Hi Everyone, here is a peek into one of my favorite kitchen accessories- Aprons. I love aprons- New ones, Vintage ones, Ruffly ones, Simple ones and all the ones my Brother and Sister-in-Law give me and my Mom makes for me. There is a Senior Center in the building that I work in and I recently found these wonderful Vintage aprons for sale that I couldn’t resist adding to my collection. I couldn’t pass up the blue polka dots apron and the red one with white ruffles.
The person who helped me with my purchase said she was afraid no-one would buy them because it is a lost kitchen art form. I helped her see that aprons can still make someone’s day and are an important part of the cooking process. I have to be careful each day to take off my apron before I see clients. I’m sure one day I’ll walk out of the house with one of my fun ones on.
I thought this would be a perfect time to blog on this since I am also learning how to draw ladies. I am stepping out of my box this year and trying new art techniques. I couldn’t resist doing some ladies walking down the catwalk modeling these fun aprons.
Today as I woke up to 18°F on a cold winter day, I decided someone needs to make fleece lined aprons for the long winters. That would make me a very happy cook.
This is one of my favorite gluten free & fructose friendly breads for the “When Artists Cook Series”. It has great flavor, and if you slice and freeze it right away, it doesn’t get too crumbly. It makes a smaller loaf, so you’ll need to help yourself to more pieces. I love eating it with garlic salt and creamy goat cheese with scrambled eggs for breakfast. My favorite sandwich is bacon, butter lettuce and mayo on this tasty bread. It is very simple to make.
Gluten Free Almond Sesame Bread
1 ½ cup blanched almond (I love Bob’s Red Mill or California Almond flour)
¾ cup tapioca starch
1/8 cup sesame seeds
½ tsp. sea salt
½ tsp. baking soda
1 Tbsp. olive oil
1 tsp. glucose syrup
1 tsp. white vinegar
* Combine almond flour, tapioca, sesame seeds, salt and baking soda.
* In another bowl, blend eggs for several minutes, until frothy. Stir in olive oil, glucose syrup and vinegar into the eggs.
* Mix the dry ingredients into the wet ingredients.
* Pour batter into a well-greased 7 ½” x 3 ½” loaf pan. Add a piece of parchment to the bottom of the pan so it comes out smoothly.
* Bake 350° for 30-35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
* Let cool.
* Slice and freeze within a day to keep it nice and friendly.