cutters.<br />
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Okay, okay. They didn't all look like this. Most of the chocolate graham crackers were just rolled out any-which-way and baked. Not even cut into crackers or cookies. The ones above are for the pictures.</div>
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And here's why the rest are just any-which-way. You break them up and process them into bits in the food processor. Yep. </div>
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Make and bake and then obliterate.</div>
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Now we are ready to make cheesecake bars!</div>
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<h3>
Raspberry White Chocolate Cheesecake Bars</h3>
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Rolling right into the recipe for the bars, take those crumbs and mix in 5 Tbsp of melted butter, stirring to coat the crumbs evenly. Then press the crumb and butter mixture into an even layer in a 9 x 9-inch baking pan, flattening and pushing up some crumbs about a half an inch up the sides of the pan.<br />
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Then bake this at 350º F for about 8 minutes. Remove from the oven and cool completely on a wire rack.<br />
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Reduce oven temperature to 250º F.<br />
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Now we are ready for cheesecake!<br />
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1 cup frozen raspberries, thawed (it's February, after all!)<br />
1/4 cup + 2 Tbsp sugar<br />
2 8-oz. packages cream cheese, room temperature<br />
2 large eggs + 2 large yolks<br />
1 Tbsp gluten-free flour (I used brown rice flour)<br />
1 tsp gluten-free vanilla extract<br />
4 ounces white chocolate, melted and cooled<br />
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Toss thawed raspberries and 1 Tbsp sugar into your food processor and blend until smooth. Strain mixture through fine-mesh sieve into a bowl, discarding seeds and solids in sieve. Set aside.<br />
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Beat cream cheese and remaining sugar with an electric mixer until smooth. Add eggs and yolks one at a time, blending well between each addition. Add flour and vanilla and mix just until combined.</div>
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You should have already melted and cooled your white chocolate. I did not. Do it now and fold it into the cream cheese and egg mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcqLVM0MaM3pSagVwGI758bEIGmaZJ9KgwuRwv5OFVxXGoIuDOJ9WcGcoDg-woBQveQEl5zE9O5WIzoESXkLmfn2ZVBXdZjYcUOBGHOobWHvtF0g512mfD0QLMMl2eHNlNaPIUlSKDcen/s640/blogger-image-1173317922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcqLVM0MaM3pSagVwGI758bEIGmaZJ9KgwuRwv5OFVxXGoIuDOJ9WcGcoDg-woBQveQEl5zE9O5WIzoESXkLmfn2ZVBXdZjYcUOBGHOobWHvtF0g512mfD0QLMMl2eHNlNaPIUlSKDcen/s320/blogger-image-1173317922.jpg" width="320" /></a></div>
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Pour cheesecake mixture over cooled crust and spread evenly. Drop a few drops of raspberry puree on top in your favorite pattern.</div>
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With it being Valentine's Day, we couldn't miss out on the opportunity to incorporate more hearts. Start with drops of puree, then drag a toothpick through the drops. </div>
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Voilà! Hearts! (sort of)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8tvhAAXmAmZHtAJMaJEuu78fqOLqOaxyJVLQOVO9HOMhl0ccxKFk3re_zn06tGsA3bAbrJHNSEaEPZt8m1tCU3C_t7Pw0oaDMHiwKv_M0cFTR8M0euKeKMozEIORC6dXGCdZg4isjRBW/s640/blogger-image--1631484438.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8tvhAAXmAmZHtAJMaJEuu78fqOLqOaxyJVLQOVO9HOMhl0ccxKFk3re_zn06tGsA3bAbrJHNSEaEPZt8m1tCU3C_t7Pw0oaDMHiwKv_M0cFTR8M0euKeKMozEIORC6dXGCdZg4isjRBW/s200/blogger-image--1631484438.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxFFCGjWU7QxHHPXxQ-y9CQvS_pTt2bKtaN8YzMSRV2eklSt_3QSKcNxEwUDCdYq4W6FCsK60U2Uw0inxM5sgZs2-0IH4sxwkcej_Ka88n04fSs6_ZX7WryZVqvWk36M-dqD1KnwcLJ1p/s640/blogger-image-391933732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxFFCGjWU7QxHHPXxQ-y9CQvS_pTt2bKtaN8YzMSRV2eklSt_3QSKcNxEwUDCdYq4W6FCsK60U2Uw0inxM5sgZs2-0IH4sxwkcej_Ka88n04fSs6_ZX7WryZVqvWk36M-dqD1KnwcLJ1p/s200/blogger-image-391933732.jpg" /></a></div>
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Bake 1 hour and 20 minutes, just until the center is set. Cool completely on a wire rack, then cover and refrigerate at least 2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbhLur3O1BY6zv_8-5PFR0e_TMJce_3W__KwDimqZ8wTWB-a5lKxLMByfGQm3sL8avJXzrF73hGP8MwQtLKALVA8xoXL8JxogKtveVnnBohEHTPGiQ_L5abRU8Uy13uOcpdXPzLpKRkBh/s640/blogger-image--1891657039.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbhLur3O1BY6zv_8-5PFR0e_TMJce_3W__KwDimqZ8wTWB-a5lKxLMByfGQm3sL8avJXzrF73hGP8MwQtLKALVA8xoXL8JxogKtveVnnBohEHTPGiQ_L5abRU8Uy13uOcpdXPzLpKRkBh/s200/blogger-image--1891657039.jpg" /></a>
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Cut and serve, probably with more gluten-free chocolate graham crackers, like I did!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe43zv3X_zQD8klJftH_Veh7PxpPVHtVHE_te2VLmfIqWeFb8OAmz80uruHCu8OtcwuJ8IQrYq1UaC6OjyR7F5hJJsAqtgNYVcAjW6Uq7fP8qSaedS_gW9mmL-gAW470YmcqpMj4AZakTS/s640/blogger-image-2051488184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe43zv3X_zQD8klJftH_Veh7PxpPVHtVHE_te2VLmfIqWeFb8OAmz80uruHCu8OtcwuJ8IQrYq1UaC6OjyR7F5hJJsAqtgNYVcAjW6Uq7fP8qSaedS_gW9mmL-gAW470YmcqpMj4AZakTS/s320/blogger-image-2051488184.jpg" width="320" /></a></div>
<br />
These have a classic, rich cheesecake flavor, but the raspberry flavor is subtle. Understandable, since there really isn't much raspberry puree used. But nice. You will have to savor the raspberry flavor in each bite.<br />
<br />
Very nice!<br />
<br />
And now I'll let you in on a little secret.<br />
<br />
Those gluten-free "chocolate graham crackers"? Yeah, those? They taste just like Oreos without the middle icing.<br />
<br />
Really. They do. And this has been confirmed by the certified, authentic taste testers in my house. They are experts, after all!<br />
<br />
Happy Gluten-Free Valentines's Day!GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-27658339211230001272014-02-10T11:00:00.000-05:002014-02-10T11:00:05.064-05:00The Butler - A Witness to History<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEzfCt3Wfa-fvyf-rpeOApEQ_iw0-yQ7O1ZeWqVgjWz_xBtVb2kzHVwR8zu0S5clKlpeNJEnY5PSmkEO1sz3glID0hyphenhyphenrJxJv6WDDnNAoMKo6FTi7g7Cac4uAuBUpbqudXhS1D15V1JrMh/s640/blogger-image-1504984096.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEzfCt3Wfa-fvyf-rpeOApEQ_iw0-yQ7O1ZeWqVgjWz_xBtVb2kzHVwR8zu0S5clKlpeNJEnY5PSmkEO1sz3glID0hyphenhyphenrJxJv6WDDnNAoMKo6FTi7g7Cac4uAuBUpbqudXhS1D15V1JrMh/s320/blogger-image-1504984096.jpg" width="240" /></a>
Book Review</h2>
<h2>
</h2>
<div>
The Butler - A Witness to History by Wil Haygood.<br />
<br />
I had been hearing a lot of talk about The Butler. The movie. Which I haven't seen. </div>
<div>
<br /></div>
<div>
So when I was in the library browsing the New Releases shelves, I saw this and I couldn't help but to pick this up. </div>
<div>
<br /></div>
<div>
Such a small, approachable book. Why not?</div>
<div>
<br />
I thought it would be great to read about The Bulter. It sounded like such a great story. It might just be a great book.</div>
<div>
<br /></div>
<div>
Time to find out.<br />
<br /></div>
<h2>
The Butler - A Witness to History<a name='more'></a></h2>
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I owe this book a thank you. From it, I quickly learned that the movie depicts fictional characters, only partially based on real people. I was seriously disappointed by this. I was expecting the movie to depict the actual butler. But it doesn't. </div>
<div>
<br /></div>
<div>
This book is about the <i>actual</i> butler. And his wife did not look anything like Oprah Winfrey.</div>
<div>
<br /></div>
<div>
But you'll have to read the book to discover that.</div>
<div>
<br /></div>
<div>
The movie was based on a article written for The Washington Post. This book came after the movie completed filming. This is a disappointment.</div>
<div>
<br /></div>
<div>
I thought this book was going to be the story about the butler. Instead, it is the story about the writing of the article and the making of the movie and the fight for racial equality in this country and the struggles for racial representation (forget equality) in the movie industry.<br />
<br />
I had been expecting, hoping, to learn all about the actual butler. I did, but only a little. Not as much as I had hoped.
<br />
<br />
The author is clearly very deeply embedded in his subject. The only problem with this is that he doesn't do a great job of bringing the reader along with him.</div>
<div>
<br /></div>
<div>
In the author's acknowledgements, he notes that his editor contacted him after the filming of the movie had finished. She asked him if he ws interested in writing a book "about Eugene Allen.". His words. But this book isn't really that much about Allen. A bit, yes. Mostly not. That is so unfortunate. I had had been looking forward to a book about Eugene Allen. But I didn't exactly get it.<br />
<br />
It it sounds like I won't get it from the movie, either.</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-61428225941375018412014-02-03T11:00:00.000-05:002014-02-03T11:00:02.356-05:00Gluten-Free Girl Scout Cookies!<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrOQamO8eWEhMfuJ0I7gxdVe_rk4tfZC4a1aK2cRzZPJe8dYGq8Y-WyaDnVch1Ld_TXPqU4TJrV_VBAtQORnhQ1TJcYCu7_ZcSPJri6OV1sHmCIwLl9_sSiswiVCfrTqvp5ppZNZf1UIR/s640/blogger-image-1119890049.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrOQamO8eWEhMfuJ0I7gxdVe_rk4tfZC4a1aK2cRzZPJe8dYGq8Y-WyaDnVch1Ld_TXPqU4TJrV_VBAtQORnhQ1TJcYCu7_ZcSPJri6OV1sHmCIwLl9_sSiswiVCfrTqvp5ppZNZf1UIR/s320/blogger-image-1119890049.jpg" width="212" /></a>Girl Scout Cookies! For Everyone!</h2>
<br />
Does mention of the Girl Scouts make you think of anything other than cookies?<br />
<br />
Probably not.<br />
<br />
Ever since going gluten-free, I've had to miss out on this highly anticipated annual purchase.<br />
<br />
Thin Mints, Samoas, Trefoils, Do-si-dos.<br />
<br />
No doing. None of the above. Not while being gluten-free.<br />
<br />
But this year… well, actually last year in September... my neighborhood Girl Scout informed me about their new gluten-free cookies.<br />
<br />
Really? Gluten-Free Girl Scout Cookies? For real?<br />
<br />
Only available in certain test markets. And lucky me! I happened to be in one of the test markets.<br />
<br />
I didn't even care what flavor they were offering! Order me some now, please!<br />
<br />
But I knew that I would have to wait. The order goes in, but the cookies wouldn't arrive until November. Wait, I would.<br />
<br />
And then November came. And November went.<br />
<br />
What happened to my gluten-free cookies?!<br />
<br />
Then January came. Finally! My gluten-free Girl Scout Cookies had arrived!<br />
<br />
<h2>
Gluten-Free Chocolate Chip Shortbread Cookies<a name='more'></a></h2>
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Here they are!<br />
<br />
They are small.<br />
They are tall.<br />
They are crunchy.<br />
They are munchy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnapDdSBsDACaLbrSD3dc4NJqd1QOjTvmphk88u_MI3aJs-rE8KgkiLSzfHYyaVo9asvGJXLbWzOBLTql-lch7MndGdaMvbef7fB9XqHk38V4sqkUQFoILkDA-2ZtJ7gX_ErQ-sX3QiZZb/s640/blogger-image--927495425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnapDdSBsDACaLbrSD3dc4NJqd1QOjTvmphk88u_MI3aJs-rE8KgkiLSzfHYyaVo9asvGJXLbWzOBLTql-lch7MndGdaMvbef7fB9XqHk38V4sqkUQFoILkDA-2ZtJ7gX_ErQ-sX3QiZZb/s320/blogger-image--927495425.jpg" width="320" /></a></div>
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<div>
These gluten-free shortbread cookies are dusty crumbly on the outside and throughout, but the cookie itself is firm and crunchy. They are small, about the size of a quarter. But they are as tall as short stack of quarters, just a bit more than six quarters tall. Generally.<br />
<br />
Yes, I checked.<br />
<br />
Quite nicely bite-sized.<br />
<br />
The chocolate chips tasted good and complemented the shortbread nicely. It just happens to be the darkest colored shortbread I've ever seen or eaten.<br />
<br />
At first taste, I thought the shortbread tasted a bit… different. Somewhat not quite normal shortbread. And it does. But then, the expert cookie tasters in my house, with taste buds less than sixteen-years experienced, weighed in.<br />
<br />
They taste like crunchy bits of cookie dough.<br />
<br />
Some would say that is a good thing. And it immediately made me think that these would be excellent crumbled into vanilla ice cream.<br />
<br />
Hmmm… I don't, not even for a single, eensy, teensy, weensy second, think that these will last long enough to ever see the lusciousness of ice cream. Certainly not the ice-cream-appropriate-days-of-summer!<br />
<br />
These are quite tasty, crunchy, good, and surprisingly filling. After just two or three, I felt I had had enough. Not because they didn't taste good. They do taste good. It's just that they fill you up.<br />
<br />
And just for completeness, you need to know that the picture above is… well... that is the entire bag. The entire contents of the bag. Right there. The whole bag. In one bowl. Not serving bowl. One shallow, soup bowl.<br />
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You can find out if your local Girl Scout Council has some Gluten-Free Chocolate Chip Shortbread Cookies for you by entering your zip code in their <a href="http://www.girlscouts.org/program/gs_cookies/find_cookies.asp">cookie finder</a>. </div>
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Only twenty markets were chosen to test the sale of these gluten-free cookies, so find out if you are lucky like me! If you are lucky, I suggest we buy lots of these, showing the Girl Scouts how important it is to provide a gluten-free option for those of us who need it! Maybe then they will roll them out nationwide!</div>
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Thanks, Girl Scouts!</div>
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GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-72378220795223448652014-02-01T11:00:00.000-05:002014-02-01T19:43:16.848-05:00Eating Gluten-Free at Asian Palace<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguXjNwbr7Fcgw7nvuDjx7lgXqTao2cYJxoGOfnjiYE4s_Vz1ixIon5TWuDrW6cW9E2t2FzEkD_Vgu0FoGJFkAlgw1mCurZThX7LL-mWGJJP38p7mSRMjhDqaVh7WZzW6EKQkjvu9Q-gO1/s640/blogger-image-511775745.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguXjNwbr7Fcgw7nvuDjx7lgXqTao2cYJxoGOfnjiYE4s_Vz1ixIon5TWuDrW6cW9E2t2FzEkD_Vgu0FoGJFkAlgw1mCurZThX7LL-mWGJJP38p7mSRMjhDqaVh7WZzW6EKQkjvu9Q-gO1/s320/blogger-image-511775745.jpg" width="240" /></a><br />
<h2>
Asian Without Gluten?</h2>
Asian food doesn't usually bring up nightmares of gluten for most people. Most people envision rice. Lots of rice.<br />
<br />
There is no gluten in rice. So, what's the problem?<br />
<br />
Rice is not my problem. Gluten is. Unfortunately, most soy sauces on the market and available in Asian restaurants have gluten in them.<br />
<br />
So, since having to be gluten-free, I am always on the lookout for Asian food with gluten-free soy sauce. This is easy at home, since I know how to purchase gluten-free tamari sauce.<br />
<br />
It is not so easy when eating out.<br />
<br />
Recently, my husband I were looking to go out for sushi. We almost defaulted to our usual, standard sushi favorite. But then I looked online for a gluten-free friendly sushi place.<br />
<br />
<a href="http://www.urbanspoon.com/r/31/1612913/restaurant/Baltimore/Asian-Palace-Columbia" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Asian Palace on Urbanspoon" src="http://www.urbanspoon.com/b/link/1612913/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Lo and behold, I found one!<br />
<br />
<br />
<h2>
<a href="http://www.urbanspoon.com/r/31/1612913/restaurant/Baltimore/Asian-Palace-Columbia">Asian Palace</a><a name='more'></a></h2>
<br />
I called ahead and was underwhelmed with the gluten-free knowledge of the staff I talked with on the phone. Why was this place listed as gluten-free friendly? But I made a reservation for that Saturday evening anyways.<br />
<br />
As it turned out, reservations were not required.<br />
<br />
This place is tucked away in a small, corner shopping area. There were people out and about, but the restaurant was lightly populated on this Saturday evening.<br />
<br />
Good for us, really. No waiting to be seated. Prompt service. No problems.<br />
<br />
But right off, I was mildly concerned. My place setting consisted of a napkin, knife and fork. In an Asian restaurant. Where are the chopsticks?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUmRjC2qEbqnbau69P6EQRByj_dm_j1MrxNIYEXVzpMufNskBvnwrBNl5hZx4YBhlmuyTSfLq4QDA0Zd_1kTa6nkZhFFW0_m6QGNkjT5e-JJZy5lwmHvD1j65ZBpIcIsSV4gN133CAyj3/s640/blogger-image-1241494205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUmRjC2qEbqnbau69P6EQRByj_dm_j1MrxNIYEXVzpMufNskBvnwrBNl5hZx4YBhlmuyTSfLq4QDA0Zd_1kTa6nkZhFFW0_m6QGNkjT5e-JJZy5lwmHvD1j65ZBpIcIsSV4gN133CAyj3/s200/blogger-image-1241494205.jpg" width="193" /></a></div>
<br />
I wasn't given any time to worry about chopsticks, with the specialty drink menu under my nose. I would have to order something to drink, so it might as well be something interesting.<br />
<br />
And appropriately Asian. Like sake.<br />
<div>
<br />
But even sake was shaping up to be boring in comparison to the other choices available to me. So, I opted to try something new. I ordered the Sex in the Palace.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Zk21gvgf7rxwNo_cWIMI365jUaj4XduNi2s4ajQ29d_0Zf8SD8V7pLCUSwwubpXkxZjtWzJmK_Ca0mnY_ldVGOaEKWrCEwnZi2p9OKi3Eqfx60fLKPlgBCSPnolM5LQdf1OEih8tzqo/s640/blogger-image--692206046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Zk21gvgf7rxwNo_cWIMI365jUaj4XduNi2s4ajQ29d_0Zf8SD8V7pLCUSwwubpXkxZjtWzJmK_Ca0mnY_ldVGOaEKWrCEwnZi2p9OKi3Eqfx60fLKPlgBCSPnolM5LQdf1OEih8tzqo/s400/blogger-image--692206046.jpg" width="160" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZb6umNG4wpW3JqYXmfgVVM7M4MrgrSpTLa10bTmlH_HtV4jtH8xX9EJtjMIGe9sWD_6YVLnGh0zhSVmInRYfYGrjiAM9l7zH3K4_OF4-lqygibzURrjOtN2s6u4oKBLtlU4aJmkgI8ZT/s640/blogger-image-1037089892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZb6umNG4wpW3JqYXmfgVVM7M4MrgrSpTLa10bTmlH_HtV4jtH8xX9EJtjMIGe9sWD_6YVLnGh0zhSVmInRYfYGrjiAM9l7zH3K4_OF4-lqygibzURrjOtN2s6u4oKBLtlU4aJmkgI8ZT/s400/blogger-image-1037089892.jpg" width="230" /></a></div>
<br />
It was very fruity and sweet. Good. Sweeter than I would have liked, but that is just my taste. Next time, I will opt for the Sexy Sake Lemonade and see if that is more to my liking.<br />
<br />
I explained my gluten-free needs to our waiter. He seemed to understand. He indicated which things I could have and which I could not. This gave me more confidence that what I got over the phone earlier in the day.<br />
<br />
Looking better.<br />
<br />
Most of the sushi choices come with either soup or salad. That really means miso soup or Asian salad. The miso soup is gluten-free, but the dressing on the salad is not. I love miso soup and was happy to have that, even if I couldn't enjoy the salad too.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n2Oy-WeGH0xDnCxtTT8X6Y43DOnhc9OdlNAK3rBjNNFMhxzDd5JaCw_k1R1gJZKXw_VkvINl47aNfaHe6lUJeF8tZulsX7d_VoNacOOiHjzbSv66nzY6Y2Aime7acZJ7nJp-gcBwbn5k/s640/blogger-image-503479318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n2Oy-WeGH0xDnCxtTT8X6Y43DOnhc9OdlNAK3rBjNNFMhxzDd5JaCw_k1R1gJZKXw_VkvINl47aNfaHe6lUJeF8tZulsX7d_VoNacOOiHjzbSv66nzY6Y2Aime7acZJ7nJp-gcBwbn5k/s400/blogger-image-503479318.jpg" width="400" /></a></div>
<br />
Just look at those mushrooms! Yum!<br />
<br />
<div>
We ordered the sushi sashimi plate for two, which comes with a rainbow roll and spicy tuna roll. Sounded good!<br />
<br />
And then it arrived.</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguXjNwbr7Fcgw7nvuDjx7lgXqTao2cYJxoGOfnjiYE4s_Vz1ixIon5TWuDrW6cW9E2t2FzEkD_Vgu0FoGJFkAlgw1mCurZThX7LL-mWGJJP38p7mSRMjhDqaVh7WZzW6EKQkjvu9Q-gO1/s640/blogger-image-511775745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguXjNwbr7Fcgw7nvuDjx7lgXqTao2cYJxoGOfnjiYE4s_Vz1ixIon5TWuDrW6cW9E2t2FzEkD_Vgu0FoGJFkAlgw1mCurZThX7LL-mWGJJP38p7mSRMjhDqaVh7WZzW6EKQkjvu9Q-gO1/s640/blogger-image-511775745.jpg" /></a></div>
<br />
<br /></div>
<div>
This was it! An absolutely beautiful presentation!<br />
<br />
Everything was extremely fresh (a must for sashimi), gorgeous, and luscious looking!<br />
<br />
But we still didn't have individual plates or dishes for our ginger and wasabi.<br />
<br />
Finally our waiter returned bearing small plates, sauce dishes, chopsticks and a surprise.<br />
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKmQWMJyv9L4UQ4udNiIvVg1eU0U45uH1h1Zcw9ThNRGlI9AIfjWC_VAcq9HRkhgsONkmpamO1zaRG-LV0McViJCyADAN0BYOLwWcIfKMErHfSzeADr6pG2SLMKfrwE_q4pCSqkAGVVKS/s640/blogger-image-502390371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKmQWMJyv9L4UQ4udNiIvVg1eU0U45uH1h1Zcw9ThNRGlI9AIfjWC_VAcq9HRkhgsONkmpamO1zaRG-LV0McViJCyADAN0BYOLwWcIfKMErHfSzeADr6pG2SLMKfrwE_q4pCSqkAGVVKS/s320/blogger-image-502390371.jpg" width="320" /></a></div>
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<br /></div>
Surprise! Gluten-free soy sauce for me! In individual packets, so I was absolutely confident that this was safe for me!<br />
<br />
Now I get it! This place really is gluten-free friendly!<br />
<br />
I now had nothing to wait for. I now had nothing to want for! We started in on the sashimi and I was tickled pink that I could swish mine in my gluten-free soy sauce and wasabi!<br />
<br />
Just like everyone else does!<br />
<br />
I was also so happy to find that the pickled ginger was not fluorescent pink. Natural, pickled-ginger colored. Nice. Just the way it should be. That pink stuff is usually just a sign that they've adulterated it with artificial sweetener. No thanks. I like my pickled ginger ginger-colored, thank you very much. Not pink.<br />
<br /></div>
<div>
The beautiful presentation also, to my extreme pleasure, did not include any plastic, fake grass. No plastic of any kind, actually. Everything composing the presentation were natural materials or natural materials made into cooking implements. All on a bed of crushed ice. To keep all that wonderful sashimi ultra fresh!<br />
<br /></div>
<div>
The spicy tuna roll was very good. The salmon sashimi was very good. Everything was very, very good.</div>
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<div>
<div class="separator" style="clear: both;">
</div>
And I need not have worried about chopsticks. They came automatically, without me having to ask for them. Whew.<br />
<br />
They have much more on their menu than just sushi. They also have Chinese and Thai selections. We have already decided that we will be going back. There are just so many other things on the menu to try!<br />
<br />
What more does one need in this world besides chopsticks and gluten-free soy sauce?! Oh, right. Sushi!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-37761682577919121812014-01-28T11:00:00.000-05:002014-01-28T11:00:04.526-05:00The Aviator's Wife<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBW1lmEXV3BqlPpUNPpjEzoOSdoKfIU696ZgSAVBgoI3HZQd2wLnzkxt8sYLSHis53LwS583EcYEmyZNceO1IWk7ysD3hNkN65dlQzVConVmdoQFdvkazZRajrykDPy1qPNExcqV9vIYj/s1600/blogger-image-201378507.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBW1lmEXV3BqlPpUNPpjEzoOSdoKfIU696ZgSAVBgoI3HZQd2wLnzkxt8sYLSHis53LwS583EcYEmyZNceO1IWk7ysD3hNkN65dlQzVConVmdoQFdvkazZRajrykDPy1qPNExcqV9vIYj/s320/blogger-image-201378507.jpg" width="208" /></a></div>
<h2>
Book Review</h2>
<br />
The Aviator's Wife by Melanie Benjamin.<br />
<br />
I picked up this book at the same time as several other books. And I started reading it early on.<br />
<div>
<br /></div>
<div>
But I couldn't keep up the pace. Three weeks flew by, my time was up, and I couldn't renew it.<br />
<br />
So, I had to take it back to the library. But not before I made a note of what page I was on.<br />
<br />
And then I was able to get again. Rather quickly. And I resumed reading.<br />
<br />
And then life happened again, and back it went to the library. But not before I made a note of what page I was on. Again.<br />
<br />
And I really was still interested in reading this book. Despite appearances to the contrary.<br />
<br />
I was keenly interested. I've always been around discussions of aviation. Old, new, concepts. Historical, contemporary, futuristic. And air shows. And even though I don't know much myself beyond the fact that the NASA astronauts train in T-38s and I can recognize the soft whine of VariEze ultralights in flight, I enjoy these discussions.<br />
<br />
So naturally I would be interested in reading about the wife of the most famous aviator ever. Mrs. Charles Lindbergh.<br />
<br />
Did you know she was an aviator too? With her own aviation records?</div>
<div>
<br /></div>
<div>
Got the book back again, I did. And finish it, I would!<br />
<br />
<h2>
The Aviator's Wife<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
Tenacity. I needed some tenacity to keep this book in my possession. But I did not need any tenacity to keep reading this book. </div>
<div>
<br /></div>
<div>
This is historical fiction, told from the first person, in the most personal style. We get the first hand version of falling in love with the world's hero, immediately being forced to hide from the media frenzy, and continually being challenged and pushed by such a driven person.<br />
<br />
This is extremely well written. This is the perspective of a wife, a mother, a daughter, a sister. A woman. Her view, her thoughts, her feelings, her perspective. Not his. Not the media's. This is a view, albeit fictional, from the inside out, rather than the other way around.<br />
<br />
I suspect there will be many women who can identify with some of the feelings and joys and challenges depicted here, even without being a public figure. Well, without being "the woman who, along with her husband, was more hounded by the press than anyone in modern history, with the possible exception of Princess Diana." This feels "human." This feels real.<br />
<br />
This book is not full of records of flight, but records of the heart. What happened, what didn't happen, what was joy, what was heartache.<br />
<br />
It's too bad that such a well-written book has brought down a hero to mere human level for me. Not has much hero. Just human.<br />
<br />
But that is just the reason I read historical fiction. Give me the facts in a presentable, readable way. And I learn from it.<br />
<br />
Heroes are sometimes just men too. Even deeply flawed men.<br />
<br />
This is a great way to learn more of the history behind the history!</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-15651362808158922772014-01-25T11:00:00.000-05:002014-02-03T13:20:05.890-05:00Gluten-Free Salmon Chowder<div>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSYX8kMqrpbffjXjXSW_TjZNPrIlUuQm6CpzLmPowiTlFWjyF15qOCf1ICKHGI8t7MhZVc23QDd1D02LyaZF_Lg1y_IVNXA-27b5rJrWNxVZva_S3aJq2C7B2ytNGZxEGFQapBJ6yRTg1/s640/blogger-image--225652138.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSYX8kMqrpbffjXjXSW_TjZNPrIlUuQm6CpzLmPowiTlFWjyF15qOCf1ICKHGI8t7MhZVc23QDd1D02LyaZF_Lg1y_IVNXA-27b5rJrWNxVZva_S3aJq2C7B2ytNGZxEGFQapBJ6yRTg1/s320/blogger-image--225652138.jpg" width="320" /></a>
Need More Soups</h2>
</div>
<div>
I came home with a sore throat. I wanted soup. So we made split pea soup with bacon.</div>
<div>
<br /></div>
<div>
And No Soup Boy ate it. He ate it because there was lots of bacon in it. </div>
<div>
<br /></div>
<div>
The next day I still wasn't feeling well, so we made chili. </div>
<div>
<br /></div>
<div>
And the No Soup Boy ate it. He ate it because it was full of meat.</div>
<div>
<br /></div>
<div>
The day after that, I still wasn't feeling well and I wanted soup. Again. </div>
<div>
<br /></div>
<div>
But what soup could we possibly make now, after these others, that the No Soup Boy would eat?</div>
<div>
<br /></div>
<div>
The choices were getting slim. I couldn't convince anybody to have <a href="http://www.gluten-freebookclub.com/2012/01/gluten-free-tomato-bisque.html">tomato bisque</a>. Or broccoli cheddar. Or <a href="http://www.gluten-freebookclub.com/2011/09/gluten-free-french-onion-soup.html">French onion</a>. Or black bean. Minestrone? </div>
<div>
<br /></div>
<div>
How about salmon chowder? </div>
<div>
<br /></div>
<div>
I was not expecting a positive response, but I got one! Overwhelmingly positive! And of course it would be gluten-free.</div>
<div>
<br /></div>
<div>
<h2>
Gluten-Free Salmon Chowder<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
</div>
<div>
<br /></div>
3 Tbsp butter or margarine<br />
1 cup chopped onion<br />
1/2 cup chopped celery<br />
2 or 3 garlic cloves, minced<br />
2 cups diced potatoes<br />
2 cups chicken broth<br />
1 tsp salt<br />
1 tsp freshly ground pepper<br />
1 tsp dried dill weed<br />
1 lb fresh salmon fillet (or two cans of salmon, in a pinch)<br />
1 12 oz. can evaporated milk<br />
1 15 oz. can sweet corn<br />
<br />
Melt the butter or margarine in large pot over medium heat. Sauté onion and celery until tender, then add garlic, stirring occasionally, until garlic is tender. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjCOanXzIW-q71JPcLoXrSMoCCn0Eq4sn9MbxfNOYj7dFV6cbJbbZGUPPSBV1-8LdN2KOSLsnKpmCnpbRNS-8QkNvHtrLbhXovKSJ-8LOr-Vaa2HdlGjYZiAVKKy_YcfZmMHXOlIShFKL/s640/blogger-image--1109733277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjCOanXzIW-q71JPcLoXrSMoCCn0Eq4sn9MbxfNOYj7dFV6cbJbbZGUPPSBV1-8LdN2KOSLsnKpmCnpbRNS-8QkNvHtrLbhXovKSJ-8LOr-Vaa2HdlGjYZiAVKKy_YcfZmMHXOlIShFKL/s400/blogger-image--1109733277.jpg" width="400" /></a></div>
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<br /></div>
Stir in potatoes, broth, salt, pepper, and dill. Bring to a boil, then reduce heat and simmer 20 minutes. <br />
<br />
Stir in salmon, evaporated milk and drained corn. Cook until heated through. Serve immediately.<br />
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<br /></div>
<div>
If you like your chowders thicker, just mash up some of those cooked potatoes and stir. The starch from the potatoes will thicken this right up.<br />
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXMzE2ME2O2mTR3hBG0Qr9CSxFxMkeE7yc1OkJ5sMD7g6_qocNaPSqXbLEWWrCkjMBs_phyphenhyphenroNsCS_L9Q8QkhxZ-9Ql6S8Z-jTr1x-QQPp3OFVaKoV8ykcex8CcIPrmorpk6I7pog55Ng/s640/blogger-image-1110359689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXMzE2ME2O2mTR3hBG0Qr9CSxFxMkeE7yc1OkJ5sMD7g6_qocNaPSqXbLEWWrCkjMBs_phyphenhyphenroNsCS_L9Q8QkhxZ-9Ql6S8Z-jTr1x-QQPp3OFVaKoV8ykcex8CcIPrmorpk6I7pog55Ng/s400/blogger-image-1110359689.jpg" width="400" /></a></div>
<br />
<div style="text-align: -webkit-auto;">
<span style="text-align: left;">The question is, would the No Soup Boy eat the salmon chowder?</span></div>
<div style="text-align: -webkit-auto;">
<span style="text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span style="text-align: left;">Shockingly enough, No Soup Boy ate this too! Just without any of the liquid. Bits, nothing but the bits. And there were plenty of them.</span></div>
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<br /></div>
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And for the fourth day? Well, there was no getting anyone to agree to more soup. We had pasta. Gluten-free pasta, mind you.</div>
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Happy Soup Days!</div>
</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-47015174348670108642014-01-23T11:00:00.000-05:002014-01-24T06:31:52.349-05:00Eating Gluten-Free at Barrio Cafe in the Phoenix Airport<div>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05LhbJlFOiZWvxP1KUiwFyPTm7P2FwjZDuguVOD02m6fv58jlfF8sL_XxBR1IKrbWCFT4kBjQsXAyq2pszJvXz2SfYa0d0wYAmaQP128DSCB8Pnzr16wh61OsJBpLqfP5GAenHL9n4pmc/s640/blogger-image--962964527.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05LhbJlFOiZWvxP1KUiwFyPTm7P2FwjZDuguVOD02m6fv58jlfF8sL_XxBR1IKrbWCFT4kBjQsXAyq2pszJvXz2SfYa0d0wYAmaQP128DSCB8Pnzr16wh61OsJBpLqfP5GAenHL9n4pmc/s320/blogger-image--962964527.jpg" width="320" /></a>Gluten-Free Airport Eating</h2>
</div>
<div>
It wasn't even the holiday season yet, but I was looking at a layover of undetermined length in the Phoenix airport.<br />
<br />
Undetermined because my flight had not (yet) been cancelled for weather reasons. But I can evaluate weather forecasts too.<br />
<br />
Regardless of whether I got on my scheduled flight or not, I had enough time for a real meal. And I thought I had better take advantage of that time to get just such a meal, since the rest of my day was still so undetermined.<br />
<br />
See, layovers are not all bad. Time for a sit-down, leisurely lunch is good. Time to chew. Time to shallow. Time to absorb. Time to digest.<br />
<br />
But it wasn't exactly a relaxed lunch. I still didn't know when I was getting out of that airport. Or how many other airports I would have to endure in the same day. Or if I would make it to my intended destination that same day. Or not.<br />
<br /></div>
<div>
I'm always on the lookout for a gluten-free meal, especially when traveling. Often the gluten-free compromises are less than satisfying.<br />
<a href="http://www.urbanspoon.com/r/22/1751476/restaurant/Airport-Sky-Harbor/Barrio-Cafe-Phoenix" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Barrio Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1751476/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<h2>
<a href="http://www.barriocafe.com/airport.html">Barrio Cafe</a> in the Phoenix Airport<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
This restaurant is in the D concourse of the Phoenix airport. At prime time lunchtime, this place was swarming. I had to wait in line just to be seated. I'm glad I had time and I'm glad I waited. I don't think I would have gotten a real meal that day any other way.<br />
<br />
My server was knowledgable and helpful. As soon as I explained my gluten-free needs and asked about the tortas, he told which things I couldn't have. He noted that everything is cooked together.<br />
<div>
<br /></div>
<div>
Well trained, he was.<br />
<div>
<div>
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</div>
<div class="" style="clear: both;">
So, based on his information, I ordered the Ensalada del Barrio. "Grilled chicken breast over a bed of spinach, sweet and spicy vinegrette, toasted pecans, queso fresca, roquefort, apples, and roasted tomatoes."</div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
That's what the menu said, and that is what you would be able to read above if I had managed to take a better picture of the menu. </div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
And it was a great salad! Fresh and tasty and gluten-free! No slimy spinach!<br />
<br />
It was very good, and even more so, given that I was faced with common airport food otherwise. </div>
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And by the way... if you find yourself desiring some refreshment with that fabulous gluten-free salad, they have a great house margarita that is not on the menu!</div>
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Yep, that's it. There, above my plate. Or rather, what's left of it.<br />
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As for the rest of my time in the Phoenix airport on this trip... well, there was lots of it. I spent eight hours in the Phoenix airport this day, but I did not sleep there. Thankfully. I got out before I had to do that. </div>
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My airline could not assure me of a landing at my destination, so I chickened out and had them send me halfway across the country, with the remainder of the trip the following day. It all worked out fine.</div>
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Just remember, get your complete, gluten-free meals while you can! You never know where you might end up and what kind of food you will find when you get there, wherever <i>there</i> is.</div>
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</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-54124383340799008702014-01-21T11:00:00.000-05:002014-01-21T11:00:08.111-05:00Men and Dogs<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcawdDU2SHcWwifWKked2df7i3QzZe_5NDttnHZsp931B9UWmvYbJgwiqt5wI7tsbOt6JKxusRTsNvJLZOvjBbKDSyv-RhKH9YaZJCvyOTKZY9vue3O_7fdJptAjiiBfhzCt1tQRkUnOl/s640/blogger-image--143509512.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcawdDU2SHcWwifWKked2df7i3QzZe_5NDttnHZsp931B9UWmvYbJgwiqt5wI7tsbOt6JKxusRTsNvJLZOvjBbKDSyv-RhKH9YaZJCvyOTKZY9vue3O_7fdJptAjiiBfhzCt1tQRkUnOl/s320/blogger-image--143509512.jpg" width="213" /></a>Book Review</h2>
<div>
Men and Dogs, by Katie Crouch.</div>
<div>
<br /></div>
<div>
I was reading classics and well-known older novels for awhile. And then I realized I was kind of missing out on the current releases.</div>
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<br /></div>
<div>
So I started looking for newer novels.</div>
<div>
<br /></div>
<div>
This looked like it could be fun. So I read the back. And more than one snippet of praise claimed that this book is "hilarious."</div>
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Hilarious? I'm good with hilarious.</div>
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<br /></div>
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And why not? </div>
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<br /></div>
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Many of the men I know have or have had dogs. The men in my family. Friends. Acquaintances. Hmm... come to think of it, this title could refer to just about a quarter of the population.</div>
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<br /></div>
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Okay, not really. But really.</div>
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<br /></div>
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Anyways, it sounded like this would be worth a try. So try it, I did.</div>
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<h2>
Men and Dogs<a name='more'></a></h2>
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This is not really a book about men and dogs. It is a book about one adult woman and her issues with various men in her life. The dogs just happen to be along for the ride. </div>
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Hannah lost her father as a preteen and has never come to terms with his absence being permanent. She still looks for him in crowds. Still hopes he will turn up. </div>
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But in the mean time, she has grown up and had relationships, all of which are complicated by her belief that her father will come back. </div>
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While the back of the book said this is all hilarious, it isn't really. Snarky? Yes. Crass? Yes. Hilarious? Not so much. </div>
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"Hilarious" makes me to laugh out loud. Makes others around me look up and question what I'm laughing at. Makes me laugh so hard and long that my cheeks and sides hurt. Makes me tell others what is so funny. </div>
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I didn't laugh out loud once while reading this book. I know. I was counting. </div>
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But the author's snarkiness is unusual. Light. Unexpected. Tells it like it is. Candid. </div>
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I can handle snarkiness. I might go there occasionally myself, from time to time. </div>
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Okay, enough snorting up your milk. I confess I might go there more often than occasionally. Frequently? Okay, so be it. Frequently. </div>
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But crass is another matter. I'd like to think of myself as not stooping to those lows. Most of the time. </div>
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This book has plenty of crassness in it. Crass, adult themes. I'm not particularly fond of reading them. Happy to skip that, but there's no skipping it in this book. Crassness throughout. </div>
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We are given inherently flawed characters, which makes for somewhat interesting reading. They aren't perfect, they aren't special, they aren't everybody's friends. </div>
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I certainly don't know anybody who would do what the protagonist does, but that's not saying much. I exist in a pretty limited world. Still... it makes for minimal belief potential. And I am a pragmatist at heart. </div>
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This is not hilarious, and it did not make me audibly laugh aloud. It does tell it like it is. I guess that could be considered funny. Being blunt sometimes can be. But hilarious? </div>
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Not so much.</div>
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Crass and snarky? Definitely. </div>
</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-35359703003601386242014-01-18T11:00:00.000-05:002014-01-18T11:00:03.705-05:00Giddy Up & Go Granola - Notoriously Nutty<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0BtOzclQfCooPNip9Rg0QFdnqTXdRwwiI9lj_C1WcO2uMhSoBZWSz_axK7qeawtvGB6qRKfWRxor2lVmtJU4VEu3ZJEPc_ISyuuAt-S5PXstCIoRSGu6oaQRaI1IsRGimbBFBcih-jcy/s640/blogger-image--1681002722.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0BtOzclQfCooPNip9Rg0QFdnqTXdRwwiI9lj_C1WcO2uMhSoBZWSz_axK7qeawtvGB6qRKfWRxor2lVmtJU4VEu3ZJEPc_ISyuuAt-S5PXstCIoRSGu6oaQRaI1IsRGimbBFBcih-jcy/s320/blogger-image--1681002722.jpg" width="240" /></a><br />
<h2>
Gluten-Free Granola Challenge</h2>
I was back visiting in the House of Granola and needed to buy an appropriate snack. While in the House of Granola, one must have granola at hand.</div>
<div>
<br /></div>
<div>
Gluten-free granola for me, that is.<br />
<br />
A previous purchase of <a href="http://Bakery On Main Gluten-Free Granola - Nutty Cranberry Maple">gluten-free granola</a> left much to be desired.<br />
<br />
So the challenge is on. The challenge is to find a suitable gluten-free granola that truly passes as granola. And is tasty.</div>
<div>
<br /></div>
<div>
So I went shopping. And I found this. </div>
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<br /></div>
<div>
I should have read the package more carefully. Or maybe it is better that I didn't. If I had, I might have been scared off by the name. </div>
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<br />
I don't do "giddy up" anything.<br />
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I am not a fan of western talk. Or western wear. Or western ware. Or country/western music. </div>
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<br /></div>
<div>
Never mind that I am from the west. And proud of it.<br />
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And I ride horses. Or I used to, back in the day. For hours at a time across BLM land. Through hills like these.<br />
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<br />
In western saddles.</div>
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I'm just not western. </div>
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<br /></div>
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I'm not even remotely into "western" anything. Despite desperately missing the west.</div>
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<br /></div>
<div>
Please make a note of the difference; west versus western. I am from the <i>west</i>, but I am most definitely not <i>western</i>. </div>
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<br /></div>
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I'm sure glad we cleared that up.<br />
<br />
If I had read "giddy up" while still standing in that grocery aisle, I might have put this back.<br />
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<h2>
Giddy Up & Go Granola - Notoriously Nutty<a name='more'></a><a href="https://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
</div>
<div>
<br />
I was solely focused on looking for "gluten free" on that packaging.</div>
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<br />
Once I had determined that it was gluten-free, I stopped reading. Continuing to read may have prevented me from finding a tasty, not too sweet, granola. That is, <i>if</i> I had read that part of the label more closely. But I didn't.<br />
<br />
Yes, brand names, glossy graphics, fancy logos, and pretty pictures are lost on me. I am solely focused on finding the words "gluten free" on packaging.</div>
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<br /></div>
This granola is gluten-free, vegan and dairy-free. Not that I care about those last two, but somebody might.<br />
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<br /></div>
<div>
This granola is soft throughout, even right when I opened the bag. Not crunchy. But it is fresh. And very chewy. It is not too sweet, and most of what sweetness there is comes from the raisins.<br />
<br />
All good. Almost.<br />
<br />
And it is filling, as you would expect from a granola. This is probably why it got labeled with "giddy up & go". I could imagine taking some of this for those hours-long rides through the hills. I went on long rides, but I didn't "giddy up". Just a click from the side of the mouth is plenty effective. Save "giddy up" for the cheesy movies. They could have called it "Click & Go". Okay, maybe not.</div>
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<br /></div>
<div>
I just wish this gluten-free granola was crunchy. It is not. It is soft and very chewy. Quite a work out for the jaw.</div>
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<br /></div>
<div>
Good thing it is quite tasty.<br />
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This gluten-free granola <i>almost</i> satisfies the challenge. Almost, but not quite. I'm still looking.</div>
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<br /></div>
<div>
Maybe I need a horse and some hills to properly test candidates for this challenge. That's it. A chestnut mare, some hills and many hours. Sounds like a plan.<br />
<br />
All without actually being western.</div>
GFreeBookClubhttp://www.blogger.com/profile/07237470938101453019noreply@blogger.com0tag:blogger.com,1999:blog-9016483469624747739.post-68615837106127322912014-01-04T11:00:00.000-05:002014-01-04T19:24:42.963-05:00Gluten-Free Lasagna<h2>
Feeding More than a Few</h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9OQgKabgi6mbbC3w95G0b0dpySNY0KxxyuNKfqT9_Rl44fJTKBrXLL5BuveBSCTBRw3HawhhOFNiyT1MVRVfjvkRkYxBrapf5v7Hn1-hXx-DJXdVjgLoNnnDYlBzQzf69pULuTDlAuEy/s640/blogger-image-1649995596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAy0APph8UCXtjo7CaHfsUcVkC6G5dvvivaPiGx4Uhi1b2Lj65Sju3Ja4nAz7y4OwnYqDQEroUw0lPPh2NUUjM_XMLkA7Iolz2NK-USvgU526vY3qwr0N7pefUaFxg0tiMc7GpT-7SrSHb/s640/blogger-image--1179615699.jpg" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAy0APph8UCXtjo7CaHfsUcVkC6G5dvvivaPiGx4Uhi1b2Lj65Sju3Ja4nAz7y4OwnYqDQEroUw0lPPh2NUUjM_XMLkA7Iolz2NK-USvgU526vY3qwr0N7pefUaFxg0tiMc7GpT-7SrSHb/s320/blogger-image--1179615699.jpg" width="320" /></a>It was New Year's Eve morning. I got a call from our friends taking us up on our offer for dinner that night.<br />
<br />
New Year's Eve dinner. Cooked by me.<br />
<br />
Yes, they did acknowledge that they weren't giving us any notice. But that's okay. They are friends and we had offered days before.<br />
<br />
But now I had to scramble. No, not eggs. Scramble to get more ingredients. The menu was already set, but I didn't have enough of everything to add five people.<br />
<br />
Now I was cooking for more than eight. With only enough ingredients for up to eight.<br />
<br />
Sometimes even I can do simple math.<br />
<br />
I was planning on making lasagna, and one pan usually feeds eight. I might have been able to squeeze enough appropriately-sized servings out of one pan for all of us, but I wasn't about to risk it. Not for dinner at my house. I needed more ingredients.<br />
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So, out I went to fetch what I needed.<br />
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<h2>
Gluten-Free Lasagna<a name='more'></a><a href="http://www.blogger.com/blogger.g?blogID=9016483469624747739" name="more"></a></h2>
This is the recipe I have used for many years. It originated in the Better Homes and Gardens New Cookbook, but I have tweaked here and there over the years to be more to my liking. You will need to double this to make two pans, like me.<br />
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3/4 pounds ground beef</div>
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1 cup chopped onion</div>
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4 cloves garlic, minced</div>
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1 7.5-ounce can cut up tomatoes</div>
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1 8-ounce can tomato sauce</div>
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1 6-ounce can tomato paste</div>
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2 tsp dried basil, crushed</div>
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1 tsp dried oregano, crushed</div>
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1/8 tsp ground cinnamon</div>
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1/2 tsp salt</div>
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1/2 tsp pepper</div>
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5 ounces gluten-free lasagna noodles (6 noodles)</div>
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1 beaten egg</div>
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2 1/4 cups ricotta cheese</div>
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1/2 cup grated Parmesan cheese</div>
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1 Tbsp dried parsley flakes</div>
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1 pound mozzarella cheese, sliced or grated<br />
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I start by making the tomato and meat sauce. No, bottled sauce will not do. Don't waste your time on constructing lasagna if you are willing to accept bottled sauce. You will save yourself a lot of time and you will thank me later.<br />
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I knew I was making two pans of lasagna, so it was easy to make twice the amount of sauce, all at once, in one pot.</div>
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Start by browning the meat with the onions. When the onions start to become translucent, add the minced garlic. Cook and stir until meat is brown and onion is soft. If there is much fat, drain off fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, cinnamon, salt, and pepper. Bring to boiling, then reduce heat. Simmer for 15 minutes, stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9OQgKabgi6mbbC3w95G0b0dpySNY0KxxyuNKfqT9_Rl44fJTKBrXLL5BuveBSCTBRw3HawhhOFNiyT1MVRVfjvkRkYxBrapf5v7Hn1-hXx-DJXdVjgLoNnnDYlBzQzf69pULuTDlAuEy/s1600/blogger-image-1649995596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9OQgKabgi6mbbC3w95G0b0dpySNY0KxxyuNKfqT9_Rl44fJTKBrXLL5BuveBSCTBRw3HawhhOFNiyT1MVRVfjvkRkYxBrapf5v7Hn1-hXx-DJXdVjgLoNnnDYlBzQzf69pULuTDlAuEy/s200/blogger-image-1649995596.jpg" width="200" /></a></div>
<br />
While the tomato and meat sauce was simmering, I made the ricotta and egg filling. Start by lightly beating (no need to kill it here) one egg in a large mixing bowl. Stir in ricotta, 1/4 cup Parmesan cheese and parsley flakes.<br />
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This is a picture of a single recipe of the filling. I made another batch in another bowl, since that was easier for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtiAFn6beFRodA9VlELneN6s2oo9W62s2skIuVJq_Bd7yJ6Qs_YeCoZPy93PnAAA7L-ingVENfBsKJG9lVWESW3mtZyOhHxMQ7bdvk4pleEthTeUdvTvK6hKUxZ9APHWSxGWAavQTlKwg/s640/blogger-image--380151163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtiAFn6beFRodA9VlELneN6s2oo9W62s2skIuVJq_Bd7yJ6Qs_YeCoZPy93PnAAA7L-ingVENfBsKJG9lVWESW3mtZyOhHxMQ7bdvk4pleEthTeUdvTvK6hKUxZ9APHWSxGWAavQTlKwg/s200/blogger-image--380151163.jpg" width="150" /></a></div>
<br />
I made sure I had two boxes of gluten-free brown rice lasagne noodles on hand. One box is enough to make two pans, if your noodles stay intact.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdP_JHedvbeiPRiadpwpY60F5MwJC8wNNCX7yqwy_tyryVu13dJJSuC5o7i3ui7b-x0i1Db5DLXeSpY6shPNg43YDWPdg8qNc9Oq5luGWQzXok_Wtkid0ZuLFJ8UvxAHAs0LXlhiPyLxPs/s640/blogger-image-28805574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdP_JHedvbeiPRiadpwpY60F5MwJC8wNNCX7yqwy_tyryVu13dJJSuC5o7i3ui7b-x0i1Db5DLXeSpY6shPNg43YDWPdg8qNc9Oq5luGWQzXok_Wtkid0ZuLFJ8UvxAHAs0LXlhiPyLxPs/s400/blogger-image-28805574.jpg" width="400" /></a></div>
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I do not recommend cooking these noodles according to the directions. I tried that. Unacceptable. Then I cooked the second box of noodles according to my own experience. </div>
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Cook in lightly salted water that is just under boiling for six to eight minutes (far less than the recommended twelve), stirring very, very gently, keeping noodles apart as much as possible. Keep them moving separately. Test for doneness. They should feel firm, but not crunchy. If you start to see the noodles split, get them out quickly. </div>
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Drain and run cold water over them. This stops the cooking process quickly. Immediately, and very gently (careful - they are hot!), separate each noodle and lay out on parchment paper or waxed paper in a single layer. Do not let noodles touch, as they are very sticky. After filling one sheet, lay out another sheet of parchment or waxed paper on top of the first layer and continue laying out noodles.</div>
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Note how some of these tore (lower right). The bottom noodle (left end) was broken like this when I put it in the water. This is delicate business and you want these noodles whole, with minimal tears. Keep any pieces, so that they can be fit back together later.</div>
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Now it is time to start building your lasagna. Or lasagnas, if you are doing two pans, like me.<br />
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<b>Step 0:</b> Spray pan with oil.<br />
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I have never found this step in any lasagna recipe, but believe me, it is vital if you want to serve your magnificent layers of lasagna onto plates with a spatula, instead of hacking at it and ultimately digging it out of the pan with a spoon.<br />
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<b>Step 1:</b> Lay a single layer of lasagna noodles across the bottom of the pan. If you have less than perfect noodles to work with, use the best ones now for the bottom of the pan, saving the less perfect ones for the layer of noodles in the middle of the pan.<br />
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<b>Step 2:</b> Spread half of the ricotta and egg filling in a thin layer across the noodles. Note how I drop small spoonfuls across the noodles before starting to spread the filling. This reduces the chance of tearing your noodles, which you don't want to do.<br />
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<b>Step 3:</b> Spread half of the tomato and meat sauce in a thin layer across the filling. Again, note how I drop small spoonfuls of sauce across the filling before spreading.<br />
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I'm pretty careful to not mix the filling and the sauce, because I like my layers to be layers. If you aren't careful, you might as well save yourself the effort and throw everything into a big bowl and call it "Free-form Lasagna". Yes, I've been served this. Once. Many, many years ago.<br />
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Not me. My lasagna comes with layers. Thank you very much.<br />
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<b>Step 4:</b> Cover the red sauce with half of the mozzarella. Thinly sliced or shredded. I've used both in the past. Slicing mozzarella thinly for this purpose is difficult. Choose the thinest, sharpest knife you have and cut as thin as you can. Get some good slices, but don't worry about all of them. Any slices that are less than perfectly shaped can be used in your middle mozzarella layer. That is now. You can instead opt to shred the mozzarella and spread half of it evenly across the top of the red sauce.<br />
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<b>Step 5:</b> Repeat all four layers, in the same order. Noodles on the red sauce, ricotta filling on the noodles, red sauce on the ricotta filling, mozzarella on the red sauce. You should have two sets of four layers, ending with the mozzarella.<br />
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<b>Step 6:</b> Shake the remaining grated parmesan evenly across the top of the mozzarella layer.</div>
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Now, can you see why it is easier to make two pans at once?<br />
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If you don't need both pans right away, just cover one with plastic wrap and freeze it. When you are ready to eat the frozen lasagna, be sure to put it in the refrigerator for a number of hours, and then leave it on the counter for a half hour and remove the plastic wrap before putting it in the oven. You don't want to break your pan in the oven (assuming you used a glass or Pyrex dish, like I did). I haven't broken Pyrex in the oven yet, and I don't intend to.<br />
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Finally, the baking. Bake in a 375º preheated oven for 30 to 35 minutes for one pan, slightly longer for two pans. At the end of this time, the red sauce should be bubbling and the mozzarella should start to turn brown. Then you know your lasagna is ready!<br />
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Pull your lasagna out of the oven and let it rest for about 10 minutes before cutting it. This will allow the cheese cool slightly, making it easier to cut and serve. When you do cut it, choose the thinnest sharp knife you have. This will help cutting through the cheese. Aiming to cut between the pieces of mozzarella also helps. But sometimes you just have to hack right through the middle of that glorious cheese and go with it.</div>
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Enjoy with salad, baguette, friends and family!</div>
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And just to keep things real, here is what happened to the first pot of gluten-free lasagna noodles I cooked for this meal. Gluten-free noodles are not as forgiving as gluten noodles, so be prepared. Always, always have another box on hand to recover from a potential disaster like this!<br />
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Ah, lasagna! Delicious, even gluten-free!</div>
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