Tis the season

Photography, Story Telling, and Design..

Introducing Pacing the Panic Room, a blog following interests of a man following his dreams with photography and story telling. This is a cool little project he's working on, brought to you by Gap. Every week he focuses on different photo and video series on Pacing the Panic Room, where he profiles women from all over who have found a way to "Do What They Love." He follows women with creative videos and beautiful photography showing those living their lives on their own terms and truly doing what they love for a living. From artists, to teachers, to candlestick makers. Whatever puts smiles on faces. 


Announcing Do What You Love


The "Do What You Love" series

What is Buckwheat Flour?

Buckwheat is a great alternative for those who can not have gluten. But what exactly is it and what type of plant does it come from? How is Buckwheat a different plant than regular wheat? I was curious to know more.

"If you're health-conscious or just trying to eat smarter, try baking with our vitamin-rich buckwheat flour. Widely considered among nutritional experts as the healthiest whole grain of them all, buckwheat naturally contains 30 different vitamins and is good source of protein and fiber. A popular pantry staple, you'll love using our buckwheat flour for homemade breads, pancakes, waffles, cakes, and pie crusts." - Old Mill (old-mill.com)

Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Many grocery stores carry buckwheat flour and buckwheat blends.

Although buckwheat is treated like a cereal crop, it is actually a plant, not a grass. The fruit of buckwheat is what is harvested and eaten, after the hard outer husk has been pulled away. The plant thrives in poor growing conditions and matures quickly, two things which have made it a popular choice of crop around the world. In addition to making buckwheat flour from the buckwheat harvest, people also crack it into groats and steam or boil them in puddings and porridge. Buckwheat is also planted as a cover crop for beekeeping, since it produces a high volume of flavorful nectar.

To make buckwheat flour, the plants are mowed and allowed to dry before threshing to remove the inedible outer husk. Next, thebuckwheat is allowed to dry out completely, to prevent it from going rancid. The buckwheat is ground, typically with the outer bran, which is high in fiber and other nutrients. The bran turns the resulting buckwheat flour a rich brown color, with dark flecks. Then, the buckwheat flourcan be packaged for sale on its own, or blended with other flours.

Individuals with gluten intolerance should be careful about where they purchase their buckwheat flour. It is often made in facilities which process wheat, and contamination is possible. It may also be blended with wheat as a filler, so make sure to seek out buckwheat flourwhich is clearly labeled as “gluten free.” Plain buckwheat flour can be used in an assortment of foods including pancakes and traditional Japanese soba noodles.

For people who are not limited by dietary restrictions, mixed flours with buckwheat included can be used in baking bread, muffins, and biscuits. For breads, no more than half of the total flour should be buckwheat, as it can have an impact on rising and dough performance. The rich flavor of buckwheat complements many foods, and can elevate a dish from the mundane to the interesting. Inclusion of buckwheat flour will also make a dish more nutritious, since buckwheat is high in fiber, amino acids, protein, niacin, and vitamin B, among other things.  

via http://www.wisegeek.com/what-is-buckwheat-flour.htm  

Lime Pie

Well, no stores had Key Limes in when I was determined to make Key Lime Pie. So, I made a pie with just ordinary limes. I was nervous the night before a big event, and have been wanting to make Key Lime Pie for quite some time and since my father was coming to town and LOVES Key Lime Pie... My plan to get my mind off of things and do something that would make me full of joy was to.. BAKE. I also cleaned my kitchen spick and span. The results of my pie = it happened I didn't realize my rack in my oven was up one too high. So my crust darkened a bit too much and it upset me. So then I tried to pick off the dark pieces of graham racker and then added fresh bits of graham cracker/butter mixture ontop. And then poured in my lime mixture, which made all of the loose graham cracker mix in with the pie. And you know me.. I want things to look perfect, so I wasn't too happy. But I just said to heck with it and kept going and enjoying myself anyway. In the end.. it set well and my homemade whipped topping made it look much prettier!  I was told it tasted really really good. People kept asking for more and my parents ate their half of the pie in no time. I made it with eggs though, so I didn't get to try any. Eventhough it wasn't perfect looking and I got a poor picture with plastic wrap on it, the pie still looked tasty and people loved it! Hooray! .. even if it wasn't REALLY Key Lime Pie. All ingredients were organic at least. Now, I know how to next time make this pie perfect looking and I can't wait to use real key limes!!! and... maybe an egg free version!!!?

Halloween Treats