7 Things You May Not Know About Me


1. I don't eat gluten. That means no wheat, barley or rye. People feel sorry for me when they hear of it, but I don't feel sorry for myself because I eat really well. I think that being on this restricted diet has made me a better cook. The only things I really miss are croissants and beer.

2. I have spent a lot of time worrying about "being efficient" and "conserving energy" when it comes to personal projects and work routines. Recently I realized that I was so worried about being efficient that I was often paralyzed with indecision, and I was so concerned with conserving energy that I never started anything.

3. I've spent most of my life sitting down and reading. When I read I become addicted to to a novel like it's crack cocaine. I think about it all the time and don't want to do anything else. If I didn't have a job I would probably never go out except for food while I'm in the middle of a novel. The only remedy is to finish it.

4. Since I (finally) got internet in my home a few months ago my worst fears have been realized: I am now addicted to the internet and haven't read a book in three weeks. I have, however, gotten several projects done that I've been sitting on for years. Still, I am not proud of how much time I spend online.

5. I really like wine, but I am not a snob. I am a gourmand - I just like what tastes good, and plenty of it. That being said, I am a lightweight when it comes to drinking.

6. I am very accommodating to my friends' and boyfriends' foibles, sometimes to a fault. However, I can on extraordinary occasions hit a point of no return. I become like Mr. Darcy in Pride and Prejudice; my good opinion, once lost, is lost forever.

7. I can remember whole conversations almost verbatim. This talent does me absolutely no good. Invariably, when I bring up something that has been said to me the speaker has either forgotten that we had the conversation at all or they didn't really mean it in the first place. I am very literal-minded. It took me about 25 years of my life to understand the importance of idle chitchat as a tool for social interaction, and that literal truth is often overrated outside the realm of journalism.

The rules are simple. Link to your original tagger and list these rules in your post. Simply share seven facts about yourself in the post. Tag seven people at the end of your post and let them know they’ve been tagged. And have fun!

Thanks to Linda the Gluten-free Homemaker for tagging me. Here are the seven people I'm tagging:

1. Jessie at Blog Schmog
2. Rebecca or Joy at The Green Baby Guide
3. Brian at Fire and Salt
4. Ben at Gluten-free PDX
5. Dave or Siena at Gluten-free Portland dot Org
6. Liz at The Good Eatah
7. Emilia at A Gluten-free Day

Comments

Lindsay Kelley said…
hey gina! i saw this brand of gluten free pasta i've never seen before. i took a picture and i'll e-mail it to you. it looked like a good mix of flours, including soy and rice and stuff.
March 29, 2009 at 5:38 PM
Emilia said…
Thanks for tagging me, I'll see if I can think of 7 things about me.

I am much like you with the reading, and I am also totally hooked on the net, now that I spend only some hours online every week I have managed to read one book every day. I love reading, nothing is more relaxing!
March 30, 2009 at 9:30 AM
Rebecca said…
There were two things on this list I didn't know about you: 1. I didn't know you were gluten-free! 2. I didn't know you were a gourmand! Finally the name of this blog is making sense!

Sorry. I have been recovering from a violent illness, which explains this lackluster humor. Thanks for tagging me! I am not sure when we'll be able to get to it, but we do appreciate the recognition.
March 31, 2009 at 7:29 PM
Linda said…
I'm like you when it comes to a good novel. I don't even start one unless I'm on vacation or know my schedule will be slow for a few days.
April 1, 2009 at 1:15 PM
Cheryl said…
You should start a book review blog!! :)

I'm SO with you on #7!! How nice to meet someone like-minded. I've learned to let go of that "ability" a little and I sometimes lose it completely depending how frenzied of a Mommy-mode I'm in; but I can usually do it.

It used to drive me crazy when people would relay a conversation in their own words. I would always so "No, his words were__________" People thought I was nuts LOL!

Thanks for playing!
April 27, 2009 at 1:26 PM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   Depending on the ingredie
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe.  We
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ontains eggs Mix t
Read more