I sat there eating an apple and he stared at me, not begging per say, just ready for anything that might drop.

He was looking so cute that I set down the now apple core and crabbed my camera. He promptly walked away.

 

 

 

So I picked up the apple core and dangled it above my camera and he was right back.

 

 

Then his mom said she just can’t get a good picture of him. I asked if she had dog biscuits...

 

 

He really wanted to lick my camera but Mom had a biscuit in her hand and I hadn’t actually given him anything the whole time I’d been there.

 

 

We tried to get him to look my way

 

 

But he was focused on that biscuit and that biscuit only.

 

 

Caught it!

 

 

 

 

Never mind “Sit” how ‘bout we call “lie down” good enough?

I’ve been a little busy doing recipe research at this time of year. Well, sure you could call it eating other people’s food but sometimes I need to try different things and see different things in person to get inspired.

 

This cherry tomato salad was delicious!

Same salad side view.

Taco salad with more chili than I bargained for but it was gluten free.

 

Quinoa salad. Super good and I can’t remember what all was in but I can go to food gawker with a refined search and get some specifics for that.

 

gingerbread two-bite cupcakes!

 

Caprese salad appetizers.

Biscotti.

Simple, but sometimes the classics are classics for a reason.

Spinach dip.

 

Edamame Hummus is so good!

I’d never had edamame hummus before but when I discovered it I anchored myself by the appetizers and had seconds a few times. This is definitely on my must-make list.

Thank you Pam for sending me the recipe I am going to make this for sure.

 

Edamame Hummus

Ingredients:

• 1 1/2 cups edamame (green soy beans) cooked and shelled
• 2 tbsp tahini paste (sesame seed paste)
• 1/4 cup water plus more if needed
• 1 tsp lemon zest
• juice of one lemon
• 1 clove garlic, crushed
• Kosher salt to taste
• pepper
• 2 tsp olive oil
• black and white sesame seeds as a garnish (optional)

Directions:

In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.

I found this photo on my camera card from a week or so ago.

f/2.5   1/400 sec   ISO –400   35mm

f/1.8   1/60 sec  ISO –1600   35mm

I’m not sure if this actually works but it looks the part.

 

f/1.8   1/500 sec  ISO –250   35mm

f/3.5   1/15 sec  ISO –640   35mm

f/1.8   1/80 sec  ISO –2000   35mm

f/6.3  1/1000 sec  ISO –200   35mm

f/8  1/60 sec  ISO –200   35mm

f/2.2   1/125 sec  ISO –400   35mm

Their Dad told them all to sit and they did for a few seconds.

f/4.5  1/125 sec  ISO –400   35mm

If I hadn’t made it, I wouldn’t know it was gluten free.

 

 

I started by dumping the mix into a bowl

 

 

and removing the yeast.

 

 

Then put milk on to warm.

 

 

And butter on to melt.

 

 

 

 

Then went to separating eggs. It was 4 eggs for me to get 3/4 of a cup of whites.

 

 

Into the warm milk I dumped the yeast.

 

 

Mixed it in and waited for it to get foamy. It didn’t.

 

 

So I got nervous and mixed up some more yeast. That wouldn’t foam either. So I gave up and proceeded as if it had foamed. Yeast and I have issues.

 

 

Into the yeasty milk I dumped the egg and egg whites

 

 

and melted butter.

 

 

 

And vinegar.

 

 

Mixed it all together.

 

 

Poured the mixture into the flour mix.

 

 

Like all gluten free recipes made with xanthan gum, it was sticky and globbed together.

 

 

I stopped to butter the pan because I forgot to do it in advance.

 

 

I tried to pour it into the pan but it wouldn’t pour, I had to prod it out with a spatula.

 

 

The wet spatula for flattening the top is definitely the way to go. I tried butter first but it still stuck.

 

 

About an hour later it had risen quite a bit So I put it in the oven.

 

 

A few minutes later I checked back and it was certainly rising.

 

 

Then I checked again and it was still rising! I guess I didn’t need to add the extra yeast.

 

 

Well it looks good.

 

 

Tastes good too. I think I’ll make it again.

 

made from Bob’s gluten free bread mix

ingredients

•     1-2/3 cups warm (110°F) Milk   

• 1 pkg Yeast (enclosed - 2-1/4 tsp)  

• 1 whole Egg + enough Egg Whites to equal 3/4 cup

• 1/4 cup melted Butter or Vegetable Oil   

• 1 tsp Cider Vinegar

• 1-16 oz pkgs GF Homemade Wonderful Bread mix (3-1/4 cups)

Directions

Place contents of package in large bowl. Remove enclosed yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.

Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula. COVER with plastic wrap and let rise in warm (75°-80°F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. BAKE at 375°F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.