Here you will find an archived weblog of my food, travel, and creative pursuits which I kept from 2010-2016. Please note both that the travel information contained here may outdated and that these logs were created on a prior version of this website and may not yet be optimized for the current version. If you’re looking for specific content, use the search field below! <3
It turned out very mild and very moist, which are both attributes I was looking for as I'm a bit under the weather and plan to freeze some slices to re-heat later. I think the next time I make this, I'll use only 1 1/2 cups of almond milk and try a goats milk cheddar cheese.
We've found ourselves a bit tight on funds recently and have also been having a hard time finding some gluten free basics that we depend on. So in addition to receiving our bi-monthly produce deliveries we've started ordering a lot of products in bulk. It took me a bit to find all of my favorite sources, but I've been pretty successful now, so I thought I'd share!
Inspired by the Gluten Free Ratio Rally awhile back, I finally decided it was time to covert the pancake recipe that I remember from when I was small. It's that recipe by which I judge all pancakes I ever eat by. These gluten free pancakes were inspired by Gluten Free Girl & the Chef's recipe from the rally and the pancake recipe I grew up on, were the best gluten free pancakes I have had so far.
I made this the frustrating way by using baby beets and thumb fingerling potatoes that we received in our CSA-ish box. I do not recommend using small beets and small potatoes to make this dish as it will take you more time to skin them and you'll have to be much more careful when it comes to your fingertips!
