Growing up one of my father’s mantra was, “There’s no such thing as vacation; just different places to work.” While I am generally not a rebellious child–more likely to accept parental wisdom as law than to question–I have never fully embraced this vacation doctrine.
So the fact that this Spring Break came not with a flight to somewhere warm or interesting but with a planned five days of uninterrupted work may have brought out an unbecomingly whiny, annoyingly grumpy side of my personality, which I wish I could say appears rarely but that’s probably not true.
I channeled at least a little of that grumpy energy into a baking bender that lasted until Noah made me a pina colada on Wednesday night–sweetly implying that it was time to get over my “why aren’t we in Aruba?” funk. A day later we took off for Rhode Island and I buried myself in a novel while snuggling by a fire.
From here, I can tell you that even if I didn’t get to go away I did get to make some pretty great things that I had bookmarked for a long time. So, today, I thought I would put up some links to the excellent food I made this week and throw out a big thank you to the excellent bloggers who pointed me towards these comforting, bad mood-defying treats:
Smitten Kitchen’s Millet Banana Bread: (Gluten-free: 1 cup buckwheat flour, 1/2 cup almond meal)
Casa Yelllow’s Frascatelli: (Wheat- free: 3 cups einkorn flour, 1 cup chestnut flour)
Sprouted Kitchen’s Cauliflower Gratin (Subbed millet for brown rice, added a chopped jalapeno, used chick pea flour in the roux)
My New Root’s Chocolate Buckwheat Granola (Added 1 cup mashed banana to the chocolate and took out the sugar, cut maple syrup down to a 1/4 cup; threw in some dried cherries at the end).
I’ll be back with a real recipe next week.