It started with Friday night cookies with the kids as usual. I swear they are addicted to the Immaculate Baking Co. Gluten Free Chocolate Chip Cookies. It is all they have been talking about but by Saturday morning my daughter was up for a challenge and learning how to do something new by herself. As she has gotten older I have been a little more open to her using the stove after a VERY long lecture of the safety needed to do so. She decided it was time for her to make her own scrambled eggs. I tend to make fancy ones (that I will cover in a post soon) but we started simple for her. Basic eggs, milk and pepper. She was very proud of herself! Then lunch time came quickly. They had decided on sandwiches. The kids and Keith had theirs on regular bulky rolls, however I made mine on the Udi's roll that Uno's was nice enough to give me to try. That roll blew my mind. Everyone had to have a bite to try and they too were amazed.
After lunch it was time for the kids to go to the their fathers for the rest of the weekend so Keith and I planned a date night out. Not something we do very often. After a lot of research I found a restaurant called Davenports in Cumberland, Rhode Island. They have an amazing Gluten Free menu. Instead of 3 or 4 options I have found at other places they had a two sided laminated menu, you just have to ask for it. The wait staff was great, the atmosphere was cozy and family friendly. Definitely need a reservation to this place as the line was out the door when we arrived. I had a 12oz steak with butter and garlic shrimp, mashed potatoes and steamed broccoli. It was so good. I ate the whole thing (however truth be told, I became hungry again a few hours and made a frozen Udi's pizza)! They offered a gluten free desert but I couldn't bring myself to try it yet.
On Sunday we had nothing to do but lounge in sweatpants and relax. We decided it was a good time to make things that self cook themselves. I knew I was going to make bread at some point so what a better time then a lazy cold day. I used the Bob's Red Mill mix for white bread and threw it in the bread maker. I was warned it was going to be dry and crumbly however mine was not. I followed all the directions on the package except that I added two eggs and one egg white which may have made the difference.
To go with the bread we decided on an old favorite of mine, Potato Soup. It's always been something Keith has made and had perfected it. Definitely not a meal I was willing to give up on yet so we looked up a few gluten free recipes and after a few alterations it did not come out half bad. Not as great as Keith's but if we continue to play with it we may be able to get it there. After dicing up 5lbs of potatoes, 1 cup of celery and 1 yellow onion, we threw them into the crock pot and added 5 cups of gluten free chicken stock. We let that go for 4 hours on high. After those 4 hours the potatoes were not quite where we wanted them so we transferred them to a pot on the stove and continued to cook them there. Once they had reached the tenderness we had wanted we added 2 blocks of cream cheese and 2 cups of milk, then cooked until it reached a desired consistency. Once we had scooped them into our bowls we added shredded cheese and bacon pieces. As delicious as that sounds it was still missing something so I added some sour cream as I had done that with Keith's in the past. That one little ingredient took the soup to the next better level. Definitely worthy of a cold day meal.
For my drink experiment I tried Glutenberg American Pale Ale which is more then worthy of a shut out. It is so far the closest gluten free beer I have had to my liking. If you can locate them, they are worth every penny.
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