Catching Up

Hi, y’all. 🙂

I promise I’m not giving up on the blog.  It’s just taking me a little while to figure out my little place here on the internet now that I’m not cooking sweets (and regular meals are so boring).  I’m going to write much more about this next week when I also hope to get thing back to some sort of ‘normal’ around here. 🙂

This week has been very boring in every way.  I really took the week to just chill and do as little as possible.  Today I had a massage and that was great.

Earlier in the week Papa L got me this adorable new piece for my Le Creuset collection (thank you, Papa L) …

The baby cast iron skillet.  I named her Consuela.  In case you don’t know…her sister…the large skillet is Carmelita.

(Consuela because to this day my favorite TV character of all time is Suzanne Sugarbaker on Designing Women.  I love all those eps where she’s ranting about her maid, Consuela…esp the one where she pays Anthony to take Consuela’s citizenship test.  I know.  I’m silly.  Don’t care. 🙂 )

This was actually my favorite meal this week.  Y’all know I don’t do sugar anymore but I do still love breakfast for supper.  Pancakes and waffles must have some kind of ‘syrup’ though.  SO…I just cooked down some frozen whole blueberries till they reduced and used that as my syrup.  LOVED this.  Next time I’ll puree the berries first and then cook it down to syrup consistency though.   I think it would be a more natural mouth feel.  I’m also going to try it with strawberries.

That’s really about it for this week.

Oh but before I go…something that will only be of interest to some of my readers…

Tonight…the little town that cultivated the roots to my soul…that taught me be ‘me’ and nobody else…the place where I spent age 4 – age 25…is hosting my current little town in football.   GO WILDCATS !!  Show ’em how a real football town does it. 😉

 

Ok now let’s send summer out the same way we started it…with my fav summer song. 🙂

Have a great / safe long weekend.  See y’all next week. 🙂

Gluten Free Rustic Bread, Y’all

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I swoon.  🙂  And wish I had a real camera. 

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I used to make No Knead Bread all the time when it was first the rage but then I moved on to other stuff and had completely forgotten about it until gfandme posted her version last week.

The only Le Creuset pots I have are either the small French onion soup bowls I used today or large pots.  From experience I knew I didn’t want to go too large or you risk the dough spreading out and looking more like focaccia than a roll.  I was going to just use a casserole dish but then I got scared that it might not be able to handle the high heat.

As I was reading the recipe again I saw where gfandme said the finished bread would be about the amount of 4 rolls so I decided to pull out these small bowls and just make two.

I used 2/3 of her recipe…because I only wanted to use 1 cup of flour incase it didn’t work.

Besides cutting the amounts down the only other changes I made were using Cup4Cup for the flour and in place of 1/4 cup of water I used my water roux.

I couldn’t have been happier with the results.  I would have never believed this would work gluten free.  It was crusty and crispy on the outside but super chewy on the inside.

I loved the size of the smaller individual rolls so much that next time I make this I will increase the amount of dough…divide it into small rolls and then cook them all in one of my larger LC pots.

I used most of mine to sop up the gravy from this meal…

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…but really the bread was the total star.  🙂