Happy Wednesday, Dear Readers:
My sincerest apologies for falling off the face of the earth. I’m still here, but busy.
I’m still writing on Upwork, and have worked with a couple of international clients, too. (They pay through Upwork and Upwork pays me via Paypal–no fussing about getting paid.) I had the good fortune to chat on Facebook with a great lady named Laura Pennington recently, and I took her sage advice. After re-writing my profile narrative and proposal pitch, I’ve been busy ever since. (I owe her a testimonial and some home-baked cookies.) She’s in the process of moving, so I haven’t heard back from her in a couple of weeks. But I’m earning from writing, and while I’m not at six figures yet, I’m hopeful.
So is BF, who last night told me he’s proud of me. Awwww. . .I am still feeding him well, despite what he tells you.
Last Friday, I signed two new clients, in addition to the ones I’m doing articles and things for now. I’ve also got more 5-star ratings, which helps my profile on Upwork. If I’ve made clients happy, well, more clients want to be happy, right? So I keep at it.
My iPhone is old
I’m looking to buy a new iPhone to replace my busted, working but outdated 4S, although it won’t be the newest model, of course. I think it’s going to be an iPhone SE, which is similar to the one I have now. It won’t be grossly expensive, and I will probably get one when I earn enough money to cover it. I hope it’s soon, and it may be. I’ll do a little more research before I put down the ol’ debit card. Hopefully, soon. . . and then my own Internet service at the Casa de Rurale. Then I won’t have to head to the library or Starbucks for online access.
Slow Cooking Saves Lives!
I’m telling you, the Crock Pot has saved us more than once. Yesterday, I made Stephanie O’Dea’s Apricot Chicken for us. I had some last night, BF didn’t, because he had a late lunch with his friend Big H. But we’ll have it tonight–me with a little quinoa or gluten-free pasta, BF with his usual cooked white rice. Stephanie’s email yesterday promises that it would satisfy all the fussy eaters in the house. Since I only have one, well, we’ll see. I’ve also got another slow cooker recipe and thing going on that I hope to share by next week. Fingers crossed on that one.
If you haven’t taken out your slow cooker yet for the summer, or don’t know what to do with it, do two things: first, go read my post from 2015 on slow cooking. Second, sign up for Stephanie’s emails and get recipes and tips every single day so that you’ll always have back-pocket recipes for tomorrow’s dinner.
Confession: I didn’t tell BF what I was making yesterday. I just skuttered off to Walmart with his debit card and bought the milk, butter and <cough> Cokes he needed, plus the chicken, sugarless apricot spread and one other thing for the recipe. Then I mixed it, chopped the chicken and poured it into the crock before he got out of bed.
More Tox-sick follow-ups
Remember my two posts on Suzanne Somers’ book, Tox-Sick? I’m still looking for less-toxic things to replace what we use. Sunday, I was in NOLA and visited with The E-Man and his fussy felines. Afterwards, I headed to Trader Joe’s in Metairie and got three more bottles of their SLS-free body wash. Got a tube of their fluoride-free toothpaste too; next trip, I’ll buy more. I’ve also bought dishwashing liquid and laundry detergent that’s free of dyes and perfumes, cycling out the stuff we had, and continue to seek out less toxic household stuff.
BF still thinks I’m nuts, but he indulges me. Usually while drinking a <cough> Coke.
Another Starbucks work day
BF tells me he’ll be heading to Denham Springs one day next week for work, so I’ll be packing up my stuff and going with him. He says there’s a Starbucks right on the corner, so I’ll be closer than the last time. It was great in the Watson location, and I got to try some of their Passionfruit Iced Tea as well–for free. I’ve got two free things coming, so there may be a nice Frappuccino on the way out. (No salads or Bistro Boxes anywhere in Louisiana, I’m told.) I like the looks of the Midnight Mint Mocha. But of course, these are seriously sugared drinks, with a lot more calories and sugar than coffee with half-and-half or tea with stevia in it. It’s an occasional treat, nothing more. Like the last time, I’ll order an 8-ounce “short.” BF wasn’t interested in the last one I tried, not even a sip.
Besides, I’m now down about 30 pounds. I don’t want to put that back on, I want to keep going down. . .somehow.
Until Next Time
Thank you for your patience and for sticking with me. I hope to write more soon, more often. There’s always something new in food, and we’re always hungry for more.
See what I did there?
Seriously, I’m hoping to finish my next blog post for you soon, with recipes and pictures.
I’m sampling Starbucks’ new gluten free breakfast sandwich today.
Hi, again, Dear Readers:
Well, I found another thing to write about. If you’re one of my gluten-free readers, this one’s for you.
But first, some news
Remember my blog post on einkorn wheat, the original form of wheat that’s being grown again for a hungry world? My einkorn article for my client OffTheGridNews has been published, just this week, and you can read it here. There are two more articles in the queue that haven’t been published yet. I’ve been paid for all of them, so they’ll be out eventually. On Facebook, that article garnered about 10 comments (not all nice), 79 shares and 80 likes. So I guess I can write. . . .
It’s long been known that the food industry throws out a lot more food during the selection process than they keep. Farmers know they can’t sell a funny-looking tomato that will taste incredible, because appearances are everything. Misshapen produce is a big one, but there are other bits and bots that are, shamefully, discarded, adding to food waste and landfills. Ever think to yourself, “we could be feeding hungry people with that”? (Or said to a child, “there are starving people in. . .so eat it?”) Well, turning leftovers into food is a trend that’s happening now–but it’s startups that are leading the way.
From the Washington Post, food waste is the “hot” new trend in food. Edible but ugly produce is turned into jam, flour is milled from the remains of coffee beans, and stale bread is turned into beer. It’s not dumpster-diving, because nothing has gone that far, and a lot of “waste” has been kept out of landfills. These innovative folks are just taking something that’s usually discarded, but useful and still edible, doing something new with it. I like that.
My question: why hasn’t anyone thought of this before?
Zeponic Farms, part of George Mason University, is a little gardening operation in a re-purposed shipping container that grows lettuce, other green stuff. They work with folks in the Mason LIFE program to offer education and work experience to those with special needs. The lettuce they grow is sold to the campus food service company, Sodexo, and served in the campus dining hall. Can’t get any more “local” than that, and it benefits a lot of people. Eventually, they hope to offer employment to the special needs community as well.
I’m sure they’re not growing *that* kind of herbal in there. Not where anyone can get to it. But Louisiana’s own LSU is getting on that medical pot bandwagon to–what?–generate revenue. Because revenue from alcohol and gambling casinos only goes so far.
On a lark, I decided to head to Starbucks in Hammond for the day, since the library closes early and BF works late. I’m sure he won’t mind. Knowing that I had two free things, I figured that I could try their new gluten free breakfast sandwich today. Originally, I wanted BF to join me so he could try it with me, but. . .well, I think I need a new taste-tester for this humble blog, since he complains about it a lot. He doesn’t want me near the Crock Pots again for a while, and he’s all but banned me from waffling anything for him, so. . .that’s enough of that. BF is now retired as the HeatCageKitchen taste-tester. Problem is, I don’t have anyone else to use, so I tried the darn thing myself.
The issue with a lot of the “gluten free” stuff, like many “alternative” foods (diet, diabetic) is that they taste bad or have a dreadful texture. One bite, and you realize that you’re better off chewing your nails. The market share and demand for decent-tasting gluten-free food increased when more people went gluten-free. It’s not just folks with the allergy anymore. The more people read about what modern wheat really is, (i.e., Wheat Belly), the more they leave it alone.
They finally made one
A couple of years ago, I called Starbucks to ask them about doing something gluten-free. The response was that they were unable to because they couldn’t guarantee against cross-contamination with other gluten-laden products. Some of that problem has been dealt with, as I’ll show you.
Hungry, I sauntered up to the counter and requested one along with a refill of hot brewed coffee. When the little oven went off, I was handed this little package inside one of their standard white envelopes:
Yup–sealed in a parchment pouch that can withstand the heat of their mini-ovens. No mistaking which one this is, either. But how do you know it’s really gluten-free?
And this means?
Certified gluten free means that, depending on the regulating program, this food product contains less than 20 ppm (parts per million), although the Celiac Support Association (formerly the Celiac Sprue Association) requires foods to have less than 5 PPM. According to this article, anything less than 20 ppm is not detectable, and most people with the allergy don’t have a reaction at that rate.
The FDA also has official rules on what constitutes “gluten free,” setting that bar at 20 ppm.
Companies that jump through the hoops to get certified are usually catering to the gluten-free crowd anyway, so they want to make sure you’re getting what you asked for. Knowing what kinds of foods are gluten-free already helps.
The Starbucks Gluten Free Breakfast Sandwich
Drum roll, please.
Tearing open the envelope, I carefully removed this:
OK, so it’s a little lopsided. They get jostled about in those little packets. They can’t straighten it out because that would require opening the packet. Then I took a bite:
And another bite. . .
What did it taste like?
For a gluten-free item, it’s pretty good. The same tasty fillings you’d expect in their regular sandwiches. The bread is only slightly stiffer than regular bread–think ciabatta or French bread. Then there is the matter of a little bit of flour on it, something the regular sandwiches don’t have. Just don’t eat it too close to your keyboard, I’d say.
The fine print
If you’re wondering what’s in these, well, this is the back of the packet:
Bread normally has a lot of ingredients, but because it’s also egg, cheese and Canadian bacon, well, you know.
You can read more about this sandwich on Starbucks’ website, and it should be available nationwide. Hey–if they have it in one way out here, you should be able to find it anywhere.
They sell about 12 of these a day in Hammond, I’m told, so there’s definitely a market, even in places where people don’t follow the food trends. Southeastern Louisiana University is also in Hammond, so that may also be a factor. Bigger cities like Houston probably sell 12 an hour, if not more.
Starbucks carries a myriad of things, many of them gluten free, as I’ve mentioned before. But now, you can get a gluten-free breakfast sandwich in Starbucks, too.
It’s getting on time to go and pick up my former taste-tester from work. He had a frozen dinner today for lunch after his rampage through Walmart this morning. Tomorrow will probably sandwiches. His choice.
Until next time. . . .
RaceTrac–a nice little place to stop in the South.
Hello, again, Dear Readers:
It’s Good Friday, and I’m in Starbucks today! Why? The library’s closed. It’s open on Saturday, but not Good Friday. I haven’t seen anyplace close down for Good Friday since I worked at Baylor College of Medicine–how long has that been? But that’s OK–it’s a “star dash” weekend, giving extra points for the Bacon Gouda Breakfast Sandwich. I had two, although not at once, and it bumped up my points. I now have two free things coming, which I’ll save for my next trip to New Orleans.
As you’ll see in today’s post, Starbucks isn’t the only place to get coffee when you’re out and about in the South. If you see a RaceTrac on your travels, I’ll tell you why you need to stop there.
Progress in La Casa de Rurale
BF put up my EZ-Gym, finally, seven months after I got here and four months after taking it out of my big suitcase. I’ve actually used it this week, too, while watching one of my Britcom DVDs. Since the episodes are exactly 30 minutes long, it’s a great way to time your exercise, especially on a machine like the Nordic Track. But the EZ-Gym is a neat thing to have, easy to use once you get the hang of it, and portable if you need it to be.
We don’t have a Home Depot or Lowe’s, but we do have a small Ace Hardware (where I went to visit the baby chickens a while back) and another “hometown” hardware store that BF has taken me to a few times. (There is a Lowe’s in Hammond, 30 minutes away.) I went in for the wood screws to mount it to the wall, and came out with a canvas painter’s drop cloth, too. What the heck?
In the latest issue of Mary Janes’ Farm magazine, there’s an article on making “budget” linen tablecloths out of them. I’ve considered using drop cloth before (for projects from the old Martha Stewart Living magazines), but the stuff in Home Depot was too heavy and stiff. Our local place had the exact same brand and type that Mary Jane Butters used, so I grabbed one. You use the 6 ounce weight, because the 10 ounce is too heavy.
As MaryJane instructed, I washed it three times, let it dry outside the third time, then washed it a fourth to make sure it didn’t smell like a manufacturing plant. It feels pretty nice now that it’s all washed out. It’s a 9-foot by 12-foot piece, which comes out to 36 yards of fabric, for $17.99. That sounds like stuff I bought at Hancock Fabrics. I’ve got the big dining room table measured, I just haven’t made the tablecloth yet. But I can’t wait to tell people it’s “an expensive Belgian linen tablecloth.” Pictures when I finish it.
BF says he needs to get back into exercising and back into shape. For some time, my “exercise routine” has consisted of moving and unpacking boxes, doing laundry and washing up, chasing a frisky 60-pound pit bull around, investigating and cleaning up cluttered corners and moving stuff either out to the rubbish pile, the burn pile or to the trash can for pickup on Thursday. Since I’ve been busy freelancing (still no million-dollar paychecks yet) I haven’t been doing that, hence, the EZ-Gym being installed on the only free wall stud in the studio. (BF had to make his silly joke about “looking for a stud? Here I am!”) If I ever start traveling again, I’ll buy another one to keep in my suitcase. It’s not going to work setting it up on a door in BF’s place. I can see the TV from that spot, too.
He has rather muscular arms (particularly the biceps), and wants to start lifting those 15-pound hand-held weights again, as well as use his regulation punching bag and boxing gloves out in the garage. I’m using my kettle bells again, in addition to the EZ-Gym and the old Exercise TV No Sweat Yoga DVD last Saturday morning. (This morning was an hour of walking, partly with the Hounds.) I explained kettle bells to him, but he said, “yeah, we did that in the Navy.” Okay, bud. But I guess it’s time we started working out, either separately or together, or both, because he watches a lot of TV after work. And we aren’t getting any younger.
If I could just get him dancing properly. . .he grabs my left hand and doesn’t understand that it should be my right. Maybe I should find a “couples yoga” or “dance with me” DVD for us. . . .
I told him that if he really, REALLY wants to lose a few pounds, his Cokes would be a good thing to eliminate. In addition to all the awful things that soft drinks are, Cokes are 140 calories a can, primarily sugar. He drinks 4 a day when he’s at work, and occasionally one or two, more buying them by the case twice a week. So that’s at least 560 calories per day he could drop, and replace it with something healthier (like water, darnit.) Additionally, he could drop the L’il Debbie “fairy cakes” he likes to pack with his lunch (just my sarcastic nickname for them.) Now, calories aren’t the be-all and end-all of weight loss, otherwise we could all subsist on chocolate bars and be thin. There has to be real nutrition to keep the “machine” running. Or you can see this in your future:
Anyway. . .between the EZ-Gym, the Thighmaster set (yes, I use it regularly), yoga, and kettle bell moves, I hope to get back into a better shape this summer, and beyond. Biking, well, not so much yet, since I’d be by myself, unless I decide to get myself one of those bike trainers you put your cycle on and pedal while watching TV. (Gotta rustle up more clients and money soon!)
The gardening still isn’t going on much, although I do have some new little tomato seedlings. The Hatch chile seeds, however, did not germinate, and there are no seedlings, darnit. I know where to order some seeds, but will keep trying with the ones I have been saving, first. GRRRR. . .I’ve only met one person here who knows what Hatch chiles are, everyone else, I have had to “school.”
The Key Lime and Meyer Lemon trees are doing well, and I see lots more buds than I did in Houston, and we’ll have a bumper crop of key limes, too. I haven’t planted the darn trees yet; maybe this weekend. I’ve got green onions going on, and I hope I haven’t killed my little Rosemary plant. If I did, I can go back to the local Ace hardware store and get another one, while visiting the little baby chickens. (Haven’t done that in a while.)
I know, I know. . .pictures, Amy.
Miss Shirley, you will be happy to know that sitting here in Starbucks, I just discovered a place I need to go investigate.
It’s probably not like the Genoa Friendship Garden (that was a fun place!) but it’s local, and it’s all about gardening. When I get there, I’ll give a full report.
Now, if they have Hatch chiles, I’ll be tap dancing on the bar!
Longtime readers know of my affinity for coffee, and for Starbucks. But in addition to the local PJ’s, I’ve also discovered a new place to get pretty good coffee. It’s a convenience store that sells more than just Twinkies and Cokes.
When I visited BF last year, I needed petrol for my rental car to return home. Because it was right there off the freeway (or as they call it here, “th’ Innerstate”) and coffee for my soul (and the trip back to Texas) it was my first stop on the way out. I have to say it was pretty darn good coffee, and a nice clean place. But I was on my way back to Houston, and never gave it a second thought. Because. . .I was never coming back, right?
Nine months later, I’m lamenting the loss of my fabulous HEB, IKEA, and multiple Starbucks within a five mile radius, one walking distance from the front door. The Racetrac in my new ‘hood is being renovated. When they finally re-opened, it was much nicer than before, with lots of new menu options, including frozen yogurt and packaged salads.
This is a petrol station?
It sure is, and a lot more. Really, REALLY nice people work there, too.
I’ve gone in many times with my black 16-ounce stovepipe Starbucks travel mug and gone for the hot, fresh decaf on the way to the library, and shot some Hazelnut or Caramel sugar-free flavoring in before adding in half & half.
Recently RaceTrac installed a new center-island fixture that has, among other things, three kiosk screens to order yourself some food or fancy coffee drinks. On one trip, I was filling up my Starbucks mug for a 98-cent “grande” when I was asked, “Would you like to try one of our new espresso drinks for free?“
Someone is offering me free coffee? Yes, please! I just say “thank you.”
Well, I did ask if they could make it decaf–yes, we can! So we were off. After handing me a coupon to take to the register later, we walked over to the kiosk screen and I tapped it in. Cappuccino, French Vanilla flavoring, whipped cream, extra shot of espresso. . .POOF! Off it went to their ordering system behind the coffee counter, where the nice lady made it fresh on this machine:
They can flavor it any way you like:
They can also make the iced coffee drinks for you, too:
Those machines, of course, are designed for heavy industrial use–every day.
I paid for the regular coffee and the cashier rang up a $3.75 coffee drink for free. Of course, I said “thank you” many times–I’m no slouch! I took that and my *regular* coffee with me to the library, sipping the cappuccino first on a clear, cold Louisiana day. Suddenly, the day was a little bit better.
There have been other times
Occasionally, randomly, I have poured some hot decaf, fixed the way *I* want it, got to the counter and was asked, “is that all you have?” Yes. The cashier’s response has been, “have a nice day,” or “OK, you’re good.” In other words, your coffee is free today! It’s a random thing, or maybe I should download the RaceTrac app and know when they have “free coffee” days. While I have spent a fair amount of money on 98-cent coffee over the last few months, especially when it’s cold, I’m heading over to pay the water bill for BF, or I have a few minutes before BF gets out of work, I have also been randomly offered free coffee, too.
I just say “thank you.”
It’s a Southern thing
RaceTrack is headquartered in Atlanta, and operates facilities in 12 southern states. While the stores here aren’t as big as Buc-ee’s, the folks are every bit as friendly, and darnit, the coffee’s good, too. They have a full breakfast menu–even croissants!–and breakfast wraps that look pretty good (although I haven’t tried them yet.) I’ve seen those packaged salads, but not bought any yet. With three kiosk screens, they make up some of the food on demand, as well as the espresso drinks.
An Epic Discovery
And what do they have mixed in with the candy bars, small bottles of liquor and little packets of cake? Epic Bars! No kidding–in semi-rural Louisiana, they have my beloved Epic bars, but only one kind–the Bison with Cranberry. Nobody else here has them, except RaceTrac. Sometimes they’re on sale, 2 for $5, and I’ve bought a pair and taken them to my “work place” at the Tangi Library many times. (Can’t do that too often, though.) I can get a full line of them on Epic’s website, of course. I can also find them locally at Whole Foods in Mandeville, Baton Rouge and New Orleans (not sure about Hammond, but I haven’t looked, either.) But here? Even the cashiers don’t know what they are! I think I’m the only one who buys them, but of course, I’m happy to have them available.
BF has less than polite things to say about Epic Bars, but, well, maybe that’s one too many MRE’s in his past, too. Guess I shouldn’t have given him the turkey one to try first.
Your Southern Summer Stop
If you’re traveling this year to see friends, family, or just going somewhere in the South, RaceTrac is a good place to stop. Starbucks has forced everyone to up their game, so better coffee is more available, even in decaf.
Like I said, Racetrac isn’t Buc-ee’s (which is a Texas thing), but it’s a pretty nice place. You can find RaceTrac locations on their website, and you can also go to their Facebook page and read more about them. RaceTrac also has an app you can download to find out about new stuff and get points or something. If ever I do download it (whenever I upgrade my rather aged iPhone, of course) I’ll let you know how it works.
It’s not Buckingham Palace, OK? Not even Buc-ee’s. But RaceTrac is a good place to stop if you’re driving through the South this summer.
Made a new friend this week
Speaking of Atlanta, I met a lady in the library the other day who moved here with her adult daughter and husband temporarily. It was great to talk with someone. . .who knows what it’s like to have that culture shock! She said there is a company in Atlanta that’s similar to RaceTrac, where she moved from, called QuickWay. Apparently, RaceTrac goes head-to-head in the Georgia Market.
Know what else my new friend misses? The awesome east-coast grocery chain Publix. Just like I miss my HEB! However, she has married an African man. No, I mean, African from Africa; she’s a black American woman, she’s from here, too. Her husband is from West Africa, and they are getting ready to relocate overseas. No kidding. The wars are over, and they are going to Liberia to help re-build the country (he’s in construction.) She’s been there before, of course. I can’t blame her for being excited–it’s a big adventure, and of course, her relatives in Louisiana are not happy about her going all the way to West Africa. I can certainly empathize–my parents didn’t want me moving six hours away to Houston at the age of 34, and they don’t even like me!
Anyway. . . .
Winn-Dixie’s new Plenti
Winn-Dixie is changing their rewards program, and the new one is called “Plenti.” Whatever. The cashiers all have new shirts, and the bags are now a bright robins-egg blue. They nag you until you agree to changing it all over. The black cards are going away. I have so many cards from all over the US, I just didn’t need another. My new friend and I were discussing that too. Big, fat hairy deal. Still no place to put your coffee in their baskets.
Here’s a tip: put them all on a separate key ring. Just don’t punch a hole in any magnetic strips. Keeps your key ring from getting too heavy and damaging your ignition.
Until next time
Here’s hoping everyone has an enjoyable Easter Sunday with a great holiday dinner. As I’ve long said, there’s nothing wrong with spending holidays alone, if that’s what your only option is. You make and have a good dinner, wine if you want it, and a tasty dessert. Enjoy a day off to do something enjoyable, whatever that is (unless you’re lucky enough to have a job and are working.)
I don’t yet know what we’re doing, but it won’t be the big thing I did at Thanksgiving. No, BF wants “simpler,” so, if we’re having The Kids, it’ll be a lot of what *he* can cook up quickly. I think my days of big gourmet adventures are about over, long as I live here. (Unless the GER asks.) Heck, I might end up at RaceTrac, I dunno.
Easter is another Sunday to me, with chocolate. I want a steak salad, and the DVDs I got from the library, with the sewing machine on full tilt. I hope the cat can handle it.
Einkorn–a funny word you might be interested in if you have gluten sensitivities. Especially if you really, really want bread again, but even a whiff of wheat sends your gut into overdrive.
Hello again, Dear Readers:
Spring is springing up everywhere, especially since much of the US is now on Daylight Savings Time. Arizona, Indiana and a few other states don’t observe it, and there is a movement in Texas to ditch it for good. Will they do it? Who knows? I kind of wish the entire US would dump it–it’s just hard on us all twice a year.
A slow-cooked week
Yesterday morning, I tossed some on-sale beef of indeterminate origin into the slow cooker, seasoned it with some Paula Deen House Seasoning, a little olive oil and turned it on. Lately, that’s just how we roll, but there’s a dinner already cooked when we get home. We just cook some rice, quinoa, and whatever else to go with it. Monday, I did the same with some pork stew meat–and it was pretty good. I just tossed the frozen meat in the slow cooker, seasoned it and added a bit of olive oil, turned it on and walked out. We had a ready-and-waiting dinner that night. But after I put the meat in the slow cooker yesterday, one of his car-guy friends, Big Dave, called, and we did an impromptu barbecue. So with the slow-cooked meat, BF’s lunch was already made for today, and dinner for me later.
Today’s email from Stephanie O’Dea discusses taking your slow cooker on travel with the fam. Can you blame her? Apparently a lot of people do this. Camping, hotels–and the food is ready to eat, all you need is a working outlet, just like your waffle maker. If BF and I ever start traveling, we’ll definitely pack a slow-cooker if we can.
I’ve been busy writing, and boy, have I got an interesting subject for you. (Well, I think it is.) Unless, of course, you already know what “einkorn” is. Even if you do, I invite you to keep reading, because you might be interested to know what happened when I finally got around to using some and foisting it, I mean, offering it to BF and his friends for a taste-test.
Let me point out (again) that I’m not a doctor, nurse, or medical professional. I do research and report on it. You must use your own judgement when trying something new, particularly if you have a medical condition. Don’t go full bore and eat, drink or use something that you’re not sure about because Amy (or another blogger who is actually trustworthy) says you should. You must do a little reading and decide for yourself. What I do know is that if you have a gluten allergy, einkorn may be something you can have. BUT–you’ll need to read more and try a little of it if you think it’s worth it. That’s why I provide links, so you can see where I got my info from.
If you have celiac disease. . .no. Celiac is an autoimmune disease, completely different from the gluten allergy, and you absolutely cannot have einkorn. These things I know from my research, not because I’m an expert.
Now for some updates.
Post-modern menus in the Casa de Rurale
BF indulges me, and I take the best care I can of him. He says he’s just “humoring” me on these natural things, like the tea tree oil for his feet. Rest assured that BF is fed well, whether he wants to believe it or not. He explained to me a few nights ago that the menu in his kitchen is divided into two time frames: “Pre-Amy” and “Post-Amy.” (My first question: “am I leaving?“) There are foods he was used to eating and making for himself before I showed up, (i.e., Hamburger Helper) and the new, ultra-modern things that are produced in his kitchen now that I’m there (like Pea & Pesto Soup, and anything with cannellini beans, or foods from the waffle maker or slow cooker.) Me? I’m still trying to eat clean and low-carb in an environment with Kool-Aid, cookies and vegetable oil, best I can.
More culture shock
Last week his daughter, son and partner came for another impromptu BBQ dinner. I was glad to see them, but I wasn’t ready! I was hurrying to clear off the table and for dinner while they were outside trying not to burn down the house. Despite the frozen chocolate cream pie they brought, and the potato salad BF bought at Walmart, I was able to eat rather clean by requesting BF not put that stuff he calls “barbecue sauce” on my pork ribs. They were only subjected to the barbecue rub I have made for many years, with sugar or gluten or anything. The rest were coated with a “sauce” from a bottle loaded with HFCS and other dreadful chemicals. He was kind enough to use a separate pair of tongs for mine, too.
Her son is 3, and as active and precocious as they come. At some point, she asked me if there was any Kool-Aid. No kidding–and BF has some of that chemical-infused sugar powder in his pantry, in addition to soft drinks in the fridge. She made a pitcher of it and started putting it in the wee one’s sippy cup. Horrified, I asked, “you’re giving that to you child?” She said, “Oh, yeah, it’s great!”
She has not read Tox-Sick. (My paperback copy arrived last weekend.)
He thinks I know all this stuff
BF managed to leave out a few important details when he requested “spaghetti and meat sauce” the other night, like browning a pound of ground beef before pouring a jar of <ugh> Ragu spaghetti sauce into the skillet and letting that warm while boiling the pastas. His pasta was some of the multiple boxes of spaghetti in his pantry; mine was a cup of Ronzoni gluten-free penne pasta, found at the Hammond Winn-Dixie. I was browning ground beef at 9:30 at night. He just assumed I knew all this. I didn’t.
Never, ever assume anything. And, of course, read your recipe all the way through before you start chopping something and discover that you don’t have enough butter, oil, or something else crucial to your recipe. (Did that Sunday.)
So, recently I wrote an article for my natural health Upwork client on Einkorn wheat. (I don’t know yet when it will be published, but will give you the link when it is.) If you’ve never heard of it, well, you’re not alone–I didn’t either until I read Wheat Belly. Einkorn is what humans started cultivating as “wheat” a long, long, time ago in the Fertile Crescent when formal agriculture started, and before hybridization. Wheat is hybridized, not GMO, so I was wrong on that. (Amazing what you find out when you do more research.)
I was also surprised to find out that einkorn is actually widely available in the US.
I actually bought a bag many months ago at Erma’s Nutrition Center in Nassau Bay, intending to make bread with it and share it with the GER, mostly as a taste-test. (Maybe the GER assumes I’m the better baker, I dunno.) Well, I never got that far, the bag stayed in my fridge and made the trip to BF’s place last year, and still bounced around his his fridge. (In that bottom drawer where I keep my alternate baking stuff.) After taking on the task of writing a 700-word article on the subject, I realized, “I think I still have a bag of this in the fridge.” So I went looking for it and recipes to make with it.
This “original wheat,” while not entirely gluten free, is a lot lower in gluten and starch than our modern hybrid wheat. It’s also higher in protein. This means that if you have a gluten sensitivity when you eat modern wheat, there is the possibility that you can tolerate einkorn.
Dr. Davis explains his experiment in the book, buying einkorn berries, grinding them and making bread with them. Eating the bread he made, he experienced no ill effects after enjoying some. He did the same thing with our modern dwarf wheat flour, made his bread, had some, and experienced two days of gut trauma. So, yes, it can indeed be the modern wheat we have in this country making you or your loved ones ill. Einkorn may allow bread, pasta, cookies, cakes and other wheat-based baked goods on your menu again.
More einkorn resources
This article by The Kitchen Steward explains five ways that einkorn differs from modern wheat. And At Healthy Home Economist, she explains why her family is switching to einkorn, soon as they use up what they already have.
Their daughter was sick
Jovial Foods was started by Carla and Rodolfo Bertolucci, whose daughter suddenly became very ill. With a background in organic farming and a love of Italian cooking, they discovered that she was ill from a gluten sensitivity, and sought to find answers. Carla found einkorn, nearly extinct, and they have, so to speak, “brought it back to life” for a new generation. Together, they founded Jovial Foods, naming it for the joy they felt after finding a way to help their daughter and create delicious food that wouldn’t make her sick anymore. Jovial offers flour, pastas and baking tools for working with einkorn. Carla even wrote a cookbook on the subject (and if you order the book, they’ll send you a free bag of flour with it.) Now, more people can enjoy einkorn–and bread–again.
Some fine print first
Let me point out a few things about einkorn. First, good as it is, yes, it is more expensive. It’s grown and harvested in Italy, organic, and is not like the everyday flour you get in your local grocery. You can’t just use it cup-for-cup in your regular bread or pizza crust recipes, either. Jovial offers some tips on baking with einkorn.
If you’re already dealing with it. . . .
Second, as I’ve said before: if you have someone in your household who has these kinds of allergies, you’re already spending on alternative ingredients to be able to feed them. Incorporating healthier alternatives into the everyday meal plan helps the whole family, and may help the allergic one feel less “left out.” It’s not fun to be singled out because you’ve got this allergy that you can’t help, you know? And it’s not a bad thing if the rest of the family gets to try something tasty and healthy and learns to enjoy it.
Third: gluten sensitivity is not the same thing as celiac disease, although some of the treatments may be the same. Celiac is an autoimmune disease, and celiac sufferers can’t indulge in einkorn, sorry. (That’s from my research on the other article.) And gluten sensitive folks need to try just a little einkorn to make sure they can enjoy it safely and they don’t end up getting sick from it. Many GF folks can tolerate einkorn because of the lower gluten and starch content. And, as I discovered, modern bread has more starch added in to make it lighter and fluffier. No wonder people get sick from it. Jovial’s website also offers additional information on gluten free and specifically, on celiac disease.
What does it look like?
Well, when you open the bag, it looks like. . .flour:
It definitely doesn’t smell like your regular Martha White flour, (it smells good) and it feels bit heavier than your regular flour, too.
I finally used it!
OK, I *really* wanted to bake bread with it, but I didn’t have time this past weekend. I’ll do that soon. But out of the blue, BF and I were invited to his friend’s place for dinner on Sunday. It was supposed to be a birthday dinner for someone, but that couple couldn’t make it. So. . .it was six of us: me, BF, his friend Big H, his girlfriend K, her 13-yo daughter M and Big H’s 13-yo nephew, also named H. BF worked during the day Sunday, and after I picked him up, we headed over to H’s homestead. He’s already got a lovely house, but he’s also building a barn, and a saw mill, and a few other things on the property.
It’s the kind of place that I envisioned for myself. . .in Texas. North of Houston. By myself, with Internet, and being that copywriter homesteading in the woods. Oh, well. . .me and BF are doing it with one bathroom and not enough closet space.
During the einkorn research, I found a bread recipe as well as one for brownies on a blog called Live Simply. I saved both of them to use later, and I’ve uploaded them to the Recipes page as well. Again, as of this writing, not made the bread yet, but plan to at some point, and get more of the flour on my next trip to Whole Foods. (That comes under the category of “BF indulges me.”) Kristin Marr, the blog author actually has four recipes for einkorn on her website, if you’re interested; just do a search for “einkorn” and they’ll all show up.
Brownies, in a side-by-side taste test
So, with my article sent to the client, I left the library early with BF and spent most of the weekend doing lots and lots of chores. (They never end at the Casa de Rurale.) About a third of the chores actually were completed, and those will be done this week now that the laundry is mostly finished. I decided that I would use his friends as additional taste-testers, which they were happy to do when I said “brownies.” Big H told me not to talk about the “alternate” version until people had tried them, especially the kids. And BF didn’t mind too much, because I was going to make his favorites anyway.
I pointed out that I wasn’t looking for accolades, but opinions. Things like, “Wow, Amy, you’re a great baker!” That doesn’t tell me anything, right? Besides. . .I already know!
It was a day where I kept looking around saying to myself, “where’s my water?” This is what I’m looking for:
I do get the irony of the red plastic cups that BF insists on using. No dishwasher (of course not, it’s Louisiana, almost no one has one) and he’s not about to wash dishes. But anyway. . . .
I started baking
Since the einkorn brownies were made in a skillet, I made the Duncan Hines version in a skillet too. And of course, didn’t tell anyone which was which. They were obviously different, but again, didn’t tell anyone until I got an opinion from each.
This is pretty simple–just dump it into a mixing bowl and go for it:
Mix really well, 50 strokes the box says:
And it comes out like this:
Grease your pan:
Now, the instructions don’t tell you how long to bake these if you’re using a cast-iron skillet, so I had to estimate.
I went with 325F, and I think it took about 25 minutes. Naturally, I forgot to take a picture of this pan when it came out of the oven. I texted one to BF, so I guess that’s why I didn’t use the camera.
Did I mention I was coloring my hair while this was going on? Don’t worry–my haircolor is a plant-based organic, and even if any did get into the brownies, it’s fine. (No, none did. At any time.)
The Duncan Hines brownies came out as they normally do. Took them out of the oven, set them on the stove, and set about on the next recipe.
Naturally Sweetened Einkorn Skillet Brownie
This one is a little more complicated, and calls for more ingredients, as you might imagine. Because, why? They’re made from scratch!
For all of you readers still working in IT, yes, I brought my laptop into the kitchen. I was very careful, and there were no accidents. But I really do need to clean that keyboard and use the little tiny attachments I have to vacuum all the dust out of it.
The recipe calls for 12 tablespoons of butter, melted and cooled. Guess who only had one stick of butter left? Yes–and thankfully, there was an option for one stick of butter and a quarter cup of coconut oil, also melted and cooled. So that’s what you see off to the left. And if you’re paying attention, you’ll see the label of a bottle of good Texas honey from HEB. When you buy it, they have little plastic bottles at the store–but I already had a glass jar to store it in, and just transferred the label over. That’s BF’s little bottle of cinnamon, but trust me, we have more–a lot more. I think I’m going to have to refill it so he doesn’t panic.
In my local Winn-Dixie, I couldn’t get the brand of chocolate chips Kristin recommended, nor could I get instant espresso powder. So. . .I got what I could, and what was cheap and would do the job. Bought little packets of Folger’s Instant (I can’t find the big jar of the HEB instant) and some of the regular Winn-Dixie chocolate chips. If I’d planned a trip to Whole Foods, I might have been able to get them, but that’s not in the cards yet, darnit.
Yes, Miss Sunie, you may tell everyone that I’m still missing my HEB. And tell Miss Carolyn and Miss Lei I said “Hi,” please–I was thinking about Miss Lei just this morning.
First, mix the wet ingredients
Mix the butter (or in my case, butter and coconut oil) , and then the vanilla and espresso (coffee) powder:
I’m still using home-made vanilla extract, just like The Barefoot Contessa does:
If you don’t know this, grease the inside of that cup before you pour some rich, delicious Texas honey into it:
Once you get all those put together–carefully, so your butter and/or coconut oil doesn’t seize or freeze up–whisk it:
Get that stuff moving:
Now leave it alone.
Next, the dry ingredients
Whisk together all the dry stuff and make sure there are no lumps:
And cocoa powder, of course:
And a little of BF’s cinnamon:
And whisk that all together.
Another quick kitchen tip
Something else I’ve been teaching BF to do is check the bottom of the bowl to make sure it’s all mixed. Sometimes when he’s baking from a box, he doesn’t check this. But, seriously, take a look:
If I hadn’t looked, it wouldn’t have come out right. Finally, I got it all done:
Then I mixed the dry stuff into the wet stuff. I can’t take a picture of myself while mixing the wet into the dry–I only have two hands, and BF was at work.
Not so fast
At this point, you let it sit for ten minutes. It thickens up considerably from a fluid liquid to a thick, pasty liquid, no kidding. The oven was already preheated:
So I just put a bit of coconut oil in the Lodge skillet:
And once it thickens, you fold in the chocolate chips.
Since I wasn’t able to get the brand Kristin recommended, and the mini-chips cost twice as much, I bought the Winn-Dixie brand. They’re not bad, but I know the HEB brand would have been better. (Just an opinion.) So Kristin says to use a “heaping 1/2 cup” if you’re not using the mini-chips.
Fold them right into this now-thickened batter:
Mix and fold well:
It looks like this:
And pour into the skillet:
Yeah. . .pour it right in.
I had to put down the camera and scrape it out with the spatula by hand. It’s that thick. No kidding.
So you bake it for about 25 minutes, testing it before you take it out of the oven. At this point, it was also time to take phase 2 of my hair color out, so that worked out well. It was great once I took it out of the oven:
Unfortunately, some of the pictures I took have. . .disappeared. I don’t know why, but I can’t find them. But I can tell you the rest of the story. Both pans were wrapped in foil and loaded in the back seat of the White Knight and transported to Big H’s place about 20 minutes away.
Over the river and through the woods. . . .
For dinner, we had, among other things, this delicious chicken roasted outside on a rotisserie:
And there was some grocery-store rolls coated with butter that were baked, (I passed) salad, and some jalapeno & cheese sausage going on, which I liked even better than this delicious chicken. We were told that it’s available at a slaugtherhouse up in Kentwood, where K lives. (Half hour away, maybe?) Yeah, I got two words for that sausage: ROAD TRIP!
How did they like the brownies?
Well, we talked about all kinds of stuff, and had a great time. More culture shock: K’s daughter loves Harry Potter, but her grandmother told her that it was “evil” or something, and that she shouldn’t watch it. Fortunately, K disagrees, and M is a huge fan. Little H was telling me about his grandmother, a heavy smoker, and how she uses basil to help her breathe. From there I couldn’t stop telling him about pesto, and Pea & Pesto Soup. Both were smart kids, and it was great to talk to them.
When it came time for brownies, I explained that I was looking for opinions, not accolades, and that’s what I got.
The results of the taste test
BF, of course, knew immediately without being told which one was the Duncan Hines, and of course, he preferred it. He said that the einkorn brownie was “okay,” but a bit dry.
Both of the kids enjoyed both types of brownies, and Little H took a couple of them home. M said they tasted a little like red velvet cake. And, in the light in big H’s kitchen, I had to agree that they looked like red velvet, too.
K felt like the Duncan Hines was fudgier, but that the einkorn type was pretty good, too. Like me, K watches what she eats for health reasons, but she did tuck into one or two of those rolls she baked up.
Big H said that with a glass of milk, it would be a pretty passable brownie, especially if you couldn’t have the Duncan Hines (or other wheat-based brownie) anymore. He agreed with the assessment that there was a taste of red velvet cake involved, and that it wasn’t a bad thing at all.
We also some gave some to Big Dave last night, right next to a Duncan Hines brownie. He said it would be good with coconut oil. Well, it has some–but he enjoyed it as well, even if it was a bit drier. “It’s good, but it’s different,” he said.
And me, well, I like the einkorn brownies. I’ve tried Duncan Hines type once or twice. It’s a little too sweet, and of course, has the “fudgy” quality when you use one egg. Actually, I’d call it more “sticky” than “fudgy,” but that’s the high amount of sugar and other chemicals they add to make it taste good. The einkorn brownie has more of a strong, stark chocolate taste to it, and it’s more of a “cake-like” brownie than “fudgy.” Maybe if you served them warm, they’d be “fudgier.”
What’s next for einkorn in the HeatCageKitchen?
Last summer, before I was getting ready to move, I was chanting with Miss Alice at her place. I could not stop thinking about baking bread for BF. Weird, right? So that’s probably going to happen at some point, along with cooking up some more delicious food as I find the recipes.
I saw Carla Bertolucci’s einkorn cookbook in the Clear Lake Barnes & Noble a couple of years ago, but didn’t buy it. I read through it and liked it, and put it on the mental list of books I want in my collection. Now that I know I can get a free bag of flour if I order it from Jovial, well, that’s a plan! Sometime. . . .when I make some more money. I need more bookshelves first. Along with one of those baking tools and the linen thingy they have, too. I know that I can get the einkorn flour in Mandeville, Baton Rouge or New Orleans, so it’s just a matter of when I get to one of the stores when I need to. Much as a I prefer grain free, I do like the healthier option available, much like the delicious things in the Babycakes books. They’re not everyday items, but occasional healthy treats that are good to make and have for company or just for the week.
Until next time. . . .
I hope that I’ve offered up some suggestions for anyone looking at gluten-free, or who knows someone dealing with a gluten allergy. Einkorn can be a part of a delicious, healthy, organic eating plan that includes everything you might want, but you have to do a little work for it. If and when I bake bread for us, I’ll report on it, of course.
Again, I urge you to do more reading if you (or someone you know) have a medical condition and aren’t sure if einkorn is would be a good thing. Start with Wheat Belly, and go from there. The information is out there, Pinterest has loads of recipes, and Jovial Foods has plenty of info available on their website, too.
The Kitchen Rack returns to the HeatCageKitchen!
Hello, again, Dear Readers!
Welcome to another edition of “What’s she up to this time?” I’ve been busy! Boy, have I ever. . . .
Another article published!
Today another one of my articles is published on OffTheGridNews, on a food, or supplement, called Maca. It’s a plant that grows high in the Andes Mountains, similar to a potato or turnip. I’ve heard about Maca for many years, but never got around to trying it. It’s great for hot-flashin’ women, so I read, but there’s more to it than that. Like potatoes to the Irish, Maca root has been a food staple for the folks in that part of the world for thousands of years. Someone (probably a Gringo) figured out that it was a pretty powerful thing, and now you can buy it raw or gelatinized and take it as a supplement.
I bought some, too
Admittedly, after I wrote this article, I bought some from Vitacost. Buddhist friend NM told me about Vitacost recently, and I have not been near a Vitamin Shoppe since. I started buying OTC thyroid from Vitacost after discovering they sold it for $10 less than Vitamin Shoppe—and they ship it right to your door! No more long drives to NOLA or Baton Rouge to get one bottle at nearly twice the price. I also use Vitacost’s website for basic research for these articles. I started taking Maca last Friday, when the latest bottle of Raw Thyroid arrived. Vitacost’s house brand is gelatinized, but I’ll try the raw version one day too and see which one works better. (I’m applying the principle of “try the least expensive option first.”) So far, so good.
There was a time when I would spend about $200 a pop at Vitamin Shoppe when I stocked up on stuff. No more—I have been building a list of things I’ll be taking again one day, and I order one or two products at a time, as I can. I’m still writing, but no “big paydays” yet.
No Coffee for Aussies?
This article on The Kitchn this morning says that Aussie kitchens don’t have. . .what? Like me, they do have a kettle to boil water in their kitchens, but not a coffee maker. (The pictured SMEG kettle is gorgeous—I want one of those in red, please!) The kettle makes hot water for tea, instant soups and—instant coffee. I actually have some instant coffee, but it’s primarily for recipes like Yeast Free Brownies. Drinking instant coffee? No, that’s OK. Not unless I absolutely have to. Even in decaf.
Hot mess: Slow Cooker Edition
Last week saw me make two more recipes from slow cooking expert Stephanie O’Dea’s emails: Hearty Lima Bean Soup and Maple Barbecue Beef. BF keeps packets of lima beans around, so I figured he’d like that. NOPE—too much tomato, and he didn’t even finish his. He ate a bowl of cereal, no kidding. Maple Barbecue Beef went over. . .OK. . .we can have it again sometime, but not anytime soon, he says. Yesterday I threw a few things in the slow cooker, including some black beans for a change, and I’ll post that recipe soon. Working Title: Amy’s Slow Cooker Southwestern Black Beans. Along with a bit of roast beef, BF was pretty happy with Sunday dinner after working all day.
Now, this week’s update
You remember the microwave saga? That saga has finally come to an end—I no longer own one! We have one at the Casa de Rurale, of course, but it’s BF’s. More than six months after I bought it at the League City Walmart, I brought the perfectly working but dusty microwave to the local Walmart and traded it in for. . .a new kitchen rack!
No kidding, I finally did it. A new kitchen rack And BF begrudgingly admits the kitchen rack was a pretty good idea. Because, after all, I did unpack a fair amount of boxes:
We had a roaring fire outside after dark with these going up in flames!
Mind, you, that’s not everything on the kitchen rack–but it’s most of it. There’s some more organization that has to happen in the Casa before all my stuff is unpacked. Working on making more money so I can get the rest of the things I need, like bookshelves, a covered clothing rack, and a couple of DVD racks for us. Oh, and a digital converter box for my non-digital TV. . .one thing at a time, right? In between laundry, dish washing, cooking and Buddhist meetings. . . .
Enter the Breakfast Area
Next to the kitchen rack is my IKEA Fusion table and chairs, which they don’t make anymore, creating a nice little breakfast area by the front window:
The placemats are from the old Martha Stewart collection at K-Mart. I mentioned this to BF this morning, and he said, “I’m sensing a pattern here.” Because a fair number of things I own are “from the Martha Stewart Collection,” somewhere.
After I did all that, I also stopped at Walmart for a few things one night and decided to get something else “for the house.”
Although I no longer have cable TV, I do still follow my favorite celebrity chefs on Facebook and get their emails. I bought a set of salt and pepper shakers from the new spring line of The Pioneer Woman collection. At Walmart.
These are called “Vintage Bloom,” and there’s a whole collection of dishes that go with it. It’s just a nice little bit of color, and I particularly like that color of blue. I almost bought one of the coffee cups, but if you’ve seen my coffee cup collection—I’m talking about you, Captain Ron—you’ll know that I really, REALLY don’t need another coffee cup, no matter how cute and original.
Kitchen rack is just the beginning
I’m trying to get BF to build me a rustic pallet rack for my coffee cup collection, but so far, he’s not interested. Pegboard, maybe? But he’s working on a couple of other things right now, so I give him a pass, and I wonder if I can do it myself without seriously injuring myself. (I have O- blood, if you’re donating.)
No toaster oven yet, but I have used the little oven on the stove many times. Just need an oven thermometer to check the temperature.
I continue to improve things in this former man cave (with emphasis on “cave”) as time permits We’ve burned many boxes, piles of old receipts and bills, and other things that make me ask BF, “why do you still have this?” Eventually, some of my stuff will also burn as I unpack more and figure out what I don’t need anymore. Winter is gone now, so I’ll be organizing magazines as well as cycle out and move around clothes. Plant the garden stuff I haven’t even planted yet,too. I want my Hatch chiles!
I’m writing another article for OffTheGridNews, and it’s due Friday. I won’t reveal the subject yet, but there will be an accompanying article here, soon as I do some taste-testing with BF and one or two of his friends. BF is chomping at the bit. . .to get it over with. Because, he says, “I’m just humoring you.” (And he doesn’t understand why I go to Whole Foods whenever I can, but that’s another blog post.) But there’s work to be done before then, and I’ll bring it to you with pictures soon.