Butterflies: Hailey is excited and they are growing

So Hailey asked me to show a photo of her with her gift, the butterfly garden kit.  Here she is excited about her gift and can't wait to see how they grow.

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The caterpillars at this point are about 1/2 inch long.  They are also very active, moving around and eating a lot.

[caption id="attachment_491" align="aligncenter" width="225" caption="Caterpillars: day 2"][/caption]

[caption id="attachment_492" align="aligncenter" width="300" caption="Caterpillars: day 2"][/caption]

Stay tuned for more butterfly updates.

Butterflies: Package Arrived

Today my daughter's birthday present from my sister's family arrived.  It is an Insect Lore Butterfly Garden kit!

[caption id="attachment_486" align="aligncenter" width="300" caption="Butterfly Garden Kit"][/caption]

So basically as you can see in the image you get a container with butterfly caterpillars in it and a butterfly habitat.  The caterpillars are currently a little over 1cm long.

[caption id="attachment_487" align="aligncenter" width="225" caption="Caterpillars"][/caption]

Hailey and I are going to try to post photos and descriptions every few days just to show how they are growing.  Should be exciting.

Gluten-Free Stromboli

I finally got some photos taken of a gluten-free stromboli that I made for dinner one evening.  I used the same recipe that I use for my gluten-free pizza.

1. Make the pizza dough following the pizza recipe instructions


2. Spread it out onto a large piece of parchment paper, just like in the my pizza recipe instructions, except make the entire thing flat, no extra dough needed around the edge for a crust.


3. Cover spread out dough with your favorite topping stuffers (veggies, meats, cheeses)


4. Pick up one edge of the parchment paper and fold it over to the other side.


5. Now push the dough together around the edges to create a sealed stromboli.


6. DON"T try to pull the parchment paper away now, wait until it is cooked


7. Place stromboli into the oven to bake (on a pizza stone works best)


8. After 5-8 minutes, its time to flip it, so very carefully flip it over onto its other side


9. After another 10 minutes, its time to take it out and enjoy

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State College Celiac Support Group with guest Lisa Lundy

Tonight I attended the State College Celiac Support Group meeting.  Lisa Lundy, author of Super Allergy Girl, presented a guide to Allergy and Gluten Free Cooking to our group.  It was really nice having Lisa come speak with our group and it was nice to finally meet her .  If you remember from one of my Allergy Free White Cake post, she suggested a recipe to try when I was making the allergy free cake for my friends daughter.

Lisa's presentation was good. I was surprised to learn just how many studies have been done and the amount of research being associated with Celiac Disease (CD) in the past few years.  It is obvious that CD is main stream and more people are becoming aware of it.   I appreciated her taking the time to come visit with our group.

Tonight's meeting had an attendance of 22 people, of which 4 faces were at the meeting, hope those individuals enjoyed the meeting.  Heidi stated that we now have 50 people on our groups yahoo list server, woohoo!  This is pretty awesome.

Product Samples at the meeting tonight included:

• Allergy Free Homebaked Goods - Thanks Lisa Lundy


• GF Betty Crocker mini iced chocolate cupcakes - Thanks Janelle


• GF Bread, Graham Crackers, and Cheese Crackers - Thanks Grainless Baker


• Living Without Magazines (April/May Issue) - Thanks Living Without and Ken for making the effort to get the free copies

It was a great meeting and thanks again goes out to those that helped make it happen.

Speaking of Celiac research and awareness... tomorrow (3/18) there are two seminars happening in Happy Valley:

1. Penn State University's Food Sciences Department will be having a seminar tomorrow afternoon @ 4:30pm; Celiac Disease: How Nutrition Can Go From Joy to Nightmare, presented by Alessio Fasano, MD, professor of pediatrics, medicine, physiology; and director, Mucosal Biology Research Center, University of Maryland School of Medicine, Baltimore, MD.


2. The Mount Nittany Medical Center is also having an educational seminar tomorrow night @ 6:30pm; How to Identify A Clinical Chameleon: A Focus on Celiac Disease,  also presented by Alessio Fasano, MD.  If you can make it, check it out, besides its FREE (for a fee you can go early 6pm and enjoy a gluten free buffet).

Visit to Curiosity Connection

Being winter time here, there isn't really a lot to do in the winter for the kids (unless it snows).  So over the weekend we took a road trip down to Harrisburg to check out the State Museum's Curiosity Connection for kids.  Curiosity Connection is a hands on play environment for kids ages 1-5 and their families.  Time slots of 1 hour throughout the day have been created to provide an equal play opportunity, so we planned on attending the 2:30-3:30pm one.

We arrived at downtown Harrisburg around 2pm and found street parking (is free on the weekends).  Walked to the museum, and got our tickets for the play session ($5/person), and didn't have to wait to long until it was our turn to go in.

Gluten-Free Stuffed Pasta Shells

Some of you may have saw my tweet the other night about Casey making gluten-free stuffed shells for me and I wanted to share a photo of them.  These are really good.

[caption id="attachment_423" align="aligncenter" width="300" caption="Gluten-Free Stuffed Shells"][/caption]

Ingredients:

• 1 box of Tinkyada Brown Rice Grand Shells Cooked


• 4 cups ricotta cheese


• 2 cups mozzarella cheese


• 3/4 cup parmesan cheese


• 3 eggs


• 1 Tbsp chopped parsley


• 3/4 tsp oregano


• 1/2 tsp salt


• 1/4 tsp pepper


• 3 cups favorite pasta sauce

Cooking Temp and Time: 350F for 35 mins

Gluten-Free Cinnamon Rolls

So over the weekend I tried a cinnamon roll recipe from another one my gluten free cook books, Gluten Free Kitchen by Roben Ryberg.  Casey was especially excited to try out this recipe since I found a forum post with photos of the process and results.

As with most recipes in the Gluten Free Kitchen, the flour combinations are extremely simple using common flours available at most local grocery stores.

Anyhow, below is a photo of the finished product.  If you get a chance try this recipe out, you won't be disappointed, and be sure to follow the instructions on the forum post. The post author showed a sweet trick (thanks to Alton Brown) to rolling the dough so that you don't have to touch it by hand.

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