Showing posts from November, 2012

Vignette Number One: Counting All Things Lost

Her womb was empty of life. But this, she did not know. In her imagination, there was a baby. She wanted there to be a child, and this child-of-her-mind was born out of the grief at the ending of her fertile years. Since she had been newlywed, she’d always told everyone that she wanted many children. “Six,” she would reply in answer to that question, “or however many God gives me.” In her mind, the “however many” was always a greater number, and never a lesser. So here she was, in years that still should have been childbearing years, with a brood of four, larger-than-average, and still she felt that longing and that regret. And now she thought she was pregnant, against all odds. She thought it, because it had happened to to someone she knew who was living proof that surgery does not always work to prevent a baby. So, in her mind, that was the truth, and not the harsh statistic of 99.99 percent effective. She believed in that one-in-a-thousand chance. She also believed beca…

Vegan Cream of Broccoli Soup (Paleo, Gluten free)

1 package of frozen broccoli
1 package of frozen cauliflower
(or 2 of one of these)

place in large enough pan and add some water, to not quite cover the vegetables.

2-2.5 tsp. salt
2 T. dried onion flakes
a generous spoon full of minced garlic (more or less to taste)
pepper to taste
1/4 tsp. dry mustard powder

All all to simmer until the vegetables are tender.

Remove from heat. Puree with immersion blender until the vegetables are "cream of x soup" textured.

Add 1 can of coconut milk.

Stir in and re-heat if necessary.

...this is delicious and very filling. Several of my family members thought it had cheese in it.

To make this soup more nourishing (but not vegan) use homemade bone broth instead of water.

Gluten Free Bread Recipe Tweaks

I just heard "This bread is PERFECT!" coming from my kitchen as one of my kids was making toast for breakfast.

I think so too. I've posted my GF bread recipe before, but I want to share some changes with you, so that you, too (if you are using my recipe) can have a better loaf of frugal, homemade gluten free bread.

Problems that I solved: The old recipe was not quite dense enough and kept collapsing into odd shapes once the loaves cooled. This recipe fills the pans better and does not collapse if you wait until after it's been cooled in the refridgerator to slice it. It can be re-softened in the toaster after slicing, and then has that wonderful fresh baked bread texture.

And, to make things even better, the change uses LESS ENERGY/ELECTRICITY and SAVES TIME.

Here it is:

5 cups GF flour blend (I use equal parts rice flour and tapioca starch)
1/4 cup sugar
2 T. dry yeast
2 t. salt
1/2 T. guar gum (or 1 T. xanthan gum)
...mix these dry ingredients togethe…

Gratitiude Day 2

Today I am feeling grateful for my kids.

I also finished my dirndle (OK, ALMOST finished...I still need to hem it, and shorten the apron a bit). It's doubling as a hobbit dress, since we are all planning on going to see The Hobbit in full costume this December.

I look like I should be serving mugs of ale at the Green Dragon...or Oktoberfest.

Gratitude November

This month I want to focus on GRATITUDE. It is, after all, the month inwhich we celebrate Thanksgiving.

So while other people are busily enriching the world by participating in NaNoWriMo...(always feel like I OUGHT to have a novel in me bursting to come out, but I just DON'T), I am going to try and blog more faithfully.

So the thing that I am grateful for, today on November 1:
I am SO SO SO SO very grateful that I got to spend my childhood years in Basel, Switzerland. It was awesome. What a beautiful city, country and language. I miss Switzerland every single day of my life. (Tomorrow will mark 30th anniversary of coming to America). But today I'm going to focus on the GRATITUDE that I got to be there. How many American kids get to do that, you know?