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darkemeraldsThe sheer bliss of a Monday off--the third day in a three day weekend--is exceeded only by the sheer bliss of HAVING TUESDAY OFF TOO! \o/
The training schedule from hell last week took a larger chunk out of me than I anticipated: it was like jet lag without the jet, for five days in a row. Even though I went to bed early and got as many hours' sleep as I generally get, they were the wrong hours, and I was all out of whack.
I'm rested up now and doing some wonderful writing (I mean, I'm feeling wonderful about it--haven't read it yet to know whether it's crap), and in the breaks, I've made little gluten-free chicken pies.
I woke up this morning with three recipes in my mind: Pie crust using rendered bacon grease, Home made pop tarts, and Gluten-free puff pastry.
I had a chicken. I had some bacon. God knows I've got a pantry full of gluten-free flours. So I created kind of a convergence of ideas for the crusts, and made a filling of chicken and bacon-bits, and damned if they aren't both tasty and sturdy enough to eat out of hand, as I envisioned.
I think I'm getting somewhere with this gluten-free thing.
The training schedule from hell last week took a larger chunk out of me than I anticipated: it was like jet lag without the jet, for five days in a row. Even though I went to bed early and got as many hours' sleep as I generally get, they were the wrong hours, and I was all out of whack.
I'm rested up now and doing some wonderful writing (I mean, I'm feeling wonderful about it--haven't read it yet to know whether it's crap), and in the breaks, I've made little gluten-free chicken pies.
I woke up this morning with three recipes in my mind: Pie crust using rendered bacon grease, Home made pop tarts, and Gluten-free puff pastry.
I had a chicken. I had some bacon. God knows I've got a pantry full of gluten-free flours. So I created kind of a convergence of ideas for the crusts, and made a filling of chicken and bacon-bits, and damned if they aren't both tasty and sturdy enough to eat out of hand, as I envisioned.
I think I'm getting somewhere with this gluten-free thing.
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