Rain's Art and Dinner Date

 Hello Friends,

    Welcome to my post for Rain's Art and Dinner Date-link to join in my sidebar.

   I don't have any art to share this week, A couple weeks ago I had gotten out my watercolor postcards, and I had fun with those but didn't take photos. I used watercolor paints and also grabbed a few stamps-made them all different for my usa slow mail friends. For some reason the post office took forever to deliver these. Most took two weeks or more and at least one friend still hasn't received one. Have any of you mailed out the watercolor postcards with sleeves? and I did put the stamp on the outside on the sleeve per mailing instructions.

  I do have some foods to share though.

    I had found a pumpkin bread recipe online that I really like allot and have made several times now. recipe here I  love this recipe as it uses all the ingredients that I convert other recipes to-Bob's 1-1 gluten free flour, coconut sugar, coconut oil etc. I make two recipes of this side by side as that way I can use a whole can of pumpkin. The small cans are shy about an ounce or so but the breads work out well. I do like to soak raisins or other small dried fruits in warm water for a bit and then drain well and stir into the batter at the end. Another reason I love this recipe is that you just need one large bowl a spoon and a whisk.

    I did also learn that gluten free baked goods like this are not baked done until an instant read thermometer reaches 190 degrees f to 210 degrees f   This makes a huge difference for gluten free baked breads, and usually takes 10 to 15 minutes longer to reach this temperature then the recipe says.  I just put a piece of parchment over the pans so tops don't get over brown.

These bread pans I bought from King Arthur Flour and are designed for gluten free bread baking gluten free needs more narrow and higher pan for better baking

I cut these in half and then freeze all but one

  I also made fajitas last week, that turned out delicious. I usually use a flat iron steak but I thought I would use a pork tenderloin this time. So good.

   I sliced very very thin, and then tossed with adobo spice let marinate in the refrigerator for several hours.

I fry in a little olive oil in a very hot cast iron pan in small batches-remove to another pan The meat will be very tender this way

I also saute sweet peppers and thin slices of purple onion then toss with the meat I split a can of diced tomatoes and green chilis with the meat and also with the rice dish below

For the side dish, I cooked up sprouted brown rice, fried up chorizo, combine and added the other half of a small can of diced tomatoes and green chilis

To close I had a taste for my dark chocolate covered popcorn last week. I usually make this during the winter but it tastes just as yummy in the summer time too-smiles This freezes well too

  Grabbed my Grandma's enamel pan

This is the chocolate I use

I thought I had the recipe in another post but didn't find it-if interested  let me know and I will share it in comments

I found this surprise when I looked out our back door one day. We usually see these more in the spring

Thanks so much for visiting-Enjoy your day