Happy Mothers Day

A daughter is a mother's gender partner, her closest ally in the family confederacy, an extension of her self. And mothers are their daughters' role model, their biological and emotional road map, the arbiter of all their relationships. ~Victoria Secunda

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A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving

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Today I cooked a seafood dinner for my Mom-

I made Salmon,Shrimp Scampi and Linguini with Clam Sauce (of course Mom made the Clam Sauce because hers is always better!).


For dessert I made my first Gluten Free Cheesecake.


I found a great Gluten Free chocolate cookie (by Pamelas products)

that made the perfect crust for the bottom of the cake.

I used a cheesecake recipe from Pierre Franey's Cooking in America.

It is creamy and rich and seems to be a family favorite.

The base:

1 tablespoon of butter

1/2 cup of cookie crumbs

The Cheesecake:

3 packages of cream cheese (8 oz.each at room temp)

4 large eggs,separated

1 cup of sugar

1 teaspoon of pure GF vanilla extract

1 cup of heavy cream

Preheat the oven to 325 degrees

Butter the bottom of a 9 inch spring form and spread your cookie crumbs.

In the bowl of a mixer cream your cream cheese,add your eggs and blend for 15 seconds.

Add 3/4 cup of sugar and your vanilla. Keep beating for 5 seconds.

In another bowl,preferably copper- beat the eggs until soft peaks form.
Gradually add the remaining 1/4 cup of sugar- continue beating until stiff peaks form .

Using a large rubber spatula,fold the egg whites into the cream cheese mixture.

Pour into your spring form pan and place on a tray into the oven.

Bake for 1 hour...

then turn off the oven

and let it cool for 2 hours

with the oven door ajar!

I was so happy-

although it didn't look perfect and beautiful-

IT WAS DELICIOUS!


I hope everyone had a wonderful Mothers Day...

Finally Fall

As Fall quickly approaches I have a sudden desire to cook and create.
Although I feel a bit more challenged these day with my whole Gluten Free issue...
I refuse to let that get me down!
I am dreaming of warm comfort foods that will satisfy my Fall cravings!

My first attempt was last week-
I have been baking and cooking up a storm for the rest of my family
but there was nothing GF that I could have sooooo...
I decided to try my hand at a zucchini bread -Gluten Free-with my name on it!
Of course once I make it and everyone smelled it-
they all wanted to taste it!
I suppose that's a good sign.

The batter was beautiful and already smelled so good.

It rose and got golden-just as I had hoped .

Came out of the pan without falling apart!

Once I cut it- I couldn't resist...I had to try it!
It was PERFECT!

I don't remember where I actually found this recipe,
(my apologies to the original chef)
because I was frantically copying recipes from all over the GF Blogisphere.
I followed this one to the T and it came delicious!

GF Zucchini Bread

This recipe makes one loaf.

1 cup walnuts, chopped
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups of your favorite GF flour mix
1 teaspoon xanthan gum for each cup of flour

Shred the zucchini and chop the walnuts in a food processor and set them aside.

Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.

My first baking attempt was a success and I

am anxious to begin baking more GF goodies that

I can enjoy with the rest of my family.

I hope you try this recipe- I'm sure you won't be disappointed.

"My Lifes Joys" goes Gluten Free

I suppose you have noticed that I haven't posted in quite a while.

I am trying to get back to my blog...the curve ball that was thrown my way somewhat messed up my cooking habits.
Due to the fact that I have discovered I am intolerant to gluten...(no more wheat,rye or barley ) I am exploring a whole new way of preparing my food.
I have also become avid label reader!

No more pasta...No more pizza...No more crusty Italian bread...
Life is now quite different.
That is not to say that it is bad...just different.
Good thing I love rice because it has become a new staple!
I am exploring new ways to make some of my favorite Italian dishes...thanks to the help of the many awesome GF bloggers out there!

This is a perfect time to go gluten free too...our garden is planted and there is a lot of fresh produce at the markets.
No real need for the traditional "cold weather" comfort foods.
Ill deal with that when the weather gets colder.My Oregano went crazy again this year...

The garlic that my husband planted in the Fall is doing beautifully...

A few pea pods...can't wait to stir fry them!


My Sage and Lemon Thyme came back bigger than last year!

Please don't give up on me...I will try to post some interesting things that everyone will like.
I have to get myself into the garden more often-camera in hand- and start sharing progress photos with you...veggies are growing-flowers are blooming and critters are enjoying my yard!

I hope you have a wonderful summer and I will post more soon!