Style Symmetry

Before I went gluten free, I baked a pie.  My friend Kathleen came over with her rolling pin and pastry blender and walked me through step by step and it turned out delicious. Thanks Kathleen!

Start by blending and blending and more blending of butter and twice sifted flour, I wish I had a mixer!  Then there is lots of rolling of the dough and more rolling and more rolling until it is evenly flat.  Then take the pie dish and place upside down on the dough, make sure the dough is at least an inch wider than the dish.  Fold the dough in half to place gently into the dish and then unfold the dough.

For the filing we mixed rhubarb and a simple custard, mmmmm.

We made a lattice top and then finished off the edges with thumb prints.  Make sure there is no dough hanging over the edge of the pie plate, it will burn.

Then it bakes and fills your house with yummy pie smell.  This pie lasted less than 48 hours.  
I don’t have the whole recipe anymore but this is a great How To on WikiHow which includes the lattice crust.

I decided to go gluten free, and I am on day three.  I want to see if cutting out gluten will benefit my health, allergies and weight.  I found a great website Gluten Free Goddess and this post in particular on getting started with Gluten Free is excellent.

It has been challenging considering how much I actually ate that was a wheat product.  Breakfast was granola, gluten.  Lunch was a pita, gluten.  Dinner was not so bad since I eat mostly rice, but pizza nights will surely be missed.  My breakfast is now an egg and quinoa with coconut milk and pineapple.  My lunch is struggling to be replaced, I ate the same delicious pita everyday.

To make pita deliciousness; Lightly coat 1/4 tsp olive oil onto pita.  Broil pita for 3 minutes. Cut avocado and tomato into slices and pile onto crispy pita.  Add a dash of salt, coat with lime and pepper. Enjoy!

Are you on a special diet?

I made sushi!  It was delicious, affordable and it was also quite easy to prepare.  To make sushi you will definitely need sushi rice, rice vinegar, seaweed and a bamboo roller.  The options for what you put in your sushi rolls is limitless.  We had avocado, cucumber, imitation crab, ginger, sweet mayo, wasabi and fresh salmon.

The trick in making sushi is to prepare the rice just right.  After 1.5 cups of rice has been cooked heat 1/2 cup of rice vinegar, 1 tablespoon sugar and a 1/2 teaspoon of salt in a saucepan.  Once the ingredients are dissolved remove from heat.  Now move the rice in a wide bowl, toss it, spread it, fan it, do whatever you need to to cool it down.  Once the rice is no longer steaming slowly add in and mix 3 tablespoons of the rice vinegar.  Taste the rice and you can gradually add up to 3 more tablespoons if you like.

Just don’t ask me how to roll the sushi, I was terrible at that part!