Day Three hundred and eighty-three

These are gluten-free brownies for my daughter's class holiday party (recipe: Gluten Free on a Shoestring). 

Another loaf from the batch of Crusty Boule dough from the freezer.



"Mock" Matzo Balls (recipe: Gluten Free on a Shoestring).  I have to say, these looked right but did not live up to their "matzo" title. They were made with quinoa flakes, and only resembled matzo balls in shape.  Quinoa made into a ball and soaked in soup does not taste right.  Since eating these, I've not been able to eat quinoa again.  I do hope that aversion wears off.  I've since hunted down gluten-free matzo and made the matzo balls that way.  I've even come across a matzo recipe, and intend to try making it and making balls that way. Can you tell I love matzo balls?

Chicken soup with mock matzo balls.

Day Three hundred and eighty-one

A crust Boule. The recipe yields four balls of dough, and this is one of the three from the freezer.

On the rise: Gluten-free bagels.  I used the Shoestring recipe with the Artisan flour blend.

After rising, boiling, and baking: Bagels.  I made a dozen and froze half.

Dinner: Smashed potatoes, a slice of boule bread, steamed veggies, and grilled chicken.

And my husband's dinner: Steak, sauteed onions, and the rest of my dinner from above.  I'm still trying to help him realize he's not a caveman.

School lunch for tomorrow: PB wrap, babybel cheese, cutie orange slices, cucumber and carrots.