blueberry filled cupcakes, tomato sauce from the garden for lasagna
I made a gf cupcake recipe from Gluten Free Baking Classics and made a basic buttercream frosting and mixed in a puree of blueberry and a little bit of sugar I had cooked a little bit (because I can’t have raw fruit). I filled up my pastry bag, stuck the tip into the bottom of the cupcakes, and gently filled them with frosting. I stuck them in the fridge for a while, then took them out and frosted the tops with the rest of the frosting. They’re really good, next I want to make real Twinkies with vanilla filling.
For dinner I am making a lasagna (all I can smell right now is cheese melting in the oven) with homemade pasta a la Bette Hagman, rolled thin and cut into big squares for lasagna layers. I cooked some ground beef in a pan, removed it to a bowl, cooked an onion in the remaining grease, with 3 cloves of garlic, and then added a big pile of cut up tomatoes from my garden. I added 1/2 cup of the stock I made today, cooked it down with salt and pepper and at the end added some parsley, then layered the pasta, meat, sauce, then shredded mozzarella cheese (I have yet to find a GF ricotta, and it took some hunting to find a mozzarella that didn’t have vinegar) and Parmesan cheses. It’s in the oven now, it should be done by the time I finish this post. Which, it appears is now, see ya!