This week, I'm thankful for good friends and good food. My GF BF (gluten-free best friend) Alissa invited me to tag along to brunch with her buddies on the Chicago Gluten Free Meetup scene. We went to Tweet and it was fabulous! Bonus: I got to eat the clearly not gluten-free complimentary breakfast bread, which was banana chocolate chip. I did order off of the GF menu completely by chance. The spinach salad with goat cheese and house dressing was awesome, just like the company and the conversation!
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| Once roommates, forever friends |
Also, I'm thankful that my coworkers keep having birthdays, so we can have food. One coworker brought in a gluten-free peach cobbler yesterday that was amazing.
Finally, I'm very thankful that Tim crawled out of bed at the crack of dawn Saturday to come with me to my 5K PR race. Otherwise, I wouldn't have these awesome photos.
What are you thankful for today?
6 comments:
Um, I need the recipe for that gluten-free peach cobbler. STAT.
I'm on it! I'll report back. It was awesome.
Honestly, I am thankful for people like you in my life. Real, kind, genuine people who share a love for simply living is such a gift. Your post on my blog choked me up...and I am still searching for the words to formulate a reply.
Thanks hon, you rock and I feel blessed to have met you.
What a week you've had! Congrats again on your awesome PR and thanks for linking up!
I love your passion for life
I'll e-mail this to you too, but thought I'd leave it in the comments if anyone else is interested:
4-6 cups fruit (which is the equivalent of about 2 containers or I used two bags of frozen peaches)
2 C flour
2 C sugar
1 t salt
2 eggs
1-1 ½ sticks of butter melted
Preheat oven to 350
Spread fruit in ungreased 9x13 pan
Sift together flour, sugar and salt
Mix in 2 eggs; will give you a lumpy, powdery mixture
Sprinkle mixture over fruit
Pour butter over mixture
Bake for 30-40 minutes
Kelly, for a gluten-free version, your friend would substitute gluten-free flour for the regular flour. The trick might be to use a flour that’s already mixed for baking rather than, say, pure rice flour, which lacks any kind of gluten to hold it together. What she might look for is rice flour that’s premixed with tapioca and other flours/starches to give it more of the qualities of wheat. I use St. Honore Confections Gluten-free All Purpose Flour (a mix of potato starch, brown rice flour, tapioca starch, sorghum flour, and sweet rice flour) www.sthonoeconfections.com.
Happy baking!!!
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