I'm moving a little slowly this week with my kitchen under construction again. It's been quite a process and has taken almost a year. What we're working on now is all the finish carpentry work, trimming out the board and batten paneling and the door and window trim. Next it will be the last of the floor trim and rebuilding the screens for the windows over the kitchen sink.
Part of the day, the kitchen is the property of the carpenter. The counters are covered with tools and pieces of wood. The floor is covered with hoses, cords, an air compressor, power tools and the vacuum cleaner. For the other part of the day, it's mine in a rather limited fashion.
Regardless of the dust, bits of wood and paint lying around, it infinitely satisfying to see the kitchen nearing it's completion. Especially when we remember how it looked before we started working on it. Or what it looked like when we gutted the room down to the subfloor. It is turning into the kitchen/gathering area we wanted, rather than our old squashed galley kitchen.
Mr. Carptenter - Thank you for all your hard work!
Monday - Rustic Raisin Bread
Wednesday - Cinnamon Swirl Raisin Bread
Brown Rice Flour (Fine or Superfine Grind) Sweet Rice Flour (also called glutinous rice flour) Arrowroot Starch Almond Meal High Protein Flours, such as: Soybean, White Bean, Black Bean Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff Instant Dry Yeast Sea Salt Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder Honey
No specific or unusual equipment is needed this week.
What's Going On?
I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.
You can also follow me on Twitter, where I'm glutenagogo.