The past few days I have been doing a lot of cooking and baking.
Over the weekend I made homemade pineapple curry 🍛 which turned out delicious. I also helped my mom make Father’s Day dinner, as well as having helped make gingerbread.
Monday, I baked up some gluten free popovers for myself as well as more gingerbread for the parents. Not to mention having mixed up more of the gluten free brown rice flour mix I use for baking.
Yesterday (Wednesday) I made a batch of gluten free almond tea cookies, I liked them so well I made more today.
I have also spent a bit of time on Pinterest getting ideas for decorating and other Homemaking ideas.
I am definitely yearning to have a job and a home of my own, as there is so much I want to do and try when it comes to Homemaking. I want to try different kinds of cooked jams and jellies as well as candle making.
This is the time of year when I would love to be living on some acreage, so I could have a nice garden and be raising chickens, a couple goats, maybe some pigs. I definitely want to be able to do more homesteading and Homemaking like what women did in my grandmother’s generation and before.
It’s great that women have more of a choice of what they do with their lives. At the same time being a homemaker has become stigmatized and taboo. Being a homemaker is a totally valid choice for women, and shouldn’t be stigmatized, when a woman chooses to be a stay at home wife and mother.
Today I spent part of my day baking cookies. After my mom gave me a pathetic look and asked me to make oatmeal raisin cookies, I did that today. I also made myself a batch of gluten free, dairy free short bread cookies.
The Shortbread Cookie mix that I prefer is the gluten free Shortbread Cookie mix from Bob’s Red Mill.
I have been using shortening in them instead of butter, but the next time I make them I may try using coconut oil instead and see how that works.
I had purchased the Scottish Thistle cookie stamp a couple of months ago, and found the ripple edged biscuit cutter a few weeks later.
These cookies go incredibly well with a nice hot mug of English or Scottish breakfast tea. While I also like Earl Grey tea, I prefer the flavor of a breakfast tea with these cookies.
The oatmeal raisin cookies turned out well, also. I haven’t tried them beings that they have gluten in them, and I already have had more gluten than I really should.
Monday, I really wanted some short bread cookies, but didn’t have any of the Bob’s Red Mill gluten free short bread mix, so I went to my gluten free baking book. I found a recipe for gluten free short bread cookies.
So I decided to give that recipe a try, and used shortening instead of butter.
These cookies would have been better if I had added almond flavoring to it.
All in All I did not like how the recipe turned out, the cookies were falling apart in the process of putting them in the baking tray, and it stuck to my cookie stamp. The cookies just didn’t turn out like the mix from the Bob’s Red Mill does. I am kind of disappointed about that.
So I am just going to stick with using the Bob’s Red Mill mix, in the future or if I make this recipe again, add some almond flavor, and not try to use my cookie stamp.
Today has been a productive day.
Saturday I had gone to Bob’s Red Mill, and picked up more Potato Starch and Brown Rice Flour (I still had a package of Tapioca Flour at home) to make the brown rice flour mix I use, as well as a package of Xanthan Gum. I am only on package 3 or 4 of xanthan gum, and I have been Gluten Free for over 3 years. A package of Xanthan Gum lasts a long time. Today I mixed up the brown rice flour mix.
I also did mundane things that needed to be done, like cleaning the bathroom and doing a load of laundry.
I also made a batch of gluten free & dairy free cinnamon rolls which turned out really good.
This evening I also did some rearranging and reorganizing of my Scentsy Bars, since I decided to make room in my set of drawers that I use for my Scentsy Bars for some more bars.
Yesterday, I had decided to do some baking. I was wanting something sweet, but didn’t have chocolate chips, so I mixed up a batch of gluten free & dairy free Oatmeal Raisin cookies.
I had also mixed up, and baked a loaf of gluten free & dairy free rustic flat bread to go with dinner, beings that we still have split pea soup.
I know cookies and breads are not the best, when it comes to watching what I eat, but when it still feels like late February outside, and has the rain to go with it, baked goods are comfort foods.
Both the cookies and the rustic flat bread turned out really well.
A few posts ago I know I talked a bit about urban homesteading. I still want to do the homesteading part, but not so much the urban part. I am at best a small town kind of a girl.
Yes, it would be easier to deal with my food intolerances in the city, as the availablity of Gluten Free & Dairy Free food is so much greater, but I am not one for easy.
While I could do dairy free & gluten free pretty much easier, being out west here, is preferable to me. It would be a shorter distance to get Bob’s Red Mill products shipped, or closer to drive to Portland and stock up.
As far as the homestead part, that would be easier, garden wise to do in a small town or out in the country. I have wanted to have enough property for a while to have some goats and chickens, in addition to the garden for a while.
Depending on where I end up, I definitely want a greenhouse, to be able to grow some vegetables in the winter.
While I do not want to live in the big city forever, as it is to busy, and on the go for me. I definitely prefer a slower pace of daily life, where I can spend more time outside and feel like I have room to move and breathe. I still want to homestead, use more alternate forms of energy, like solar, and live a more self sustainable life.
Yesterday (Monday the 3rd), I spent a good part of the day baking.
I mixed up a batch of Cranberry, Orange, Macadamia Nut Muffins, a loaf of gluten free bread, and a batch of short bread cookies. All of which are Gluten Free & Dairy Free. Beings as they were baked I didn’t stick to being strictly egg free beings I can handle eggs in baked goods.
The shortbread cookies before they were baked.
After being baked:
The muffins that I baked:
It was a lot of work and a good lesson in time management and how to prioritize. I had mixed up the bread first, put it to rise then mixed up the cookies and put them in the fridge to chill, then mixed up the muffins and got them baking. I worked on the sock I am knitting while they baked. When the muffins came out, it was time for the bread to go in. I made more progress on my sock while the bread was baking. Toward the end of baking the bread, I pulled out the cookies from the fridge and began rolling, cutting and stamping them so they would be ready to go in when the bread came out.
I had used my Scottish Thistle cookie stamp again for these short bread cookies and they turned out amazing.