Mine is, as some of you have seen in FB pics, kind of a light hot pink. Not really the color I wanted, but no time to change it before I left. I always forget to bring my own polish when getting a pedicure.

I stir my roux with one of these: [link]

Best whisk EVER for sauces.

Not that I make roux myself, but I when I was pressed into servitude stirring them for my father, it was always with a spatula. I can't imagine doing it otherwise.

Wait, if people don't make a roux, how do you make mac and cheese?

Previously, buy putting the super-amazingly-delicious frozen mac and cheese from Beecher's in the oven. I haven't had any mac and cheese since going GF.

That's the other problem with having to go GF: I know how to cook (and am competent at it), I just don't find it super-fun to do. I'm lazy.

I make my mac and cheese with a bechemel sauce ditto broccoli cheddar cheese soup

Conseula - send you resume to Erin - when the job description comes out, have her update it - send it back to you and then you can do the rest.

You don't have to have her do anything if it isn't needed , but you will have a back up plan.

I like having a Plan B

(The foodie pedant in me also needs to point out that the kind of roux you make for gumbo is very different than the kind you make for, say, a bechamel, and that the flavor of the cooked flour is pretty key. If all you need is thickening, there are a thousand other options out there. But for gumbo, the roux is more than just starch.)

Ooh, that's a kitchen gadget I don't have. I might need one of those. How many whisks is too many?

Jessica, isn't the difference between a gumbo roux and roux-turned-bechamel-turned-mornay really just the amount of time it is cooked and how dark it gets? So, the type of flour would be secondary to the amount of time. I do think you could use something other than wheat.

My dinner was dal, jasmine rice, and garlic naan.

My dinner was a potato chip dipped in spinach artichoke sauce (I still maintain I don't know what artichokes taste like, other than the stuff that goes between food), a roll, and half a decent Grey Goose gimlet straight up (not as good as Rocksugar--we spent some time rhapsodising about that restaurant, and apparently I might try working a connection next time I go. Watch me fail spectacularly),

And now, juice.