Monthly Archives: April 2013

hey little thing let me light your candle…


Last night we went to the Black Crowes show at Stubbs.  I love Stubbs to start with…its a great outdoor venue and chill atmosphere.  We had bought extra tickets and were able to sell them for a profit! (Our tickets to the show ended up being like $15 with what we made!!)

After spending a lazy day watching Alaskan State Troopers and snoozing, this was our venture out of the house event.  The Black Crowes are just good quality southern rock.  I love the twang in the lead singer’s voice.  

The concert started out well–our thoughts were “this is a good time but won’t be on our top #5 list of memorable) and then Mother Nature changed our minds.  It was like the sky opened up and sent Austin all its rain.   We were soaking wet, dancing and laughing.  The other highlight was the 300-lb shirtless, beer belly guy who literally never stopped moving or playing his air guitar. 

Silly but the rain made the concert better.  We definitely won’t forget jamming to “Remedy” with soaking clothes and rain dripping down our faces.  It was one of those moments where I was truly happy to be alive and spending time with my BF/BFF Brad.  🙂

Here’s the before and after:




Find of the day: $5 Bloody Mary mix!!


mcclure's bloody mary mix

(And its gluten free!!!) Take that Zing Zang with your wheat gluten!! Zing Zang had been my favorite up until I went GF.  Hopefully this will be a good replacement!!

They have some pretty yummy-looking, all GF and Kosher potato chips and relish also at their website:


Gluten for Punishment

I have recently become obsessed with cozy mystery books, especially the ones involving foods.  I half joked to my boyfriend that I should write some myself and name it “Glutened to Death” or something equally as silly.  I know the names are corny but they crack me up.

Well, I googled gluten-free cozy book and what do you know—one is coming out in May. 

Excerpt from Barnes and Noble that made me giggle: 

“Toni realizes that this half-baked killer isn’t just trying to get her to close shop—he’s trying to make sure that she’s made her last gluten-free cookie…forever.”

I am literally laughing out loud.  I can’t wait to find out who killed the wheat farmer.  LMAO.  And on the bright side, I won’t have to convert the recipes in the books to GF, the book comes with GF recipes. 


Safe alternative to Pinterest


WANELO!! How do I not know you existed?! Its like Pinterest without all the cupcakes, cakes and other baked goodies that I can’t have!!

Instead of pinning, your liked items are saved to named lists of your choice.  But it still gives me the satisfaction of pinning without the excess calories or crazy DIY projects that are sure to go awry.


Browse away. I haven’t ran into any gluten yet!!

gluten-free cowpies


I love KIND bars.  I eat two a day when I am working: one for breakfast and one for a 3 p.m. snack during my 12-hour days.  I have found a Nature Valley brand that I like that is about $4 a box for six.  I still find myself wanting a cereal bar at work though and that’s where Brad’s purchase of a “Mexican KIND bar” comes in. 

One of the gas stations near the house has these double-sized nut bars AKA palanqueta mixta.  The ingredients read: sugar, raisins, pumpkin seeds, sesame seeds and corn syrup.   I thought that sounded easy and I could throw something together and make my own cereal bar with some Honey Nut Chex, peanuts and chocolate chips.

Putting the bars together wasn’t bad, I just mixed the ingredients with corn syrup and sugar and pressed them down into the pan, stuck them in the freezer to solidify.   I couldn’t decide what to do with the chocolate and wanted to try and do a chocolate covered bottom of the bar.  Melting the chocolate chips was tricky and maybe the heat from the oven started melting my corn syrup, but everything got messy quickly.

What I’m left with is two “bars” with chocolate on the bottom, a few that I tried to make into a Chex candy bar of sorts and some small pieces I just tried to get chocolatey.   The chocolate started to get too thick and what is left now looks like a giant turd in my pan.  Ahh…well the surviving bars/pieces are now in the fridge to cool.  My “cowpies” have to be tasty–how can sugar not taste good? 🙂  Even if they are ugly.  And look like poop.



Here’s what I used if you want to attempt this (and probably do it better):

2 cups of Gluten-Free Honey Nut Chex

2/3 cup chopped peanuts

1 tsp sugar

1.5 cups of Karo corn syrup

1 bag semi sweet chocolate chips (although after the turd incident I think that maybe the large bricks of melting chocolate would work better)

Mix the corn syrup, Chex and peanuts together and add sugar.  Press down firmly into 11×7 baking pan and flatten out.  Place in fridge or freezer to harden at least two hours.  I put mine in the freezer. 

Take out hardened mix and cut into bars.  Start chocolate chips or baking chocolate in medium pan, stirring constantly to prevent burning.  You can coat the entire bottom of the bar or coat entirely for a candy bar sort of feel.

Any suggestions to the recipe would be awesome!!


cozies and crawfish

cozies and crawfish

Lately I have been really into reading mysteries that involve food.  My two favorite series are Donut Hearts by Jessica Beck and the Savannah Reid mysteries by G.A. McKevett. I found out that this is an actual genre called “cozy mysteries.”   Cozies provide an easy mystery read set in small town America; I happen to also pick the ones that involve food.

The Donut Hearts mystery series is about a donut shop owner who always happens to be in the wrong place at the wrong time: i.e. murders.   The author also conveniently provides recipes for donuts and sweets throughout the chapters.  Granted, the recipes all include gluten.  I decided to try a recipe and substitute GF flour, xantham gum and make some Easter beignets.

The dough was so sticky it was hard to manipulate and took a lot more flour than the 6-7 cups stated in the recipe.  I followed the guidelines on the Bob’s Mill Flour for using xantham gum but maybe it was too much.  Anyway, the beignets turned out more like cake donuts and didn’t have that light airy consistency you find in normal beignet mix.

I found it was easier to cut them with cookie cutters and make shapes rather than the traditional squares and added flour to be able to even pick up the dough.  For a first try, it was definitely edible and enjoyable.

For the afternoon, we had bought a Living Social for a crawfish boil at Corner Bar on Lamar in South Austin.  It’s a nice little neighborhood bar; they leave the doors open and let the breeze flow through.  Brad, our friend Eddie and I enjoyed their Sunday Funday happy hour ($2 mimosas, cheap beers and $5 Bloody’s) and racked up only a $20 tab for the three of us drinking for three hours.

It was my first experience with crawfish and I wasn’t sure how it would go.  I don’t particularly care for seafood.   Eating crawfish in itself is an art; both Brad and Eddie had their own crawfish-eating styles.  Unfortunately, they both said the crawfish was subpar: too small and not spicy enough per these Cajuns.  Eddie is from NOLA and Brad’s family is from NOLA, so I will take their word for it.  Good thing for me, however, was that meat, corn and potatoes are all gluten free and I could join in the fun.