Can you believe it’s already March? The weather is warming up here in the high desert and lucky me got to spend the afternoon basking in the gloriously warm rays of the New Mexico sun. It’s days like today that make me happy I left the grey, sunless Ohio skies of my youth – only to once again long for them come Autumn.
I planted my spring crops today; lots of (new-to-me) varieties of Heirloom lettuce, Swiss chard, onions, leeks and peas. The garlic I planted in October has popped up and my rhubarb is beginning to flirt with me. I’m determined to make my dad a gluten free rhubarb pie this year that will rival my 97 year old grandmother’s – from scratch. As in, no pre-packaged gluten free pie crust. No siree bob. The tension is already beginning to mount. While I can make many things, pie crust is my nemesis you see (even before I went gluten free). Will this be the year I finally conquer?
Yeah, right…perhaps instead, I could pay someone to fly out and make one for me?
Heidi’s Menu Plan: Naturally Gluten-Free, Grain-Free, Dairy-Free, Egg-Free and Soy-Free
Friday: Margarita Fish Tacos (I will use crisp Romaine lettuce leaves instead of the corn tortillas and scrap the cheese & sour cream altogether)
A Few “Just” Gluten Free Recipe Ideas
Zucchini Tomato Basil Bake (O.M.G., you simply must make this recipe sometime – the summer before I had to remove dairy from my diet, I think I made this dish, sans olives, 4 times a week. It’s that good).
Gluten Free Kid Friendly Recipes (scroll to the bottom of the page and click the link to download Katie’s free e-cookbook – lots of great ideas!).
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