Jump to content

love2travel

Advanced Members
 View Profile  See their activity

  • Posts

    3,728

  • Joined

  • Last visited

  • Days Won

    21

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by love2travel

  1. love2travel
    Now that is the perfect breakfast in my opinion.
  2. love2travel
    Awesome! I like the flavour and texture of sorghum. Have you tried millet, chestnut or teff?
  3. love2travel
    When I go to Croatia in May I will look for them there. We do not have Schar pizza crusts here. And there I will be able to cook them in our outdoor wood burning oven - I love the charred flavour. Pizzas only take about 90 seconds to cook at such a high heat.
  4. love2travel
    They are delicious and surprisingly simple to make. Such a fun thin to make with little ones especially!
  5. love2travel
    I second this. You control the ingredients.
  6. love2travel
    Lucia, you will be proud of me! Vegetarian. Singapore Carrot Cake with Steamed Daikon Cake - I am making my own kecap manis. Carrot cakes do not contain carrots nor are they cakes as in sweet cakes. They are dense daikon cakes you make then steam then sit overnight then fry. Then you make the other portion of the recipe which contains a host of other...
  7. love2travel
    Lunch for breakfast - tuna melt with lots of capers and lemon juice. Handful of frozen grapes. Delicious!
  8. love2travel
    Very thick strawberry, mango and peach smoothie with ground flaxseed.
  9. love2travel
    Are the Schar crusts thick and chewy or thin and crispy? Mmm...I love pizza.
  10. love2travel
    If you want rich, cheesey and creamy, this is the recipe you are looking for. It is all from scratch but easy and delicious and has four cheeses in it. I dislike the flavour and texture of Tinkyada pasta so I use a vegetable pasta or homemade pasta instead. Open Original Shared Link
  11. love2travel
    Good point. I use silpat, too. Another good tip is to stack 2 cookie sheets on top of one another if your oven has hot spots or a tendency to burn. The extra layer prevents burning.
  12. love2travel
    You're right! I completely forgot about Winners. I've noticed that each time I go there are different products. And they are less expensive than other stores, of course.
  13. love2travel
    I like your thought process! Hmmm...what will I reward myself with tomorrow when I leftovers? I've always loved leftovers but now even more so that we are entitled to rewards.
  14. love2travel
    I agree with the others that you certainly are not overreacting. Just a quick kudos to my gastro who was very good in all respects. Very knowledgable and aware. That is, apparently, quite unusual. LOVE the cat BTW! I could just squish him.
  15. love2travel
    Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too.
  16. love2travel
    Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.
  17. love2travel
    This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I...
  18. love2travel
    It's a bit late for the 17th but in case anyone is interested this is another good recipe. Open Original Shared Link
  19. love2travel
    As we STILL have lamb leftover I am making Shepherd's Pie which traditionally is made with lamb. I will mince it up and make a lovely old cheddar potato "crust". Winter greens (frisee, mustard, kale) with a simple classic red wine vinaigrette and shaved Parmesan.
  20. love2travel
    Not having the soup for lunch - I have a craving for a tuna melt with lots of capers.
  21. love2travel
    I agree with the other posters who do not recommend cooking wine. It is nothing like the real thing! When you cook with wine you reduce it and therefore concentrate it - you do not want the bad flavour to be concentrated. You want a good flavour to be concentrated otherwise it can easily ruin a dish. Though I do not drink alcohol I do have a cupboard...
  22. love2travel
    I tried Livemocha the other day and it is a very fun way to learn! I love how there are pictures as well as audio as I am a very visual person. Thanks for posting the link - I am having fun learning Croatian.
  23. love2travel
    It is snowing hard so it is a good day for Smoky Ham, Apple Cider and Vegetable Soup with Grainy Mustard. Tomorrow I will make some gluten-free buttermilk biscuits to go with the soup.
  24. love2travel
    We are having leftover roast lamb shoulder from last night. It is so succulent and tender like butter. And the shoulder is one of the toughest cuts. I am making a caper lemon sauce for it. We will have it with roasted carrot and potato puree and white wine braised Brussels sprouts.
  25. love2travel
    I have tried the epidurals and they have not helped unfortunately. I think it is partially because my pain is so widespread - my shoulders all the way down my calves. There are so many trigger points that it's not even funny. The pain is so bad I must get up to walk around at night because lying down can be dreadful. I'm glad that they help you, though...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.