Twas The Night Before Thanksgiving...

And I am so busy! I made pot roast thinking that it would be an easy thing to make since I was going to be cooking all day. Sick induced stupor told me to stick that 5 lb hunk of meat in a pot in the oven. It looked gorgeous. It took forever to cook though and if I was thinking clearly, I would have stuck that slab in the crock pot. So I had the kids cut onions and celery for the stuffing while I cubed day old cornbread. They were crying and laughing at the same time. I had to stop production because the oven wasn't freed up. So instead, I watched glee, took a nap, and stayed warm. Now, onto my afternoon. After the roast was done, in between taking my daughter to gymnastics, I stuck 3 cookie sheets of cornbread cubes in the oven to toast. That took another 2 hours. Then I had to put in the potatoes for dinner. It was then that I discovered....remembered...that I did indeed have TWO ovens!!! &^$&^%#^*$)_(_*())_(*&%^$!!!!!!! Wow!!! How could I miss a second oven?! Well rather than kick myself in the butt for prolonging the process of one hard to be accomplished dinner, I just took it in stride and started loading things into the bottom oven. It's all been a cake walk from here. NOT! I am having to learn how to do everything different this year. I am making everything gluten and dairy free. No cranberries, no almonds, and it makes things a little more complicated. Good thing I am creative and can improvise. Armed with Epicurious, I am trying to combine great recipes with gluten free alternatives. So this year, Cornbread stuffing(made with Bob's Red Mill Cornbread mix) with apples, sausage, and pecans. Instead of a flaky crust for a cream pie, I am making a gluten free ShortBread crust from Bob's and then taking a simple Jello pudding brand mix and using coconut milk and rice milk mixed. You can't taste the difference in my opinion. In fact, I like this one better. It's creamier. Then there is the pumpkin pie that I am not making for thanksgiving, but rather for my family for this weekend. I will be attempting a hazelnut flour pie crust. What is more Oregonian than a roasted pumpkin pie made with a hazelnut crust? Feasibly, I could have used items that grew in my backyard (if I still lived in Sherwood in the Hippy House). The blueberry tart is more of a crunchy hazelnut crust in a springform pan. We will see how this one turns out.

I can't even imagine what Thanksgiving would be like if I had to make everything this year...too stressful for sure. But my Step-Mom is coming through for me and making sure that everything is gluten and dairy free for Brighten and I. Gravy, mashed potatoes, etc...all gluten free.

So there you have it folks. I'll probably be up for another 3 hours, and I did my post. Tomorrow pics of the feast.

My Belated Birthday...Foodie Style

My parents just happened to be in France or Spain ( I can't keep track) during my birthday, so our traditional jaunt to a chosen restaurant had to be put on hold.  Since the last two months were quite crazy, we haven't been able to get together until now.  Waiting two months for good food and great company is fine by me!

I was treated to dinner at Andina which is a fine dining Peruvian restaurant in downtown Portland.  They have an extensive gluten free menu to choose from.  We had octopus appetizers with crab and prawn stuffed avocados, with a side of purple potato puree.  Then for our entrees Patrick and I both got scallops in a potato-parsnip puree with a beet reduction that was fabulous.  It's amazing how good seafood tastes when it's prepared correctly.  My dad had duck and my step-mom had the lamb chop.  It was amazing!  Then we ordered dessert.  Patrick got the trio of creme' brulee that included cinnamon, pear and mocha flavors.  My dad got a hazelnut ice cream and my step mom got a goat cheese flan.  I opted for the traditional gluten free torta chocolata.  Very yummy and it even came with a lit candle and a remarkable "felis cumpleanos" drizzled in chocolate.  I am a very lucky girl indeed to have such wonderful parents that have given me the opportunity to learn how to be a foodie from the best teachers.

Conference Traditions: Baking

 It's a Cookie!

Yes...Ladies and Gentleman, you too can make cookies that are gluten free and taste just like the regular wheat variety.  This little gem just happens to be a cookie of the Shortbread variety.  It crumbles, crunches, and is rich just like the original. 

So I made 3 dozen for my adoring family who thinks I walk on water because I can still bake.

My secret (and the reason I did not put this on my recipe blog) is this:

Thanks BOB!  Your are a miracle worker...

Heaven in a Bungalow

I found a treasure in Newberg that just opened in the last two weeks. The Sweetest Thing If you ever have a hankering for a butter cream topped cupcake that melts softly in your mouth and a moist mouthful, then stop by this little gem. It's tucked away in a yellow 1920's bungalow with ample parking along 99W in Newberg. When you walk in, a small bell welcomes you to a glass front filled with yummy creations. Not only do they carry 4 or 5 staple cupcakes in 2 different sizes, but they also have 4 or 5 different flavors for different days of the week. So if on Friday you need a peanut butter and chocolate fix, just order their Perfect Marriage. I devoured a Pumpkin Chocolate. Not only is the food gourmet, but the atmosphere is classy and top notch. Dark stained moulding and builtin's that are period 1920 bungalow line the wall. Ample seating line large rooms to bring a family for a treat or a birthday party. They do special orders and I love that they are not open on Sunday. This is a family affair according to their website. I'm hoping they will adopt me soon!

( For those of you that had a mini cupcake on Friday with me, please comment and tell everyone the Heaven that you experienced. This is no Fred Meyer cupcake!)