A different kind of Turkey Day

We (mom-in-law, hubby, me) decided today that rather than a) cook all day tomorrow for just the three of us or b) deal with the crowds going out, we would go out tonight. Wednesdays are seafood night at the Gathering of Nations buffet at the Inn of the Mountain Gods. We all love seafood, but here in the mountains, you don't find a lot of it, at least not anything really good like you find on the coast. We have not tried this particular buffet before, so I'll let you know how it turns out.

Tomorrow, instead of a big turkey dinner, I am fixing brunch--Southwestern Eggs Benedict with fresh fruit, coffee and juices. I made polenta today (or as we call it down south, cornmeal mush) and it is chilling in the fridge. The rest of the day, we will just stay home and if we get really hungry, snack on leftover pork roast. No turkey this year, though we may stick one in the freezer while they are on sale. With the hectic schedule the hubby and I seem to be keeping lately, a lazy day at home will be the biggest treat of all.

Happy Thanksgiving!!!

Gluten-free Blueberry Oatmeal Muffins

I've been on a quest for some time now to get my husband to start eating breakfast. I am a firm believer in the benefits of eating breakfast and I think I have most of the medical profession on my side in that regard. He finally relented and said that he would eat oatmeal, because of its heart healthy benefits, if I could find a way to make it look like something else. He is also a stickler about muffins and anything that looks or tastes like cake is NOT a muffin (according to Jim). So I have been on a quest for a good muffin recipe and this one is pretty good. It is gluten-free (for me, because I have celiac disease) and tasty enough for him.

Gluten-free Blueberry Oatmeal Muffins

2 c. gluten-free flour mix (I used Bob's Red Mill GF All Purpose Baking Flour)

1/2 tsp. xanthum gum

1-3/4 c. gluten-free rolled oats (again-Bob's Red Mill GF Rolled Oats)

3/4 c. packed brown sugar

3 tsp. baking powder

1/2 tsp. salt

1 egg

1/3 c. canola oil

1 c. buttermilk

1 tsp. vanilla extract

1 c. blueberries (fresh, frozen or canned and drained. I used frozen and did not thaw them out.)

Preheat oven to 350 degrees. Combine flour, xanthum gum, oats, brown sugar, baking powder and salt in large bowl. Combine egg, oil, buttermilk and vanilla in small bowl and whisk until well blended. Stir into flour mixture just until well blended, then fold in blueberries. Spoon evenly into 18 (2-1/2 inch) nonstick muffin cups. The batter is very thick and sticky, so you may want to spray a little PAM in those muffin cups even if they are nonstick.

Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then remove and serve warm or cool completely on wire racks. I store them in a plastic container in the refrigerator and warm them for about 30 seconds in the microwave before serving.

Breast Cancer Awareness video from St. Vincents

You gotta see this. All the staff at St Vincent's participated in this video, "The Pink Glove Dance", to promote breast cancer awareness.

I want this handbag!!

Now this is what I call upcycling for a thrift store handbag. Jeff Crystal has provided instructions for installing a solar battery in a handbag that will keep your cell phone powered up as you are out and about. The bag was crafted by Mark Farina and could be all the next rage--he is taking requests to 'solar up' bags.