gas.

Gluten Avoidance Syndrome continues, and not only does it continue but it's now done gone airborne: the Mara is now also experimenting with the GF lifestylez. So yesterday we made something which needs a new moniker, a name other than cabbage lasagna, which is what it was but man does that not sound appetizing, how about lasagne di cavolo, anyway the cooking process needs some refinement (what to do about all the excess liquid per esempio) but the results were extremely lasagne-esque, especially the next day out of the fridge when they tasted like cold pizza; and hey check out that random semicolon there, today MT made a GF Q, AIWRFG.

Initials got contagion as well. MT made a gluten-free quiche, and it was real flippin güt.



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caramelized onion and gouda quiche.

2 cups almond flour
1/2 cup olive oil
1 tsp baking powder
1 tsp dried thyme
up to 1/2 tsp garlic powder, to taste (optional)
salt to taste
black pepper to taste

Combine all of the above, press it into a 9 or 10 inch pie pan, going up the sides at least an inch or so. Bake for 10 min at 175C/350F. Remove and let cool.

2 onions, sliced thin
1 cup canned, sliced mushrooms, drained, or, yes, fresh if you feel like it
1 knob butter
pinch thyme
salt and pepper to taste

Combine all of the above together and cook over low heat til onions are caramelized, adding a little more butter if necessary.

6 eggs, beaten with a fork
1 cup Gouda or other softish and mild but interesting cheese, shredded
pinch salt
pinch pepper
Parmesan or other hard cheese, for grating on top

Combine sauteed ingredients with eggs and shredded cheese mixture, pour into crust, place the whole thing on a tray and bake in oven at 175C/350F on a middle rack for 20-25 min, keeping an eye on it.

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