I have officially been corrupted: am not only eating meat now, but looking forward to steak eagerly....and gravitate towards the petite sirloin every time I pass the meat section. Of course my kids are happy about this.

If we ever live in the country again and have animals, I want to have a beef calf, raise it on goat's milk. Or hey, we could just buy a side of beef from a friend who has those Scottish Highlander cattle. Or talk to Fish and Game about snagging the next moose that has (fatefully) charged a train. I need to get a crew together for that last thing though, and frankly, a fourth of a moose is enough to last a very long time. Moooose...MMMMMMmmmmmm....

See what I mean? lol.....

As long as I don't start drooling over the fresh cuts of pork.....

By the way, the tapioca stll hasn't turned out right. The scones, however, are unerringly good.

Gluten- Free scones
------------------------------
2 cups of gluten free flour (I use half cocnut and half quinoa or teff with some tapioca starch)
1/3 cup sucanat or dark brown sugar or whatever
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum (this is *not* optional)

stir all that together in a mixing bowl.

Then--> use a cheese grater to grate 6 Tablespoons of butter (most of a stick) into the flour mixture, and stir that up and try to break the butter up more if you can. The butter needs to be cold in order to grate well.

Stir in 1/2 cup chocolate chips or currants or nuts or berries or whatever if you feel like it.

Whisk together in another bowl:

3/4 cup unsweetened coconut cream/coconut milk
1 egg

and add the wet ingredients to the dry ingredients and stir them until it clumps together. Then make a cohesive mass of it using your hands, sort of like kneading. If you need to, add more coconut milk to get it to stick together. It's okay if the dough is kind of sticky.

The oven should be preheated to 425 degrees F

Now pat the dough out on a clean surface, into a disk about an inch high and cut it into pie shaped wedges. Arrange these on a cookie sheet or baking sheet (doesn't need to be greased) with an inch of space between them, more space if you like them crunchier. Bake them for 10-12 minutes.
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I like to use the coconut flour, chocolate chips, and the coconut cream (you can use dairy cream if you want to, but I always have coconut milk and never have cream, sooo). I keep meaning to try the almond flour but the coconut flour tastes so right that I just haven't tried any other yet!

Ha!!!!! My oldest son decided to sample my prized tin of King Oscar's kippered herring and ate the whole thing! Seems he hadn't tried it before....

Just like I haven't tried seafood or several other things on my dislike list.....hmmm. But, sorry, no way, no how am I going to try the goat testicles!

More about food, inspired by the shocking fact that neither of my sons will eat kippered herring, not even the King Oscar's brand!

Things I won't eat at all, ever:

• Liver
  
• Goat testicles (haven't tried, won't try)
  
• caviar
  
• Intestines
  
• Gjetost cheese
  
• Pork rinds

Things I don't eat, or don't eat much of:

• Milk
  
• Eggs
  
• Pork
  
• Oily, fishy tasting fish
  
• seafood (haven't tried most of it actually)
  
• Cucumbers
  
• White bread
  
• Iceberg lettuce (would rather have spinach or leaf lettuce)
  
• Ice Cream (sorbet instead- no milk)
  
• High fructose Corn Syrup
  
• White sugar
  
• Cake, cookies, things with frosting...
  
• Fried foods...except for fried okra!
  
• Potatoes (occasionally eat new potatoes)

Foods that are (almost!) as good as sex:

• Ciao Bella's Blackberry Cabernet Sorbet
  
• Certain brands of hard cider
  
• a freshly picked, fully ripe peach
  
• My Grandma Amy's sticky rice cake dessert
  
• Certain artisanal cheeses which I cannot find here anymore...
  
• Concord grapes
  
• Prime rib or Scottish Highlander beef....if I am in the right mood for it...or moose meat..(yes, the veggie treehugger really said that!!)

(Food Inventory resumed)

Flours, meals and flour-like substances

• Buckwheat (which is from polygonaceae and is not a grain at all)
  
• Blue cornmeal
  
• Masa Harina
  
• All-purpose white flour
  
• Sorghum flour
  
• Milled flax seed
  
• coconut flour
  
• Teff flour
  
• Xanthan gum (not flour at all but necessary if you use non-wheat flours)
  
• Almond Meal
  
• Amaranth flour
  
• Quinoa flour
  
• Tapioca starch
  
• Hemp seed protein powder
  
• Potato flour
  
• Chickpea flour (somewhere I have a recipe that requires this

So I have been doing an inventory of my cupboards to ascertain what I have enough of and what isn't there or is there in insufficient quantities, because I keep finding that I thought I had things, starting a recipe, and then find that some key item is missing. For entertainment's sake, I'll post the lists here. :-P Ummm....keep in mind that I have this fear of running out of food, ok?

Grains and Cereals

• White cornmeal grits
  
• Yellow corn polenta
  
• Red quinoa
  
• White quinoa
  
• Oatmeal, rolled (a lot!)
  
• Oatmeal, scotch steel cut
  
• popcorn, multicolored
  
• Amaranth
  
• Wheat, whole berries
  
• bulgur wheat
  
• Kasha (buckwheat groats)
  
• Rice, jasmine white (a LOT, because this is my favorite!)
  
• Rice, sweet white
  
• Rice, brown basmati
  
• Rice, wild (which is not real rice at all, but whatever...)
  
• Rice, Lundberg's wild blend
  
• Rice, arborio, white
  
• Rice, Calrose brown
  
• Oh! almost forgot the purple barley, but that's for planting

Beans and Legumes

• Lentils, red (a lot)
  
• Lentils, french green
  
• Lentils, plain old brown
  
• Green Split peas
  
• Peanuts, wild jungle
  
• Chickpeas
  
• Beans, aduki
  
• Beans, black turtle
  
• Beans, lima
  
• Dried refried beans
  
• Beans, kidney

And while writing this list, I realized that I have no yellow split peas at all, with which to make dahl. This list is not including the canned beans, by the way, only dried beans. Most of the canned beans are white cannelini. Hey, I don't have any plain barley, either, with which to make mushroom barley soup! I wonder if I can use quinoa instead.....I mean, it isn't like barley has much of a flavor.

The health food store has some fantastic tapioca pudding that they make there, and it has neither eggs nor milk. I buy way too much of it, but the last few times, they didn't have any. It only has four ingredients, so it can't be too terribly hard to make. I am going to give it a try, and if it turns out well, will post the recipe for my imitation of their product (lol). I love tapioca...especially the large pearl kind that looks like fish eyes....could only find the small pearl at a reasonable price though...

I was looking for a picture of Shahena'ko S Kamikaze, one of the two Alpine does that inspired me to work the Alpine breed of dairy goats, rather than Saanens, which were definitely my first love in goats. I didn't find Kamikaze, but I did find an old, old image of Sodium Oaks Kiwi Mallow, who was the other inspiring doe (edited to add- Mallow was also Kamikaze's grandmother). More than twenty years of breeding and advancements later, Kiwi Mallow is still a striking testament to her breed:



The image is from The Buck Bank semen website, a good place to buy dairy goat semen from. The Sodium Oaks and Shahena'ko lines were the ones I used almost exclsuively in my own herd, because Kiwi Mallow and Kamikaze were what I wanted to see walking aorund in my pasture (and through the show ring)!

Footnote: I forgot how to write html to post images and had to look it up!!!! I feel so stupid! Need to start writing a new website, lol....