FLOUR

Back in my second post, I told you all about a family member who is trying to follow a gluten free diet in order to curb her psoriasis.  Sometimes finding recipes that do not include regular flour can be challenging.  But I decided to help her out at our Christmas dinner by having as many dishes to accommodate that diet as possible.  But, ohhhhh....I believe now I could have just served the dessert and she would have forgiven me for any gluten faux pas.  A Google search gave me four recipes that raised my curiosity, but I decided to make "Karina's Flourless Chocolate Cake Recipe."  It was dense, and rich with sooooooooo much chocolate flavor that everyone at the table was SILENT, except for the ooohs and ahhhhs expressed.  You must try it!  The only suggestion I would make is to maybe use a blender for mixing instead of a food processor.  But I give credit where credit is due.  This cake is truly wonderful and the ingredients I used weren't even organic.  I did use 60% dark chocolate and then followed the recipe using regular ingredients.  So for some luscious eating, all you have to do is follow this link!

www.glutenfreegoddessrecipes.blogspot.com/2013/07/karinas-flourless-chocolate-cake-recipe.html

This is what Karina's Flourless Chocolate Cake looked like when I removed it from my oven.  At that time it was raised, puffy, and cracked.  That's the way it is supposed to look at this point.  As it cools,  the height of the cake declines and the top of it is concave.

& FLOWER

Did anyone else experience a warmer than usual Christmas Eve and Christmas Day?  Actually the entire month of December where we live in Southeast Missouri has not been very cold.  I have really been able to tell this by looking at my plants that I moved into our garage in November.  You may remember I told you in my first post that I cover my plants with clear plastic when I bring them into our garage.  Well this year I have not done that yet.  I am just beginning to consider doing this with the forecast for colder temperatures later this week.  So here's what some warmer than average December temperatures have done for some of my plants.

This is a Kalanchoe plant that is getting ready to bloom.   By this time of year under the plastic sheeting, it remains mostly dormant until mid to late February.

Also about to bloom is one of my pink geraniums.  Again, this plant is usually dormant for a while.

It's kind of nice to look out and see something in bloom this time of year.  I could also trim the blooms from the plant, bring them inside and treat them as if they were fresh flowers by putting them in a vase with water.  So if you are a plant person like me, you may want to consider babying your summer friends until the next growing season.  It may be too late this year, but there's always next year. 

FLOUR

I'm not writing about a flour item this time, but one of corn, specifically grits.  Some of you may be saying "yuck" at this point, but this side dish has gained in popularity over the years.  Some people don't consider their holiday meals without including cooked grits that have been blended with cheese and also many times garlic, and baked until set. 

But first I will tell you I have been eating grits all of my life.  I ate them for many years with just butter, salt and pepper.  They are a good addition to a hearty breakfast whether eaten in the morning or for an evening meal.  My mom used to cook them in water, but cooking them in milk and/or cream gives them a fluffy and less grainy consistency.

There are many, many recipes to prepare grits whether using the quick cooking or whole grain kind.  Grits are mostly a savory side dish to fish or breakfast meat entrees, but they are actually part of a well known entree in "Shrimp and Grits."

So you might want to give them a try.  My husband did not eat grits growing up, but quickly grew accustomed to them when he went south to attend college.  He asks for them regularly when we do have time for bigger breakfasts.  Here is a recipe for Cheese Grits of which my husband approves.

Cheddar Cheese Grits Casserole
Yield: Makes 6 servings

Ingredients
4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beater
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Preparation
1. Preheat oven to 350 degrees.  Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits.  Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done.  Remove from heat.

2. Stir in egg and next 3 ingredients.  Pour into a lightly greased 11-x 7-inch baking dish.  Sprinkle with grated Parmesan cheese.
 
3. Bake, covered, at 350 degrees for 35 to 40 minutes or until mixture is set.  Serve immediately. 

This recipe was taken from the link below.

www.myrecipes.com/recipe/cheddar-cheese-grits-casserole 

 


FLOWER

If you need any last minute decoration for your home, don't overlook what you have in your yard or even along the road.  Any cuttings like branches and boughs of pine trees will always make your home smell wonderful and are a quick solution to adding that last minute something special to your table or even your fireplace mantel.  Magnolia leaves are big and have a waxy look.  They are good to intersperse on book shelves or they can be used to make a holiday wreath.  I learned about Possum Haw and use it because of the red berries and the natural look it gives my table.  I have written a short poem about it below.

POSSUM HAW

Possum Haw is hard to find
This tree grows in the brush
But you can find it along the road
If you are not in a rush.






This tree is short in stature
Its leaves glossy and green
But in the fall it tells all
When red berries can be seen. 

That color is often the reason
short branches are used as decor
to highlight the holiday season
and help us celebrate once more.