Summer Fun: Breakfast in Bed

I was treated to breakfast in bed yesterday morning.  The kids had apparently cooked up the scheme the night before, let Mama in on the plan, even had a menu all ready.  And within a few heartbeats of my waking up when two cats had a disagreement, the kids were in my room, ready to go.  Sis had even consented to Bud waking her up early (she is on adolescent time and will easily sleep til after 9 a.m.; he still regularly sees 6:30 a.m.)

Look at this menu:  see the GF options?!  So sweet.  They had carefully recorded all of the things they knew how to prepare and could serve easily for breakfast.  And made notes of what I could have.  With dessert!  Sis was apologetic about the lack of GF sides; she said they'd work on that.  And I loved that ice cream is annotated "only some times.")

In the end, I had a single scrambled egg, some rice puffs, a half-and-half lemonade/iced tea.  Service was prompt and courteous.  Then we all munched on candy while watching tv.

When asked the occasion, they replied, "Because you put up with us all summer!"

I'd do it again, eggs or no.

Score 4-0

I hit a Grand Slam!

Four foods, one week--all successful.

Our church festival was this weekend and I made treats for the bake sale. Wanting DD and DS to have something to choose, I made Pumpkin Raisin Bars with a 1-2-3 Gluten mix. Usually, I would have gotten the babes to help but we were short of time and I made them after bed. Then I snuck them to the bake sale table and we proceeded to shop. Our bars were at eye level and toddler reach so they each chose a baggie of Pumpkin Raisin Bars--and loved them!!!

It probably helps that I used real eggs in the mix, as we are now testing for eggs. No problem so far. And the pumpkin option is on the box--I added the raisins because they love them (well, DS does. DD has picked them out everytime, having changed her mind about raisins. She even once said "Pumpkin bar fixed now."). Like most GF baked goods, they were a little chewy (and like most bars, got a little soggy after 24 hours) but they had a better consistency than most (none of the usual graininess) and a great flavor.

At the end of the day, only one baggie had been sold--I wouldn't trust someone else either (even though I provided the box label and what I added to it)--so I purchased back the extra bags. And we had them for dinner. And breakfast. And probably lunch. :)

My team wins!

Choose Your Favorite Apple Aphorism

Okay, another apple post: we made apple pie with a Gluten-Free Pantry crust yesterday. Not exactly a success. 20 tablespoons of vegetable shortening (because we couldn't use any butter) made it a very greasy dough that we couldn't roll out. Unfortunately, the box didn't say "reserve some mix to flour your rolling pin" and I didn't have any other GF mix in the house. And I was out of wax paper. So we "pat-patted" it into my pie plate, getting it all over the floor and everybody.

They loved the apple-cinnamon mixture, though. And ate it even after we dumped the top crust on, finding cracks to pull the apples out of.

The pie itself came out okay, very crunchy. It probably would've been okay if we could've actually rolled it; ours looked more like a cobbler or biscuit topping. They both ate a big piece as soon as it cooled off (rapidly in the freezer), very proud of their pie, if not that enamored of the crust and just eating the apples. So, I'll probably try it again.

I just want to make them a glorious apple pie like the ones on the cover of all the magazines right now (I think Eating Well's is my favorite pic). And if you want to read a great homage to pie, try Humble Pie, which will make you yearn for a slice and reach for your rolling pin.