I’m cranky. It’s 5:00 am, and my mean little adorable white dog just licked my computer screen. Now she just went back upstairs to crawl in bed with my husband because it’s an ungodly hour to be up, showered, and typing. Apparently, she needs her beauty sleep. Come to think of it, though, it’s working. She’s pretty freaking beautiful. The meanie.
It’s pouring rain outside. Really pouring. Sometimes, when it rains like this, it sounds like one big rain sound that can’t be divided into component rain drop parts. And sometimes, like right now, I feel like I can hear every single drop, and somehow I find that comforting.
The mean little white dog is back. Two paragraphs later, and she’s back. Beautiful as ever.
On account of all the crankiness, I don’t feel like following the “rules.” Did you know that there were all kinds of rules for blogging? To my ears, they mostly sound like this:
1. Include tons of pictures.
2. Be original and witty, and write in your own original (& witty) voice.
3. Tweet, & have lots of followers.
4. Give blog Nicknames or Monikers to the people you write about often, like Dorie Greenspan who calls her son “The Kid.”
5. Comment on other people’s blogs a lot, and say really original and witty things (duh).
In other words, be awesome and popular. And I’ll probably get excommunicated for saying this, but that all sounds super duper annoying to me right now. Most of it seems to lead to all manner of self-importance of the navel-gazing variety, and what’s more, it’s circular. If you want to be awesome & popular, be awesome and popular.
Here’s the thing. I know there are plenty of über popular blogs that follow these rules, so what do I know? I’m probably wrong. I probably have no idea what I’m talking about. I definitely have no idea what I’m talking about. But I know that it feels awful to always be second-guessing yourself. Advice is great, but in moderation. Too much advice can lead to backlash, at least for me. And then you end up with a post like this one. And you risk excommunication. I don’t know how they’d deliver on that, the Food Blog Police, but I’m fairly certain they have ways. If you end up not commenting on this post, or not ever coming to this blog again since I didn’t follow the rules, I’ll miss hearing from you. Just so you know.
By the way, the little white dog is gone again. I guess she should have a nickname, but I pretty much figure you don’t really need to keep track of her. I mean, you probably have your own dog. Or maybe you’re allergic to dogs. Or maybe you decided that having a dog and using a computer whose screen might get licked by this dog was just plain not worth it. And that’s all cool with me.
On a related note, I wanna know why every time life gives you lemons, you’re supposed to make lemonade. What if you just want to sit there and stare at the lemons for a while, and be lemony and tart and sad? Isn’t that okay, too? I find that I get over the lemony tartness faster when I just sit with it. And taste it. Let it come and let it go. They’re just feelings, you know?
And then I gather up my lemons and make some top notch Gluten-Free Lemon Bars. That’s a completely different use of lemons. A few words to the wise before we get started on the recipe: It is better to overbake, rather than underbake, the crust. {It is also better to look good than to feel good, and You Look Mahvelous.} If you underbake it, the custard layer will make it soggy and the whole kit and kaboodle won’t hold together. Otherwise, these are simple to make, and are even better if you make them ahead of time and chill them in the refrigerator. The crust is the perfect blend of chewy and crunchy, and the custard is lemony cool and fresh. Perfect for Dads and Grads this time of year.
| GF Lemon Bars for Dad {& Plain Lemons for Me} |
- 1 1/3 cups all-purpose gluten-free flour, divided (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 cup confectioners sugar, plus more for dusting
- 1/2 teaspoon kosher salt
- 9 tablespoons (1/2 cup + 1 tablespoon) unsalted butter, melted and cooled
- 2 extra-large eggs
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/3 cup fresh squeezed lemon juice (2 to 3 lemons)
- 1 1/2 teaspoons corn starch
- Preheat your oven to 350 degrees Fahrenheit. Grease an 8- or 9-inch baking pan with butter or shortening, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.
- In a medium-sized bowl, combine the flour and xanthan gum. Measure out 1/3 cup of the mixture and set it aside in a small bowl. To the remaining 1 cup flour, add the confectioners sugar and salt, and whisk to combine. Add the butter and mix with a fork until crumbly but moist. It should stick together when squeezed. If it seems a bit too dry (and this will depend upon the environment in your kitchen), drizzle in a tablespoon of milk until it is moist enough to hold together when you squeeze it with your hands. Press the mixture into the bottom of the prepared baking dish, and about halfway up the sides of the dish.
- Place the baking dish in the center of the preheated oven and bake for 15 to 20 minutes, or until uniformly pale golden. If you have already baked it for 20 minutes, but it is still not uniformly golden, turn down the temperature to 325 degrees and continue to bake until it reaches the desired color.
- While the crust is in the oven, make the custard. In a medium-sized bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, remaining 1/3 cup flour, and corn starch. Whisk until the mixture thickens a bit.
- Allow the crust to cool for a few minutes after baking. Then, pour the custard into the baked crust, and return to the center of the oven and bake at 350 degrees for about 30 minutes, or until set (it is set when the center doesn’t jiggle when you shake the pan).
- Cool in the pan for about 20 minutes, dust with powdered sugar, and then cool in the refrigerator until firm, about 2 hours and up to overnight.
- Run a butter knife or thin spatula around the perimeter of the baking dish, and then lift the bars out of the pan by the overhung pieces of parchment paper. With a large serrated knife, cut into 9 or 12 squares.
- Serve chilled.
So, what about you? Do you feel like you have to squeeze all your lemons, and add sugar to them? Do you have a food blog, or some other self-directed venture like an Etsy store or something? Do you follow the rules? I’d really love to know how you react to being told that you must do this and you may not do that. Maybe it’s just me. Talk to me. Tell me about you. My interest is genuine. And link to your blog or store or venture. Get some free publicity here. It’s okay by me.
love you. mean it. if they excommunicate me, will you still come to visit me? Bring bandages. I think it’s gonna hurt.
Nicole
P.S. Happy Father’s Day to all the Dads. And your Dad told me that he wants you to click the “SU” button to Stumble Upon me. He did. Really.
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I don’t like those kinds of rules either, but I LOVE lemon bars. Will definitely keep this recipe handy for the next time I need a yummy treat. Thank you so much for what you do!!!!!
If you post Great Recipes YES I will Visit!
I do enjoy reading blogs *sometimes* others I just jump to the “goods” lol
I try to blog & do have and empty Etsy store….I wish the “internet” would make me money while I work (30hrs), clean the house, laundry, cook meals, manage the kids & hubby…..*sigh!
I think I am cranky too!
Love you!
ps The GF community is unique, I think we are truly supportive!
Hi, Joy,
I’m so glad you’ll still visit me. I feel like I’m asking “will you still need me, will you still feed me, when I’m 64?”
Can you hear an echo in your empty Etsy store? Good thing there’s no overhead!
If you can train the Internet to watch my kids and clean the house, I’ll make money another way. :)
xoxo
Nicole
Honestly, I have only recently (read- since I started reading your blog) started reading blogs. And I do follow the other 2 blogs you recommended to me. How is that for loyal? :) lol I hate being told how to do things when I already know how to do them. And you obviously already know how to write a wonderful blog, so just ignore those people! :) Thanks for the Lemon bar recipe. It looks so easy and delicious! I do have to say, I made this lemon curd last week that absolutely divine! And it went so nicely with the awesome GF lemon sponge cake roll. ;)
Love you much!
Kadren
Hi, Kadren,
I can’t remember which 2 blogs I suggested to you! Was it gingerlemongirl and another? Remind me!
I get what you mean about not enjoying being told what to do when you feel you already know. The thing is, the bloggers who are usually doing the telling-what-to-do are the ones who have been doing this much longer than I have. And then other bloggers mimic what those bloggers say, and it becomes almost cult-like. It can be hard to stand your ground, when you’re not entirely sure if yours is solid, you know? But thank you for the vote of confidence!
Sounds like your kitchen has been humming, as usual. Keep up the good work!
xoxo
Nicole
You recommended Better Batter and the Adventures of a GF Mom. Both are good, but I love yours! You make me smile every time I read a post. :) Just because someone has been doing something for a long time, doesn’t mean they are the end all. There must be people out there willing to do things a bit differently so we can discover new and improved ways. Ex. Horse and buggy—–> car. Wooden pegs——> nails. See, someone was thinking outside the box! That’s you! And we all love it! Keep up the awesome work! We would be lost without you and your lemon bars. :)
Kadren
Oh, I remember when I recommended you check in with both Naomi of Better Batter and Heidi of Adventures of a GF Mom to help you solve your all-purpose GF flour problem. That seems like so long ago by now! I think I recall telling you that, unless and until you could find a GF all purpose flour that would work for you, you shouldn’t bother buying my book because you wouldn’t be able to use it and I didn’t want you to waste your money. That was long ago and far away by now. :) Thank you so much for the kind words. And I love the horse and buggy to car analogy. :)
xoxo
Nicole
When life hands me lemons i either just cut them and eat them or I make lemon curd. Lemon bars sound oh so divine and I think I’ll do that with our next batch!
I do have a blog but its not a food blog though often times I find myself talking about food a lot either in recipe or in preserving food. My blog tracks our progress as a family on our urban farm, though do to being thrown lemons, that will change big time but i’m keeping the blog for us & family. The blogs I read tend to be around the same tone of either food or urban farming/homesteading.
Hi, Heather,
I didn’t know that you had an urban farm. That’s pret-ty cool. Did you ever read the book “Farm City” by Novella Carpenter? It’s a great memoir of her urban farm in the mean streets of Oakland, California? It’s such a great book. I would have left it all behind (all – all what?) to move next door to her when I was reading that book!
That’s really nice that you keep your blog for yours and your family’s posterity. I don’t often think of this blog as serving that purpose, but I guess my kids can look back on it and remember, when they are all growns up one day.
xoxo
Nicole
Nicole,
I LOVE your blog- style! Yours is the only blog I read! I like it real, I like the little white dog. My pug/Chihuahua mix chases the cursor on screen and licks it wherever it goes! She’s pretty much a *itch, dominant over the dog 30lbs. Bigger than her. Keep up the great work!
Hi, Christine,
Thanks for the love! Keepin’ it real is all I am really capable of at this point. I have no editor here but myself. It’s like the Wild Wild West! So funny that your dog (pug/chihuahua sounds unbelievably adorable) chases the cursor. Sometimes I think my dogs have cotton between their ears. My little white meanie is totally the boss of our other dog, who also has nearly 30 lbs. on her. And he takes it. Sucker. ;)
Thank you so much for posting – and for the encouragement. Posts like yours are the lifeblood of this little engine that could. :)
xoxo
Nicole
okay girlie….who peed in your GF cereal? My motto…”Fake it ’til you make it!” Turn that frown upside down…. :)
Oh, Pam. I’m too busy sitting with my lemony tartness to turn that frown upside down.
I love all things lemon, and since I was in a bit of a baking rut today lemon bars were the perfect thing to post.
No one sells a gf all purpose flour mix in my area except in little teeny bags that definitely do not qualify as on a shoestring. Unfortunately Better Batter does not deliver to Canada. Do you have a favourite blend that you made before discovering Better Batter? If not, would you be able to tell me how much approximately one cup Better Batter weighs and I will see if I can match it up to a blend recipe. Thank you so much.
Hi, Martine,
It’s good to hear from you.
About GF flour – I hear you about the teeny little bags. Better Batter is not a good value in small 20 ounce boxes sold in brick-and-mortar stores. It’s a great value online, though, especially when you buy the really big bags. That’s what I do. Before I used Better Batter, I used a stinky bean blend and was very sad but thought that that was the best I could do. It was actually a blog reader who suggested Better Batter, I ordered it and never looked back. I can tell you that Better Batter all-purpose gluten-free flour weighs, on average, 165 grams per cup. I hope that helps!
xoxo
Nicole
Martine, I have had GREAT success using this mix in all of Nicole’s recipes.
http://mudpiesandcranberryteagoallergenfree.blogspot.com/2010/05/rice-free-gluten-free-flour-blend.html
We can’t have rice either so this was a great substitute for us. I hope this helps!!!
Kadren
Thank you for helping out, Kadren! I’m so glad you found such success, and can share it with Martine!
xoxo
Nicole
Kadren! :) That’s my flour blend! :) Thanks for posting it!! It’s been a life saver for us since there aren’t any non-bean non-rice GF flour blends out there. :) I’m glad it’s working out well for you.
Nichole: I won your cookbook in a giveaway, and I have to say that the chocolate chip cookies are really, really good! :)
Okay, here you go:
1. Your one picture is plenty and tons of pictures make it hard to find the text.
2. You are original and witty, you have a great writing voice, even when you are crabby!
3. Tweeting? Really? No thanks!
4. Nicknames can be cute, but they can also be annoying.
5. I comment on your blog, I hope I am witty and original, but I don’t really care. Mostly, I just want to tell you how great your blog is, and ask my questions, so my pictures (which I don’t take or post) look as lovely as yours!
Mostly, I think a blog starts out being for yourself, like journaling in public. If you aren’t doing it ultimately for yourself, I think you won’t continue, or it won’t be good. We are all very lucky to have you here, and I don’t mind your cranky days! Now, time to get some lemons! Anneke
Hi, Anneke,
In your order:
1. Sometimes I post multiple pictures in a montage, but that can be hard to put together. I figure if I have to choose between a great post with one great picture, 3 times a week Mon-Wed-Fri, & a good post with multiple pictures of which I don’t feel super proud, I choose the former. Good point about having trouble finding the text with too many pictures.
2. Thanks, Anneke! I just think that circular advice like, “if you want to entertain people, be entertaining” is just crazy-making. I can’t tell you how many times I have read something like on other blogs, & I’m embarrassed to say that sometimes I found myself feeling bad about my blog, wondering if I was making the grade based on such general, circular ‘advice.’
3. :) The truth is, I believe that there is more value in Twitter than in Facebook, it’s just that I’m not entirely sure what that power is. To discover it, I may have to sit alone in a dark room and … think. Fingers crossed that I don’t fall asleep. :)
4. I agree about nicknames. I think they’re annoying when they begin with “The ___.” It implies that person is the only one of his kind. I may have a dog, but she’s not “The Dog.” She’s my dog. I may have children, but they’re not “The Kids” to anyone other than me and my husband.
5. You are witty and original, Anneke, because you are authentic. That’s why I feel like I know you, and I know I like you. {I snorted when I read that you want to make sure your pictures, that you don’t take, are lovely}.
Thank you for always reading, always baking, always posting on here. I would miss you if I didn’t hear from you. I wouldn’t even know where to find you! So keep coming back, please.
xoxo {for real}
Nicole
Not to worry, Nicole! Someday I will send you a secret ninja note that will help you know where to find me! xoxo right back at you! Anneke
gluten free lemon bars=<3
Dear Nicole, You break the rules, you flaunt the conventions, and yet we return, again and again. You must be doing something right. Oh yeah, you’re COOKING and BAKING, and then writing about your adventures! That’s three things you’re doing right. So, yay Nicole!
I had a heyday of blogging where I was active in the children’s and teen/young adult blogosphere. It was fun, and I made friends, but after awhile, I realized, “Hey, this is not a paid gig.” I have an Etsy store, too (Alkelda [dot] com, in case you want to head on over and play with little felt dolls), and tried to follow some of the rules before realizing that there was only so much energy I was willing/able to commit. I have an active Facebook page, excellent customer service, photos that are better than they were before, and a team of fellow artisans. Twitter just isn’t happening for me.
But lemon bars could happen for me. Rather, I could make them for other people and revel in my baking endeavors. I’ve decided that the lemon is my favorite fruit for its sheer versatility. Lemon provides contrast. Lemons are the stripes to my solids, the harmonic minor seconds to my major scales, the zigs to my zags. When life hands you lemons, make limoncello. But lemon bars will do nicely.
xoxo,
Farida
Hi, Farida,
I remember your saying that you wanted to be a children’s book author, am I right? Is that why you were blogging about that topic? Do you still blog about it? I will definitely check out your Etsy store! Can’t wait to see. You have a team of fellow artisans? That sounds like great fun! A good community can really bring tons of happiness. That’s wonderful that you have that.
I love your little lemon riff. Lemons are so great. Everyone in my family agrees on them, which doesn’t hurt, either. One of my favorite things about lemons? When I use my little lemon juicer, I just rinse it and don’t use any soap to wash it, since lemon itself would do for washing. Love that.
I hope your dessert exile has come to an end. Has it?
xoxo
Nicole
Honestly, yours is the only blog I consistently follow. I find those rules “boring” at times and I like that you’re willing to “do your own thing”. :) Plus, I love that you write in a conversational manner. It makes it fun like we’re actually talking. I started looking at your blog for the recipes, but I keep coming back because you’re funny and I like to converse with others who understand about the gluten-free life. Keep up what you’re doing and ignore all their silly rules! :)
Hi, Sarah,
It’s so great to hear from you! I would tell you that I had missed you lately since I hadn’t seen you ‘around,’ but that might sound creepy, so I won’t tell you that. :)
I’m so glad you enjoy the blog. If it sounds like I am having a conversation with readers, it’s probably because, when I write, I imagine that I am doing just that. That’s the most natural thing in the world to me. Of all the places I write (books, magazines, blog), this blog is the most natural to me. It’s home. I’m honored to have you in my ‘home.’
Thank you for coming, and for posting. :)
xoxo
Nicole
I’ve not been posting here much lately because my husband was gone for 2 mos for work and got home a couple weeks ago so I’ve been cooking out of my freezer that I stashed while he was gone. Thanks for helping me fill my freezer! :) It’s nice to be back here, though. I love reading people’s comments and seeing the gf community support each other.
No explanations necessary! I just thought it might be nice to know that you were missed. Or it might be creepy. You know, either way. :) It’s nice to have you back, Sarah.
Sigh. I’m out of BB flour. And I’m not ordering more until after we move next month. But…but…I love lemon bars so much. They bring tears to my eyes. I also love lime bars, and will make them with this recipe too. After I order 25 lbs of BB flour…
Hi, Jen,
Oh no! I can understand not wanting to buy flour, though, just to have to move it. That’s crazy. You’re caught between a rock and a gluten-free hard place! Can you get your hands on even a box of something smaller at a grocery store – like King Arthur multi-purpose GF flour? If we were neighbors, I’d make you some lime bars. Have an uneventful move.
xoxo
Nicole
Hi Nicole,
To answer your questions: I have blogged about children’s lit and wanting to write it. In the past, I would ask people for words to use, and then create a 4-5 word story around that word. It was a good way to keep my brain busy in the short-term while working on longer projects. I have indeed come to the end of my dessert exile, which is a happy thing, because I’ve got a wedding to attend next week. I really like cake (though I’d rather have no cake than mediocre cake). It’s possible that I will make gf cupcakes for all of the wheat-free folks– I must remember to pack my GF on a Shoestring cookbook!
In the meantime, I’ve turned my mom onto aebelskivers. We had them on Monday with 5 different kinds of jam.
The self-cleaning property of lemon is reason enough to love it.
xo,
Farida
Hi, Farida,
I thought so (about children’s lit)!
I’m so glad your dessert moratorium has ended. I think you should make GF cupcakes for everyone – and just not tell them that they are GF.
How great, that your mom is making aebelskivers. I keep my pan and tongs out on my kitchen range, since they’re so pretty.
So when life gives you lemons, just say thank you. They’re multi-purpose. :)
xoxo
Nicole
I’m not a real lemon kind of girl but these sound like something I’d be willing to try ;) I liked your entry today…I want you to be real! Life isn’t always rainbows and butterflies….
Hi, Bonnie,
Can I get an amen?! Life is not always rainbows and butterflies indeed. Sometimes it’s raining and dreary, and eventually it clears, you know? But I find that if I let it be dreary, the sun comes sooner. :)
Thanks for the post!
xoxo
Nicole
I just love your emails and blog! Don’t ever change.
Thank you for giving the world great recipes!
Hi, Cheryl,
Well, you’re welcome! Thank you for posting, and for the kind words.
If I change, I don’t want it to be because someone else told me in a one-size-fits-all sort of way that I had to change.
xoxo
Nicole
HI Christine,
I recently moved to a GF lifestyle and so glad I’ve done so. I love to read your blog and do aspire to use your recipes when I can find a few minutes to rub together. Very busy with custom quilts and really digging veggies, meat and dairy. I buy GF bread, but its so expensive I have to ration it off in each week.
I love your site, read quite a few different older posts, so I’m reading and learning, Thanks so much!!
Hi, Carli,
I’m glad you’re going through the older posts. Enjoy!
xoxo
Nicole
I’m a gluten free “mommy blogger”, and I do follow the cute names rule, i.e. Hubby for the husband, and try to add great pics. But I am anti-tweeting. As a busy mommy who barely has time to blog, I find tweeting a big time waster. And I feel, do people really need to know I’m sitting in the carpool line and had a great thought? Or that I just bought a caramel latter, yum? I don’t think so.
Hi, Amy,
The caramel latte thing is the very navel-gazing that I drives me crazy! Glad to hear we’re on the same page with that.
xoxo
Nicole
Thank you for your rant against the “rules”. I’m not a blogger, but I read a lot of them, and I love how you put your blog together. I actually have been thinking the same thing about the amount of navel-gazing that’s going on in the food blog world. I get completely turned off by the fake humility and cliqueish vibe a lot of the blogs give off. Not to mention that they use ingredients meant to impress people about how creative they are… and ingredients that are expensive on top of it. I appreciate so much that you make gluten free cooking accessible to people who want to have great food at a great price. Thanks for being you!
Hi, Angie,
Thank you so much for everything you said. You and I, we seem to speak each other’s unspoken language. :) This issue, the very one you described, has, at times, derailed me from keeping up with the blog regularly. I think reading other food blogs has spooked me, made me afraid that I was going to begin gazing at my own navel, wondering how it got so very lovely, and not focusing on the readers. Thank you for the encouragement, Angie!
xoxo
Nicole
Oh…my…gosh! Lemon bars are my favorite “cookie”! I love love love them. No lemons on hand, so I will be trying this later today with lime juice instead. Happy happy dance!
Hi, Janet,
I would love to hear how these turn out with lime juice. That sounds great to me — but my kids don’t really care for lime juice. They’re wrong of course, but what can you do?
xoxo
Nicole
Made these for Father’s Day. Big hit! He loved them and I barely noticed the taste difference at all.
I am just seeing this post now and I’m so excited to try these!
Finally got these made last night! Yum! Had them for breakfast, because I am that kind of mom.
Hi, Anneke,
I’m so glad you’re caught up. :) I’m the kind of mom who would eat them for breakfast … when the children are done breakfast and out of smelling distance. And then deny it, so I didn’t have to give them any. Don’t tell them.
Tune in tomorrow … brownie cheesecake bars.
xoxo
Nicole
Hello. I live in Australia and have been a devotee of your wonderful recipes/gluten free deliciousness for a couple of months now. you mention the Better Batter flour mix you use a lot (we can’t get it down under) so what types of flour’s are used in this mix ? Thanks so much. Can’t wait to make the new lemon biscuits – so yum!
Hi, Cathy-Lee,
Do drains in Australia really swirl counter-clockwise? Sorry. Dying to know.
Now back to you. Better Batter has a proprietary blend of these flours: Rice and Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Lemon-Derived Pectin, Xanthan Gum. Unfortunately, since it is proprietary, I don’t know the proportions of the different flours at all, so I can’t tell you how to recreate it. Is there an all-purpose gluten-free flour blend sold in Australia that you like? Any good cup-for-cup replacement flour will work in my recipes. We’ll figure it out. Not to worry…
xoxo Nicole
hahaha – yes, the drains in Australia do go ‘backwards’ apparently – tho it’s not backwards for us – only for you guys!
thanks for the types of flours used in the Better Batter. I have used two we have readily available here but I find that esp one has potato flour as the top ingredient and it can have a weird taste. So I may just blend my own till I get a lovely taste and texture. Cheers and thanks again for your wonderful recipes and the very entertaining blog!
Hi, Cathy-Lee,
You’ll notice how I deliberately avoided saying “backwards”! Thanks for settling that, though. :)
Potato flour definitely should not be the first ingredient in a gluten-free flour blend! I can’t imagine that would work very well, much less taste very good at all (as it sounds was your experience). Williams Sonoma just came out with a (albeit very pricey) all-purpose gluten-free flour, called Cup 4 Cup. http://on.fb.me/nbIVz7 Perhaps they will be selling it in Australia?
xoxo Nicole
Nicole,
Yesterday was my cranky day, as you could probably tell. Today is better, ordered some BB flour, baked your Cornmeal bread, just for me. Then I made semi-homemade Beans and Franks for my son. Remember I told you I would try anything. I hope this batch turns out better than the first, if not the dogs will have beans added to the regular meal AGAIN. I am not a big blog reader, I read exactly two. Have you on speed dial (RSS feed) on my front page.
Do not change your style, ANY. So refreshing, informative, friendly, and to the point.
Susan I.
p.s. I can count on 0 fingers how many ex-classmates I keep in touch with. So there, something in common.
Hi, Susan,
I’m so glad you’re feeling better. That cornmeal bread was a good choice as you wait for Better Batter to arrive, since it’s all cornmeal, no flour.
I’m honored to be one of the two blogs you read. Generally, I find it’s best to stay away from most blog-reading. Most bloggers annoy the living daylights out of me. ;)
Thank you for the kind words & encouragement. They really mean a lot to me.
xoxo Nicole
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