It came from the phone…

Congrats to Dana, who won the copy of My Everything by Julia Rachel Barrett… and congrats to Julia on the release of My Everything today!

Today’s little series of photos has no theme other than that all the pictures were taken with my phone. You’d never guess that I actually have a real camera that has a bunch more megapixels, based on how many pictures I take with my phone and its crappy 2.0 megapixel camera. 🙂

We have indeed gone to Winter Parking Restrictions. See the ticket shoved into the snow on the windshield of the car below? Always a lot of ticketing and towing during Snow Emergencies and Winter Parking Restrictions. (If you’ve recently found yourself shoveling a lot of snow, you might want to check to make sure you’re doing it properly.)

Pizza is one of my favorite foods and I make it nearly every week. I start with Rustic Crust Gluten Free Pizza Crust and top it with pizza or spaghetti sauce, Hormel Turkey Pepperoni (which says gluten free right on the label), sliced mushrooms, and low fat mozzarella. Yum! (No, you’re right, I’m not going to quit my day job to become a food photographer any time soon.)

My beloved mp3 player, looking stealthy and mysterious in its black silicone skin.

And for the knitters, especially poor Nicole, who reads “Misadventures in Stock Photography” as “Sock Photography” every time, the Eternal Socks of Eternity!

“Hey, Mayhem, you missed the socks and needles on the floor.” -Chaos

“Big kitty! I think I saw a bird fly by the window. Bird! Bird! Bird!” -Mayhem

“That girl is bird crazy. Let’s see if I can irrevocably tangle this ball of yarn before Mom can rescue it…” -Chaos

*Neither yarn nor birds were harmed during the production of this post.

Gluten Free
Tales of the Neighborhood

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In which I reveal how to pronounce “quinoa”

The Knitting Doctor is celebrating her five-year blogiversary with a contest! Simply leave a comment about your favorite knitting gadget before midnight PDT, April 5, for your chance to win a mysterious prize.

Sign ups for the Mean Girls Yarn Club, put together by KnottyLa and KnittingKnitterton, open April 3.

This was my favorite April Fools Link from yesterday: Fiction World Rocked as Woman Claims No Sexual Attraction to Neil Gaiman.

Yes, reduced to posting recipes again. 😉

These cookies were originally made with oatmeal – I know you can get oatmeal now that’s certified gluten-free, but my body isn’t so happy with the stuff I’ve tried so far. Besides, quinoa (KEEN-wah) has more protein and is more fun to say than oatmeal!

Unbaked Chocolate Quinoa Cookies
2 cups sugar
1/3 cup unsweetened cocoa
1/2 cup milk (I haven’t tried it with soymilk yet)
1/2 cup butter
3 1/2 cups quinoa flakes
1 teaspoon vanilla
1/2 cup smooth peanut butter

Combine sugar, cocoa, milk, and butter in a saucepan. Melt over medium heat, then boil for 1 minute. (Keep stirring!)

Remove from heat. Add quinoa, vanilla, and peanut butter and mix well.

Drop by spoonfuls on waxed paper and let cool.

“Go away. I’m sulking. You’d think Mayhem was the only one with a cute tummy or something. Hmph.” -Chaos

Gluten Free

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Soup is good food

This is one of my favorite soups. Sadly, I don’t make it very often anymore because of how much lactose is contains – soymilk just doesn’t taste right to me for this!

White Bean Chowder
1 pound white beans (small whites, navies, or great northern)
1 c chopped onion
1 1/2 c chopped celery
1 – 2 c sliced mushrooms
garlic to taste
1/4 c butter
3 T cornstarch or arrowroot
1/8 t pepper
3+ c milk
16 oz frozen whole-kernel corn
16 oz frozen green beans
14 – 16 oz can chopped tomatoes
1/4+ lb sharp cheddar

Rinse, sort, and soak beans overnight. Drain. In large pot, cook beans in 6 to 8 cups of water until tender (about 2 or 2 1/2 hours). Meanwhile, cook onion, celery, mushrooms, and garlic briefly in butter in a saucepan. Blend in cornstarch/arrowroot and pepper. Stir in milk and heat mixture until hot but not boiling. Put cooked beans in a strainer and rinse briefly in hot water, then put back into large pot. Add milk mixture to large pot, along with remaining ingredients. You might want to add water or additional milk until the soup has an amount of liquid you find appealing. Heat to serving temperature. For extra zip, add a few dashes of bottled hot sauce or a sprinkle of red pepper flakes.

May you have a relaxing weekend, filled with soup or books or naps or knitting or whatever your heart desires!

*purrrrrrrr……zzzzzzzzz….* -Chaos

*….zzzzzzzzzzz….* -Mayhem

Gluten Free

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I have so much nothing to post about that it’s scary

So, I guess I’ll resort to a recipe! (Can the memes be far behind?) If you’re a gluten-eater, keep in mind that most (if not all) gluten-free recipes I post started out containing gluten. For this one, you would switch graham crackers for the rice bran crackers, gluteny flour for the gluten-free flour mix, and skip the xanthan gum.

Gluten-Free Chocolate Cheesecake Bars
1 c Health Valley Rice Bran Cracker crumbs
1/4 c brown sugar
1/3 c melted butter
dash of cinnamon

8 oz Neufchatel or cream cheese
1/2 c granulated sugar
3 tbsp unsweetened cocoa powder
2 eggs
1/2 tsp vanilla
1 scant tbsp gluten-free flour mix
1/8 tsp xanthan gum

2 tbsp softened butter
3 oz Neufchatel or cream cheese
1 c powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees F.

Crust: Combine rice bran cracker crumbs, brown sugar, and cinnamon. Stir in 1/3 cup melted butter. Press into ungreased 8x8x2 pan. Bake for 8-10 minutes.

Filling: Beat 8 oz Neufchatel or cream cheese in a small bowl. Add, one at a time, sugar, cocoa, eggs, gluten-free flour mix, xanthan gum, and vanilla. Mix well after each addition. Pour over baked crust. Bake for 30 minutes. Cool completely.

Topping: Combine 2 tbsp butter and 3 oz Neufchatel or cream cheese in a small bowl. Beat until well blended. Add powdered sugar and vanilla. Beat until smooth. Spread over filling. Refrigerate.

“So Mom sez to me, she sez makz like lol kitteh, MayMay.” -Mayhem

Gluten Free

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Extremely tasty cornbread stuffing/dressing recipe, plus random linkage

After reading about how many of you were about to head to the grocery story for ingredients yesterday, I’m looking forward to hearing many exciting tales of crafting candy from cryptic recipes! (I think Van would like someone to send him some peanut butter cups…)

If you ever see one of these lamps in someone’s house, you absolutely must take a picture for me! Ye gads. (Also? Probably your host is a vampire and you should run.)

I wonder what size knitting needle it takes to knit a couch?

Oh dear – ‘twould be mortal peril indeed for me to try this.

Did you know that heat is a leading cause of laptop problems? I’m a big fan of laptops stands for keeping your laptop from overheating – and my favorite is not the kind that contains USB-powered fans. Check out Lifehacker’s great list of DIY laptop stands – I love the three-ring binder variant (although I would probably cut vents in the binder to help cool the laptop).

Had I been thinking, I would’ve posted this recipe before Thanksgiving. But as Brigitte pointed out, some people do eat turkey for other holidays.

Cornbread Dressing
The day before you need the stuffing, make enough cornbread for a 9×13 pan. This should be a savory, not sweet, cornbread recipe. This works well for me:

Preheat oven to 425F. Grease a 9×13 cake pan.

Combine the following dry ingredients:
2 cups cornmeal
2 cups GF flour blend (I usually use Bob’s Red Mill All-Purpose GF Flour)
6 tsp baking powder
1 tsp salt

Combine the following ingredients in a separate bowl:
1/4 cup sugar
1/2 cup veggie oil or melted margarine (I use Earth Balance Buttery Sticks)
2 cups buttermilk or plain yogurt
2 beaten eggs

Combine all ingredients quickly. Do not mix until it’s smooth. Pour batter into prepared pan. Bake for 20 to 25 minutes or until the edges are light brown.


The next day, cube the cornbread (I made 1+” cubes) and toast in the oven at 350F until lightly browned. Meanwhile, saute the following in a little bit of olive oil or butter:

1-2 onions, chopped
4-6 stalks celery, chopped
1 c portabello mushrooms, chopped
1 apple, chopped (do not peel)


1 sweet Italian turkey sausage, cooked and cut into very small cubes
1 4 oz can chopped black olives
1-2 T parsley flakes
1+ T poultry seasoning
1/2 – 1 tsp fennel
32 oz gf chicken or turkey broth

In a large bowl, mix the toasted cornbread, sauteed veggies, turkey sausage, chopped black olives, and seasonings. Add the broth and mix well. You may need to add some water to make the dressing sufficiently moist.

Bake at 325-350F in a 9×13 pan or in a casserole dish for 30-60 minutes, until dressing turns golden on top.

“So tired… who knew how exhausting it was to be a princess?!” -Mayhem

Gluten Free

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