- Doughnut muffins
- A best-of-both-worlds recipe. Taste of doughnuts, ease of muffins.
- Luscious lemon slices
- Recipe from "Mix & Bake" by Belinda Jeffery.
- The cheapest fruits and vegetables month-by-month
- Month-by-month lists of seasonal fruits and vegetables.
- The best time to buy everything
- Lists of when common foods and household items are generally on sale. (In-season foods, closeout household items.)
- Ten dollar meals
- A variety of meal plans for under ten dollars.
- PHPXref
- A cross-referenced code library of Open Source PHP projects.
- Seasonal ingredient map
- An interactive map to find out what produce is in season.
- How the web was won
- A verbal history of the Internet by the people who made it work.
- WordPress honeypot project
- Instructions on how to log the values of the $_POST superglobal.
- Beginner sourdough loaf
- Recipe that focuses on getting sourdough flavor without the slow-rise sourdough technique.
- Vedic mathematics
- Algorithms for arithmetic.
- Txt2re
- Regular expression generator for multiple programming languages.
- Hillbilly housewife
- A recipe site focusing on low-cost cooking from scratch.
- An old-fashioned education
- A directory of free homeschool curricula, literature, and text books.
I lucked out at McKay yesterday and came home with Mom’s Christmas cookie book. Finally, I can trade in my stack of photocopied recipes for a hardcover cookbook.
- Vanilla saffron imports
- Purveyors of whole vanilla beans and saffron.
- 50 tips to unclutter your blog
- Reduce clutter, save bandwidth.
- Rogue science
- Stop the dumbing down of science! Fight the man!
It has been an adjustment, to say the least. The flours feel gritty and dry, not soft and well, flour-y, like wheat flour does. The concept of bread that you mix, not knead, has been difficult to wrap my brain around. Matthew, on finding out that his pizza crusts would be spread, and not twirled and laid down neatly on a piping hot pizza stone, was sniffly about the lack of the Maillard reaction.
The glazed ham that I made last Friday had gluten in the glaze. I hadn’t even thought to check. Everything in a box or a bag or a wrapper has to be scrutinized and Google’d and deemed safe or unsafe. My kitchen is full of Ziplock bags labeled with their contamination status. “GF MUFFIN MIX.” “GF PIZZA MIX.” “GLUTEN – DO NOT EAT.”
My pantry is stuffed to the gills with flours and chemicals. Tapioca flour. White rice flour. Brown rice flour. Sweet rice flour. Sorghum flour. Garfava flour. Potato flour. Potato starch. Potato flakes. Teff flour. Egg replacer, because Bette Hagman favors that instead of cracking a damned egg and I’m not substituting eggs back into a recipe that is already finicky about the liquid ratio. Almond meal. Corn starch, enough to thicken the gravy of a nation, because it’s not just a thickener anymore, nope, it’s a flour. Dough enhancer. Gelatin. Xanthan gum and, because recipe writers can’t decide which is better, guar gum.
That said…
The cookies that I made got rave reviews from everyone, but most vocally from the kids. “I can’t even tell it is gluten-free, Mom.” That would be the raspberry jam topping speaking. The chocolate pound cake was eagerly inhaled. “Needs more chocolate chips!” The pizza crust could have used another ten minutes in the oven, but it was definitely pizza. I have plans for a cherry pie for Matthew’s upcoming birthday.
It’s food.
- Cook's thesaurus
- A cooking encyclopedia that covers thousands of ingredients and kitchen tools. Includes pictures, descriptions, synonyms, pronunciations, and suggested substitutions.
- CSS drop column layout
- Fixed width columns drop down as the browser width is decreased; no javascript required.
- Bookfactory
- Archival case-bound laboratory notebooks and log books, standard and made-to-order.
The children heartily approve of the cake batter for Bette Hagman’s gluten-free Chocolate Pound Cake. The mixing bowl, beater, and spatula have been licked clean with much gusto. The cake is in the oven; I was afraid of the pan being too small, but apparently gluten-free cakes rise less than their counterparts.
I’m a little dubious about the chocolate chips, as I like my chocolate evenly dispersed in the batter rather than in little melty dribs and dabs. Still, it is chocolate, and it is a cake, so Marcus should be quite satisfied on his birthday tomorrow.