Sunday, October 28, 2012

Introducing Potentiana the Pious of Great Potential

Oh boy, have I been SILENT lately. I've been busy over on facebook, though.

The family keeps me hopping and I always have slightly less energy (and therefore time) than there is stuff that needs to be done. I'm learning to "let go" from it all, though, and to ask for help. The result is that my teenagers are stepping up to the plate and taking over more domestic things that otherwise their lazy selves would not be inclined to do.

All this, while I crash out on the couch and watch Deadliest Catch on Netflix. Before that, I was watching a series about climbing Mount Everest, and then Storm Chasers. ...well, actually I finished Deadliest Catch yesterday and now I'm stuck with River Monsters. Sigh.

We are quite busy here at the Sheldahl house, kids are doing school, I finally found a history and a literature curriculum that we all like, and so we are working on those subjects in a much more organized way than ever before.

But at any rate...

I've created a humor page over on Facebook, so if anyone wants to check it out, Potetiana the Pious of Great Potential takes a humorous look at middle aged woman's struggle(or failure to struggle) to live the Orthodox life.


Thursday, October 11, 2012

Gluten Free Casein Free Baklava

I made GFCF Baklava today. The dough is not quite as flaky as regular phyllo dough and it IS a first attempt at all that rolling out, after all. But it's a noble first effort, nonetheless.

Here's what I did:

1 can of coconut milk
4 eggs
enough gf flour blend (I mixed rice flour, tapioca starch and sweet rice flour) to make a stiff non-sticky dough.

Let dough rest for two hours, covered in saran wrap.

then, assemble a 9x13 pan, a cup or more of melted butter flavor palm shortening or ghee, 4 cups of walnuts that have been chopped fine and mixed with a teaspoon of

cinnamon, a rolling pin and a pastry mat.

Divide dough into 16 sections. cover what is not being worked.

Start rolling. Roll it thin, then roll it the heck thinner. then find a way to but it the pan. Brush with melted buttery stuff and repeat.

Every two layers of pastry, add a layer of nuts.

Yes, you will get sick of this.

Keep going. Don't stop now!

After the last layer of nuts, add four or six layers of dough.

then cut your baklava into small squares. Then bake at 350 degrees Farenheit (you have now had AMPLE time to pre-heat that oven) for 50 minutes.

But no...you don't get a nap yet.

Mix a cup of honey and a cup of water, and a teaspoon of lemon zest and a teaspoon of vanilla extract. Bring this to a boil and then down to a simmer for 20 minutes.

As soon as the baklava comes out of the oven, spoon or pour this syrup over your pastry. It will soak in.

Then allow to cool, and nip that tiny irresistable corner piece, but be careful not to burn your mouth.

Drink some wine or something and reward yourself for this laborious process. Fall over dead. Yeah...that was worth it.