Laws on Ya.

Laws on Ya.

I thought I made lasagna a few weeks ago. I didn’t have lasagna noodles, but thought it would be okay to substitute layers of chickpea fusili that I had on hand (and in the cupboard). It had the layered effect, but my husband said it wasn’t lasagna. I think he was teasing. Sort of. He had no complaints regarding the taste, just the title of the recipe.

But sometimes people can’t tolerate regular lasagna noodles. When you’re celiac, the laws on ya are: no gluten. I’m not celiac, but I’m sensitive to processed grains (too close to sugar for this addict).

So this time when I wanted to make lasagna, I decided to try making the noodles. It was an idea I had leftover from making seed crackers but instead of seeds, I used canned chickpeas, flax meal, and a little water. “Water you doing?” you might want to ask, but I thought these three things were up for my task. I was using my noodle as far as I thought. Instead of finding out where they’d be bought.

The pictures at the bottom of this post are what I captured in my phone when I remembered to document what I was doing. As I was working on making my recipe (literally and figuratively), a friend called to see if I’d like to do yoga with her. We agreed to do it at my house and she agreed to test the lasagna for lunch! It was a win win plan for both of us. Especially since she enjoyed the lasagna. She said it wasn’t exactly like traditional lasagna, but it was a good substitute! That works for me. (It might have been more like regular lasagna had I used Italian sausage instead of chorizo.)

The true test will be at dinner this evening.  Lasagna, whether or not the laws on ya.

This recipe isn’t in my trial cookbook. Yet. But I think it will be once I tweak it a bit more (e’en).  If you’re interested in looking at my trial cookbook, leave me a message and I’ll get you a link to my Shutterfly site. The super special deal for purchasing a photobook with free extra pages and 40% off expires October 18, 2017. That’s today.

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Ready for first noodle bake.
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Ready to layer.
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Ready to bake
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Apostrophe. A Pause Trophy. Another look.

Apostrophe. A Pause Trophy. Another look.

I was thinking about impossible to I’m possible. The difference is an apostrophe and a bit of space. Because I play with word sounds and meanings, I find a bit of help in thinking of an apostrophe as A Pause, Trophy. As in: just wait a bit and think it over. Get some space. It can lead to a victory. Instead of impossible, I’m Possible.

I once wrote a poem about the pause, or hesitation:

She who hesitates has gained a tiny bit of wait. Just enough time to think again–a helpful weight loss trait! I gain so much when I count the cost of a mouthful or morsel or bite. And lose the thought of “eat right now” that makes the clothes grow tight! There’s full scale value in counting the cost. For she who hesitates enough will find that she has lost!

This time, when I was looking at the apostrophe, I was thinking of what it stands for. It’s actually taking the place of the “A” in I am! And then I paused to consider A:

The A team, the A game, the Alpha, first things first. It’s what really makes me possible on the best of days or worst.  A is for acknowledging the one I ask for help and A is in accepting the answer to my yelp. I liked this thought about the A. It also goes with my plan of awareness, acceptance, and adapting. To realize: Actually, I can!

I’ve been under a bit of stress lately. Along with thoughts of A, I find it helpful to take Omega 3 supplements. They seem to calm anxiety in me without taking away my feelings. I’m not a doctor, or a nurse. I’m an amateur wordsmith who works in verse. I’m thankful for help along the way to I put first things first each and every day.

Last week, I got another notice from Shutterfly.com. They were offering free extra pages in photo books again! I took the opportunity to edit my prototype cookbook. (I used to work as a secretary, so I guess I could consider myself a professional typist!) I changed the size of my sample book to 8×8 inches for a less expensive version. I also took out recipes that could be dangerous to people having trouble with certain foods (rhubarb custard pie, Irish soda bread, Wachtalies, to name a few). I left the biscotti and spice cookie recipes in because I’ve come up with gluten free, dairy free, and no sugar added versions of them that are actually edible.

The deadline for the special was midnight on Sunday but I wasn’t sure what time zone it was in. I finished up and ordered my copies at midnight, Mountain Daylight Time, which was actually 2 a.m. my time. When I woke up enough to check on Monday, I discovered the deadline had been extended to October 18th.

Instead of being irritated, I’m feeling glad for the work I got done. The book is still in the early stages, but if anyone is interested in purchasing a sample copy during the special Shutterfly sale, leave me a comment with a way to get in touch with you. I’ll send you a link to my Shutterfly site.

I do not benefit from the sale of this sample book unless I get feedback about it. Constructive criticism or outright compliments are welcome! I’ll be happy to give credit in the final version! I’m going to be drafting a cookbook proposal soon. I’m looking for the right ring and a bit of encouragement! (By the way, there are no recipes for can’telope in my book.)

Things are starting to gel.

Things are starting to gel.

As in the jam jammed, for one.

I went to my exercise class this morning. My new studio shoes are working quite well. I had noticed a bit of knee and hip pain creeping in, but new shoes seem to have taken care of that. Continue reading “Things are starting to gel.”

Whatcha June? Ate? (Written on 6/8/2017)

Whatcha June? Ate? (Written on 6/8/2017)

It’s one of those days. I was making my smoothie this morning. Fresh ginger. Fresh mint (picked from my back yard moments earlier). Frozen mango. Whey powder. Acacia Fiber. Chia (good chia). Baby spinach. Grapefruit seltzer. MCT oil (that’s Medium-chain triglyceride derived from coconut oil). As I poured the green goodness into my quart-sized canning jar, I thought it resembled a shamrock shake. Continue reading “Whatcha June? Ate? (Written on 6/8/2017)”

Triple Chick Chili Cheese Bake.

Triple Chick Chili Cheese Bake.

On Tuesday, my husband and I went to New Hampshire to help our daughter and son in law with this end of their move to Wyoming. We fit all they could stuff into five linear feet of an ABF truck and their Mazda 3. We made a dump run, a Goodwill run and then the rest (including the contents of their fridge and freezer) came home with us.

There wasn’t much in the fridge and freezer. Just a single chicken breast, four eggs, some cheese, part of a half gallon of whole milk, a bag of frozen peas and a bag of frozen corn. Had I remembered before I made this dish that we also brought back some homemade pickled jalepenos, they would have been in this recipe instead of the green chilies. But then, I would have had to come up with a different name. And I kind of like this one. Say it five times fast! It reminds me a bit of Fox in Socks. Continue reading “Triple Chick Chili Cheese Bake.”