I think tulips are most fun to photograph when the petals are ready to fall off the stem. Buy this Print
Went to one of the newer parks fairly close to our house with some friends for Memorial Day. The park has nicely covered play areas for big kids and small kids plus a really cool splash zone water play area that the kids have a great time in.
One of the great things about having kids is the ability to photograph them! Thankfully they mostly oblige!
It’s strawberry season and my wife wanted to find a biscuit recipe for strawberry shortcake. Since I am Gluten free, Dairy Free and Rice free it requires a bit of extra work to find a recipe that works. After a bit of searching I found this really simple Biscuit recipe that is Gluten free and Dairy free, but does contain rice. So I decided to try and make some modifications. Here’s the recipe I came up with.
1/2 cup coconut flour
1/2 cup sorghum flour
1cup Tapioca Starch
1/2 cup Spectrum Butter flavored shortening
31/2 tsp Baking powder
3/4 tsp salt
2/3 cup of cold Almond Milk(its what I had in the house, i’m sure soy or hemp milk would work too)
Whisk the dry ingredients together in a bowl. Add the Shortening and mix together with the flour til there about pea sized chucks of shortening covered in flour. Add milk and mix. On a un-greased cookie sheet place about silver sized slices of dough that is about 1/2 inch thick. Bake at 450F for 10-12 minutes or until they are slightly brown on the edges. Here’s a photo of the biscuits.
I’m pretty sure they’ll do just fine under some fresh strawberries.