Just so you all don’t think I am ALWAYS in the kitchen – I thought I would share some pics from my spring break week!
For those of you who are not aware – my main source of income comes from teaching private music lessons. I teach flute and piano to lots of little and some big ones! I just started offering “Skype” piano lessons this year. My first “Skype” piano student is 60 years old and after just 6 weeks at it – he is already playing hands together, recognizable music!! In other words – he is playing ‘real’ music! (And quite well too!) So every calendar quarter, I take a week off and go somewhere.
Last summer I got reconnected with a friend that I have known since we were 4 years old. We used to live across the street from each other, and graduated from high school together. His name is Brian and I now spend my break weeks with him. He has introduced me to all kinds of ‘new’ activities – like fishing. Fishing is his passion, he works so he can fish!
I have been spending my spring break up in Wisconsin which normally is still snow covered in March. To everyone’s surprise, this March has been quite mild and we were able to get out on the water and do some fishing. Last Sunday we went to the Oconto River and had much success! I caught 2 fish – the first was a 27” walleye, which we were able to keep and the other was an 18” small mouth bass, which I had to throw back because it is not in season.
Just a few minutes later, Brian reeled in a 29” 
northern! What a fun day!!! We brought them back and filleted them – yes, I clean my own fish (and bait them and take the hook out of them!) The fillets are all in the freezer right now, but I will be bringing some back home with me to cook and eat!
I think I will have Brian’s mom teach me how she makes her scones this weekend and try to reproduce them gluten-free.
Have a wonderful weekend everyone and do something fun!!
Lindy
Hi Karina and all my GF Friends!!Since I can’t use Pamelas (it hurts my stomach) I deiesvd a bread recipe using the Breadman Country White Bread recipe from the manual. It comes out perfect everytime with a nice crust. I also reduce the fat.This works on the Gluten-Free 1 1/2 pound cycle, med color usualy is nice and crusty, dark is a bit too crusty for me.1 1/3 cups Water, 110 degrees – 115 degrees9 tablespoons all Whites 100% Liquid Egg Whites2 tablespoons fleischmanns Light Margarine Tub – melted (this is parve)1 teaspoon Cider Vinegar3 tablespoons sugar1 1/2 teaspoons salt1/2 cup coffeemate Original Fat Free Powder2 3/4 cups sorghum flour – Bobs Red Mill1 1/3 cups Tapioca Flour Pure – EnerG1 tablespoon xanthan Gum – Bobs Red Mill2 packets Yeast Quick Rise – Red StarAll ingredients should be room tempwater as stated tempcombine all the first 4 ingredients and add as the wet ingredients to the breadpan first.Then combine the next 6 (not the yeast) and add to breadpan.Make a little hole in the top of the dry ingreadients (not deep enough to touch the wet ingredients) and add the yeast in the hole.Put the pan in the machine and start her up!!Scrape the sides with a rubber spatula as needed.I make baggies of the dry ingredients and keep them in my freezer. Just don’t sift them but measure them carefuly without packing them. Measure accurately going accross the measuring cups with a flat edged butter knife.This recipe works best with very very accurate measurements.Let me us know if anybody gives it a try
btw I am in Kissimmee Florida and I have made this recipe in both the winter (dryer) and summer here (HUMID) with the same results. I don’t know if its because in the summer the air condidioner is ALWAYS on… LOL 
Good Luck!!!Meri
Wow, those are some great looking Pike! I hope you got to eat the Walleye, they are delicious! My Dad used to take us fishing up in Quebec every year. What was a 8 hour drive from New York, is a 20 hour drive from North Carolina, so needless to say we don’t get up there much anymore
Hi Jeff – Been doing a lot of fishing this year and love it! You need to find the good local fishing areas so you can get back out and enjoy it!