Here it is, January 2, 2023. What a strange date to look at, it sounds so far in the future, but here we are. In it.
On New Year’s Eve, I spent the evening with a friend and her young daughters, and honestly it was one of the best new year’s I’ve had, even back to to the days when I’d stand shivering outside to get into a packed place for a night of revelry which never lived up to the hype.
I showed the girls how to make pizza dough, and they watched, rapt. They took turns kneading, and eventually, even in their small hands, the dough turned smooth and glutinous. Their mom hadn’t made pizza before either, given she’s gluten-free, and trying a gluten-free crust (Bob’s Red Mill) was an adventure.
We spread our crust, and topped it, and she did the same.
“Can you smell it?” I asked them when it was nearly finished. “You bake by smell.”
And they were amazed when it came out of the oven, they devoured it, this miracle they’d made. The gluten-free came out well too, even though my friend forgot to blind bake it. It’s sticky, though, to work with. Lots of oil on the hands; lots of cooking spray on the plastic wrap used to spread it, if you try it.
Then we made party hats from a monster hat kit I got on Amazon (affiliate link) which they utterly loved, we had dessert, which I made, gluten free chocolate brownie cookies and a pudding bar with homemade vanilla pudding. We watched Dolly and Miley and a local show with an opening I have to embed because it was amazing.
I’m sure there will be more new year thoughts in our chat tomorrow with Chat Tuesday, so I’ll leave it there with that wonderful, cheesy, entirely entertaining performance. Have a great Monday and Happy New Year to you.