It started the weekend before my birthday with gluten free birthday pie. My mom took my technique for GF pie crust to the next level. The word Ben used for it was "epic." I'm not sure I have ever heard about a pie being described as "epic," but that's an accurate descriptor for that rhubarb masterpiece. I'd show you a picture of it, but I forgot to take one.
Then, Ben took me out for my fancy b-day dinner at G. Michael's Bistro. We'd never been there before, but the menu looked amazing. They had a gluten free menu; it looked like a lot of their menu items were naturally gluten free. The server was knowledgeable, and I never once felt uneasy about the gluten status of the food. For that alone, I'd go back in a heartbeat. The food was all that I had hoped it would be. The hardest part was deciding what to have! We sat outside on the patio and had a lovely evening. We had the mussels and shrimp cocktail. Ben had a duo of fowl, which was a duo of delicious. I had the halibut with fiddle ferns, purple potatoes, and asparagus salad. The big surprise, I loved the fiddle head ferns! I kicked myself for not picking any while I was out hiking this spring.
I finished out birthday week by spending an evening in the kitchen with my birthday presents: a kitchen scale, a cookbook, and a doughnut pan. From the cookbook, The Gluten Free Girl and the Chef, I made the veal goulash. I made it with ground beef instead of veal, and canned tomatoes instead of fresh ones because the fresh ones are still out of season. The result was still delicious!
I also made sugar and spice doughnuts. I used the kitchen scale to weigh out the flours (using the Gluten Free Girl's all purpose flour ratios). I used the recipe from Cooking for Isaiah (still one of my favorite cookbooks). Then, I had my first fresh gluten free doughnut. ever. YUM!