The other day, I wrote a post about making Elana’s (from Elana’s Pantry) chocolate chip cookies. I said I was planning on trying the vegan/dairy free version, soon. Shirley left a comment that she tried them, but it didn’t work out too well. She thought maybe it was the Sil Pat. Well Shirley, I think you’re right. I tried the vegan/dairy free version, and they were delicious. I still can’t believe these cookie could actually be good for me. I love these cookies.
While blogging and getting to know the gluten free community, I have discovered something about myself. I’m not the greatest baker in the world. Give me time, and I’ll get it, hopefully. But, if it’s not super simple (or even if it is) it takes me a few tries. If you read my attempt at gluten/dairy free puffed pastry, you will understand what I am talking about.
So, that is why I have been looking for a gluten free baking/cooking class to take.
Well, this post has nothing to do with food. It is all about me having to express my emotions. It’s something that every parent goes through but especially every mom. My baby’s first steps into the outside world and away from me. You see, even though the Little Man is not quite two years-old, he is leaving me.
I love chocolate cake! There. I said it. Or, wrote it. Typed it? Anyway, it’s out there. Of course, just about anyone who knows me, knows this about me. So, while most people lament the loss of bread when they have to go on gluten free diet, not me. I was going to miss chocolate cake. Other sweets are ok, but chocolate cake is my favorite. I don’t even eat it that often. But the thought of never having it again was just so sad.
This last weekend, we went to my father-in-law’s place in Big Sur, CA. It is on top of one of the hills on the east side of highway 1. It is just beautiful up there. As you go up the driveway, you can just feel any stress you have leaving your body. That is why I am so disappointed that my memories of this place will be forever tainted with being gluten-ed there on Saturday night.
In my last post, I said that I was going to try the Red Borscht, again. But this time I was going to try to make a crockpot version of it. Well, here’s the thing. It seemed to take just as much time, and it didn’t quite turn out the same. It still tasted good. Just a little different. This one turned out a little more red, while the other one turned out a little more purple. See.