2013-10-18 Fabulous Friday Finds

Grand Canyon
Grand Canyon

Tomorrow I (Denise) am leaving to visit my mother in Arizona, which looks a bit more like the landscape above. The trip will be interesting, as I’m not sure how the challenge of trying to eat without having reactions while I fly is going to go. I may just skip the eating part. Since I’m intending to fly with just carry-ons as I’ve got connecting flights and I’m flying into an airport two and half hours away from my intended destination (yes, the flight was that much cheaper), I’m also not going to have most of my homemade personal care items. Should be interesting. (You know, I never check bags and I always bring food and toiletries. You can make it happen. –MK [Yes, but there must be knitting and electronics too, so we’ll see how it goes -D])

I found this interesting article on the current research being done to look for a cure for food allergies. It’s clear that we’re not anywhere near there yet.

Since I love roasted vegetables, this recipe for Roasted Carrots with Gremolata looks really yummy. I’d eat that as a whole meal.

I like the looks of these gluten-free raviolis, but I’d sub out the mushrooms, because I (Denise) just do not eat mushrooms. Check out this recipe for Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade. I’ve really been meaning to get around to trying some gluten-free ravioli recipes for months.

Hey, it’s pumpkin season! This recipe for no-bake pumpkin cheesecake is completely not safe for Denise, but since she doesn’t like pumpkins, that doesn’t matter.

Allyson Kramer’s posting recipes again, and conveniently, I have a spaghetti squash for this bolognese. I think I might try this, subbing mushrooms for the TVP to leave out the soy.

I know Denise found bacon she can eat, but I’m still sort of intrigued by this DIY recipe for bacon.

Hope that you all have a great weekend!

    2 comments

      1. I used to do it in the before times in the long, long ago when I could still have dairy and wheat and they were awesome. I’m really curious about the consistency of the pasta using GF flours and corn free starches.

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