Whoops, missed an update!
Yikes, so it's been two months since my last update... I know I said I'd aim for once a month. My bad! I've been hard at work developing the book - forgive me?
Wow, a lot has happened in the past two months... let me hit on some of the highlights.
- I'm almost finished the main dishes chapter, and am now focused on breakfasts, appetizers, and desserts. We're doing a "breakfast for supper" week right now, because I was really getting annoyed at having to wait for photography before eating breakfast on the weekends!
Yesterday I bought a waffle maker for the chapter. Never owned one - man, they're fun. If you don't have one, get one for when you get the book. There will be three recipes - a basic, a fermented yeast one, and a cornbread one. Even if I don't manage to come up with a *perfect* bread recipe (I have really, really high standards)... even the basic one (last night) was so good, I'd use it as a bread substitute for sandwiches. It's just MILES above anything else - soft, tender, and GOOD even when room temp! I'm guessing tonight's sourdough one will be even better as a bread! (We're making BLT sandwiches out of them for the shoot!)
Later this week, it's crepes and English muffins. I think the English muffins will be tricky to get right, but I think I can do it!
What else can I report on?
I'm probably about 2/3 done the development, but a lot of what's left is the most difficult stuff. I haven't started on sandwich bread, for instance.
The photos are coming along nicely. It's nice to see staunch "anti-gluten-free" friends salivate over it all!
We're really hitting the mark for my goals for the book. All along, I've said that if I'm going to do this, it's not going to be "almost as good as the real thing", it's got to be as good or better. The "or better" is happening with a LOT of them. When used properly, the GF flours just add so much in terms of flavour. As examples, even if my gut heals... I'll never make regular chocolate chip cookies again. My chewy recipe for the book is so ridiculous... yeah. Regular flour can't keep up. I can't see my husband (who's not gf) ever wanting full gluten calzones again, because my gf version completely wrecked him for anything else.
Let me go through the pics to remind myself of some other highlights...
Oh! I can add pics to these updates! Why didn't I notice this before?! Let me go and add a couple. These are quick pics, not the final ones for the book.
Here are the perogies:
These are particularly noteworthy because I managed to not only make them taste and feel like the real thing, but the dough was a breakthrough. You may have seen the photo on my Facebook page... It can roll out paper thin - I took a pic where you could clearly see my fingers behind it, with it draped nicely. Beautiful stuff!
Here's a pretty pic of the gf doughnut holes I made a couple weeks ago.. I felt like I was at home with a box of my very own Timbits. So good!
Oh, and there will now be another bonus recipe in the book. It was kind of a freak thing.
We were shooting the fried chicken recipe, and fried chicken is just so... brown and kinda boring, when it comes to photos. We decided to make some coleslaw.. and to jazz it up so it added a punch of colour to the photo.
I made up a recipe on the spot, mostly focusing on the COLOUR... and damned if it wasn't the best coleslaw either of us had ever had! Luckily, I'd written it all down as I went. We'll be sharing that recipe in the book! :)
I think that's about all I can think of, without going down a full rundown of everything in the past two months. Basically, it's all going well! We're actually running a bit ahead of schedule because our success rate is running higher than we expected.
I'm still not receiving any notifications about messages, etc on Kickstarter for some reason, though all my settings say I should be.
Once again, if you'd like more (mini!) updates, be sure to "like" our Facebook page!