We don’t often find Flapjacks here in NC, so it’s always nice when my Mum makes them. They are lovely and sweet and kind of healthy with the oats thrown in. Thought I would share the recipe – very quick and easy.
4oz light brown sugar
1 dessertspoon of golden syrup
6oz gluten free quaker oats (the healthy part)
In a saucepan melt the sugar, butter and golden syrup together. Turn off the heat and stir in the oats. Pour the mixture into a 8inch square 1.5inch deep tin. Cook for 35 – 40 mins at gas 2 or 300°f in the middle of the oven until golden brown. Cool in tin for 10 mins then cut into squares.
I spent a warm, sunny afternoon sitting track side at the William Morris Stadium at Duke watching the Battle of the Blues. I was sat next to Sydnei Murphy’s parents who must have been very proud when Sydnei set a new school record for Duke in the long jump.
Duke Track and Field were up against UNC and Michigan State. I especially enjoyed watching the women’s track events and was very happy when the women’s 400M took first place with a new school record of 52:91 – Go Duke!
Duke women took first place overall with 75 points, Michigan 2nd with 62 points and UNC with 59 points. Duke men came in second place with 54 points, UNC with 45 points and Michigan men came in first with a mighty 101 points.
Late last summer I applied for a volunteer position for the Hebridean Whale and Dolphin Trust. They were looking for volunteers to work on board the sailing boat ‘Silurian’, which sails from the Isle of Mull off the Scottish coast to monitor the whales, dolphins and porpoises in the Outer Hebrides.
Fast forward to October and I was nominated through a teacher at school for the Governors School program. I knew this was a great opportunity and privilege but spent the remaining part of my day at school thinking about how I would work in my cross country running over the summer and building our team if I was away at Governors School for 5 -6 weeks of the summer, plus I was still holding out to hear from the Hebridean Trust.
When I got home from school that evening I was extremely excited to receive an acceptance email into the teen volunteer program and immediately knew I wanted to have the opportunity to volunteer in the area of marine biology over Governors School.
I will be heading to the Isle of Mull in July. During our 8 days at sea we will conduct monitoring via visual sightings and acoustic surveillance around the Hebridean Islands. As a volunteer I will be living and working onboard the sailing boat for the duration of the volunteer period. With a team of 8-10 other high school students and 2 members of the Whale and Dolphin Trust we will work, cook, clean and monitor the ocean – I am looking forward to the whole experience. This will be my first time at sea!
One of my main concerns when I applied for the opportunity was ‘what would I eat’! I emailed the coordinator and explained that I had Celiac Disease and they were very helpful and knowledgable about my situation. They will be able to provide the sailing boat with non gluten food items, and I will be careful during the week when we are in the galley cooking and eating together. I am looking forward to seeing what gluten free goodies the UK has to offer.
I am so looking forward to this once in a lifetime opportunity!
I will be able to share my story in August with you.
Olive oil kettle style chips. They are Crunchy, kettle cooked and taste great! These are my new favorite chips. They can be found in my local Harris Teeter grocery store and come in two flavors. I love the sea salt ones but they also have rosemary available as well.
Gluten free, no artificial colors, no added preservatives, no gmo’s.
It was a very cold morning for a park run. Those of us that turned out to run were well wrapped up and in high spirits. We all ran a slow pace in the very cold air. Congratulations to J who ran his 50th park run and his first with his baby daughter. I am hoping to run my 10th park run in the next couple of weeks and of course will be excited to receive my ’10 runs’ t.shirt.
My Mum came home with these very moreish biscuits the other day. My favorites are the Vanilla sandwich cremes as they come in individually wrapped two packs – perfect for my lunch box. We purchased them in our local Harris Teeter, retailing around $3.50 a pack. They are so good that I am needing to ration myself as the other week I went through 4 packets.
Strawberry Shortcake, the classic summertime dessert, made with sun ripened strawberries piled on top of a buttery shortcake and finished with a large dollop of freshly whipped cream is a taste of heaven and this one is gluten free.
When I had strawberry shortcake growing up, it certainly wasn’t like the one I’m sharing with you today. No, back then it was made with pre packaged little sponge cakes that we bought at our local grocery store and, more times than not, the strawberries we used came from the frozen food section. We had it with a scoop of vanilla ice cream but I don’t ever remember having the dessert with real whipped cream. Our life was very simple and I had no idea that strawberry shortcake was served any differently until I had it in a restaurant years later.