October 12, 2006 | Offspring: ecstasy and agony
Love is cooking when I’m too tired to eat, and figuring out how to make a yummy breading out of cornmeal (and then explaining that yes, it’s “breading,” but no, it doesn’t have gluten in it).
Love is being 35 and still playing with your (kids’) food.
Happy Love Thursday, everyone.
Posted by Mir @ 12:40 pm
October 12th, 2006 at 2:13 pm
Happy Love Thursday to you, Mir. Hope the gluten-free diet will be the magic you need!
October 12th, 2006 at 2:59 pm
Cute, Happy Love Thursday.
October 12th, 2006 at 3:01 pm
Cute food. Cornmeal is hard to make yummy stuff with.
October 12th, 2006 at 3:34 pm
I’m pretty sure that the only reason God invented peas was because they make good eyeballs on other food.
October 12th, 2006 at 3:37 pm
Nice dishes!
October 12th, 2006 at 6:28 pm
So cute, even MY picky eaters might try ‘em!
October 12th, 2006 at 8:33 pm
haha. that’s cute!
October 12th, 2006 at 9:08 pm
Who wouldn’t eat that dinner?! So cute that I will steal it.
October 12th, 2006 at 10:31 pm
Oh oh, the only recipe that survived my short Atkins attempt.
Chicken breasts dipped in a beaten egg and rolled in parmesan cheese.
No flour and it tastes amazing.
October 12th, 2006 at 10:57 pm
You are too cute. I wouldn’t eat that dinner Chris. It’s looking at me. Yikes!
October 13th, 2006 at 8:42 am
Instant mashed potato flakes. Smear food (fancy culinary term) with mayo, roll in potato flakes. A more expensive alternative is Bob’s Red Mill Almond Flour (also pecan or hazelnut) mixed with the parmesan cheese over the egg or mayo (mayo works better when baking or broiling, egg when pan frying).
I bake a cake each week for my office. I do the baking so that I can have a piece of cake that is gluten free and, so far, no one has refused and the cake plate is empty at the end of the day. The gluten-free flours are just about the same consistancy as cake flour, so everything has turned out well. I’m really getting into sponge cakes — so easy. Particularly after getting my new reconditioned Kitchen Aide through Want Not.
October 13th, 2006 at 10:51 am
You know, the other thing that can work as breading is almond meal. We’ve bought it at Whole Foods (expensive) and Trader Joe’s (affordable). The stuff at Whole Foods is more finely ground (and thus more like flour) but the Trader’s stuff is perfectly fine. Either way, it gives a nice crunch and nutty flavor. Anyway, cute dinner!
October 13th, 2006 at 5:39 pm
I love the smiles with peas for eyes! Of course, that would make for more bad jokes at my house. One of my co-workers needs a gluten-free diet. It’s a challenge. She has promised us all recipes; I’ll share when she comes through.
October 16th, 2006 at 5:50 pm
Where’d you get the little potato face-maker-thingies? Or can you just buy the potato faces all made? Oh please answer my question, Pretty Mir, because I must have potato faces!
October 17th, 2006 at 11:51 pm
I love it. I make turkey dog faces with bite size portions. I am also known for my American cheese slice cutouts (with Playdoh cutters.) It’s a talent I tell ya.