Wednesday, September 26, 2012

Where I've been, and where should I go

Yellow ceiling, orange wall, purple trim

Two weeks ago a bunch of excuses captured me. I have only just escaped.

First some pictures of what I have been doing instead of writing recipes. My daughter's sixteenth birthday is Friday the 28th.. I've been helping her redecorate her room in her favorite colors. Wild, man.

purple wall, orange trim, green curtains 
green wall, yellow shelf

Husband, Ken and his Takamine 1987

Second, my husband said what I was afraid he would say about the picture of him I posted in my last blog. “That's not my guitar. That's the mandolin.” The truth is I liked the angle of the shot. So here's my hubby and his Takamine.

Finally, I have been giving some serious thought to my writing. I believe I am a writer. I have believed that about myself since I was eleven. In all that time I have been far more raw talent than educated and/or polished skill. My first love has always been to be a homemaker and I have done that for the past 33 years. I haven't regretted it. I have loved it and I am proud of it.

Ken, his banjos, and his dog, Jack  2009
However, my sons are grown and married, with children of their own. My daughter, after years of consideration has chosen to follow my footsteps into homemaking, is doing an academic/ apprenticeship home education. I have the time to be serious about what I want to do with my writing.

I have this cooking blog, but I tend to focus a lot on memoirs. I have a Tumblr where I post mostly stuff connected to the indie band Louden Swain, an occasional thing or two about the TV show Supernatural and I write about bringing peace to politics. It started as a place for my angst about politics, but I've realized that it wasn't going to bring me civil discussions no matter what angle I chose. Finally, have another blog where I post my fan fiction and other things I'm sure I'm not going to sell.

There isn't any doubt that writing is a part of who I am and from looking at my blogs I see that I lean heavily toward story telling. It is time to learn how to make money at it. The question is, and I'm posing this to my readers, do I:
a) Develop this blog into a professional gluten/allergy-free cooking blog,
b) Get serious with what I am learning about script writing in my fan fiction and have a go at being a writer for TV (a really hard business to get into, but I'm having so much fun),
c) Create a professional blog for my little stories, forsaking all other blogs, or
d) Give up blogging in pursuit of freelance writing?

Wednesday, September 12, 2012

Corn-free 'Cornbread?'

Have you ever watch a show called, Red Green? Click here for a segment.

I love his line. If a woman don't find you handsome, she should at least find you handy.

I have the blessing of a man I find both handsome and handy.

My husband and I had dated about a month when we decided to get married and did so five months later. A relationship moving that fast leaves a lot, let me repeat, a lot of room for getting to know each other after you're married. Which of course is the worst way to get to know each other, but it can also be filled with wonderful surprises.

One of those surprises came about a month after our wedding. We had decided no one would buy anything over thirty dollars, it was big money back then. As we were walking through Sears he spotted a $40 guitar and beg me to let him buy it. I was a bit stunned. Why would he “suddenly” want one of those. It turned out he had taken guitar lesson and he was actually kind of good at it. I didn't regret that purchase. I didn't even regret it when a couple of years later he took two unemployment checks to buy a Takamine, and then played the same song for 10 hours a day over the next week. It wore my patience a bit, but now, he plays classical and finger style. And, one of the classical songs he plays sounds like two guitars and a bell ringing. It like so cool.

No one is perfect

When it came to my cooking his compliments came with one word adjectives, dinner was remarkable, or incredible, filling. He was analytical about food. He would tell me it wasn't right, and then refuse to tell how it was wrong, for fear I would try to fix it. When my daughter and I had to go gluten-free he remained quiet and patient as I learned this new way of cooking. For a person who can eat gluten, gluten-free food just isn't the same, yet, he remains mostly quiet. As far as I'm concerned his patience and kindness in the matter made him a saint.

Not everything can be fixed with duct tape

Five years ago the cost of gluten-free flours seemed to be so high. He immediately bought me a mill attachment for my Kitchenaide. When my Kitchenaide broke, a few months ago, he rigged the mill to allow me to continue to grind, until we bought a new Kitchenaide. It's a fairly simple mount. If you're interested in making one of your own do a little online research, as a number of people have done similar things and posted their how-to.

Making Your home Feel Like a Hug

These are the things that add up and bring to life a richness which goes beyond our troubles. Placing within us the perceptive that together we can do anything. Bless your spouse by remembering the goods things and keep their heart warm by keeping the kitchen warm with home cooking.

One of our family's favorite foods which brought the comfort and warmth of home was cornbread. I posted a recipe here. Since corn is, now, ruled out I make millet bread. While like all mock recipes it is only reminiscent of cornbread. It has the hearty, homeyness cornbread brings to the table.

Millet Bread

Preheat oven to 400
Grease and flour a 9'x9' pan. (either flour will work, rice will provide a grittiness)

1 c brown rice flour
¾ c millet flour
¼ c course ground millet flour (Don't have course ground? Replace it with a 1/4 cup of millet flour.)
1 tsp guar gum
¼ sugar*
1 Tbs baking powder
½ tsp sea salt

¼ c fat (melted palm shortening)
1 c hot milk (quick almond**)
1 slightly beaten egg

Mix dry ingredients in a medium sized bowl. Place in wet additions and mix until all dry ingredients are moist. Pour into the baking pan. The batter should be thick, maybe even spongy. Gently spread batter to the corners of the pan a spatula. Bake for 35 minutes or until golden brown. You should see cracks in the surface of the bread, just as you would with a good cornbread.

    *if you prefer agave or honey, change the recipe to 2 Tbs of sweetener and 2 Tbs of fat.
    **Quick Almond milk is 1/3 c almonds ground in the blender. 1 c of water. First grind the almond into a meal, and then with blender on low/whip let blend for 1 minute. For this millet bread recipe use boiling water.

For a Vegan Version

Omit the egg and whip 2Tbs flax seed meal and 1 Tbs starch with your choice of the hot substitute milk.