So on THAT note…
Here is your lesson of the day.
Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that’s ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.
Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).
Though “true gluten” is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.
Don’t you feel smarter now?
I did NOT crash tonight! Points for me!
Instead I came home and ate horrible for me food and then watched 12 Years a Slave with Sean.
Therapy starts tomorrow.
I was going to go for a run this morning but one look at my running shoes and the puppy flashed those eyes at me.
Dammit. I’ve been sucked in.
So I am taking him for a run instead and then I’m off to my friend Anna!
Yep. Gettin’ my hair done.
Yep. Had that haircut.
When I get back…then I’ll try my own run. I have to beat the bad weather.
Tomorrow…five inches of snow.
Colorado and its spring storm. You can count on it.
I totally just posted this for the Shiba. Ha.
Run on Friends…and wave at a runner today.