Thursday, August 13, 2009

Gluten Free Gadabout

Mmmmm...find information about the recipe at the end of this post!

Big Mac Attack?...better not let it.
A friend passed on a letter about what is going on under the golden arches. Apparently they currently are using Angus burger with wheat in it. Since they use the same grill for all burgers, cross contamination is a serious issue. They are thinking about finding a new supplier, but for now eating a burger from Micky D's is not a good idea. Honestly, I don't eat there. They don't seem too concerned about the gluten problem and I am not too concerned about trying to get around that attitude, but if you want to be proactive:
- find their email address here:
- or call them to talk it over: 1-800-244-6227

On to other things...
I stumbled upon these three blogs while questioning Professette Google:

Hey, that tastes good! There are some intriguing recipes at this one.

Gluten Free Kiwi Tons of links, recipes and much more (including a link called Eating G.F. in NZ , in case you were thinking of visiting the Shire).

Faking it Gluten Free Style I am going to try this recipe soon!

I was recently given this information about Campbell's (PDF file).

From the garden!

In the basket are the ingredients for Eggplant Ratatouille Pie, which I first made last year and the recipe for which you can find here. We had our first a few nights ago and it was so good. I don't know if there is a legal limit to how often you can mention the same recipe on your blogs, but I have shamelessly mentioned this one several times here and on my other blog. I can't help myself, I just love that recipe! You will have to follow the links to get it for yourself.

That recipe I promised at the top of this post!
Tonight that basket was overflowing with onions! I used the recipe from Better Batter for Classic French Onion Soup, though I used a cooking sherry as I didn't have a drop of dry white wine in the house. I fed my husband and company regular French Bread, and I used a Kinnikinnick burger bun, sliced in half, buttered and put under the broiler until it was toasted. I love those buns cooked that way. Half a bun is plenty. Ladle the soup in the bowl, top with bread and cheese (I used Tillamook Italian, but the Swiss Gruyere in the recipe sounds interesting). This soup was a big hit, though my house really smells of onions this evening.

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