Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.
Summer is coming to an end.
On Monday I head back to my “regular” job at UWM as a sign language interpreter — a job that I still love, going into my ninth year of it. (how many people can say that?)
But I can’t say I’m loving the idea of my summer ending. Not yet anyway.
So I’ve spent the last couple of weeks soaking up my final days of freedom. Getting in as many play dates as possible, staying up too late trying to finish another book, and plenty of mini-celebrations. Just because.
Because there’s nothing like a night of pizza and beer with your GFGFs. (gluten-free girlfriends)
The staff at Transfer is always on their game — they go out of their way to make you feel at home.
The last time we hung out at Transfer for a reunion, we had the pleasure of having Danielle for our server. She’s a peach. We didn’t get her this time, (Mary was lovely) but she stopped over to say hello. And she’s always up for a sweet, gluten-free treat.
Those treats were thanks to a little goodie box I received from my friends at Attune Foods. (A sampling of their cereals that I’ll be telling you about soon.)
She’s all about celebrating too, so she came up with some candles to make it a true celebration. *HAPPY BIRTHDAY, AMY*
Speaking of celebrations — our dear friends got married a few weeks ago, and guess who made their cupcakes?
Molly’s Gluten-Free Bakery, of course. Get this… their RSVP cards had an option to select a gluten-free meal. (the meal was pretty plain, but was SO very grateful to have safe food… and no complaints when there are cupcakes for dessert!)
Celebrating local, seasonal produce with Garden Gazpacho from Wisconsin Soup Company.
(a good pair with grilled tilapia and garlic bread on Schar’s baguettes)
Celebrating sweet tastes of summer.
Wisco peaches. Yeah, buddy!
Simple celebration with my soul sister. A night of walking, talking, and good greens.
Celebrating in the kitchen — where I’ve spent most mornings this week — cleaning out the pantry and freezer.
Want a few things to make in your kitchen this week?
How about beets for breakfast?
Beet Potato Hash
2 cups beets, peeled and cubed
2 cups potatoes, cubed
1 medium onion, diced
2 cloves garlic, minced
1-2 tablespoons oil and/or butter – (I used both)
Heat oil/butter in pan to medium-high heat. Start by adding beets to the pan and cook, stirring occasionally for about 5 minutes. Then add the potatoes and season with salt and pepper. Allow these two ingredients to hang out for about 10 minutes, then add onions and garlic. (you may want to add a bit more oil/butter if needed — and if you’re really feeling fancy, add a lot more butter for some rich flavor) Cover and continuing stirring from time to time, cooking until your desired tenderness. I didn’t want mine mushy, so I took them off the heat after 30 minutes, but you feel free to cook until you’re happy with them.
A poached egg makes the perfect topper.
Or a lazy lunch?
Sometimes a salad just needs something extra — like croutons!
Don’t bother buying them when you can make them yourself in no time. I even used fresh bread. (it was all that I had… bread ends work well too, you can see that recipe here)
But if you’re starting with fresh bread, just cube it up and toast it at 350 degrees for 10-15 minutes, or until golden.
Toss with olive oil, salt & pepper, and fresh herbs of your choice.
Then spread them back out on the baking sheet and return to the 350 degree oven for another 10 minutes.
Top your salad and you’re off!
And in case you need a snack later — and because our balcony basil is loving this weather — who wants popcorn?
Cheesy Basil Popcorn1/4 cup popcorn kernels splash of oil Penzey’s brady street cheese sprinkle (as many shakes as you’re feeling) salt & pepper
Add oil to medium pot and heat over high heat. Add 1-2 “tester” kernels to the pot and cover with the lid. As soon as the test kernels pop, start shaking the pot over the burner (you can do this right over the burner, or elevate it off the burner an inch or two) keeping it in motion to prevent burning. Yes, you can count this as cardio.
Continue shaking until kernels have stopped popping, then remove from heat and transfer to a bowl. While popcorn is still hot, shake on the Brady Street cheese blend and salt and pepper. Top with fresh basil and server along side your favorite gluten-free beer.
How are you celebrating your final days of summer? Stop back and check out what I whip up with all this fabulous produce from Growing Power today.