Oh to be spontaneous...

So my favortist singer/song writer is in my favortist town this evening.....and I am not there. I have mentioned in the past that I don't really care about music. I have never gone to see anyone play, just doesn't interest me. Then Aimers introduced me to Chris Pureka's music and I have been hooked on it ever since. I have been religiously checking her website for upcoming shows, waiting for her to make her way back to Madison. Mid December I got what I had been hoping for, a show in Madison...then I see it is a Thursday night.....in January. Worky jerky does not allow vacation in January. I was crushed. I seriously considered calling in sick and I have never called in sick in my entire life. And I don't mean just fake sick, I mean ever. People, I had perfect attendance in college, this is how foreign these thoughts were. The only thing that kept me from doing it is the recurring and intense vision of crashing my car on the way to Madison. Nothing like a little mental illness to keep me in line :) So I am at home in ye old Peoria watching America's Best Dance Crew and pouting.

FYI it just took me 20 minutes to figure out which YouTube video post. I can't even pick a favorite song! Quite a few of my favorites are really depressing break up songs, that aren't really applicable to my life at all. But that is why she is so awesome, I still feel something. Also I love her voice, it is like a lower version of Allison Krauss' haunty voice, like husky haunty, me gusta mucho.

An Actual Food Post

People I can't stress to you enough how awesome Gluten Free Mommy's sesame chicken is. Spring for the San J Gluten Free tamari. You won't regret it. One thing I do kind of regret about the meal, was frying onion rings in the middle of winter. My house still reeks like deep fry, gack, but the onion rings were delicious. I used equal parts sorghum, tapioca, and white rice to toss with buttermilk soaked onions. Bear and BILB both agreed, we will definatley be making the chicken for the party. I don't know if I will be making fortune cookies though. I need more practice at that. My cookies were so gross looking and never crisped up.

So I had leftover buttermilk to make into biscuits. This time for my one cup of flour I used the following formula with a part = to 1/8 cup aka 2TBS

3 pts tapioca
2 pts white rice
1.5 pts sorghum
1.5 pts whey protein isolate
.5 tsp of xanthan

I used this recipe from Epicurious. The texture was really good, the flavor eh. I won't be making it again, but the flour mix is a keeper. I like the nutritional value of teff, but it makes things so dark. I don't mind, but sometimes when you are baking things that gluten eaters are going to eat they get freaked out if it looks weird. Then they have a bad attitude about everything gluten free. So it is good to have options.

The Blahs

So I have a big case of the blahs. Nothing interesting has happened to me recently. This is the busy time at work, I actually have to work, talk about blah. I haven't been sleeping because my mind keeps turning work puzzles and Trompy has started getting up 45mins earlier. I swear his slippers are made of lead. This blog was supposed to be about gluten free cooking, but honestly I don't really eat anything interesting anymore so there isn't much cooking. My gluten free diet is all turkey, carrots, apples and Rice Chex. Good for ass shrinkage but not really blog material. I will be trying a new recipe for gluten free sesame chicken and fortune cookies this coming Sunday. Bear and Brother-in-Law Bear will be traveling through the area and I need to test these recipes for the "Yay You're Wealthy Now" party we are having for Mom in March after she makes her final payment to a university for her daughters. Moogie went back to work so we could get braces and kept working so we could go to school where ever we wanted. She is a really good lady and we love her lots. She hasn't had Chinese since going GF, most soy sauce contains wheat, so she will really love the chicken. Bear and BILB can help me taste test so I don't have to fall too far off the turkey, carrots, apples and Rice Chex wagon.

Who Signed Me Up?

Dear Congressman Bill Foster,

I see from the email you sent that you just voted in support of health care for kids. That's great, who doesn't love health care for kids? However, I see that you represent the 14th district. I do not live in the 14th district. I will admit to living in the 14th district in the 90s, before I could vote. I am not sure how I got on your email list; I am not on any other political email lists. I don't give money to anything. I don't sign up for anything. I like to fly under the radar. How did you find me and why do you think I live in the 14th district?

Shake Up Any Room?

According to the February issue of House Beautiful lucite will shake up any room. Ummm House Beautiful, lets keep lucite where it belongs, on stripper shoes only.

Just Another Tuesday Night

So around these parts Tuesday is Rock Band night, Oh Joy. I believe I have mentioned it before. I had a bit of a respite thanks to the holidays but they are definitely going to rock out tonight. I can hear them tromping around already. This better not affect my Nip/Tuck watching tonight. You know, I can grit my teeth through your shitty ass version of Eye of the Tiger, but if you fucking ruin my McNamara Troy time.... Trompy, I will cut you.

GF Buttermilk Biscuits

Had some buttermilk leftover from Christmas and really wanted to use it up. What better way than buttermilk biscuits? I have made GF buttermilk biscuits before and they were just okay. This new formulation is much better. First thing I needed to do was get over my desire to roll out the dough and use a biscuit cutter. Not happening, just let it go VBC. I did, so these are drop biscuits. Recipe is adapted from this one at Epicurious. I roughly cut it by 1/3 and got 5 decent sized biscuits.

1/4 cup teff flour
1/4 cup sorghum flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
.5 teaspoon xanthun
1.5 teaspoons baking powder
.25 teaspoon salt
.5 teaspoon baking soda
4 Tablespoon frozen butter, grated
about 1/2 cup buttermilk

Preheat oven to 425. Sift together all the dry ingredients. Then grate your frozen butter in the same bowl. I started with a little more than 1/4 cup of buttermilk and kept adding more until I had the traditional consistency, stirring with a spatula. I am guessing I probably added about 1/2 cup. I was planning on getting 4 biscuits, but they seemed a little big. I spilt it into 5. I put them on a parchment lined baking sheet and baked for 20 minutes. I would start checking for doneness after 15 minutes. So delicious. They are dark because of the teff, but I got over that too. The flavor is great and they are more nutritious than an all rice/starch biscuit. I think even non GFers would enjoy.