| I’ll keep the preamble short and sweet today: Once I made crescent rolls, Ginny immediately suggested I could make turnovers. So I did. And they are delicious. 🙂 You can see the cherry and especially the blueberry filling just oozing out of those triangles in the picture. It takes time and attention to make these come out neatly, but it’s worth it. |  |
| This recipe makes me consider the problem of problem-solving.
I’ve always problem-solved in an unusual way, as best as I can tell; not exactly in an optimal way, but in a highly experimental way. Mind you, they’re rigorous experiments, and for brief or abstract problems most of the experiment takes place in my head. |
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Hello, Jocelyn again this week. Jennifer has had an unfortunate encounter with gluten (no, we don’t know how it happened this time, but happen it most certainly did), so you get me :D.
However, this particular recipe is still gluten free. In fact, it is one I found not long after Jennifer was diagnosed. My husband and I were having a party and wanted to have some treats Jennifer could have and I ran across this recipe. It was a jackpot find because it also has no processed sugar it in–lo and behold, the holy grail of party food (for our crew)!
I know I’ve already posted one granola recipe, but I figured I’d put up this one too. The technique is not radically different or anything, but it’s a little different, and the result tastes
entirely different, of course! This granola is actually almost rich the flavors are so robust, and it is absolutely delicious warm.
