Gluten free

Due to some Thyroid issues I’ve decided to see if I can modify some of my favourite recipes to make them gluten free, apparently gluten and thyroid are not friends. I’m trying to minimise my gluten intake not totally cut it out as I don’t have to and it’s not life threatening for me.

I’ve had some total disasters. Not wanting to buy all the extra bits and pieces like  tapioca starch or xantham or guar gum or or or …. I’m trying to figure out substitutes that that I already have in my pantry.

Already stocking polenta (corn meal), rice flour, raw almonds/nuts, corn flour, coconut flour, chickpea/besan and  baking powder I have gone out and bought plain gluten free flour.

I have been using gluten free bread for a while which I find is great for toast.

It’s getting past the grittiness that I find the hardest to cope with in gluten free products. For me personally I’ve found that if I expect grittiness with almond or nut meal I’m fine. I know it’s all in my head, if it was life threatening I’d deal with it but I’m working on my issues lol.

So the upshot is that I find if I use the nut meals in my baking items I can get over the grit. This past weekend I made my TOTALLY OATY biscuits substituting only the oat flour for half almond meal and half gluten free flour the recipe does not change the rest of the ingredients and they turned out fine, you can’t really tell the difference.

So with a loaf of gluten free bread and a stash of gluten free biscuits in the freezer I’m ready for the next experiment.

*Please note that you still need to check all other ingredients ie; butter/marge, choc chips for no gluten. I’m only changing out/substituting the flours.

 

 

 

 

Tinting my moisturiser

I don’t know why I didn’t think of it earlier, I’m probably late to this party and everyone is already there.

Make your own. I bought it every now and then it but never really liked the tint to moisturiser ratio, I thought over the years it may change, it didn’t.

So I sat down and figured out my own, everyone will be different so you’re going to have to change your ratios to how you like it.

For me personally my ratio is =

1 tablespoon of liquid make up.

2 tablespoons of my favourite moisturiser.

Stir in a pot/jar to thoroughly mix. Seal. Date (take note of what’s on your moisturiser or make up and use the lesser date). Use as needed.

If you feel you need a little extra colour add a dab more make up to your mix on the sponge/fingers on the day.

Until I was happy with my mix I started with teaspoons then swapped out to tablespoons and make more as needed.

With this I found that my foundation is so much easier to apply evenly.

Are you a sunny side up?

Eggs what can I say there is nothing like that nice yellow yolk staring at you from your plate just ready to be broken apart by a toast soldier, a chip/fry, waiting to be pierced and spread on your toast, mixed in with the grilled tomatoes and spread on a steak or sausage. YUM!

Hubby, when I first made him his eggs over 30 yrs ago he said he wanted a flat egg, huh? What’s a flat egg you ask, well it appears it’s just that, where the egg is all flat. Asked his mum and found out she’d just crack the many eggs into a pan, give them a bit of a swirl around and they’d cook flat then she’d cut into squares. That solved that problem.

I feel a bit sad when I break 2 perfect eggs into a pan only to have to stand there and pop one, watch all that yellow yolk run around and harden up.

When the eggs go onto a burger, mmmm bacon and egg burger, they are flipped and though mine is more set there is still nothing like biting into that burger and having that runny yolk mix in with the bacon and bun.

Mine are cooked in a non stick pan with the barest hint of olive oil.

I like a hot soft boiled eggs with toast soldiers (I have my 4 egg cups each with a funny face on it)

I like my eggs scrambled … my way not into under cooked restaurant mush or hard pebbles, just nicely set.

I like a nice bacon/ham vegetable frittata or an omelette.

Nothing like a good curried egg sandwich or spread on a salada.

That just soft to runny yolk on a caesar salad.

How do you like your eggs?

Nostalgia

Are you a memory keeper regardless of whether you have kids or not?

Once upon a time I kept most things from now Mr 29, I kept a little less from now Mr 24.

I quickly discovered that while I’d stored mostly clothes correctly things like elastic/shirring or stuffing in animals that elastic cracks and breaks and stuffing in animals decomposes … not everything as it does depend on how it’s made. Absolute cleanness is definitely needed in clothes or those brown spots that you did not see when packing away will be easily spotted and not easily cleaned again. Live and learn I say.

Over the years what I’ve kept for them became basic and what I thought they actually like to use or pass on.  Ask them if they want it kept.

I kept their 1st divided dinner plate, cutlery set and sippy cup. They have a blanket each, a few soft toys. A couple of sets of clothes that pertain to each child. Books, I’ve kept them all from Peter Rabbit to Harry Potter and Horrible Histories. And some school related items.

When their kids come along I’ll pass it on along with the photo albums I’ve made over the years for each.

Be selective, enjoy what you have or collect, if it no longer gives you fond memories donate it to a charity so that some one else can have the items happiness.

Do you display your collection, do you use it or does it hide away in a cupboard?

Oh to be a fly on the wall when I pass away to see what my boys make of my collections and what I’ve kept.

What do you keep?

 

Breakfast

Are you a person who has the same old same old for breakfast each morning or are you a person who decides on the day what you’re going to have?

As long as I have my cup of extra strong Liptons tea, no other brand will do, with a little lite milk I’m happy. I then decide on the day what I feel like, mostly it’s Vegemite on toast (not to be eaten like peanut butter by the spoonful but thinly and even spread over your toast or English muffin or crumpet). In winter I may go for traditional oats with milk and honey or Weet-bix with warm milk and honey but it depends on the morning.

There is then the conversation about toast, I like mine brown though not charcoal and it needs to be buttered to the corners. My daughter in law likes hers with a hint of colour and Nutella. My husband likes his somewhere between our two.

Smoothies are always good but I tend to have them as a morning tea snack.

Or a you a person that can get by on a cup of tea, coffee or even orange juice and skip the food portion of breakfast?

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