experiment

No, I am not talking about experimenting to get the baby out (not that anything would work anyway). I am talking about the marvels of experimenting with cooking. For those of you who DON'T know, I am allergic to gluten, which means no wheat, barley, rye, spelt, oats, or pretty much anything delicious. I developed the allergy about two years ago (and have been complaining about it since!). While there are some gluten free foods out there, most are pretty bland/disgusting. I have been getting a bit creative with my cooking lately. Robert and I discovered several brands of gluten-free spaghetti and, by trial and error, we now know which gluten-free noodles are the best. The only problem with cooking gluten-free pasta is that it turns into goop (I have a picture to prove it). The liquid that the noodles are cooked in turns to a gelatinous substance, while the noodles glue themselves together if you aren't careful. Luckily, we have mastered the art of perfect gluten-free pastas! Another difficulty with being allergic to... well... nearly everything is that dessert is just not an option (even a lot of ice cream contains gluten). Today, I experimented with a recipe for an AWESOME fall dessert: pumpkin cake. I am planning on making the dessert for my Thanksgiving family gathering. I thought pumpkin cake would be appropriate. I am still debating whether I should make it look like a pumpkin when all is said and done...