A new blog, or just a new layout..

Hello… I am back again. I have been away… and then it’s so hard to post again. I have been contemplating starting a new blog using a web host, seems like so much more you can do using a web host & wordpress.org…. like plugins. I would love to use plugins. The other thing that’s been on my mind, is my blog a food blog? If so, it’d be gluten free, or is it a craft hobby blog, an online journal… a picture blog? Or can it just be… me, what I enjoy, like, and want to share with you. Maybe everything I write won’t be Happy! or about Wifely things, though I completely love being a wife! Or be about food… though there is something inside me that loves taking pictures of what I make, it’s like my own cookbook, which actually might happen someday… Or I might not also share my hobbies… because they ever change but completing hobbies brings me joy, it is in photography and hobbies that I feel like I best express myself. I begin again… to write… to share… and to blog. Come join me in his journey of life…
Today I was more emotional this mid-morning, sore from who knows what… but instead of letting that build inside me. I started working on one of my favorite hobbies… my garden, well it’s an “our” garden, but today it felt good to let it be mine for the early afternoon and go pull out the weeds…I think we have really good soil this year!

Worm

Yesterday: Calling it what it is… A Gluten-free Japanese Pear Apple Pie Crisp

Last night as I was making supper a warm fall dessert sounded nice. Something with cinnamon and apples… maybe a pie, I decided to make something like that…

It also was my first gluten-free crust since getting married and moving out of my mom’s well stocked kitchen with massive amounts of all things good for baking gluten-free.

I learned yesterday, that I can substitute plain old (gluten-free) corn starch for the mecca xanthan gum. See gluten-free bakers… I am still learning.. and probably always will be. Though, Michael Pollan, says something about xanthan gum… was it rule #3? “Avoid food products containing ingredients that no ordinary human would keep in the pantry” –gluten free bakers must not be ordinary.. but maybe I am, because I used plain old corn starch? I digress …

For my filling:

I peeled a Japanese pear and Gala apple I got from the farmer’s market, sprinkled some organic brown sugar, cinnamon, nutmeg, a little vanilla, and a splash of apple juice.

My Pie crust consisted of: Brown rice flour, potato starch, corn starch, salt, a little apple cider vinegar, a fresh egg, and butter. I really liked the taste of the crust!

I topped the crust with butter and a brown sugar rub…it’s possible I throw some cinnamon on too, sounds like me.

If I had read Wikipedia, http://en.wikipedia.org/wiki/Pyrus_pyrifolia, I would have known the Japanese pear is more of a delicacy, and also has a lot of water content and rarely cooked in pies, let alone served with sugar, but good thing is I hadn’t read Wikipedia before I baked my sugary savory dessert..

A Japanese Pear Apple Pie Crisp:

A glimpse of 5 minutes from mid-afternoon:

Planting fall flowers, when I went to Lowes the other day I learned the pansies bloom in the fall, winter and spring.