It has been about two hours since my last post. During that time I made myself lunch.
I ate my lunch and then I made Gem his lunch. A salmon pasta salad made with leftover salmon, leftover pasta, some salt and mayo. (No photo taken.)
Then I made Sag his lunch. A grilled cheese sandwich.
The turkey soup is smelling really good. Then I thought I should make some corn bread to go with dinner in case the kids really hate the soup and need carby sustenance. So I got all the ingredients out to get them to room temp (an important GFCF cooking tip.)
There was a near continual stream of washing plates, bowls, utensils, salad spinner, etc. By the end of my time in the kitchen, I was really wanting to pop one of these in my mouth.
But, they have milk in them so I passed. And feel okay. It's caffeine withdrawal that I am feeling more than anything. Well, that and lack of sleep.
I've also dealt with the car repair shop and a younger son who is emotionally volatile and an older son who is bearing the brunt of this volatility. Now, it's 2:30 and my "day" of dealing with a room is whittled down to two hours or so. I'd like to have dinner on the table by 6:00.
Tonight I am aiming to get the kids in bed by 9:00 and to read to them. We've gotten out of that routine and since daylight savings they have been going to bed very late.
Off to declutter...trying not to be too bummed about the shrunken time and the dashing of my room-a-day hopes.
2 comments:
How long have I been baking gluten-free and I didn't know you should have the ingredients be room temp!?!?! Why is that?
Probably because it's not disastrous if you don't. I'd be interested to hear if you find it makes a difference. I think room temp ingredients makes the final product lighter.
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