We had a rough weekend with The Gidge – she got into something (don’t know what), which upset her tummy a little. Well, a lot. She just had her first normal meal since Thursday and I am crossing my fingers that her little butt behaves. So far, so good.
However, she personally is an uncooperative as ever. And I wouldn’t have it any other way.
I have the woman thing going on. Every month, it gets worse. So at my next obgyn appointment, the doc and I are going to have a serious discussion about solutions without drugs. I am just not comfortable putting that stuff in my body any more.
I haven’t cooked much – well, other than rice and boiled hamburger for The Gidge over the past few days. So I made up for some of that today with a loaf of bread from a Breads By Anna mix and a nectarine and plum upside-down cake. I had a yummy sandwich and a wedge of honeydew melon for lunch and a slice of cake for dinner.
I haven’t cleaned either. Don’t come over. It’s embarrassing. I am normally Ms. Anal when it comes to keeping the house clean, but for some reason, I just don’t wanna. Going to have to do something about that tomorrow. Maybe.
I am on vacation again this week. The Man is off with me on Thursday and Friday, so maybe we can get some couple-time-without-the-dog-and-the-cats at some point.
Man, am I whiny. I will get over it, I promise. I don’t handle pain well. I am such a wuss.
So. About the Breads By Anna mix. I picked it up a few weeks ago but hadn’t had the motivation to make it until today. Oh my goodness. Gluten free bread that rises to the height of a gluten loaf! Tastes great, too! I may have to stock up. This could very well be my stand-by bread for when I don’t feel like making it totally from scratch.
And now, the nectarine and plum upside-down cake. I found a recipe on Epicurious that I converted to gluten free with mixed results. Don’t get me wrong – it tastes great, but the recipe I post below will include the modifications I believe are necessary to make my tastebuds totally happy – with the original amounts in parenthesis. Other than converting the recipe to GF and changing up the fruit, I followed the recipe. Too dang sweet for me, hence the adjustments.
12 tbsp unsalted butter at room temperature
1/4 cup packed light brown sugar (original calls for 1 cup)
1/4 cup packed dark brown sugar (not in original recipe-I didn’t have enough light in the house)
1 tbsp orange blossom honey (just honey specified in recipe)
3 plums, cut into 8ths (original calls for 6 large plums in 6ths)
2 nectarines, cut into 8ths (not in original recipe)
1/2 cup almond meal
1/2 cup coconut flour
1/2 cup tapioca starch
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla (original calls for 1/2 tsp vanilla and 1/4 tsp almond extract)
1/2 cup milk
Preheat the oven to 350 degrees.
Combine 6 tbsp butter, the brown sugars, and the honey in a saucepan over low heat until the ingredients are completely combined to form a nice thick sauce. Pour into the bottom of a 9″ round cake pan with 2″ high sides. Arrange the plum and nectarine pieces in circles, alternating fruits, until the entire bottom of the pan is covered. If you want it to be pretty, place them in concentric circles.
In a bowl, combine all of the dry ingredients except the cup of sugar and set aside. In another bowl, cream together the remaining 6 tbsp butter and cup of sugar. When smooth, add the eggs and vanilla; beat well. Add the dry ingredients to the egg mixture, alternating with the milk. Mx until just blended and pour evenly over the top of the fruit in the cake pan.
Bake until the cake is golden brown and a toothpick stuck in the center comes out clean – about an hour. Cool in the pan for 30 minutes, then run a knife around the outside to insure the cake comes out clean. Place your serving plate upside down on top of the cake, then invert so the cake side meets the plate . Remove the pan. Allow to sit for 10 minutes and then serve.