as many of you know, i’ve been on the lookout for dairy- and gluten-free recipes, since gluten and dairy don’t agree with the stomachs of several good friends and family members. and hey, we could all probably use a little break from gluten and dairy, right?
a couple of weeks ago, we were searching for recipes that used corn and quinoa, as we had an abundance of both on hand. we stumbled across this recipe, and decided it was the perfect fall soup.
i love potatoes. and i know that home fries should be really easy to make, but mine always turn out mushy or too dark and stick to the pan, leaving the crispy parts behind when i serve them.
as much as i hate to admit this, it’s turning into fall around here. we’ve been having lovely, sunny days in the 70s…but there’s a cool breeze that wasn’t present last month. and the evenings are getting darker earlier. and the trees are changing colors and dropping their leaves.
this quick bread contains so many of my favorite foods that i couldn’t help but make it as soon as i saw the recipe posted over on (never)homemaker‘s website.
