| There aren’t a lot of cereal options when you’re eating breakfast gluten-free. We ate Chex and Trix pretty regularly for a couple years, but once we found regular access to [amazon_link id="B003LPM9XM" target="_blank" container="" container_class="" ]Bob’s Red Mill gluten-free quick oats[/amazon_link], we got a lot more comfortable buying and using oats routinely. Hence: granola. |  |
| Okay, okay. So you have to bake the crust. But you don’t have to bake the filling. :-) |  |
| The inspiration for this idea was making soft pretzels – could I make something else that soft, if I just boiled the dough briefly before baking it? I ended up with “bread-by-the-slice.” |  |
| I started this soup from a recipe my friend Ginny got from her grandmother that my sister Amanda loves to death. The basic soup recipe was fine — potatoes, milk, butter, cheese — but I wanted to make a more exact version with some more punch. |  |
| Here’s the first of the interesting ideas for mixing things up with mousse that Jocelyn and I had up in Seattle. :-) Our friend Tim tried this version, and told me he’d order this dessert multiple times from a restaurant. I’m pretty sure you don’t get higher praise than that. :-D |  |
| There’s a lot of goodies in the world I never had any strong yearning for, back when I could eat whatever I liked, that were still good to have every once in a while. After all, you never really know what you have till it’s gone, right? Well, if you liked Oreos — or, as it were, chocolate cookie sandwiches with creamy filling — have them back. :-D |  |
| Sometimes you find you have lots of half-and-half left over from some other project, and you ask yourself, “What should I do with this? Use it in tea? Make alfredo sauce? Or, most delicious-sounding of all, make some ice cream?” And if you’re me, let’s be honest, the answer is pretty often gonna be ice cream. :-) |  |
