His and Her's aprons

Yah for finally getting my camera hooked up to the computer.!!
OK So I make my friend and her Husband aprons for Christmas.
I gave them to them in July.
Because that is when I finished them.

The patterned fabric of the aprons are Olives. His is a simple Butchers style. Hers has a  slightly gathered skirt.

I think they turned out good.

Maggianos's Little Italy

It was a special occasion and we decided to go to Maggiano's.
We have been before and I love it.
Very yummy.
I Like the Chicken Picada. That is in the foreground.
The Pasta special, make with gluten free noodles is in the background.

When yours seated tell the waiter that you need gluten free,  he goes and gets the Chef.
The actual Chef.
The Chef comes to your table and asked you what your in the mood for.
I have pointed to almost any of the pasta dishes and she has reproduced a reasonable GF facsimile of the dish.
The only GF noodles they carrier are corn spirally things, but they are good, and there willing to make what you want to go on top.
I usually ask them for a GF version of the chef special. Since your talking to the chef he usually likes that. And then he makes it just for you. I have NEVER EVER been disapointed.
I fee like a movie star when I go.

CheeCha potato puffs

CheeCha potato puffs Lime flavor.

They are shaped kind of like a wagon wheel. They would not be good for dips, because of the empty wedges.

But as a snack on there own; they are pretty good.

The lime flavor was light and the chips are crisp.

I took them to a BBQ with friends and family and everyone liked them.

Bigelow Mint Herb Tea

All natural
Caffeine free
Gluten free.

It said so right there under the ingredents.
When I read that I almost had pepermint tea comming out me nose.
I have never known tea to have wheat in it.

I only drink the pepermint cafeen free, years ago I was told by my doctor that it could help sooth my tummy after a croscontamination.
And it does help.

gluten free mama scone MIx

I was not much of a scone fan before I was GF, did not really get much exposure to them.


It was after my diagnosis, when I worked for one of the first GF bakeries in the Seattle area that I learned how to make scones.

Basically it is a Quick bread, that is thicker then Muffin batter but not a stiff as biscuit batter.

The method I'm familiar with is to make Triangles, this is the most common in the US, I think because it is easer...

You plop the Dough in a big Mound, on a greased cookie sheet.

Then you divide it, like you would a pie, separating the wedges slightly so that they don't fuse back together when they "puff" as they bake. Then the cookie sheet goes in the oven.

WAY easer then other way, which is to cut the dough like biscuits, and transfer the rounds to the sheet, then remix the remain dough, and cut again.. Makes the dough tough.

Grand ma always said they less you mess with dough the better...


I picked this up in the Gluten free specialty store in Everett a while ago, but had not gotten around to it yet.

The bag is rather large so I can make several of the recipes that the mix comes with.

The bag says it makes 16 scones, so for the price I paid for the mix, that is not bad per scone. Most of the recipes only call for Cream and the "additions" (eg fruit, nuts). That is a good buy. Some mixes will make you add the baking soda and sugar, so to me that is not a ready mix.. Anyways.

I started with the Chocolate chip recipe.

The recipe only calls for a 1 & 3/4 cup worth of mix, so it makes a Mound about six inches in diameter.

About 4 scones.

They have you put a whole cup of minni chocolate chips in it, which was overwhelming to me. Next time maybe only a half a cup.

The scone was alright. Maybe just a little too firm for me.

I took them out 5 minutes sooner than the recipe says because they looked done, and they were.

I might try baking it at a little lower temperature.
I'm not sure I've decided on this product, I'll have to try the poppy seed recipes to know for sure.

Levenworth WA, Gluten free

I've been married two years. And for our annual outing hubby and I went to Leavenworth WA.
We had so enjoyed our Bed and Breakfast stay in Vancouver we attempted to find a Bed and Breakfast in Leavenworth that was Gluten free.
We were not having much luck on the Internet so we broke down and called a few to ask.
Of the 4 bed and Breakfasts we called, the most promising one was Autumn Pond.
All of the other B&Bs told us they would just leave off the baked goods, but offered no replacement. Autumn pond said they would make me something special, and the owner's mother was also GF.

Autumn Pond is a ways off the main road, which made it quiet, but too far to walk to town for dinner.

And Breakfast we Gluten free. And good.
There was a fancy baked crust less quiche; artichoke, salsa, and lots of cheese.
There was an assortment of local produce.
There was Pork sausage, glased in a resberry chipolatas.
There were special Arrowhead mills biskets just for me.
AND a ramekin of baked apples topped with GF Granola and freshly whipped cream.

Talk about a Sunday breakfast!!

Other then the bisket everyone had what I had. Except for the Vegetarian lady, she had a Tofo sausage.

The owner was VERY Accommodating.
We will definitely go back!

Chex: GF Honey Nut

I'm not a big breakfast cereal fan, never was.
I like my cereal in the evening, or as an afternoon snack.
Wondering down the cereal isle large "Gluten Free same grate taste" label caught my eye.
Honey Nut Chex and Cinnamon.
I picked up a box.
Yummy!!
I have not tried them in milk. Just straight out of the box as a snack.
Sweet, crunchy.
I like them WAY better then rice cakes!
the Cinnamon remind me of a certain cereal I use to get with a toast related theme...
And The website says they have chocolate too!

Whole foods Bakehouse-Pie Crust

Hubby picked up two gluten free pre-made pie crusts from the Whole foods Bakehouse.
Pre-formed into the Pie pans, and frozen.

He happily presented then too me with the information that I could now make him lemon Meringue pie.

Yeah, see years ago when we were first dating I made him a lemon pie. The recipe I used is form the Jello/coolwip cookbook, circa 1980s.

He had not been too impressed, and had told his mother about the pie, and so "for my benefit" she had made a "real" lemon merange pie for me the next time we all had dinner together.

Personally I liked my Jello/whipped cream better, but hubby feels that the Meringue is essential.

SO at this time I was not as thrilled as he was about this new project.

I tried to suggest that since it was his idea, perhaps he would like to complete it.

See the reason I had made the Jello/wiped cream pie, is that I have never made merange before.

So overcome by the hopeful expression on his face, and the PROMISE that his diet would start Monday, I attempted my first Meringue.

It was a minor success.

At least I thought so.

The crust did very well.

Excellent texture, sturdy without being chewy.

Flake without being flimsy.

Crust number 2 became coconut cream pie.
Also good.
Taken to a dinner party where I was told by three non GF that it was just as good as any regular pie crust.
Yah!
I will be picking up some more of these crust for future fruit and holiday pies.
Only draw back is they are only bottoms, so the apple pies will have to be crumb topped...