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Made mooncakes for the first time today. Followed these superb instructions except adjusted the ingredients to be 100% gluten free:
youtu.be/tQo8qgz-PNk

Dinner in the oven.
Roasted Chickpeas with Peppers and Goat Cheese (except I needed to use up my block of queso fresco so diced it small)

May I offer a slice of this gluten free Oreo cake? Why yes, that IS a giant melted Hershey bar on top 😋

Road Trip dinner:
California avocados
Walla Walla sweet onions (sliced)
Sourdough light rye
NorCal pluots
SE Washington farm stand apricots
Oregon rosé of pinot noir
Bonus: free upgrade to a suite for the night 🏆

Fried squeaky cheese.

That's it. That's the post. 😋

Homemade sourdough crust, fresh spinach, Beyond Sausage (Italian), fresh mozzarella, red sauce. 😋

Was too hungry to stop for a photo, but this Lebanese red lentil soup is Da Bomb. I finish the veloute with ¼ cup lemon juice blended smooth with ½ cup plain Greek yogurt and 1 Tbsp chopped cilantro.

foodaciously.com/recipe/lebane

End of holiday cupcake surplus? I have invented Cupcake Custard! Think bread pudding, but with a portion of the fancy frosting whisked into the egg and cream blend. Bake covered at 350° F for 25 minutes and then vented for another 8 minutes.

SMEXTING needs to be a thing. I used apple ice wine to pach my pears and am in olfactory alt.

Remember Cooks of CoSo, low sodium does not mean no sodium. If you have a favorite seasoning blend, read the ingredients and get the individual herbs and spices. Make your own salt free! Here's an example:

My favorite Penzey's Greek seasoning has salt, oregano, garlic, lemon peel, black pepper, and marjoram.

Add a Tbsp of crumbled feta and your salt-free blend to Greek inspired lamb burgers, vinaigrette, pasta salad...

😋

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