a view from the laundry pile…

…it's all about perspective.

Homemade Gluten-Free Flatbread Rolls

I’ve started on this new chapter in my life that includes gluten-free and processed sugar-free eating. I thought I’d try it for a year to see how it goes. The first week or two was really not too fun…for anyone in this house. I had headaches, was exhausted (“bed by 7 pm” exhausted) and, according to Fred, not too “friendly,” either. But it’s been two months now and I think I’m past all the bad stuff (though I do think my husband would disagree just to guilt me into buying him Oreos…) and am feeling much better. In fact, I’m sleeping better now than I ever remember and some of my health issues have improved (what? I’m over 50, I’m entitled to health issues…). 

I adapted the bread maker rolls recipe I posted last year to make it gluten and nearly sugar-free (I used a very small amount of honey). If you don’t have a bread maker you can still make these – you’ll need to proof the yeast and knead the dough yourself.

flatbread rollsGluten-Free Flatbread Rolls


  • 1-1/4 cups unsweetened Almond Milk
  • 1 beaten Egg
  • 1 Tbs. Butter
  • 1 Tbs. Honey
  • 3/4 tsp. Salt
  • 3-3/4 cup Flour (my gluten-free mix consists of 1/4 cup each of the white rice flour, brown rice flour, garbanzo bean flour, and tapioca starch – this makes 1 cup flour to replace 1 cup wheat flour).
  • 4 heaping tsp. Xantham Gum (this is NOT optional — it replaces the gluten and holds the flours together).
  • 1-1/4 tsp. Dry Yeast


  1. Cut the dough in half and, one at a time, roll each half out into a rectangle (about 1/4″ thick and cut them into squares with a knife (the size will depend on what works best with you).
  2. Place on a greased baking sheet, about an inch apart.
  3. Cover and let sit about 30 minutes (they might not rise a lot but it’ll give them a chance, if they want to…). 
  4. Bake at 350F for 12 minutes.
  5. Take them out of the oven, flip them over, and bake another 5 minutes or so, until both sides are lightly browned.

I love these in the morning. They’re wonderful toasted with a little almond butter and a smattering of all-fruit cherry jam.

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When it rains…

It’s amazing how life can go from “zero to 60” in such a short amount of time. Just when I thought my days were already packed, I received 3 new projects to work on — which is also the reason why I’ve not been posting very much lately (and you’ve missed me terribly, I’m sure…).

The first is artwork for a friend of mine who’s developing a cool software application. I’m quite excited about it and will be doing a special post about this, when it’s released, to give it a “formal” introduction!

The second is another friend of mine who has a business, here in town, and wants me to come up with a “display” to feature some of my photo cards! I was so flattered when she asked me. I think I have all the parts and pieces I need and am just waiting on the printer to send the cards I’ve chosen for her shop.

The third project is making some things to sell at a garden and yard art sale this June. I’ve had more fun coming up with different ideas — and the best part is that Fred is doing it with me! With the few days off he’s had, recently, he’s been happily “playing” in his shop to create some wonderful yard art (nothing is finished so he won’t let me take photos, yet!). 

Of course it wouldn’t be like me not to paint so I decided to do some garden-themed signs (I love painting signs). Here’s what I’ve come up with, so far…

Garden Signs

I like the way they’re coming out and I’m using up some of my nice, old wood “collection” (aka “saved from the burn pile”), to boot. Painting flowers has never been my strong suit so this has been a good challenge for me. I’ve been teaching myself a few new techniques and, although Donna Dewberry has nothing to worry about, just yet, I think I’ll get better with time and practice.

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In my free time…*cough*

bumblebee rose sigNew adventures always make me excited…and, if there’s any part of my artwork attached, a little nauseous. It’s never easy putting yourself out there and my stomach always seems to know when I’m doing this.

rowboat in the morning sigMy latest project was to set up another Etsy shop to sell my photos. Most of them are turning out to be cards (both printed photo cards and 4 x 6’s that are framed in greeting cards, that can also be used as pictures in regular wall or table frames when the card arrives at its destination) but there are also some 5 x 7’s and 8 x 10’s.

fire hoses sigI think the hardest part was deciding which photos to choose. I know not everyone will like everything (or anything, sometimes) and picking out a “few” was a little nerve-wracking. I whittled them down, from several thousand, to about 50 or so. Hopefully, I chose the right ones and people will be breaking down the doors to buy them…(what? I said “hopefully…”).

sun in clouds sigI’ve decided, in addition to just cards & photos, I need to  branch out and try new things with my photos as well. I’m hoping to do some “photo transfer” onto wood blocks or mount them using encaustics. It should be interesting to see what I actually end up with here as there are so many possibilities to choose from (there’s that “choose” word again…). I’ll keep you posted if anything terribly interesting happens with this latest venture. If you’re interested in taking a peek at the rest of the photos, you can find them at www.linniebphotography.etsy.com


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Savory Roasted Sweet Potatoes

I’m starting to develop an interesting relationship with sweet potatoes. For today, my tastebuds are still rejecting the orange ones but are getting quite used to the white ones (not yams, mind you…sweet potatoes) as they’re not nearly as sweet and are more “potato-like.” I believe there are over 30 different varieties available out there (but I have no idea which ones I’m using. I go to the store and ask which have the “whitest” flesh and that’s what I buy).

I’ve tried a few different sweet potato recipes, since my last post about curried veggies and, while they were edible, they weren’t much to write about (ie: I’ll leave the sweet potato fries to Ore Ida for now)…until this one. I really like the spices I chose but was conservative with them, not knowing how it would go. Next time I will add more — and you can adjust to your own tastes, as well.

Savory Roasted Sweet Potatoessw potato


  • 1 medium (appx. 2″ x 5″) white-fleshed Sweet Potato
  • 1-2 Tbs. Olive Oil
  • 1 Tbs. Dried Onions
  • TO TASTE:  Black Pepper, Paprika, Garlic Powder, Chili Powder, & Salt


  1. Peel and chop the sweet potatoes into bite-sized chunks.
  2. In a medium-sized bowl, toss the potatoes with the olive oil.
  3. Sprinkle in the spices and stir well to coat all the potato pieces.
  4. Roast in a glass pan or on a cookie sheet at 425F for 10-15 minutes.
  5. With a spatula, turn the potatoes and roast another 10-20 minutes, or until they’re lightly browned and crispy.
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