Savor this moment

It’s Saturday morning. The sun is up and shining on fresh snow on the mountains. Down here in the valley it is clear and cold. I’ve got the fire burning and my dogs are sleeping after their early morning run. I’ve got a hot cup of coffee, a blanket and my laptop. Damn I’m lucky!

Hard to feel that way last night when I went to bed exhausted. That seems to be the norm now. Work until I can’t stand up anymore and then collapse. Sleep and recover, then get up and do it all over again. Not taking enough down time to just enjoy life. Rush, rush, rush.

I would like to go to the lake or up to enjoy the snow in the mountains but I have to do my taxes today so I can get them filed by the Oct 15 deadline. Guess it would be a good goal to finish by Sunday afternoon so we can do that.

In the meantime, I’m taking an hour to just enjoy the peace and quiet. That will shortly be shattered when my son’s friend arrives. I feel sure they will play video games most of the day, until I make them go out and ride their bikes or play ball or something for a little while.

I am going to make carrot and ginger soup today. That and a pan of the rye quick bread I’ve been making will be lunch. Dinner is grilled shrimp with some gluten-free pasta.

Did I mention that my husband has discovered he has celiac disease? Yup. He’s been suffering from horrible breakouts for the last couple of years and when we got out here, someone noticed and suggested he try gluten-free. Amazing response in only a few weeks so that’s our new lifestyle – Gluten-Free! Glad as hell it’s now and not 10 years ago. There are so many wonderful resources and products out there. We particularly like the Pamela’s baking mix, though it’s not great for me – too carby. But there are tons of great, healthy, non-gluten good carb things to eat and we’re going to find them all. Quinoa is still a staple and of course, meat, veggies and fruit are all gluten-free. For some people rye causes them to react, but my husband seems to be good with rye so I’ve learned to make this bread. It takes about 10 minutes to get everything out,  mix it up and then clean up the mess. That’s also about how long it takes to pre-heat my oven, so I’ve been making a batch every other day. The boys love it and so do I!

Quicker Rye Quick Bread (with my modifications!)

  • 2.5 cups Bob’s Red Mill dark rye flour 
  • 1 tsp Baking Soda
  • 1/2 tsp baking powder
  • 1 tsp natural grey seat salt
  • 1 cup greek yogurt
  • 3/4 cup buttermilk (or milk – I like the tang of the buttermilk)
  • 1/4 cup honey

Pre-heat oven to 400° f and spray a 9×9 baking dish with canola. Mix together all dry ingredients in a large bowl. Mix together wet ingredients in another bowl, then stir quickly into the dry until combined. Don’t over mix! Spread into the baking dish and bake for 15 minutes at 400° f. Turn down the oven to 350° f and continue to bake for 15 minutes or until the bread has pulled away from the sides of the pan and a knife inserted comes clean. Allow to cool in pans for 5 minutes, and then turn out onto cooling racks. This bread will stay good for several days if wrapped in plastic.

Rye Quick Bread (original recipe)

Compliments of: Bluebird Customer & Professional Baker Lynda Oosterhuis

This Swedish bread is traditionally made with cumin seeds but I find it covers up the lightly sweet rye and honey flavors.

  • 5 cups Rye Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Yogurt
  • ½ cup Milk
  • ¼ cup Honey

Pre-heat oven to 400° f and butter 2 8 X 4 inch loaf pans. Mix together all dry ingredients in a large bowl. Mix together wet ingredients and stir into dry. Continue to beat with a wooden spoon for several minutes. Divide among the loaf pans and bake for 20 minutes at 400° f. Turn down the oven to 350° f and continue to bake for 30 minutes or until the bread has pulled away from the sides of the pan and a knife inserted comes clean. Allow to cool in pans for 5 minutes, and then turn out onto cooling racks.

This bread will stay good for several days if wrapped in plastic.

 

As I cook this morning, I’m going to keep reminding myself how fortunate I am to have a great job, in a beautiful location with my healthy family all around me.  Have a great day!

Advertisements

One thought on “Savor this moment

  1. Hi Karen! I am going to try this recipe and also pass it along to a friend who also cooks gluten free. Sounds delicious; especially pared with a savory fall/winter soup! It was so good to see you last week at the reunion. You are looking fabulous my dear! Enjoy the beautiful surroundings in Nevada!
    Rhonda

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s