Tired of making the coffee and doing the typing?
One of my favorite breakfast foods is a toasted English muffin smeared with butter. In fact, it was an English muffin that alerted me to my gluten sensitivity. For months, a good ol’ English muffin was one of the few foods I craved after going gluten free.
Let me tell you, I’ve tried every gluten free English muffin I’ve come across. Some were light, but oddly spongy. Others felt like hockey pucks, and tasted about the same. The closest I’ve come were good, but a little too heavy for my taste. How hard could it be to get that light texture but still have a little bit of body too? Oh yeah, and don’t forget they needed to taste good!
My name is Pamela. I lived in Eastern Virginia for the first twenty-some-odd years of my life, and then moved to Central Appalachia to go to law school. After law school, I moved to Utah, and less than a year later, I’m thinking about moving back to Appalachia – Kentucky this time. My life has hardly gone in the direction I anticipated, but then again, whose has?
I’ve always loved food. Always. From cooking, to gardening, to food politics, I love it all. (Even when things go horribly wrong.)