Our selections this morning were delicious looking.....and my little Bountiful Basket helper set them all up with me for our photo. You're looking at two heads of lettuce, spinach, grapes, cauliflower, green beans, bananas, pears, plums, sweet potatoes, peaches, and a little carton of fresh figs! Yum! I could have practically ordered this particular basket and that's what I would have picked out! Well, except for maybe the figs, I'm not quite sure what to do with them.....any ideas. We tasted them right away and we're not sure if they're our favorite. I'm embarassed to say I don't remember ever eating a fresh fig. But they're definitely beautiful once you cut them open!
Saturday, September 10, 2011
Sunday, September 4, 2011
On a side note, she had a reading evaluation test this week at school and practically came running out of her classroom at the end of the day to tell me that her teacher had whispered to her that she did the best in the class and is now reading at a sixth grade level! I'd like to thank J.K. Rowling for helping with that, as E's read straight through the Harry Potter books this summer. She's just finishing up with number five, all 700 or so pages! I hope once she finishes 7 and 8 we can keep her reading momentum going with something else new and exciting to read!
(On another side note, do you like our watermelon? We have about 8 of them growing huge and fat and juicy in the crazy mess of vines that is our garden! They've taken over almost everything!)
Saturday, September 3, 2011
I might just call this our breakfast of the summer.....we ate it allllllll the time! It was delicious, easy, eggy, and versatile.....and my kids begged for it about every other day. My favorite thing about it was the 25 minutes of baking time, just perfect to take a quick shower and be ready for the day before breakfast. And mixing it up usually only took about 5 minutes.
2 tablespoons butter
1/2 cup gluten-free flour blend
1/2 cup milk
1/4 t salt
First thing first....preheat your oven to 400 degrees, put the 2 T of butter in an ovenproof skillet, and during the last 3 or so minutes of preheating, slide your skillet in to heat up and melt the butter.
Blend the eggs, flour, milk and salt and pour into the hot buttery pan. (I actually increase the butter to 3 T and the eggs to 4 and I add just a touch more milk and flour. This makes it the perfect size for the kids and I.)
Bake for about 25 minutes, or until the pancake puffs up and turns golden brown. The edges will taste buttery and delicious, almost like a croissant (Or as close as us gluten-free girls get to one!) I like mine served with more butter and homemade plum blueberry jam! The kiddos like syrup. :) Enjoy!