Month Number One

We're finally ready to start sharing our wedding photos. Here's one of my absolute favorites!

Last Tuesday marked one month of marriage. Neither Jason or I realized it until the next day - we're both terrible at anniversaries I think. I worked ALL DAY - literally - I left the house at 7:30am and returned at 10pm to find Jason asleep in bed. So did we celebrate? No. Did we find some time for us this past weekend? Yes.

A quick recap on our first month of marriage:

-Finances suck. Money is tight right now, and my car broke down two weeks ago. So... with the benefits of a lower interest rate and dealers trying to unload new cars, we are now the owners of our first big joint purchase - a 2010 Jeep Patriot. Charcoal Gray. The payments are manageable, but still.... It's amazing to drive something that I'm not concerned will break down on me on the freeway (which I drive ALL THE TIME), and that has heating and air conditioning that actually WORK. But what couple really hopes to buy a new car in the first month of their marriage?

-Having opposing schedules is hard. It's almost caroling season, but we're in full-blown rehearsals right now. Caroling Season means three things: Happy Erin because she gets to do what she loves and make good money at it, happy bank accounts in December and January, and less time together because I work a lot of nights and weekends (with rehearsals now and with gigs starting at Thanksgiving). I find myself becoming more selfish with my Jason time.

-Our first hiking day. We've committed to getting out of town to hike and so Jason can shoot some photos at least one day each month. So, one rainy Sunday in October found us up in Sequoia, bundled up with Indy in the car. The weather was so stinky we weren't able to really hike, but it was beautiful and SOOOO relaxing to just drop everything for the day and get out of Dodge. We have another day planned in two weeks - where will we go? I don't know!

-Starting to talk about our serious plans for the future. What do we really want to DO - Or really... what do I really want to do that will make me happy. Because the truth is, I HATE my day job. I don't want to teach anymore. So what DO I want do? And how can we make that happen financially?

-Thank you notes. I'll be honest. I've avoided starting them. I was really good about sending out all my thank you's for the pre-wedding festivities before the wedding. But the gift list is daunting, and I'm being selfish with my time. I really need to get going on those. How does Jason fit into this? He may not know it yet, but he's helping. :)

-Food. We've really made an effort to cook more on the weekends. This is my FAVORITE part of our downtime. It really is a joint effort, and together we've been cooking up a storm. This weekend we made gluten free pasta with homemade pesto - delicious -, beef stew a la Julia Child (modified to be GF), and I tried out a crustless, gluten-free pumpkin pie recipe from Gluten Free Goddess that was DELICIOUS. Seriously. Some of the best pumpkin pie I have EVER had. Jason loved it too - and he will not eat bad gluten free baked goods. :) Want the recipe? (and seriously, you should try it) I've reposted it below.

So that's our first month! Phew!

Crustless, Gluten-Free, Dairy Free Pumpkin Pie

(Adapted from Gluten-Free Goddess)

I made this pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

In a food processor bowl add:

1 14.5-oz can pumpkin

1 1/2 cups plain coconut milk

2 teaspoons vanilla

2 tablespoons light olive oil

3 Eggs

3/4 cup brown sugar

1/2 cup Gluten Free Pancake Mix

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1 teaspoon cinnamon or pie spice

1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Makes 8 slices.

Mountains, Orchids and Gluten Free Cinnamon Rolls

Last Wednesday was Jason's birthday, and we went all out to celebrate! On Thursday we went to see John Mayer at the Staples Center (we had AWESOME seats), and then went to the Eastern Sierras for the weekend. Jason is a photographer who shoots landscapes (check out his site: www.jasonspeerphoto.com) and so we went on a quest for the perfect shot (or several of them). We started up towards Mammoth, first by Lake Crowley and then up to Mono Lake, still surrounded by snow. Gorgeous. While Jason shot the landscape, I shot Jason and his dog Indy on their many adventures.

On Day Two we stayed in the Bishop Area, shooting in the Buttermilks, a popular climbing area, then headed South to Lone Pine for the Alabama Hills and dinner with my parents who were staying at their trailer that weekend.

Sunday took us to Trona in the desert near San Bernadino. We had a wonderful time, and it was great to have some wonderful time as a couple, without work (I often work both days on the weekend) complicating things!

At breakfast on Sunday at the Alabama Hills restaurant in Lone Pine (best breakfast in the Eastern Sierras) I had a MAJOR gluten craving. After eating out all weekend (dangerous, since I'm limited in my food choices when I eat out), all I wanted for breakfast was a pastry. Or pancakes. Or the special: Cinnamon Roll French Toast with Bananas. It was AWFUL. Usually, I can remember what something would taste like and knowing how bad it would make me feel now, be okay with not having it. Sunday, though.... Oooh. That was rough. I wanted something flaky and bread-y and sweet. The only thing that kept me from breaking down was the certain knowledge that if I ate something gluten-licious, I would be so sick for two days I wouldn't be able to function.

Fast forward to today: I thought I was supposed to work at Redondo High School. Turns out, due to a kink in the crazy electronic sub-finder system that I am NOT working. This means... GLUTEN FREE CINNAMON ROLLS! My personal dream. :)

I made these twice at Christmas-time and they were delicious. Better than any cinnamon rolls except for those of Cinnabon. All others pale in comparison. :) So go ahead, bake away! And think of me when you bite into one of these delicious little pastries!

OH! And the orchid that my gardener grandfather (86 years old) gave me when I moved into my house is blooming. Welcome, Spring!

My Gluten-Free Cinnamon Rolls (Recipe Below):

Check out that beautiful dough! It's been rising for an hour. :)

All rolled out and ready to go into the oven!

Final Product! Maybe not perfect looking, but SO delicious!

GLUTEN FREE CINNAMON ROLLS!

SERVES 8 , 8 rolls

Ingredients

DOUGH

• 2 tablespoons butter
• 1/4 cup white sugar
• 2/3 cup skim milk, warmed
• 1 tablespoon yeast
• 1 large egg
• 1/4 cup canola oil

• 1/4 cup potato starch

• 3/4 cup cornstarch
• 1/2 cup quinoa flour
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup butter, softened

ICING

• 8 tablespoons butter, softened
• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese, softened

• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions

Dough:
1. Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.

2. Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.

3. Add egg and combine thoroughly.

4. Sift together salt, potato starch, cornstarch, quinoa flour, baking soda, baking powder, and xanthan gum.

5. Slowly add flour mixture to mixing bowl. Stir until well combined.

6. Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.

7. Preheat oven to 400°F.

8. Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.

9. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.

10. Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square.

11. Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.

12. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.

13. At this point you can either bake them or allow them to rise a bit longer.

14. Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.

15. While the rolls are baking, whip together frosting ingredients until soft and creamy. Spread on top of warm rolls. Enjoy!

*I froze half of the batch after baking to use for my pastry cravings later!