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| The Family |
About me. Well, for a couple of years I had a long explanation of how this blog came to be and about what I do and why I do it. My revised bullet-point version is more straightforward, just like me. Sort of.
(In no particular order) I am...
- A Southern Californian who has also lived in Portland, Oregon, and who now lives in Des Moines, Iowa.
- A mother of two awesome young adults..
- A wife for 28-ish years to a man who loves and blesses me daily—whether it be through his kindness or his challenges to my status quo.
A teacher of high school immigrant English learners whom I love and enjoy each day at work.- A former teacher transitioning into the UX/UI design field. It was just time to try something new.
- An Apple Store Sales Specialist--part-time gig while I learn UX/UI design. I love it there.
- A cook, baker, and entertainer—just for fun and sharing. I have no real passion for making money, but I do have a huge passion for food and making people happy with food.
- A sporadic blogger. Feast or famine.
- A member and participant of a tiny but mighty faith community called the Des Moines Vineyard.
- A modern woman who would sometimes prefer to live in an age before screens took over. I love my blogging, iPhone, and email too much though.
- Someone who likes to share and be helpful, which is why I do this blog.
I also love to respond to questions. If you have a question for me, feel free to post a comment within a post the question is about, or, if you want/need a quick response, email me at mckellysu@gmail.com.
Thanks for stopping by Food Pusher. I hope you enjoy your visit.
I am currently trying to make your gf rolls. However, when I plop them out onto the pan they flow very thin, not round balls like yours. I went back with fingers after they set for few minutes and tried to push up the edges, but there is no way I am getting a ball. What can i do?
ReplyDeleteTwo things I'm thinking:
Delete1. If you're not using Better Batter GF flour you won't get the same results. Maybe you already know this, but each GF flour is a different formula of various ingredients so they each behave differently.
2. Did you beat the batter for 4-5 minutes? It's very necessary to achieve the fluff and volume.
What do you think?