Labor Day weekend was quite exciting around the Shack household. John was busy morning through after midnight both Friday and Saturday helping to put on the Chick-fil-A Kickoff Games, and after my dad left Atlanta one of my best college friends came into town!
Eating pretty much sums up the weekend- hence the blog title.
One of our Atlanta outings of the weekend was to Sweet Water Brewery. The brewery was fun for hanging out at and getting a quasi-tour. (It was very crowded because of Labor Day and the start to college football, so we didn’t go through the entire 100 person tour group.)
|Me, Alex (my Vandy friend), and Erika (Alex’s – and now my! – friend who recently moved to ATL)|
Since Sweetwater didn’t have gluten free beer, I only had half a glass, and to make up for it, Alex and Erika made sangria with our dinner. The recipe was easy and delicious:
Pint of sliced strawberries
2-3 sliced peaches
1 bottle of white wine
2 cans of Fresca or grapefruit Izze soda
Mix all together in a pitcher and let chill in the fridge for a couple hours. Yum!
I’m sure you’re wandering what we had sangria with, and I promise there was no shortage of gluten free carbs this weekend. We the started off with a big brunch of homemade gluten free pancakes, scrambled eggs, gluten free zucchini bread, and sliced fruit. Recipes to come once I’ve perfected them!
For dinner one night: Gluten free pizza. For dinner the next night (with the sangria!): Gluten free pasta.
2 tsp active dry yeast
1 tsp sugar
3/4 cup warm water
1 Tbsp. olive oil
1 1/2 cups gluten free all purpose flour (I use Bob’s Red Mill brand)
2 tsp xanthum gum
1/2 tsp sea salt
Pizza toppings: I used caramelized onions with garlic, spinach, mushrooms, tomatoes, green pepper, and fresh sliced basil
- Preheat oven to 425 degrees.
- Combine yeast, sugar, and water in a large bowl and let stand for 5 minutes.
- Combine dry ingredients in a separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.
- Scoop onto greased pizza sheet. Wet your hands with warm water (this is key to getting to dough to spread out!) and spread dough over sheet and smooth. Let sit 10-15 minutes for a thicker crust.
- Cover with pizza sauce (I recommend Trader Joe’s brand) and desired toppings. Top with cheese (if desired). Bake for 15-20 minutes.
Where does the brautwurt in the blog title come in? On Labor Day, John and I headed to Helen, GA to visit with family who was staying there. Helen is a German lookalike town, hence eating German food on the Chattahoochee River. Juxtaposing Southern accents and watching people tubing down the Chattahoochee next to a German town was quite comical. We had a great day – and more yummy recipes and beautiful place settings to come inspired from my grandmother!