Oh! The weekend is near...!!! Thank God!
This week has been a haze. A good one, but, a haze nevertheless. I flew back late Sunday night straight into a three day packed conference schedule that involved several twists and turns in the form of late nights and serendipitous encounters! Plus, jetlag notwithstanding, there was a massive information overload. Two more days left in the week and I see no letting up. I have had several, oh so several, shots of espresso, it feels I may as well carry a saline bag of it hooked to my arm!
Thank You, dear Cosmos!
Nevertheless, I can't and am not complaining. It has all been very, very insightful. In many ways, the last few weeks have been particularly good to me. And, I am thankful for it! I am learning, I am growing, I am feeling, I am seeing... I am living.
I have been the recipient of so many kindnesses, open heartedness, wisdom shared generously, sheet generosity and positivity. I really do count myself incredibly lucky and simply left to marvel at how awesome people can be!
In the face of other odd events that are happening around (such as The Trump), I find my own recent experience incredibly heartening and I just want to shout out my gratitude to the universe! Thank You, dear Cosmos!
That said, I think you'll understand when I leave you with this brief message and a spectacular recipe to do all the talking in this post....
Basically, this came about from a need to counter all the forms of sandwiches I was being assaulted with buttered and toasted bread! Doesn't the internet not know I can't have bread??!! How brutally insensitive of it to shove all those gorgeous creations down my visual cortex?! Bah!
Anyway, So I obviously had to launch a counter attack and prove myself...well, to myself, I suppose. Here you have the happy endings of my retaliation! :)
Gluten Free Olive and Roast Garlic Scones
{Eggless, Celiac Friendly, Vegetarian}
1 cup gluten free flour
4 tsp potato starch
pinch of salt
1-1/2 tsp baking soda
2 T chopped black olives in oil
4-5 roast garlic cloves, chopped (+ more for garnish)
7 T cold butter
9-10T yogurt to bring it together
Preheat the oven to 375F.
Sift all the dry ingredients together.
Cut the cold butter into the mix and rub between your finger to make a mealy-mix.
Add olives and chopped garlic and loosely mix.
Add the yogurt and bring the mix together into a wettish dough.
On a well floured surface, flatten the dough into a 1 inch thick disc.
Bake at 375 F for 13-15 minutes until golden brown on top.
Cool on rack for a few minutes and serve warm or cold.