Casey surprised me last weekend with a trip to Elmira, NY and tickets to the 2011 Wine On Ice Festival. I had heard of this even, but never thought I would be attending it. Essentially wineries and vendors from the fingerlakes region setup booths inside the Elmira First Arena ice hockey arena. The ice rink is covered and the entire event goes down on top the rink. ”Wine on ice” get it?
I know, I am late posting, but that’s how it goes with kiddos. Do I think Casey had a nice mother’s day weekend. It all started off with cleaning the house for her on Saturday, which obviously the heavens above were please with my cleaning as they blessed us with a beautiful rainbow that afternoon.
Casey and I enjoyed a movie later that evening, Blind side. We both enjoyed it, check it out next time you are looking for something good.
Sunday, the kids got out their mother’s day card they made Casey, it was huge, like 1.5ft x 2 ft. Funny how the kids area already realizing how different aspect of gifts get more reactions. We then hurried and got everyone ready and went out for breakfast at the waffle shop on Atherton. We knew there was going to be a line and we were prepared, snacks, toys, games, etc just to keep them entertained till we got to the table. It was definitely the least pleasant trip to the waffle shop ever. I know it was mother’s day, but taking like 25mins to get our food seemed a bit ridiculous.
We then went over to my grandmother’s house to visit. We also took some flowers and a vase. She enjoyed the flowers and got a kick out of watching Hailey and Tyler play.
Later that evening, I cooked Casey her dinner request for gluten-free Mac n Cheese with grilled rosemary balsamic vinegar chicken. And to finish off dinner I made a Cranberry Mint Martini (her new fav).
Happy Mother’s Day!
Some of you may have saw my tweet the other night about Casey making gluten-free stuffed shells for me and I wanted to share a photo of them. These are really good.
- 1 box of Tinkyada Brown Rice Grand Shells Cooked
- 4 cups ricotta cheese
- 2 cups mozzarella cheese
- 3/4 cup parmesan cheese
- 3 eggs
- 1 Tbsp chopped parsley
- 3/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups favorite pasta sauce
Cooking Temp and Time: 350F for 35 mins
Its funny how summer time keeps people busy and outside… I guess that is why I haven’t been posting any new entries. My sister told me I was being lazy. lol
Anyhow, Casey and I have been enjoying the summer. We went to Alexandria, VA this weekend for a bachelor and bachelorette party. It was fun. The party/gathering was at Dave and Busters. We had never been to a Dave and Busters, but it is basically a Chucky Cheese for adults. We had a good time.
Casey and I did dinner at P.F. Changs which was right around the corner from Dave and Busters. Casey loves P.F. Changs because it is the only Chinese food that Casey can eat that is gluten free (normal soy sauce is bad news). We shared a bottle of riesling wine, some chicken lettuce wraps, and both of us had Ginger Chicken Broccoli entrees.
After Dave and Busters, the group decided it was time to venture into the city for some fun. We all headed to a little bar called the Madhatter. It was a small bar, but a favorite of the bachelor and bachelorette. Casey and I left the bar at around 1:30am and caught a ride on the Metro back to our hotel. The Metro ride was interesting since neither of us had ever ridden the Metro by ourselves. We managed to figure the ticket machine, hopped on the train, and made one switch to a different line, and finally got back to our hotel. woohoo.
I will try to post more frequently, or maybe not since it is summertime.
Casey and I had the opportunity to escape to the finger lake region (Seneca Lake) on Friday for an overnight. The trip was a last minute one, because we realized if we didn’t go now we might not get up there until late fall.
Casey and I have stayed at different places in the past; hotels and B&Bs. This time we did something different, thanks to one of Casey’s co-workers for letting us know about a wonderful place. We stayed at Finger Lakes Cabins at Mill Creek near Valois, NY (East Side of Seneca Lake). This place had two cabins that were fully loaded with everything we could possibly need (soap, shampoo, stove, fridge, microwave, tv, games, coffee, creamer, charcoal for the grill, wood for the fire pit… you get the idea). Continue reading
This past weekend I was woken up by my daughter Hailey telling me that mommy cooked a surprise for me. When I entered the kitchen, I saw something that I haven’t seen for breakfast since before Casey was diagnosed with Celiac disease… banana bread… and it looked and smelled wonderful.
Casey made the bread from a recipe on the back of a Pamela’s Products Baking and Pancake Mix. She said it was so easy and the results were definitely the same as everything we have made with this mix, super yummy. Below are some photos for you to enjoy.
I know that I have posted about my gluten free pizza before, but this time the photos are better. Enjoy. I think I have gotten this recipe down perfect now, I haven’t made a less than perfect pizza in over 6 months. Here are some photos of the yumminess.
- Roasted Brined Turkey - Wegmans Food You Feel Good About Grand Champion Free-Range Fresh Turkey
- Cornbread Stuffing based on two great recipes: gluten-free cornbread and Betty Crocker’s stuffing
- Mashed Potatoes
- Mashed Sweet Potatoes
- Sweet Corn
- Green Beans
- Wegman’s Cranberry Sauce
- Homemade Pumpkin Pie with gluten-free cookie crust.
Tonight Casey requested her favorite pasta dish, Chicken Roasted Garlic Alfredo w/ broccoli. Casey also requested some kind of bread to accompany the pasta dish. Hmm, I pulled out my favorite gluten-free cookbook (“Gluten-Free Baking Classic”) and made the French Bread recipe. This took awhile (10 mins prep time and 25-30 mins cook time. This was my first time making this recipe. I didn’t let the bread rise as much as the recipe called for, but that sure didn’t affect the end result, yummy. Continue reading
Tonight I made Gluten-Free Macaroni and Cheese for the family. Spoiler: unfortunately I forgot to take a photo of the finished product. I use Betty Crocker’s recipe and convert it to a gluten-free recipe using the following substitutions:
- regular pasta – Instead use a gluten-free pasta of your choice (I prefer Dr. Schar’s Gluten-Free Penne pasta, available at Wegmans, Celiac.com).
- regular all-purpose flour - Instead use a general gluten-free mix (I actually use the brown rice flour mix from “Gluten-Free Baking Classic” ).