Sorry I have been away for the past month. But at least I have come back prepared with a fabulous entry on gluten-free breads. Get pumped!
Being sick makes you want to eat a whole lot of soup and a whole lot of comfort food. One of the things I miss about eating gluten products is bread, since very few companies have mastered bread-product. The Gluten-Free Homemaker provides a recipe that came out almost as pretty-looking with half the equipment.
This bread came out a little chewy, but it was crunchy and soft just how I remember French bread is supposed to be textured. As with every recipe I make, there is a borderline unnecessary amount of changes I have to make, but it’s all because, this time around, I was truly a little too sick to function and had my boyfriend do most of the mixing work (bless him).
|Gluten-Free French Bread|
The mushroom and wine reduction sauce comes from a recipe I found that was used on baked potatoes. It still worked excellently as a spread. Even though the portobello mushrooms were on the verge of collapse and the wine didn’t taste so great while drinking, the combination of those two faults made a truly delicious topping that was hearty enough to constitute an actual dinner meal.
|Mushroom and Wine Reduction|
The best way to look cute without putting in any effort is to throw on a dress and add some accessories that you would wear anyway. Another thing I did was stay in yoga pants for the entire weekend I was supposed to be home, but being exhausted to the point of sleeping abnormally (i.e., 10 hours a night) does not lend to wanting to do much with one’s appearance. But the work and illness has died down, so I can get back on the healthy track and get back to blogging.
Keep it yummy,
P.S. Does anyone know what company makes good tights that don’t run or tear after a few uses? That’d be great.