Honey drizzled over warm cornbread…wonderful! Raspberry preserves spread over a another wedge…delicious!
During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.
Tempting, aromatic pizza is always hard to resist, especially with my favorite toppings on it. Some pizza mixes for gluten-free pizza crust are better than….
Bread and butter. Toast. Sandwiches. Some of my old favorites just came back to life! I’m now enjoying them once again.
King Arthur Flour, one of the ingredients of choice for baking from my pre-celiac days, has now proven their exceptional quality once again. This time they’ve come up with a gluten-free bread mix that actually tastes good.