Vinojito?....YES Please!

Ok, the name is still work in process, but the beverage...Delightful! Another Monika/Reiber Garden Inspiration...

• Fresh mint - washed well, dried and crushed
• Lemonade
• Icey cold white wine (really whatever is on hand)
• Am I forgetting anything?

Mix until desired taste. Drink while cold. Repeat.

Some may choose to substitute basil for the mint. I have yet to try that, but it is on my life list. Blessings my fellow foodists!

Panzanella...A Garden Delight!

My sweet cousin was in town, leafing through a beautiful Italian cookbook of my mom's, noting her favorites. One was Panzanella. I liked the picture. The tomatoes were full and juicy, the bread looked crunchy, the oil was dripping off the peppers...my mouth was watering. She turned the page and we started oohing and ahhing over the next photo. Panzanella became a distant memory.

A few days later as my handsome hubby and I were gleening beautiful peppers and tomatoes from our garden (truthfully, his garden), that mouth-watering photograph popped back into my head. Thankfully, Scott dosen't eat tomatoes, so I get them all to myself! I started chopping...red plump tomatoes, crunchy green peppers, onions sweet and fragrant. I added fresh basil (yes, from our small yet bountiful garden), two cloves of crushed garlic, s/p, olive oil, and balsamic vinegar.

We had a few errands to run before we fired up the bbq so my beautiful salad got to sit and be merry for a bit. We came home to a house that smelled heavenly! Scott took care of the sausages on the grill while I put some dill rye in the toaster. I tore the hot toast and tossed it in the bowl. The juice from the tomatoes and the oil/vinegar/garlic coated the toast. I took a forkful. Then another. It was simple, fresh and oh so delicious! Not your typical panzanella, but definately one for the blog. Thank you Monika for opening my mind to what our garden had to offer. I just wish Scott liked tomatoes...well at least to sample...

Gluten Free Biscuits

It has been a long time since I have posted an entry. This recipe, however, is well worth the wait! While many of you know of my love of muffins, you might not all realize that I also like nothing better than a warm biscuit, fresh out of the oven with some melting EB and agave drizzled over the top. My dabbling in gluten-free baking has brought mild success, but this recipe here is a winner! It will satisfy palates of all types. They turn out light colored, not too wholesome looking! And when you take a bite, you won't be able to resist! Crunchy on the outside, rich buttery, flaky on the inside...these biscuits require no EB! These biscuits have converted me into a big fan of the coconut oil. I am thrilled with how these turned out and hope that you will be too!

Gluten-free Biscuits

1/2 cup brown rice flour
1/2 cup almond flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp xanthan gum
3/4 tsp sea salt
1/4 cup chilled coconut oil (throw it in the fridge for a little bit - it's worth it!)
1/2 cup almond milk with 1 T apple cider vinegar

Preheat oven to 425.

Mix all the dry ingredients. Cut in chilled coconut oil (it'll work if it's liquid, but it does improve the texture if it's chilled!). Add the almond milk/vinegar mixture. Stir until just combined. Dough should be a little sticky.

If you're feeling fancy, bring out those biscuit cutters. Otherwise, drop biscuits will taste just as delicious. Lightly brush the tops of the biscuits with coconut oil before baking. If desired, sprinkle a little additional salt on top, or some cinnamon and sugar for a sweeter treat.

I baked mine at 425 for about 20 minutes. They turn out with a little golden color coming through when they're done. I put mine in the toaster oven without preheating, so keep an eye on yours - they might not need quite so much time!
As I was experimenting, this is a small recipe - makes four good sized biscuits. Double or triple as needed!

Awesome Contest!!!!

Are you finding this recession to be the most depressing thing since, well, The Great Depression? (Still wondering just what was so Great about it too. Anyone?) With the unending litany of job losses, "the current economic climate" being a driving force behind anything we do lately, the increasing distrust in our government and divisiveness between political factions, no wonder we're all stressed out. It's scary. Not horror movie fake-blood we know it's not real scary, but omg am I going to be able to continue taking care of myself and my loved ones? scary. So... yup, the worst possible kind of scary. Awesome.

Well, don't go driving off any cliffs just yet, folks. I insist on believing we're all going to come out of this just fine. Why? Because we are actually awesome. You, me, us - we are all awesome. Go ahead, give yourself a pat on the back and dance around a little. Now go hug a friend. Feels good, doesn't it?

An example of this awesomeness, and the ability to make lemonade out of depressing recessions, is Beth's latest post. Go check it out; I'll wait here.

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I know, right? How cool is that? I love this idea so much, I am going to steal it. I mean... pay it forward. While the clock's ticking down on Beth's contest, I'll be plotting and scheming over here. So head over to her blog and enter your awesome self in her contest, and then check back with us for more awesomeness in the next week or so. And in the meantime I challenge YOU to up the awesome ante.