I just wanted to let you know I admire your website so much! I am a gluten free (used to be sufferer, but now proud) girl and I could not be more inspired by your beautiful website.
There is never enough fan mail in one email box. It is always nice to know you are appreciated. And your website is VERY MUCH APPRECIATED! THANK YOU SO MUCH FOR THE INSPIRATION.
Missy, your comment totally made my day and warmed my heart! Thank you so much for your kind words, I can’t even explain how thankful I am for people like you that come to this space so we can share our gluten free journey together. I really enjoyed checking out your artwork too, you are really talented!
So glad I “discovered” you through Tasty Yummies! Love trying new recipes. I am all set to try out your “Fire Roasted Slow Cooker Chili” but have a question first. Why does the chili require 7-8 hours cooking time if you use canned beans? Seems like the canned beans only need to be heated through. I’m afraid that such a long cooking time would turn the beans to mush. I trust your recipes but thought I would get some clarification from you. Thanks so much!
Thank you so much for commenting and I am so happy that you found Beard and Bonnet, I adore Tasty Yummies and am really excited to have you here. I assure you that the cook time on the lowest setting will not turn the beans to mush it will only infuse the beans with all of the spices and tomatoes that are added into the chili. I have eaten this after 4-6 hours on low in the crock pot and it is totally delicious, but the additional few hours just lets the whole pot reduce down and become richer and more robust. It’s totally your call though, either way it will turn out just fine:)
Well I made the crock pot chili as directed and cooked for 7 hours in the crock pot. I topped it with the polenta and my husband LOVES it! We finished up the leftovers last night and he asked me if I would make more today. Whoo Hoo! We have a winner! Thank you! Denise
Hi, My wife and I tried a recipe that you had in the November issue of Southern Living. Pumpkin Pie-Spiced Trail Mix. We are having a problem with the syrup remaining sticky. We tried on the first batch, baking it much longer than what the recipe called for, because they did not want to harden. On the second batch, we baked for 30 min, and then went an additional 5 min. Same results both ways. We used a baking syrup that we got from Fresh Market for our recipe. This took place this past Sunday, and the stuff is still sticky. Can you help, please?
Hi Gary, I am so sorry that you are having problems with the recipe! Ok, I am unsure what “baking syrup” is and how it would react in the recipe. I normally use maple syrup myself because it hardens as it cools. I tried this recipe with honey once and had the same type of sticky situation which took me right back to using maple syrup. I hope this helps.
You would LOVE Mercadona, a Spanish supermarket chain. Most, if not, all their products are gluten free.
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