I originally wrote the post below nearly two years ago; March 2015. Today is the fifth anniversary of that worst day of my life. As you can see from the timeline, he recovered----we were blessed with a miracle.

​So what is he doing on this fifth year, after those days when we had no idea what his future would look like?---exploring Antarctica. He is experiencing yet another trip of a lifetime, on his quest to step foot on every continent. 

Life's roller coaster. Even at its very lowest point, we must keep in mind----it goes back up.

I always believed Michael would recover. My faith may have dimmed at times, but I just knew.
I thank God every day. And I thank Him for my amazing family.
My son may be the hero in these photos, but I also discovered what true heroes his sisters are; such amazing strength and support every step of the way.
​And my husband - by my side and my son's throughout. We were all so supportive of each other, including Michael's dad and his step-mom. We truly were all "Team Michael."
 And, of course, I learned so much about myself--my own strength and my faith.

This book includes updates written by both my son and his friend/passenger 3 1/2 years after the accident. They both severe brain injuries, and they both experienced amazing (beyond what was ever expected) recoveries. Truly, truly amazing!

​Poor health affects our lives. Good health affects our lives. Good health that follows poor health gives us an appreciation for life. My quick improvements gave me a lot to appreciate----and it brought a lot of change. With good comes bad and with bad comes good. Life is a roller coaster.

My failing marriage finally ended a couple years into my gluten free journey. Life happens. It was a difficult time, but when we're at the bottom of a hill we either settle or figure out how to climb back up. I went back to school and started setting goals for myself. I was going to (and did) finally get my education degree.

My kids and my friends eventually started to ask when I was going to start dating. "Dating?"
I didn't know how! haha  It was very-----awkward. I hadn't dated in over 25 years! So I went outside my comfort zone and joined a dating site. eeek!  

I went on several first dates (with no follow up.) My girlfriends teased that I was too picky.  But I was NOT going to force something that didn’t feel right. I wasn't looking for a husband. I was fine on my own. I had a goal and a need to be independent. I didn't want to find someone I could lean on. I didn’t need a boyfriend. But of course, sharing my life with someone else would be nice. So I had fun dating.

I finally reached the point in my education where I had to quit my job as a teacher’s aide in order to start the 2-year Early Childhood program. My contract was about to expire on the dating website I was on, so I was going to let that go for a while and just focus on school. But then I got an email from Steve. So, unenthusiastically, I agreed to meet him. The chemistry wasn’t immediate, but it was there by the end of the date. And we’ve been together ever since (except for that time when I broke up with him – for about 4 hours---I must have been glutened, haha).

​Gluten Free Donut Holes

First warm 2/3 cup milk until room temperature. (I've used both reg milk and almond milk--both have worked just fine.)
Add 1 tablespoon yeast to milk and stir until dissolved (I can never get it to dissolve completely, but it still works out fine.) 
In a separate bowl combine: 
½ cup potato starch
½ cup tapioca starch
½ cup arrowroot starch  (I avoid cornstarch, but I’m sure you could use this instead of arrowroot starch)
1/4 tsp baking soda
2 teaspoons baking powder
½ tsp salt
2 ½ tsp xantham gum
In your mixer (I use my KitchenAid stand mixer) blend 2 tablespoons shortening with ¼ cup sugar. 
Add:
1 egg
¼ cup oil (I use olive oil)
1 tsp vanilla
and milk/ yeast mixture

Slowly add dry ingredients, mixing until smooth.

Heat oil (I used a heavy saucepan on the stove) to about 300degrees.
 (I keep temp near 300degrees but sometimes it gets to 350)
Add approximately 1 level tablespoon dough to the oil at a time, not crowding. If they are too big they won’t cook in the middle. Keep turning them. They round out nicely and quickly float to the top. 

Remove to paper towel covered plate when browned. 
​
Don’t cook too fast or the center won’t be cooked. If you notice them sinking in (not holding their shape once removed) you will know to keep the next batch in the oil a bit longer.
Makes 2 to 3 dozen (depending on size)

Glaze when cooled.
I didn’t measure this real well, so these are approximate amounts:
Approx 2 ½ cups powdered sugar
1/4 to 1/3 cup milk
2 tsp vanilla
Blend well. You want it kinda soupy. Roll donut holes through the glaze a few at a time. Set on a cooling rack or wax paper until glaze dries. 

When making a double batch I double everything but the yeast. (1 tablespoon.)
These freeze very nicely! 
Enjoy :)

I'm not a "recipe" blog, but I do cook and bake and I do have some to share from time to time. 

I've experimented with this a few times, using gluten free recipes I've used and from non gf recipes I got ideas from. All three were a hit, but this time I wrote it all down, took pictures, and am now sharing. This is a keeper. I ate some right out of the oven this morning - delish!
I'm eating some right now, right out of the fridge - delish!  
​It also freezes very well (which is the nice thing about dividing it into two pans.)