Michellie's aches and pains were everywhere last night, so the two of us were in bed reading our books earlier in the evening. This morning, the complaints were gone, and Michellie was ready to get on with her day. Of course, we were able to get Sam today, and Michellie hadn't seen him in three weeks, so she was ready to head to Port Hawksbury. David was so thrilled to be going somewhere exciting, he was ready to leave early too. He went shopping and even got his Chinese dinner fix. All is good!
The afternoon we enjoyed the sun and beautiful weather, and now Michellie is finishing with rolling and cutting the homemade noodles for the turkey soup. Nagymama ( her great great grandmother) would be so proud! I always love when the noodle machine comes out and I can enjoy making the noodles and remember the wonderful times we spent with Nagymama sharing her cooking knowledge, or just eating her incredible donuts, fried chicken, paprika soups, cookies and homemade streudel. We always spent the whole day with her, so I thought noodle making was an incredible ordeal. It was not until I started making little batches for soup that I realized that it was an ordeal for a whole day because we would make many bags of noodles for taking home for the winter. A single batch is only about 30 minutes, and then into the soup they go.
Research today has been down the road for recovery. If anyone has insights into detoxing the body from the chemo, I would love to hear what you have. Experience is welcome.
We hope you have been able to enjoy a little sunshine with your day too! Monnie thank you for the recipe for the scones - they were delicious!
Gluten Free Scones
2 cups all purpose Gluten Free flour
¼ cup Quinoa (optional)
3 tsp. baking powder
1/2 tsp salt
1/2 tsp Zanthan gum
1/2 cup butter or margarine
1-1/4 cups milk
1 egg
1 apple shredded or 3T apple sauce
Combine dry ingredients. Cut in butter. Combine liquids separately. Pour liquids into flour mixture a third at a time and mix with a fork until all the liquid is gone. Add applesauce with last addition. Scoop the dough out onto a greased cookie sheet and spread about ½ inch thick. There should be 12 or 14 scones wedges when cut. Sprinkle cheddar cheese on top if desired, and any herbs desired.
Bake at 350, for about 18 – 20 minutes, until golden brown. Best eaten fresh from the oven.
