Has some delicious “puffles” and coffee at the @farmersmarketgp with this lovely, wonderful lady yesterday. The puffles and coffee were good, as was the banana bread from Shade Tree with chocolate truffle topping. 💕My ongoing quest to find a good Saturday morning breakfast restaurant in #GP continues. 😋💗🍓🍌 #friends#grandeprairiefarmersmarket#puffles#saturdaymorning
Nonstop beauty this weekend in @centralparknyc. With my dog, Phineas, as my intrepid explorer, we saw waterfalls, talked to the ducks, made friends with a Siberian cat, Lewis Aslan, who was out for a walk in the Ramble (our own NYC Narnia), gazed at clouds, and delighted in brightly colored leaves and cool temps. These are our favorite days.
Sunday Fun-day at Cultivate includes:
The Good Lovelies
The Hometown Beauts
and Mr. Fred Penner! 🎉
Sunday also brings the return of the Cultivate Marketplace and the 2018 Butter Tart Taste-Off! 🥧
Tickets are available at the gate starting at 11AM — and kids 12 and under come to Cultivate for FREE! 🌞
Well, I’m home from the hospital and back at it! I made Cassava biscuits for breakfast with melted goat cheddar and smoked salmon. Paired it with cooked spinach and mushrooms and a poached egg. I was going to try some non dairy hollandaise but ran out of energy. Still yummy! .
Recipe for biscuits (makes 3):
•3/4 T vinegar in cup and and coconut milk to make 1/2 c liquid and let sit while making rest
•1 cup Cassava flour (remember Cassava needs to be whisked before putting in cup and don’t pack down)
•2 t baking powder (corn free either store bought of homemade)
•1/8 t baking soda (I may try omit next time as they were a tax salty but I also use a grainy Himalayan salt which made have contributed)
•a smidge more than 1/4 t salt •optional: I added 1/2 t of garlic powder, 1/4 t smoked paprika and thyme
•optional: I ground up some flax and added with hemp seeds to add texture. I didn’t measure but was probably around 1/4 cup total
Mix and then add 2 T (I may have added a little more, I was eye balling it) lol cold grass fed french/italian butter and used fingers to crumble together until coarse.
Make a well in center and add milk mix. Gently mix until together and then placed on parchment dusted with sorghum (or cassava) flour. Pat to an inch thick and cut with floured glass. Don’t twist glass!
Cook on parchment at 400 degrees for 15-18 mins.