You are here

No rest for the Wicked

We have been having a lot of restless nights as of late. The children seem to be taking turns sleeping and being awake. With three of them we are outnumbered and very worn out. We do the best we can. I drink coffee and take crazy pills. Sometimes I just cry. It is okay: Sometimes you just have to sit down and let it all out. I think some people forget that we need to do this from time to time. It is a release and a cleansing. I have done it more then I would like to admit since becoming a mother, but I think it may just go with the territory.

Last night was extra special. We had rain, thunder, lightning and tornados. Our children are very sensitive to weather changes. It was a lot like having a concert in our living room and the children hated the music being played. We all made it through. We are alive and together and the chickens are fine too. Craig found an egg in the middle of the run this morning. I can only picture one of the girls out scratching when thunder boomed and out popped and egg.

I am still not certain if the tomatoes loved or hated the rain. We will know better in a few days. Everything else is looking fairly well.

I was in the grocery store yesterday. Fish is becoming crazy expensive. I guess I need to get on the ball collecting materials for the tallapia river. I have a couple of plans drawn up. I have researched the type that do well in my area and you do not need a license to breed them. Now all we need to do is build it. That always sounds so much easier then it really is.

I have been working on a lot of projects and I am going to post some pictures for you all to see.

First I want to share with you a time honored tradition; Pizza! Yes, pizza. Gluten free pizza is one of the difficult areas of the life style. Most time you get strange texture, strange flavors, cracker like, flavorless, or just plain gross crust. I have two methods I use. I use Bob's Red Mill GF Pizza Mix or the recipe for Pao De Quejo. I would change the cheese to Mozerella and take out the dill. You can add any herbs and spices you like for a personal touch.

Pao De Quejo

  • 2 1/2 cups Tapioca Flour
  • 4 cups Shredded Cheddar Cheese
  • 2 teaspoons Baking Powder
  • 4 Eggs at room temperature
  • 1/2 cup melted Butter
  • 2 teaspoons Minced Dried Onions
  • 2 teaspoons Dry Dill
  1. Mix Shredded Cheese and melted Butter on Low Setting
  2. Add Eggs continue mixing until just incorporated
  3. Mix Dry Ingredients in a Bowl
  4. Slowly Add Dy Mixture to Wet
  5. Mix until completely incorporated
  6. scoop a couple of teaspoons of mixture
  7. roll into a ball
  8. flatten in the palm of your hand with your thumb. I make them about the size of my palm.
  9. Place on greased cookie sheet.
  10. Bake @450 for 8 minutes

Make up the crust you have chosen. When you are ready to bake, try this little trick.

Divide your dough into two serving portions. If you are using Bob's Red Mill, it is eight servings per bag. So, I divide that into four parts.

Place one part on each side of your prepared sheet pan.

Press out into the corners. This will give you two standard size pieces of pizza. Pre-cook if directions call.

We use home-canned speghetti sauce for our pizzas. Baking them up in this manner give you the option of topping with anything the diner would like.

Also, We only used two. We had four shells. The other two went into the freezer for the next time we want pizza. When we are able, I will buy the crust mix by the case. We pre-cook all the shells and put them in the freezer. Sometimes we even place servings of sauce, cheese and pepperoni in little bags with each shell. Then you can have frozen pizza in about fifteen minutes as long as supplies last.

And there you have it. Personal gluten free pizza.

I hope this finds you all well. I also hope you enjoyed your time here.


Live, Laugh and Enjoy!


Facebook Comments Box