Brings back some memories, hence some grins. Daughter refers to my 'experiments' when I say I tried something new. Good thing she doesn't live at home or she'd get more of them! :-) Growing up I learned more to bake as mom grew tired of it. Except pies. I can kill a crust even the ready made kind.
Hehehe! I just wrote a post on how I never could sew anything without a pattern. Now I can whip up a skirt or a tea cosy without ever looking at a pattern.
Heh - gluten-free sauces? ;P Specifically, relatively easy sauces that don't use flour as a thickener, and don't come out of bottles; virtually every kind of sauce-in-a-bottle is off my menu these days, and my latest batch of "food" could really use a nice flavorful sauce.
Basic "food": 2 cups of rice before-cooking, 1 can of corn, sometimes 1 can of mushroom, either 3 chicken breasts or 1/4 lb of grnd. bf. This particular batch of "food" has grnd. bf. and mushrooms. The meat is fine, but the "food" itself is ZOMFG dry and bland - yay, lots of rice. Any suggestions? :/
Hmm. I'm not totally sure what all is gluten free.
I prefer to use cornstarch as a thickener, as I've found it produces slightly more reliable results.
Instead of corn, could you toss in a can of chopped tomatoes with juice? Or how about orange juice thickened with cornstarch? (There's a pork recpie I do that uses that.
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Growing up I learned more to bake as mom grew tired of it. Except pies. I can kill a crust even the ready made kind.
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In other words, practice makes perfect.
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Basic "food": 2 cups of rice before-cooking, 1 can of corn, sometimes 1 can of mushroom, either 3 chicken breasts or 1/4 lb of grnd. bf. This particular batch of "food" has grnd. bf. and mushrooms. The meat is fine, but the "food" itself is ZOMFG dry and bland - yay, lots of rice. Any suggestions? :/
Reply
I prefer to use cornstarch as a thickener, as I've found it produces slightly more reliable results.
Instead of corn, could you toss in a can of chopped tomatoes with juice? Or how about orange juice thickened with cornstarch? (There's a pork recpie I do that uses that.
Reply
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