A humanist sans designed like a serif with high-stroke contrast, but without serifs. Calligraphic forms and consistent angle axis are combined to create a fluid and dynamic personality. Schar is a balanced sans serif with classic proportions ideally suited for modern day text based projects. Details include eight weights and true italics, over 1000 characters with alternative lowercase a, e, g and y. Seven variations of numerals, true small caps with accents, ligatures, manually edited kerning and Opentype features.
Fabian Schar of Switzerland reacts after being defeated by Argentina 1-0 in extra time during the 2014 FIFA World Cup Brazil Round of 16 match between Argentina and Switzerland at Arena de Sao Paulo on July 1, 2014 in Sao Paulo, Brazil.
Pizza (Schar premade crust with homemade pizza sauce) + NEWS
I have news! It might be good for some of you….it might be bad for some of you. I say that because after two more doctors appointments over the past two weeks, my diet has changed. It’s good for those of you that aren’t dealing with dietary restrictions, it’s bad for those of you that are. My blog (hence the name change) will no longer be a strict gluten/dairy free blog. I have updated my recipe page to reflect the recipes that are gluten & dairy free and if my posts continue to be gluten/dairy free I will post them as such. After all, I have an entire kitchen worth of gluten & dairy free ingredients.
Ok, so here’s what happened. I went back to my GI and explained that - Hey, I’ve been 55 days both gluten and dairy free and I’m STILL having issues. I explained to my GI about how my stomach was swelling up so large that people were asking me and congratulating me on being pregnant (yeah, that seriously happened) and I haven’t been hungry since I don’t even know when. Obviously, I was still having problems. I was at the same GI but seeing a different doctor. He advised that there were many things going on with me at the same time so it was hard to determine which was the actual problem/cause. I was told by my previous GI to go both gluten & dairy free. PLUS I was on acid medicine for my GERD. Ok. So, the new GI sent me for genetic testing for celiac.
Apparently with this genetic testing it can determine whether or not you have celiac disease. 30% of the population carry the gene, so if the test comes back positive you will need to 1. be eating gluten for at least 3 weeks and then 2. Once you’ve been back on gluten for 3 weeks have an upper endoscopy done and they can biopsy you to confirm celiac. If the genetic test comes back negative, well, you do NOT have celiac.
I still haven’t gotten my test results back - but my doctor told me to add gluten back into my diet JUST in case the results are positive (since I’d have to wait at least 3 weeks for an upper GI due to me being off of gluten for so long). AND, if my test results come back negative it’s time to introduce gluten back in anyway because well, it’s probably not the problem.
So, I did it. After 55 days gluten free, I started eating gluten again. I was SO nervous. I mean, after all, I was sick and tired of being in pain! You know what happened? I was fine. I was absolutely friggin’ fine!
I waited 3 days and after feeling fine, I added dairy back in. You know what happened then??? Nothing! Wow.
55 days gluten free & 58 days dairy free and for what reason? I have no idea. They clearly were incorrect about that being the issue. I’m not mad. I learned quite a bit about celiac disease and what other people are going through. I hope I was able to help at least one individual on my dietary restriction journey. And well, I’ll forever have an understanding of allergies & celiac disease & dietary restrictions. It’s a good thing to have!
But, I’ll no longer be “A Gluten Free Life” and I am now “Leigh’s Country Kitchen.”
I wish I could tell you that I was starved for gluten containing food & real dairy products. However, I still haven’t been “hungry.” My stomach hasn’t swelled and I haven’t been in pain since I added gluten/dairy back to my diet, however, I’ve been on prescription strength acid reflux medicine for over 30 days now. Maybe my problem is really all caused from my GERD after all of this…. I don’t know and I’m not going to waste time thinking and analyzing it because it isn’t helping. I’m going to keep on living, cooking, and enjoying things and just hope that I eventually feel “normal” again!
So, I found schar premade pizza crusts at Acme. They came 2 in a box and well, they’re already made! Who knew?? I picked some up to try them!
I didn’t have any canned pizza sauce so I decided to whip together some things & make my own.
I used diced tomatoes and then I diced up 3 garlic cloves, pulled some basil off of my fresh basil plant that I keep in my windowsill, and sliced up some sweet onion.
I added my diced tomatoes into my food processor
and then threw in the rest of the ingredients.
and I blended it on low for a few seconds & then turned it to high for another minute or so.
I seriously wish you could SMELL my kitchen! Guys, this fresh tomato, basil, garlic, onion OH MY GOSH it’s like heaven!
I used a spoon and spread the homemade pizza sauce around on the pizza crusts.
Every time I bake anything that has garlic on/in it I always say, “This house smells just like my Mimoms!!!” I remember when I was a kid and we would go to my grandmas it always smelled like the best freshly baked garlic bread. Seriously, it was the most amazing smell in the world and I loved it! I still love it! So, that wonderful warm memory happens at least a few times a week because I’m obseeeesssed with garlic.
I always joke that if they made a garlic lotion that I would wear it. Is that a joke though? Because…well, I might be serious. THAT’S how much I love garlic! ;)
The pizza’s turned out surprisingly well! I covered the sauce in daiya mozzarella cheese and sprinkled on some pizza seasoning.
As you can see, the crust did split on the sides. The crust ended up being pretty hard but it was very good!
I added crushed red pappers and basil to one of them - my favorite! :)
We ate this pizza with a romaine lettuce & garlic crouton salad. The croutons I used here are not gluten free…. sorry guys!
Ingredients: 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness 1 cup all-purpose gluten-free flour 2 large eggs 1 cup @schaerglutenfree breadcrumbs Kosher salt and freshly ground black pepper Additional desired spices Canola oil Chopped flat-leaf parsley Lemon wedges
Directions: 1. Line a baking sheet with wax paper. Season chicken breasts with salt and pepper. Place gluten-free flour on a plate. Beat eggs and desired spices to blend in a shallow baking dish. Place 1 cup Schar gluten-free breadcrumbs in another shallow baking dish.
2. Working with 1 chicken breast at a time, dredge in gluten-free flour, shaking off excess, then dip into egg mixture, turning to coat evenly; dip into egg mixture again, and then carefully coat with Schar gluten-free breadcrumbs, pressing gently to adhere to chicken. Transfer chicken to prepared baking sheet.
3. Heat oil in a large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate, season with salt, and garnish each with parsley and a lemon wedge.
1 slice of Schar’s Gluten-Free bread 1 egg Cooking oil spray Salt and freshly ground black pepper (Additional spices can include: basil, garlic, a hint of paprika, and thyme)
1. Press a hole into the center of the slice of bread.
2. Heat a skillet over medium heat and spray enough oil to avoid sticking. Place the piece of bread on the skillet and crack the egg straight into the center of the hole.
3. Raise the bread a bit to let the egg-whites spread below bread, but keep the yolk in the middle of the hole. Cook until the egg sets a bit on the bottom. Sprinkle the egg with salt and pepper and other spices if you would like. After the bottom cooks throughly, flip it over with a spatula and season the other side.
4. Let it cook until the yolk feels soft. Remove from skillet when the toast is golden brown, egg whites thoroughly cooked and white, yolk is soft. Deliciousness.