I won't be blogging for while. Needless to say, I've had a good scare, and can't be bothered to post anymore. Knowing that people I don't like or don't know purposely read my blog only to post comments I find inappropriate is just too much. That, and the thought of posting my recipes only to have someone else use and possibly make money from all my hard work makes my skin crawl.
So, wasalam for now, and perhaps in six months or so I'll post again.
Tuesday, December 25, 2007
Friday, December 14, 2007
Leslieville -Le Cafe Vert
Due to a letter I received from Sheldon N. Silverman, B.A., LL.B. Barrister, Solicitor and Notary threatening severe legal repercussions for stating my personal opinion I hereby apologize to Le Cafe Vert for any offense that may have been perceived from my right to speak my mind.
Sunday, September 16, 2007
Hagman, Bette Bush |
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Published in print on 9/16/2007. Reposted from http://www.legacy.com/nwclassifieds/deathnotices.asp?Page=SearchResults (The Seattle Times Company) |
Saturday, September 8, 2007
Foodie Blog Roll
For those of you interested in other Foodies Blogs, you can now link to them through The Foodie Blog Roll right beside this post.
Friday, September 7, 2007
More about Filo dough
The planned attempt at filo dough is now on the back burner until after we move : ( So is pide (or pita), and a couple of other things. Moving sucks.
Le Cafe Vert
I'm now happily and firmly ensconced in my new role of Sous Chef and Gluten Free Baker Extraordinaire at Le Cafe Vert. My husband is my boss, which is fun and most informative as he has more than 15 years in professional kitchens compared to my measly 4. It's such a joy to go into work and bake my own recipes after not being able too do that with any degree of regularity anywhere else I've worked. As the weeks progress, I'll be adding to the gluten free baked items that we're currently offering (Tarts, Vegan Brownies, Bread) and offering holiday treats: Pumpkin Tarts (or Pie), Gingerbread, Biscotti, Strawberry Shortcakes, Madelienes. . .the list goes on. For now, it'll be an item or two a week. (We're finally moving house in about 3 weeks.) Once Thanksgiving hits, (and hopefully as demand increases) I'll be adding more.
Hope to see you all there! : )
Hope to see you all there! : )
Tuesday, August 21, 2007
Xantham Gum
Xantham gum n. A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation. (from answers.com)
It's expensive, can be hard to source and indispensable in gluten free baking. It adds much needed cohesion to gluten free baked goods, especially bread.
A couple of months ago, I switched from El Peto Xantham gum to a commercially available product from Grain Processors. There is a couple of substantial differences between the two. Commercial xantham gum is a finer powder and much more potent. I use about half as much of the commercial as I would have with the El Peto product. So, in recipes that I post please take that into account.
It's expensive, can be hard to source and indispensable in gluten free baking. It adds much needed cohesion to gluten free baked goods, especially bread.
A couple of months ago, I switched from El Peto Xantham gum to a commercially available product from Grain Processors. There is a couple of substantial differences between the two. Commercial xantham gum is a finer powder and much more potent. I use about half as much of the commercial as I would have with the El Peto product. So, in recipes that I post please take that into account.
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