My menu plan is now sponsored by the great people over at Better Batter Flour. The menus will also be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions. I am thrilled to be a small part of this vibrant community! Stop by and say “Hi!”
I hope everyone had a great Forth of July weekend! We stayed at home this weekend and relaxed, cooking things over the fire pit in the back yard and seeing the local fireworks. I love having everyone over, but sometimes it is nice to just be with your own kiddos and hubby, ya know? Anyway, it was very relaxing. Except the part where we gave epsom salt baths to the chickens (a couple have icky backsides, so I was treating them all) and cleaning their legs (checking for leg scales, etc.) You can tell by the photo how much chickens love a day spa treatment – not so much… Sorry, Camilla! Yeah, we lead the glamorous life.
Heather of Celiac Family is hosting the Gluten Free Menu Swap this week. The theme is Melons. We pretty much eat melons strait, just slice and serve. But I do have a couple recipes on the blog: Watermelon Slush or Ice and Curried Chicken, Cantaloupe and Mango Salad. How do you serve up melons? Do you have a favorite? Mine was watermelon when growing up. I even had a watermelon served as my birthday cake one year while camping when I was a kid. A family friend poked in holes for the candles and carved in how old I was. I loved it!
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
Monday: Fish Tacos with Red Cabbage-Apple Slaw and honeydew melon
For the freezer: Make a double batch of Strawberry Drop Scones, one for dinner, and one for the freezer. After scones have cooled, place in freezer bag, remove as much air as possible, seal, label and freeze.