Happy New Year! First of all, let me say that I’m back!
I haven’t written a post in a while because of the following reasons: 1) AT&T shut down my internet 17 days earlier than requested (and “couldn’t” get it back up), 2) my husband and I bought our first house (we’re all growed up now) and had to do a fast renovation, and 3) I moved into the new house and still have lots of fun “projects” to do. Now that I am semi-settled, I will be writing again.
Yesterday afternoon I was in my (new) kitchen with my kids singing Adam Sandler’s famous refrain “Sloppy Joe, sloppy sloppy Joe, yeah, sloppy Joe, sloppy sloppy Joe!” from the Saturday Night Live skit Lunch Lady Land with Chris Farley. If you haven’t seen it, you MUST watch it NOW (this video is not the best quality, but the only one I could find of the original skit).
Anyway, my inspiration to make Sloppy Joes started when I pulled out a baking mix for Rolls by 1-2-3 Gluten Free. Instead of making the suggested 16-18 small rolls, I decided to make 5 big rolls using English Muffin rings and increasing the cooking time. I also made them non-dairy and used egg replacer. It worked – I had big buns! Then I had a thought – make Sloppy Joes. Not that I can even recall having a Sloppy Joe in my life, but sometimes when you are gluten-free, you just want to make something that is traditionally gluten-filled just to prove to yourself that you can still have it if you want. Plus, I knew that my husband would love it.
I followed this Sloppy Joe recipe (because it seemed easy), but took out the celery and jalapeno and added more Tobasco and Worcestershire sauce. I toasted the rolls, and although they were a teeny bit gooey in places inside (maybe I should have cooked them longer), they were crunchy on the outside. With our mouths full, my husband and I nodded our satisfaction at each other. They were so yummy!
Now I can’t get the song out of my head…