Post Memorial Day thoughts - and a little food.

Happy Memorial Day.  Heard that a lot yesterday.  I also heard a lot of people being interviewed "man on the street" style say they were "Happy that there are people willing to die for their freedom"  This all made me wonder if people actually think before they speak, post or act.  Happy is NOT a word I'd associate with Memorial Day, nor would I ever attach it to my feelings about the men and women that have served, are serving now, or will serve in the U.S. Military.  I truly appreciate their service, I honor their service, and give thanks for their service.  What would make me happy is for us not to need their service. Until that day comes, I will worry about them, pray for their safe return, support their families, and morn for them, if it comes to that.  But I won't be happy.  As for the day itself, I can't have a Happy Memorial Day, because of what it is.  It is a day when I think about all of my friends and relatives that have served or are serving, those I served with, and those I've lost to war.  Yes, there are some happy thoughts to be found here and there, but those are mine, for reasons that are mine, and not for the day. 

Jeez, this guy's a real bummer...sorry to have harshed your mellow, but that was my basic frame of mind yesterday.  That, and trying to stay upright - I went sans wheelchair to Julie's parents' house, armed with only a walker...quite the workout.  We had hot dogs, baked beans and tato chips n dip...good thing ketchup's a vegetable;)  SO, I'm going to dig a meal out of the archives (betcha didn't know I had archives, did you?) and let you check that one out:  Gluten-Free Flatbread  Pizza with a field green side salad.  You don't get the recipe for the side salad, I think you can handle it without instruction - send a message if you can't...here's a pic.

One of the advantages of gluten free breads for diabetics is the use of bean flours and other whole grains.  I do keep an eye out for potato starch as it's a popular ingredient in a lot of GF products, but the blood sugar meter tells me that eating gluten free is working.  The other reason for GF is that Julie has wheat allergies, making this a smart choice for both of us.  We found that she reduced her Zyrtec intake by over three quarters and no longer feels sick after eating.  So here's the how:

For the "crust" - you'll be making a gluten free flat bread, no leavening.

1 cup of GF flour (Bob's Red Mill works fine)
8-10 TBP of water
1/4 tsp of salt

Pre-heat oven to 350, and get a pan hot on the stovetop, lightly greased-just wiped with a little oil, don't use butter.  Measure the flour into a bowl, and add water - Start with 8 TBP of water, add more if the mix is too stiff.  You may need to fool around with water to flour ratios a bit, but if it's a bit runnier than pancake batter, you should be ok.  Whisk all ingredients together in the bowl, let it sit for 10 minutes. The mixture will thicken slightly.  Spoon into the hot greased skillet  and shape into a round.  Like pancakes, when the edges look dry and it bubbles up through the middle, flip...these don't take long - you're looking for light browning, here.  If you add more water and go thin, you can make GF wraps this way, too.  Once cooked, you can use them like bread, wraps, stick them in the fridge for later...but if you're makin pizza, out them on a cookie sheet, top with your favorite topping and stick them in a 350 oven until the cheese melts.  I turned my broiler on for the last minute, cause I like brown bits of cheese;)

Happy Day After Memorial Day....DD