Tuesday, January 27, 2015

Tori and Juno

Tori and the blizzard of 2015!

Saturday, January 24, 2015

Easy roast pork

Roasted foods are so quintessentially fall. For that reason I roast everything I possibly can during the season. Pork roasts really well, I think it brings out the sweetness in the meat and pairs so well with the caramelized squash and carrots I'll frequently serve with it. 

Roasted Pork Loin with Butternut and Acorn Squash

For the squash: 
Take one butternut squash and one acorn squash. Cut them each in half and scoop out the seeds. Place them on a foiled lined (important so it's not a terrible clean-up) and drizzle olive oil all over them. Then flip them upside down onto the foil. Place them in a 400 degree oven for one hour, or until a knife enters easily. I will typically scoop out the butternut squash into a bowl and add a sprinkle of cinnamon and a teaspoon (or more) of pure maple syrup. For the acorn squash, I will slice it into strips and serve those whole.

For the pork loin: 
Prepare a large roasting pan lined with foil. Cut up one large onion cut into chunks. Pour a bag of baby carrots into the pan. I also like to include an apple or two to add sweetness. Heat up a skillet with olive oil and sear the pork lion on all sides. Then place the loin into the baking pan, and bake at 425 for a half hour (approximate) or until the internal temperature reaches 145 degrees. 

Serve with your roasted squash and corn bread!

Thursday, January 15, 2015

mhmm Brazi Bites

Ever heard of Brazi Bites? Look them up today if you love cheese, bread, bacon, jalapeƱos, or any combination of them! You can see my review at www.brazibites.com.

gluten-free is not challenge-free

Someone asked me recently what the most difficult part of being gluten-free. Resisting Bertucci's pizza? Cookies? Birthday cake?

Honestly none of the above. The biggest challenge I face being gluten-free is getting other people to respect my choice. Gluten is currently trendy which is a both a blessing an a small curse as the public loves to scoff at trendy. I have heard on a number of occasions "just have a little, it can't be that big a deal!" Or my favorite - "ah gluten-free it must be taste-free, too!"

One problem I have heard, and experienced, is servers in restaurants not taking the need to keep gluten-free food separated from the other gluten-full food. This problem is exacerbated if you are liable to sneak bites from other plates of food besides your own. If you aren't taking your intolerance seriously, they won't either. This goes to eating everywhere. If you'll use the butter with crumbs in it, others won't take the care to avoid dropping crumbs.

It is hard to make others understand that you aren't stiffing them, or insulting them by not eating what they made or brought, and you certainly aren't superior for passing over the donuts in the faculty room. I hope that as gluten-free, celiac, and non-celiac gluten intolerance's are more prevalent and accepted within society we won't have to face these challenges.

But until then, if you are considering going gluten-free I would advise you to take it seriously and be assertive about your choices so other will understand that it isn't just a fad. Don't be rude and in-their-face, but stand up for your choices. It's your health after all.

Tuesday, January 13, 2015

Gluten-Free Pretzel Turtles

Pinterest makes these a lot cuter than I do - but mine still taste good! I actually recommend using pecans for tops but I was all out. You can use regular sized rolo's but the mini ones come already unwrapped which is a nice time saver.

Take gluten-free pretzels, place the mini rolos on top, and bake at 350 degrees for two minutes.

Remove from oven and press either another pretzel, or a pecan on top. Let cool and enjoy!

For a fun Christmas spin, use red and green m & m's as toppers!

christmas 2014

Evan and I

The Riley Family loves selfies

Monday, January 12, 2015

Winter in Upstate New York

We spent a little bit of time in Upstate NY for the holidays and it was picture perfect.

Obviously Tori LOVED life.

Our favorite barn.