Valley Breeze

The Valley Breeze Woonsocket North Smithfield 07-23-2020

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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28 AT HOME JULY 23-29, 2020 | VALLEY BREEZE LIVING EDITION Gluten-free trial leads to family favorite – 'The Loaf' LINCOLN – Lise Barnett is one of the unsung heroes of The Valley Breeze. She quietly does a million different tasks – including but not limited to – everything from layout to copy editing to keeping a calen- dar of events, to proofreading and checking the mail and typing up the monthly birthday club listing. And who knew she could cook! She stud- ied at Davies Vocational School and after a 15-year stint in the composing department at The Pawtucket Times, she found her place at The Breeze. She's been with the company now for almost 13 years. Lise grew up in Central Falls and she met her husband, Ron, at their church. "Our first date was to Slater Park where he tried to teach me how to play chess," Lise said, chuckling. The dinner which followed at Uncle Tony's Pizza was a bit easier. The couple have been married for 32 years and they have a son, Ronald III (RJ), and a daughter, Liane Lincoln, who is married to Rodger. "The bright spot in a rather dismal 2020 was the birth of Lydia, (the first grandchild in her family) on May 25," Lise shared. She is surely the bright spot and reason for joy in her heart. This week's recipe for gluten-free zucchini bread was first made by Lise during a time when Liane was having some stomach issues, she told me. "I decided to try a gluten-free diet to see if it would help." Coincidentally, Paul Dubois, (aka Duke), the former sports editor and writer at The Breeze, had brought in a ridiculously huge zucchini from his garden. "So I looked up gluten-free zucchini bread and this is the recipe I found," she said. At first it was named "The Loaf of Deliciousness," then it later became known simply as "The Loaf" by her whole family. It has been sent off to college, and shared with friends and family. "I don't add nuts, but I'm sure it's delicious that way," Lise added. One bit of advice is to not under- cook baked goods being made with gluten-free flour. "For some reason it tends to come out gummy if you do not cook it long enough," Lise said. "If in doubt, I cook it a little longer." Also, it's a good idea to check the ingredients in the gluten-free flour before using it in a recipe as some already have added xantham gum – a natural powder used for binding in a recipe. You do not need to add more if it is in the flour already, Lise said. She buys her Bob's Red Mill brand flour at Job Lot, found in the baking aisle. The one good thing that came out of the gluten-free trial for her was that it showed her a healthier way to eat and the family was onboard. "It changed the way I eat, I buy ancient grains – not wheat flours – it seems to be more easily digested," said Lise. As for the division of chores in the Barnett home, Lise said she does most of the cooking. Ron works long hours in the health insurance busi- ness and as an assistant pastor at their church. Planning a staycation this week due to COVID-19, Lise is looking for- ward to some family time, especially with that new baby granddaughter. The Recipe Box RHONDA HANSON This gluten-free zucchini bread is a favorite of LISE BARNETT'S family. She is pic- tured with her new granddaughter, LYDIA. Gluten-Free Zucchini Bread From www.bettycrocker.com Ingredients 1 cup sugar 2 eggs 2/3 cup vegetable oil 1 tsp. vanilla 1 1/4 cups all purpose gluten-free flour blend 1 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. xanthan gum (omit if your flour blend contains it) 1/2 tsp. baking soda 1/2 tsp. salt 2 cups shredded zucchini (about 2 medium zucchini). Press with paper towels in a strainer to drain out excess moisture. 1/2 cup chopped nuts (optional) Directions Heat oven to 350 degrees. Lightly grease bottom only of 9-by-5-inch loaf pan. In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanil- la; beat until smooth. In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum (if using), baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zuc- chini and nuts. Pour batter into pan. Cover with foil and bake 30 minutes; remove foil and finish baking for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely. Enjoy! answers Do you know someone celebrating an August Birthday? The Valley Breeze Birthday Club for AUGUST will be printed on July 30, 2020. Forms should be received by The Valley Breeze by Friday, July 23, 2020. Send in the name of someone with his or her August birth date and $2 per edition and we'll include them in the club. The check should be made payable to The Valley Breeze for use in the Breeze charities fund. Mail to: The Valley Breeze, 6 Blackstone Valley Place, Suite #204, Lincoln, RI 02865. Thank you! Greetings should be 10 words or less. Name: .............................................................................................................................................................................................................................................................................................. Date of Birth: ............................................................................................................................................ Age: .............................................................................. From: ................................................................................................................................................................................................................................................................................................ Contact Phone Number (for questions, not publication) ................................................................................................................................................. Edition (please check): Cumberland/Lincoln edition ($2) Pawtucket edition ($2) Observer edition ($2) North Smithfield/Blackstone/Woonsocket edition ($2) North Providence edition ($2) Talk to Roger Bouchard or Jeff Gamache and plan your own show. One hour segments of radio time available for specialized talk or music segments. Programs can be Spanish, Italian or Greek. Programs can be jazz, blues, oldies or whatever. Use your imagination. Less expensive than you think. Your programs also stream on the internet at wnri.com Interested? Call and discuss the possibilities. 769-6925 News/Talk 1380/WNRI since 1954 WNRI/1380 Host your own Radio Show?

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