Today, with Thanksgiving less than a week away, I was reflecting on the many things I am thankful for. I have many, many blessings in my life. A husband and life partner who has taught me the meaning of unconditional love, wonderful family and friends, a warm bed, delicious and bountiful food on my plate each and every day, and a passion to keep making the most out of this wonderful life I’ve been given.
AND……one of the things I’m thankful for are the many bloggers who have contributed to my life in the past year. It’s like a great big community of friends, most of whom don’t know each other except through their blog posts. So, to all of you, thank you for enriching my life, helping me learn to be a better gluten free cook and a better cook in general. And thank you for giving me the virtual support – the knowledge that there are so many other foodies out there in the world!
A big thank you to Gluten-Free Gobsmacked – she blogged about scooped biscuits and I made them for dinner tonight. Simple, unadulterated down-home fare. Nothing beats it. She refers to her own gluten free flour mix, which I will definitely have to try. I decided to use Bette Hagman’s Featherlight Flour mix. Fortunately for me, the last time I needed some of it, I made a big batch and had a lot leftover. So, these biscuits took no time at all. I will make them again and again and again and again……
Go here for her recipe. BTW, I subbed plain soy milk for the milk and I used Smart Balance whipped spread for the butter, thus making it a vegan recipe.
Go to the right column of my blog, scroll down and look for the picture or title for Bette Hagman’s cookbook that has the Featherlight Flour mixture. The book is called “The Gluten-Free Gourmet Bakes Bread”. If you don’t own any of her books, you owe it to yourself to buy them for your own use. They’re great foundational gluten free cookbooks.
So, what are you thankful for?