I’ve had my new Chromebook for more than a week now, and I’m still very happy with it. The only thing I don’t particularly like about the machine itself is that it’s hard to open. That probably sounds crazy, but with my MacBook, which is bigger and heavier, I just lift up the lid. Thanks to the way my Chromebook closes and the fact that it’s so light, if I try to lift the lid, I end up flipping the whole thing over.
One of the truly frustrating things about following a gluten-free diet is how much more expensive the gluten-free version of anything is. I know, ideally I shouldn’t be buying and using packaged foods in the first place, but every once in a while I want bread, dang it. Both prepared gluten-free bread loaves and the boxed mixes are pricey, so I couldn’t afford to have them all the time even if I wanted to.
I love cornbread, and even though it’s not at all difficult to make from scratch, I decided to try some Pamela’s Gluten-Free Cornbread Mix when I saw that it was on sale. When I mixed and baked this cornbread the first time, I was not impressed. The muffins were thick, dry, heavy, and tasted more like grits than cornbread.
Back before going gluten-free, I ate a LOT of bread and craved starchy carbs often. Since giving up the gluten, I find that I don’t need bread, but every so often I still enjoy having it. I particularly miss cheese and Branston Pickle sandwiches and cinnamon toast. Unfortunately, gluten free stuff can be really expensive, and it rarely seems to go on sale, but I recently picked up a box of Gluten Free Pantry’s Favorite Sandwich Bread Mix at a decent price.
I’m a huge fan of almond flour and use it often. It’s a fantastic high-protein, grain-free ingredient, and it makes terrific gluten-free baked goods. All of the recipes in one of my favorite gluten-free cookbooks (Elana Amsterdam’s Gluten-Free Almond Flour Cookbook) call for blanched almond flour, which I initially had trouble finding. Despite the book’s warning, I tried to make cookies with some leftover almond meal I found in my pantry, but they were a disaster. The flour and oil separated and made a nasty, runny, gooey, disgusting mess, so I didn’t post it on here, but now I wish I had.
Being a Wilton Method Instructor definitely has its perks. One thing I always look forward to every year is the Annual Instructor Meeting (AIM) because not only do we have a good time and learn from demonstrations, but we always go home with a nice collection of free Wilton gear, usually items recently added to the product line.
If you didn’t already know, Betty Crocker does gluten-free cake, cookie, and brownie mixes now. Actually, these have been around for a while, but I’m honestly not a fan of Betty Crocker. Or cake mixes in general for that matter. But if I have to use a cake mix, I’m more than likely not going to eat it, so I usually go for Duncan Hines if it’s on sale or Pillsbury, whichever is cheaper.
Here’s something new and exciting! Well, actually the My Memories digital scrapbooking software has been around for a while, but I only just recently found out about it, so it’s new to me. Years ago I tried to get into the scrapbook craze, but that was back when I had a lot of photographs. When we got a digital camera, I no longer had actual prints to work with because my photos were either on a memory card or my computer.