Brownies

I made gluten-free, dairy-free brownies for a church party last night, using natural cane sugar. I labeled them, which sometimes scares people off, but the whole pan was eaten!

Now I'll have to make more, because we were kind of hoping for leftovers.

It's Not Yo' Day!

We had "nacho day" at work today.  They provided all the ingredients for wonderful nachos....two kinds of meat, chips, cheese sauce, cheese, peppers, salsa, lettuce, tomatoes, sour cream....

now, how many of those can I rule out automatically?  I was left with meat, chips, peppers, salsa, lettuce, and tomatoes. And I don't like peppers.

I asked what was in the meat, just to be sure. When she said, "Taco Seasoning"  I had to read the label to see what kind of thickener they used.

Good news: it's potato starch.  Bad news: one ingredient is milk.  Huh?  Why put milk in taco seasoning?  Okay, rule out two kinds of meat.

I had a nice chip, lettuce, and tomato salad, with salsa for dressing.  Some days are like that. 

Gluten-Free Grain Grinder and Sprouted Seed

I have a K-tec grinder, which I have previously used for wheat.  The mill portion is supposed to be self-cleaning, but I wonder if it is really free of gluten.  I would like to start experimenting with other grains.

On a side note, my husband asked for a lesson in how to sprout seeds today.  I showed him--it's so easy--and now I just hope he will remember the twice a day rinse.

Basically, put a tablespoon of seed in the bottom of the jar.  Cover the top with a few layers of cheesecloth, and screw on the ring.  Fill the jar with water to rinse the seed, then drain the water out. Put it in a dark place.  Rinse this way twice a day until the seeds are sprouted and eaten. Once they get about the size you like, you can store them in the fridge.