Even though I was hoping for my epic job hunt to result in a full time job, I am finding that the reduced hours are actually kind of nice. Not only can I do my blog/book/freelance work as soon as I get home in the evening, but I miss the heaviest bouts of the famous Austin traffic AND I get the whole morning to do with as I please. Not to mention the fact that I absolutely love the company I'm working for AND the work I'm doing, score.
Lately, I've been sleeping in too much to get to the on-site gym in our apartment building. Oops. Currently my excuse is that it is very possible that I am getting over a mild concussion I sustained on Friday after a blow to the head from my fridge that I was not prepared to deal with. And by that I mean I apparently got up wicked fast from putting away groceries and nailed my skull on the corner of the freezer handle and have been fighting headaches ever since. While I think I'm going to be fine (various friends and family members in the medical field have confirmed) I don't think I should risk it with any rapid-movement activities.
However, having the extra time I DON'T sleep through has given me the chance to indulge in some breakfast, something I never really have had time for in the past. And, if Cory can't bring the pooch to work for the day, it gives me some extra bonding time with Lily, who I am absolutely utterly in love with already.
I feel like I must point out here that, while I am in such puppy-love right now I DO desperately miss my kitty back home. I cannot WAIT for the moms to visit at the end of March, bringing with them this furry little guy.
Anyway, back to breakfast.
It's nice to relax with a cup of coffee, a light plate of food, and greet the day.
This was actually a recipe I tried during one of my first weeks in Austin, and I just forgot to actually blog about it. I'd been wanting to try my hand at making a Dutch Baby foreverrr and finally attempted, with my allergy-free ingredients.
Turns out, a Dutch Baby with GF flour and coconut milk is incredible. I'm not sure how it compares, but I very much enjoyed it. And while you won't get quite the same fluffy, custard-like texture on Day 2 of leftovers, it actually turns into kind of a sweet quiche. Definitely worth doing if you want it to last the week.
Dutch Baby with Gluten/Dairy Free Option
(Adapted a bit from What's Cooking America)
- 6 eggs, room temperature
- 1 cup milk (I used coconut milk)
- 1 cup flour of choice (I used Bob's Red Mill Gluten Free Mix)
- 1/4 cup sugar of choice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 5 tablespoons butter*
- Powdered sugar or maple syrup for dusting, or fresh fruit, or really whatever
-Preheat oven to 450 degrees F. In your baking dish (a medium skillet or, as I have here, a small glass baking dish) place the butter, and let melt in the oven while the oven warms up.
-In a large bowl, beat eggs until frothy. You may use a blender for this if you wish. Slowly add the rest of the wet ingredients (minus the butter) and then slowly add your flour, whisking constantly to get rid of lumps.
-Remove dish from oven and pour batter evenly on top of the butter.
-Bake 25 minutes to a half hour, checking regularly to ensure the batter is puffing up. When it has puffed and the edges are golden brown, remove from the oven.
-Serve with powdered sugar or maple syrup or be a huge sugar fiend like me and do both.
*Yup, butter is dairy, but I included it since it is not problematic for me... Not sure how ghee or a butter substitute would work, if you try it please let me know!