Rock To Wind A String Around

In a few short hours, my dashing spouse will meet me for a hot rendezvous at The Fencing Alliance of Ohio (ooh la la!).  After, we’ll caper home for a late supper.  Lark’s tongues and ambrosia seemed fitting, but so predictable, so instead, we’ll tuck into a frittata with a side of spinach:

sauteed with a little olive oil and fresh garlic, dressed with some raisins, it brightens a January day or evening.  So, inevitably, will the children who will come along for this fencing journey followed by late supper

I’d be remiss if I didn’t mention the cookies that will follow for dessert.  I tweaked a favorite recipe to make it gluten free–yummy!

Bev’s Oatmeal Cookie of Deliciousness (adapted for gluten free cookie snatchers)

3/4 cup softened butter or margarine  (Bev swears by butter flavored Crisco, but I can’t do it, so I use gf Earth Balance)
1 cup packed brown sugar
1/2 cup sugar (For gf cooking, I switched to all brown sugar, Sugar!)
1/4 cup milk (Almond milk seems fine here)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (ahh, my special blend of 1/3 c gf baking mix, 1/3 c coconut flour, and 1/3 c corn starch add 1/4 t of xanthan gum if desired)
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
3 cups quick or old-fashioned oats (I use Bob’s Red Mill gf oats)
1 cup raisins
1 cup coarsely chopped nuts (optional)

Mix the wet ingredients, add the flour, salt & baking soda, and then the oatmeal.  Stir in raisins and nuts.  Bake at 60 degrees for 12-15 minutes.  Makes about 3.5 dozen