The august PahotoADay lists are out! I’m going to try to do a whole month this time and get at least one prompt from either list.

 

 

Fat Mum Slim’s PhotoADay list.

 

 

7 on A Shoe String PhotoADay list.

 

How to play along if you’re just getting started.

 

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Below are the last of my July PhotoADay photos.

1967 Chevy

 

It was good.

 

Little dogs riding like this always make me think of Marvin’s story about how he lost his dog.

He had this dog that would ride on his arm/shoulder with it’s butt in his face. One day they were going along like they always did when a Jeep came by with a dog riding in it. Marvin’s dog leaned out just a little too far to bark at the other dog.

And yes, it fell out and Marvin ran over his own dog.

 

Yep, I actually took this photo on the 28th but I like it.

 

Crepe Myrtle

 

 

 

Whatever xanthan gum is, it really makes a difference in gluten free cooking. I’m very happy to say these Gluten-free oatmeal raisin cookies did not fall into a pile of crumbs like previous attempts.

 

 

In a bowl cream butter and brown sugar together. That’s my brown sugar, I just threw a generous squirt of molasses on the sugar and call it brown sugar. I’m a believer in not going to the store for one ingredient. There’s always something you can substitute. 

 

 

Then add an egg and beat it.

 

 

For my gluten free flour mix I used some garbanzo flour,

 

 

some of Bob’s all purpose GF flour

 

 

and a spoon of this xanthan gum.

 

 

Here’s my mix that I didn’t pre mix

 

 

I just dumped it in.

 

 

Some baking soda,

 

 

and cinnamon.

 

 

Mix it all together.

 

 

Then add in the rolled oats,

 

 

some quick oats,

 

 

and a handful of raisins. Fold all that in.

 

 

spoon onto baking sheets.

 

 

and bake at 350. Oh, add a few chocolate chips if you like too.

 

 

Bake until edges are browned.

 

 

Then check if they’re any good.

 

 

Oatmeal Raisin Cookies ~Gluten free

Adapted from Smitten Kitchen

• 1 stick butter, softened
• 2/3 cup brown sugar
• 1 egg, at room temperature
• ½ tsp vanilla extract
• ¾ cup all-purpose flour (my gluten free mix: 1/2 cup garbanzo flour, 1/2 cup Bob’s all purpose gluten free flour, 1 teaspoon xanthan gum)
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old-fashioned oats
• ½ cup quick oats
• ¾ cup raisins

 

In a bowl, cream together the butter and brown sugar until they are well mixed.  Add egg and vanilla and blend well.  Add flour, baking soda, cinnamon, and salt stir to combine.  Fold in oats and raisins until they are incorporated into the dough.

Spoon onto the baking sheets.  Bake at 350 for 10-15 minutes, or until the edges of the cookies are browned.

Allow the cookies to cool for 10 minutes.  Transfer them to a wire rack to cool completely.

 

Did not finish is better than did not start. And that is the principal I’m working on this month for photoADay.

This month, well the back half of the month anyway, I started on the 15th for July I am working off of 3 lists.  I found some fun PhotoaDay lists from TheIdeaRoom  7onAShoeString and 84thand3rd.

Here are the PhotosADay lists in case you want to join me in doing only a half month of PhotoADay.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The sunset from Lake View Overlook near Mile marker 18 on the Cherohala Skyway.