Labor Day has passed, school is in full swing and the mornings are beginning to get cooler. Little by little it’s beginning to feel like fall. I’m looking forward to this fall. Lots of new opportunities are on the horizon. Next month I’m attending the Blogher Food conference in San Francisco and I’m excited to announce I’ll be speaking on the panel entitled, “New to Blogging? How to stand out in a crowded food atmosphere.” I’m thrilled to meet many people whose blogs I’ve followed for quite some time and spend time with friends, talking about food and writing. If you are attending please let me know. I’d love to meet you!
One of my all-time favorite family meals for fall/winter is meatloaf. This is a new favorite, not something I grew up eating. For years I’ve made my meatloaf with breadcrumbs as a binder but the other day I wondered if a gluten-free grain would work just as well. I cooked up a small pot of quinoa and used it as a replacement for the breadcrumbs and it worked beautifully. The added whole grain provides benefits like extra protein and a bit of fiber. Our family usually fights for the leftovers the next day. I like to cut thick slices of leftover meatloaf and cook it in a little olive oil. Meatloaf sandwiches also score huge points, with good crusty sourdough.
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