One of the very worst parts of lupus is the debilitating fatigue. All of the lost sleep last week just really knocked me down. Over the last 4 days I’ve slept 14 hours / 10 hours / 13 hours and 9 hours plus little cat naps throughout the day. You can’t help but feel like you’re sleeping your life away when you fall into a fatigue flare. 😦
Today I was feeling better so I decided to try this recipe I’ve had saved for months. I need to start doing some trial runs of new recipes I might want to do for Thanksgiving.
I followed the recipe just using my flour blend for the flour and Karo syrup instead of Agave. These were great and so easy. I usually have all kinds of problems when making pie dough but this was very easy. No rolling and no messing with tablespoons of water. Just mix 3 ingredients…divide and press.
Pre celiac I always bought the store crusts in the aluminum tins. Even though I’ve got my household eating gluten-free* I really only like the filling of a pie and since I’m the only one who has to eat gluten-free I’m thinking I’ll probably just still do the premade crusts for everyone else and leave me a little of the filling to the side. I’d rather use the time (and ingredients) on something else that really needs to be gluten-free. I haven’t decided for sure but that’s where I’m leaning right now.
*Edited to add…I only cook gluten-free now. So if my family wants to eat something homemade then they eat gluten-free. They still eat whatever they want outside of my cooking. I know some people think it’s bad to go back and forth from a gluten-free diet to one full of wheat so I just wanted to clarify that. 🙂
Have you started planning for Thanksgiving? Anything new you’re trying for the first time? Will you do a trial run first?