I got home this afternoon from the Ladies Retreat I had gone on this weekend.
I was on duty yesterday morning, to help with breakfast. I was tasked with making something that was gluten free, dairy free, sugar free and soy free. To fit that need, I had made up an egg casserole with bacon, potatoes, tomatoes, spinach, onion and unsweetened original almond coconut milk. I had also mixed up a batch of Gluten Free, Dairy Free, Egg Free cranberry orange pecan muffins using the Bob’s Red Mill gluten free muffin mix to make.
Having food intolerances and sensitivities is hard enough as it is, and it is even harder when you go away and are staying at a different place.
I love being able to cook for myself and others, and be able to meet a need and stand in the gap. The kitchen is the one place I am comfortable being when something needs to be done and help is needed.
Many of us who had gone took turns helping prepare different meals throughout the weekend which was nice.
I had done some preparations beforehand, and before I left. I had picked up some of the vegetables that are a bit hardier as well as a few snacks and dry goods. I had also baked the muffins the morning I left. I had stopped at the grocery store in Tillamook to pick up the more perishable items that I didn’t want to leave sitting out for several hours between the time I left Portland and when I would be able to put them in the fridge at the house we were staying at.
So, I am going to be attending a ladies retreat this weekend, and I have been slowly preparing for it over the past couple of weeks.
last week I had picked up what I am going to be giving as gifts.
Today I ran errands to pick up the dry goods for what I will be using in part for meals for myself and the food intolerance friendly breakfast I am making for Saturday morning. I am also going to bake up a batch of gluten free vegan muffins Friday morning before I leave, to take with me.
While I did a test run of the gluten free and dairy free egg casserole I am planning on making, I also spent the time to do up the tea and sugar free sweetener bags I am giving as gifts.
I love doing all this crafty Homemaking stuff. I enjoy doing things for others and using all the creative ideas I get to bless others.
Beings that I have food intolerances myself, I can understand and relate to others who also have food intolerances. Being able to cook for myself and others who have food intolerances is a passion of mine, besides loving to cook in general.
I have been writing about it on my other blogs, but it’s time that I share about it here as well.
I am giving Essential Oils a try and see if they work for me, so far so good.
I ordered a bottle of DoTerra OnGuard, as well as 3 Saje Essential Oil: Stress Release, Inhale and Fortified Breeze. The OnGuard and Fortified Breeze are to help with immune support (ie to help keep you well and help shorten colds), inhale is to help with allergies and the stress release is to help with stress.
This weekend I was figuring out how much to use when I diffuse them.
I started out with 5 drops, and that was way to strong, so I went down to 2 drops, and that is a lot better.
The Saje brand was recommend to me by my cousin, who is a nurse, so I am giving them a try. The scents are growing on me.
I got the OnGuard today, opened it up and smelled it, and realized that it is their version of Thieves. Thieves is a blend of Essential Oils that has a history of helping to keep you healthy.
The past couple nights I have been diffusing the Stress release, and it has helped me sleep.
Beings that I had another bug this past week, I was willing to give Essential Oils a try. Now that they are growing on me, I am wanting to try different other oils, for their health benefits and cleaning properties.
I went back through my blog posts to see that I haven’t posted (that I could see) the recipe I use to make pie crust. This is the recipe I have been using since I first learned how to make pie crusts, and it turns out amazing.
While it is dairy free, it is not gluten free or vegan, so bear that in mind.
This recipe makes two nine inch pies with a top and bottom crust.
- 1-1/4 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 teaspoon Salt
- 1 whole Egg
- 1 Tablespoon Apple Cider Vinegar
- 5 Tablespoons Cold Water
in large bowl combine the flour, shortening, and salt with a pastry blender, until the shortening is about the size of peas.
in another bowl, beat egg and combine in the apple cider vinegar and the cold water, mixing well.
add egg, vinegar and water mixture slowly to the flour and shortening, being careful not to over mix and over handle the dough. Mix until flour is all mixed in.
On a floured rolling mat, place about 1/4 of the dough (or more if you are making a larger pie), and roll until about an 1/8 of an inch or about 3mm thick. Fold and have and transfer to pie plate, and fill with your filling of choice.
With filling inside, bake according to filling recipe directions. Be careful to check the pie occasionally, and cover with foil while baking if crust starts getting to brown.
It’s been snowing pretty much all day, though it really didn’t stick until after the sun had set.
I have been wanting Cinnamon Rolls for several weeks, as my brother has had regular ones around since he moved back.
Today I finally made Gluten Free and Dairy Free Cinnamon Rolls. The recipe I used didn’t call for pecans, but I like putting pecans in my cinnamon rolls. I also make a double batch to get my cinnamon rolls to be a decent size.
I baked these cinnamon rolls from scratch. I even had mixed up the flour mix myself. I buy the individual flours from Bob’s Red Mill and then mix up the mix myself and then store it in a Rubbermaid container for when I am cooking and baking.
I had been wanting some gluten free and dairy free pizza for a few days now. I finally got around to making some today.
I had gone to Bob’s Red Mill and the grocery store to get what I needed to make my pizza and gluten free and dairy free Cherry Brownies.
I used the Bob’s Red Mill Gluten Free Pizza Crust for my pizza. I had sprinkled corn meal on the pan I was going to use to bake my pizza on, I then used olive oil instead of pizza sauce. I topped my pizza with Jimmy Dean Maple ground sausage that I got most of the way cooked before I drained it and put it in my pizza. I then also topped it with a red pepper I had diced up, as well as diced tomatoes, sliced olives and spinach, and then baked it. It turned out great for my first attempt at making my own gluten free and dairy free pizza.
I also had been kind of craving cherry brownies, so while I was out I had picked up a package of the Bob’s Red Mill gluten free brownie mix, as well as dairy free butter alternative (in the stick form), and maraschino cherries. I added some diced up cherries and some of the cherry juice to my brownie batter. It took forever (like an hour and a half) to actually get done….. but they taste good and that’s what matters.
While I was at Bob’s Red Mill, I had also picked up a shortbread pan, so if I want to make gluten free dairy free shortbread cookies, and I don’t want to take the time to make round cookies and use my Scottish Thistle cookie stamp, I can put the dough in the shortbread pan and bake it that way.
Today I was totally in a cooking, baking and errands kind of mood. It was a gorgeous day, more like early spring (like late March / Early April) than still the dead of winter that is typical for early February. It got up to 60 degrees (Fahrenheit) / 15 – 16 degrees (Celsius) today. The Daffodils are starting to come up and bloom.
When I had first tried Scentsy and for the longest time afterward my favorite year round, classic scent was Coconut Lemongrass. Here a few months ago, I had kind of gone off the scent. It’s not that I hate it now, it just didn’t do it for me like it had. I was looking for a new all around clean scent. I still love Sunkissed Citrus, but it hasn’t held the same place that Coconut Lemongrass did. Sunkissed Citrus is a very clean yet summery scent for me.
It was a few months after Sea Salt and Avocado came out before I tried it. For now it has taken the place that Coconut Lemongrass once had. So I stocked up on Sea Salt and Avocado so I will have some for a while.
January was Bring Back My Bar month, and I was super excited when I saw that Mulberry Bush was brought back. I had purchased a bar of Mulberry Bush either before it was retired or on another Bring Back My Bar order a while back and loved it. I was sad when I had used it up. So when it was brought back, I stocked up.
I haven’t been a consultant in about a year. While I don’t miss being a consultant, I still love the products. Each season I enjoy looking at which warmers are being brought out, and which scents are returning.
The one scent that I was hoping would come back this spring / summer catalog was Apple S’mores, but it doesn’t look like it is coming back.