by Kat Robinson
The cool bit about this class was that it was gluten free. I talk about it over on Tie Dye Travels. But this bit I saved just for Eat Arkansas readers.
One of the things Chef Robert Hall made for us were cheese crackers. Now, being gluten free, we’re talking flour-free. You know how many ingredients it took? One.
Our chef took a small amount of Cheddar cheese, spread it out on a cookie sheet and set it in the oven at 350 degrees until the cheese bubbled but pulled them out before they got scorch. Once cooled, these crackers hold up their own. Use them with salads, as a side item or just a cool snack. I know I will.
Also, you need to go check out Stephanie's account — she writes Evolved Mommy. She also talks about all the bloggers who came for the special day. There's also another Stephanie — of Proactive Bridesmaid — who joined us as well. I'm sure there will be a lot of other blogs on the subject, too.