Mmmm-- I was going to post something everyday but that didn't quite work out.That's OK--- things happen eh.
Well its time to go back to work and regain the capacity to arise and face the world at 5.30 each day. Sleeping in until sevenish has been wonderful. I know I only have two people regularly reading this-- but that's cool--- they are both wonderful to talk to and understand where I am coming from. Selling one of my books was a lovely bonus but the real pleasure is in communicating with them both.
I am getting close to sending my neck book (ROSKIL) for editing. I am going to be more careful this time to make sure that there are less errors. That cost money, but hopefully it will be worth it in the long run. My last book has only sold 100, but it is still early days in the world of writing.
I mentioned in one of my earlier blogs that I would put up some recipes. Well for all of you lovely Gluten -free people and possibly those who like low GI stuff, here here is my wonderful almost healthy recipe for an upside-down crunch. I boil up some rhubarb (yes I grow my own) and maybe some apple to cut the tartness. Add sugar if you have to or use Sitivia). Let it cool while you mix up the base (what normally would have been the top).
I use a mixture of seeds---sesame, sunflower, flax seed and pumpkin. Add some almonds to if you wish. You can add gluten-free baking mix if you want (or flower for those who want a non-gluten free product). Add as much butter as you want and make it squish between your fingers and press into the base of a baking dish. Nothing is precise about most of the things I make so use your imagination. Oh yes-- the crumble is nice with heaps of powdered ginger or cCinnamon too. So once the crumble is pressed, just add the topping and bake at about 180-200c until the top looks like its almost caramelized.