Last week(end) I was in DC for our wedding anniversary visiting my brother- and sister-in-law and their two gorgeous dogs. There was plenty of hanging out, cooking, eating good food, and seeing of sights. I had never been to DC before.
Coming back to work on Tuesday was not hard, but I was definitely focused and that left less space in my brain for thinking about crafting when I was home. If I am not thinking about crafting or food, then I really don't have that much to say after all. Hopefully this week I will be able to show off pictures of our trip and bounce about all of the beautiful yarns that came home with me, because, yes, there was yarn shopping. You'd think that the yarn crawl was all the yarn I'd ever need, but apparently not.
I know I'm back and feeling good about life, because I spent this morning cooking before heading to the knitter's brunch.
I made a gluten-free piña colada bread, which I brought to the brunch and prepared the base for the Aztec ice cream (spicy chocolate) from The Perfect Scoop. The bread needs a few tweaks. It didn't have enough pineapple flavor to truly deserve the piña colada designation though it was a perfectly tasty bread in all other ways. Of course, I used the last of my gluten free flours making it (I used a frankenstein-ian mix of the King Arthur, Bob's Red Mill and some random Japanese mochiko to get to the cups of flour I needed). Also, I didn't add any rum to the bread, and while it doesn't need it I feel the addition couldn't hurt. Yum!
I have arancini cooling on the counter. They will get a second round of oven time to warm them back up. I dredged them in flour and bread crumbs, so not gluten free. If I had either gf flour or bread crumbs around I would have made it that way instead. I don't need to eat a gluten free diet, but I feel like I should learn how to cook to accommodate my friends. It's not like it hurts me any to eat less wheat.
It's good to be back. I've done cooking and knitting and any day I get to do both of those is a good day.