At the end of the night, the dishes did actually all get done!
What will a new life in Southern California bring for a bunch of Idaho Potatoes? Follow our blog for the adventures of Abigail, Eli, Router, Tsuki, Shaun & Teryl... Well, Shaun is our honorary potato. He's actually from the greater LA area, and has been happy to help us jump in to life in the fast lane.
Thursday, November 22, 2012
Thanksgiving at Our House
Abi dressed in floral to match our decorations. The theme was Country Color - we had golden yellow sunflowers, deep red chrysanthemums and berries, royal blue napkins, green rosemary and eucalyptus leaves, and of course, the Polish stoneware.
At the end of the night, the dishes did actually all get done!
At the end of the night, the dishes did actually all get done!
Sunday, November 18, 2012
Thanksgiving Cookies
Here is the new and improved Eli-friendly Gluten-free Casien-free sugar cookie recipe... just in time for Thanksgiving!
1 cup shortening
1 cup baker's sugar
2 eggs
2 tsp vanilla
1/2 tsp cream of tartar
1/2 tsp salt
2 tsp xanthan gum powder
Cream these together well, then mix and sift the flours and add all at once:
1 cup all-purpose gluten-free flour (Bob's Red Mill)
1 cup corn starch or tapioca flour
1/2 cup white rice flour
Mix at least 1 minute to make sure the dough is moist enough to come together. If the dough doesn't come together, add a little rice milk or water and keep mixing. You can't overmix or overroll this dough!
Let sit 1 hour, then dust with more all-purpose flour and roll to 1/3 inch thick (very thick!) and cut out. Bake on a non-stick film or parchment paper at 350F for 12-13 min. Edges need to just start to get brown. Cool on the sheets for 10 or 15 minutes before moving to racks. Frost with colored powdered sugar mixed with rice milk and almond extract.
1 cup shortening
1 cup baker's sugar
2 eggs
2 tsp vanilla
1/2 tsp cream of tartar
1/2 tsp salt
2 tsp xanthan gum powder
Cream these together well, then mix and sift the flours and add all at once:
1 cup all-purpose gluten-free flour (Bob's Red Mill)
1 cup corn starch or tapioca flour
1/2 cup white rice flour
Mix at least 1 minute to make sure the dough is moist enough to come together. If the dough doesn't come together, add a little rice milk or water and keep mixing. You can't overmix or overroll this dough!
Let sit 1 hour, then dust with more all-purpose flour and roll to 1/3 inch thick (very thick!) and cut out. Bake on a non-stick film or parchment paper at 350F for 12-13 min. Edges need to just start to get brown. Cool on the sheets for 10 or 15 minutes before moving to racks. Frost with colored powdered sugar mixed with rice milk and almond extract.
He's on the Roof...
The shed that Aunt Pat and Uncle Bear ordered for us required some assembly... But with some help from Phil and Michael, Uncle Bear and Shaun got it assembled over the course of a couple weekends. Shaun even got the shingles on just in the nick of time - the very next weekend (this weekend) it rained 3 days in a row!
Saturday, November 10, 2012
Peppers!
I'm really enjoying the long growing season down here in Pasadena. Even though the heat killed off my tomatoes and vines, the mini pumpkins and squash decided it was time to set their fruit and dry up, so that was fine. My peppers are in full-swing right now, and the chard is STILL hanging in there! Even the garlic and scallions that wilted away in the summer heat are poking back up. I can almost garden all year!
Rubber-Band Experiment
Sunday, November 4, 2012
Weaver's Guild (Garden Outting)
It's that time of year again - we pile in the Suburban and get a little inspiration as well as holiday shopping at the Southern Californial Hand-Weaver's Guild Fiber Festival! The halls were packed with vendors and fun new toys... but the highlight for kids was the Japanese Garden on the otherside of the courtyard. Once we made our purchases, including sponsoring their bake sale, we strolled around the garden before heading home.
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