Tuesday, January 15, 2013

Obsessing Over Bunting

I've been obsessing over bunting (colored fabric triangle flags) ever since I filmed and edited Ricki and Josh's hip wedding in Hammock Beach, Palm Coast (kudos to the fabulous White Blossom Weddings for making it utterly perfect):

And I have been going gaga on Pintrest over the achingly cute decor strung across cake toppings .

I made my own bunting tonight at "craft night" (the next one is Jan 22nd from 6-8pm) at Gainesville's Repurpose Project...an ingenious place that doesn't throw stuff away. If you need something, just go there and they probably have it. I told them I really want to get and refurbish a wooden screen door for my front porch and they promptly took me outside to show me the 3 screen doors they just happen to have for $15 each.

 Anyway, I digress...back to bunting.

Of all the wedding trends, this is my most favorite. There is something very sweet about displaying your colors as textured fabrics that wave gently in the wind. What do you think?

Saturday, January 12, 2013

GFCF SF Mac and Cheese with Tuna Fish

My daughter brought home a cookbook from the school library filled with food she can't eat, so I asked her to pick out a (non-sugar) recipe and we would make an adaption. She chose the mac and cheese tuna casserole which she can't have because pasta has gluten in it, cheese has casein in it, tuna has mercury in it and mayo has soy in it So this was our adaption:
 (1) GFCFSF and even organic, Mac and Cheese box from Earth Origins. The seasoning to "mimic" cheese doesn't really taste that great so we put that aside and made our own cheesy sauce.

 (2) Cheesy sauce is simply a little almond milk, some (rice) cheese (tastes a lot like real cheese and looks exactly like it) and melt it in a saucepan on the stove top. If it is too thin simply add a little corn starch to thicken it up. I usually add a little garlic powder to it. Then simply add the cheese sauce to the pasta

 (3) After the mac and cheese is made I used 'Henry and Lisa's Alaskan Pink Salmon' in a can. I was very happy to see that the can lining is BPA-free....amazing. The secret to this tasting good is that after you open the can you fill the can with fresh water and use the lid as a way to stop the salmon from falling out as you squeeze the old water or oil from the can. If you rinse the fish like this a few times, it takes away the fishy taste and it much more mild, like tuna. It is also much better to eat than tuna since it is so much lower in mercury.

(4) I mixed the salmon in with 'Follow Your Heart' Vegenaise. I don't usually like Vegenaise but this kind is delicious. I'm going to eat this tuna salmon-fish every day now, I swear, it is so good.

(5) This brand of salmon mushes up so well that it had the consistency of tuna. Yummy.

(6). Mix then together with some (soy free) coconut spread (instead of butter or margarine).

(7) Now here is our mac and cheese and tuna casserole, just like in the cooking book my daughter brought home from school!

GFCF Quiche with Oat Milk and Almond Cheese

I promise this is delicious, even with no cheese or heavy cream. I created it today and my son ate so much for dinner that there wasn...