Ink, Yarn & Beer

my life a bit at a time

Me & My Cookie Scoop: Gluten-Free Almond Butter Cookies

September 16, 2018
-N-

I don’t like peanut butter.  I’m off gluten.  I love cookies.

It’s a hot, Sunday afternoon, and I am lolling around, overheated and sleepy.

What is a girl to do?

Well, one of the best – really the best gluten-free chocolate chip cookies can be found at My Gluten Free Kitchen – peanut butter cookies at My Gluten Free Kitchen so I went there in search of some kind of nut butter cookies, but finding only peanut butter, used the recipe as a basis for my own.  The major differences are different gluten-free flour and use of almond butter and slivered almonds instead of peanut butter and peanut butter baking chips.  (Ugh!  You just don’t know how much I dislike peanut butter!!)  But, these are pretty good, if I do not-so-modestly say so myself.

Gluten-Free Almond Butter Cookies

1.5 c. Bob’s Red Mill 1-for-1 Gluten-Free Flour
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/2 c. softened, unsalted butter
1 c. almond butter (unsalted from Trader Joe’s)
3/4 c. white sugar
1/2 c. dark brown sugar
1 egg
1 T. cream / half-and-half
1 t. vanilla extract
1 c. slivered almonds

Preheat oven to 350F. Beat together butter, almond butter, and sugars till creamy. Beat in egg and vanilla until fluffy. Add the flour, soda, salt, powder, and beat until well blended. Stir in slivered almonds

Refrigerate dough for at least 30 minutes. Gluten-free baking – at least cookies – seem to do better with chilled dough. Use a cookie scoop or a couple of teaspoons to make your cookies.

If you like, roll your cookies in granulated sugar before baking.

Bake for 8-10 minutes. Be sure to make test cookies! Let cool a few minutes on cookie sheet, then remove to wire rack to cool.

When done – devour!!

 

Little Rags

September 1, 2018
-N-

About a month ago I was browsing through different food blogs and came across what seemed to me to be a perfect dish.  Not Chinese Egg Drop Soup, which is thickened with cornstarch and, to me, rather unappealing.  Not Greek Lemon Egg Soup, which I love, but didn’t have the taste for at lunch – though I do love lemon, and have lemons on the counter top.  What I wanted was something simple and quick and made with ingredients on hand.

Enter Stracciatelle – “little rags” in Italian.  A simple soup that takes about 5 minutes if you have stock, some greens or parsley, an egg, and some Romano or Parmesan cheese.

Besides being easy to make, it is damned fun to say!  The Italian language just lends itself to enTHUsiasm!

Stracciatelle

I made this for myself at lunch – just multiply the amounts for each person if it going to be main meal, or maybe a little less for an appetizer.

1 – 1.5 c. chicken broth
handful of spinach, or some parsley, or some basil
1 egg
2-3 T. grated Romano cheese

Beat together the egg and cheese. Set aside. Put broth in sauce pan, bring to a simmer, dump in the green vegetables. Stir. As you stir, pour in the egg-cheese mixture. Cook until the egg is done and looks like its namesake – little rags.

Serve with fresh pepper and perhaps, if you want, a bit extra cheese.

 

 

 

The Studio

August 19, 2018
-N-

I’ve had a room I call “The Studio” for years now – but somehow it has never felt especially complete until yesterday.  Why?  I bought a sewing table.  For the last 30 years I have had to clear off the drafting table or take over the dining table to sew.  It’s a nuisance for someone who really enjoys sewing but hates clutter.  Take things out.  Put things away.  Hate the mess of clutter.  Hate the urgency to put things away.  Thus, on a whim, when I saw this table, I bought it.  Because it was a floor model, it was marked down, but even better, it was already assembled!  At last, my sewing urges can be allowed to stay out in the open, at my whim and will.

Sewing has its corner.

Painting has its own corner.

Computer has its own corner.

Cameras and supplies are on the shelves, as are books and paper and paint and thread.

All is right with the world.

And the Show Goes On

July 29, 2018
-N-

July is nearly over, and it has been a rather lumpy month.  I spent about a week in Reno with one of my favorite people in the world – Stef, an old room mate from college – and came home with a stomach bug that got better and then didn’t.  She got the same thing and got better, but I’ve been malingering.  It’s really damned dull to not have loads of zip and then hellishly hot weather to add into the mix.  So wah, wah, wah.

Let’s move on to other things!

We had a tie-dye birthday party (and used the bbq sauce from the last entry on the meat, which was quite tasty, I will say) and made a bunch of old hippy type stuff.  I’ll post about that at another time when I get some photos together.  As a group, we’re pretty talented.

And I’ve been doing some watercolors, too; I haven’t done anything pretty much since returning from Reno 3 weeks ago.  Today I just put it on my agenda and decided to do simple representations of trees.  A few weeks earlier I did windows.  And since I am not especially sure what else to say, here ya go, I then I am off for a walk with the esposo and the dogs.

 

Honey Bourbon Peach BBQ Sauce

June 30, 2018
-N-

Monday is the beer brewer’s birthday, so we are doing a small gathering of the clan for a barbecue.  With any BBQ, you need a smoker, BBQ sauce, and pork ribs.  (At least we think so!)  So, Mr. put together a rub and I am simmering the BBQ sauce as we speak.  As with all my recipes, this is a bit of this and that, and while I sort of followed a recipe, I sort of did my own thing.  I like my sauce sweet and sour and hot all at once, and lately I have been in a real mood for peaches and bourbon for a sauce, so here is my attempt!

Honey Bourbon Peach BBQ Sauce

2 sweet onions, finely chopped
4-6 garlic cloves, finely chopped
8 peaches, peeled, pitted, chopped
2 c. tomato sauce
3/4 c. honey
1/2 c. apple cider vinegar
1/4 – 1/2 c. bourbon
1/4 c. Worcestershire sauce
2 small hot chili peppers, seeded and chopped (I used Black Cobra)
1-2 T. hot chili flakes
2 T. chipotle chili powder or a few chipotles from a can
1 t. pepper
1-2 T. ground ginger
1/2 t. salt

Method

Saute together onions, garlic and chopped tomatoes (if used) until soft and translucent. Place chopped peaches and onion-garlic-tomato mixture in with peaches. Blend until smooth and creamy. You may need to blend in small batches; as each batch is done, put into large pan. Once all the blending is done, leave about 1/4 of the blender filled and add remainder of ingredients. Blend until smooth. Pour into pan with rest of sauce. Simmer on stove top for about 30 minutes. Taste it as it begins to cook – you may need to adjust the flavors to your own liking.

Cool.

Yield: about 6 c. (from what I am guestimating)

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