Well, it was an exciting drive to Canada!  From my previous inquiries into the weather conditions for this time of year, it was supposed to be about 45F.  It was 22F and a blizzard!  Thank goodness I had my truck instead of a car.  The B&B is awesome.  It has a huge open living room, kitchen, dining area, along with a big bedroom with a full bath (shower & tub), and a patio.  If it warms up, I plan to eat dinners out there so I can enjoy the awesome view of the valley.  It also has floor to ceiling windows in the living room that face the valley.

So for the gluten free part of this entry:

Pamela's chocolate chunk cookies are awesome!  www.pamelasproducts.com  They are not quite as gooey as wheat flour cookies, but can easily be baked to a soft consistency without falling apart (I like my cookies soft in the middle).  I even put them in a plastic bag that has been moved around quite a bit, and the cookies still have not fallen apart.  They also bake to be crispy really well.  There is a little cocoa powder in the dough part, as well as chocolate chunks.  The only things you need are 8oz of butter, and one egg.  I personally can't stop eating them!

I also made homemade mac and cheese.  I used Tinkyada brown rice spiral pasta.  This pasta is made in Canada, on machinery that is never used for any gluten containing products, and is also Kosher.  www.tinkyada.com for more information.  These noodles seem to require a longer cook time (+ 2-4 minutes) than other noodles, but they do not turn gooey or stick to each other.  They have a mild flavor, which makes them great for dishes that don't have a lot of seasoning.
16oz pasta, 1lb grated medium or sharp cheddar, 1tbsp butter, 1 12oz can evaporated milk, salt & pepper to taste.
Oven temp 375F, precook noodles but leave slightly firm (they are going in the oven still).  In a greased 2qt pan, layer pasta, cheese, butter, and salt/pepper (to taste), then top evenly with the evaporated milk.
Bake uncovered until golden brown on top (approx. 1 hr).  I personally will use the softest brand of cheddar I can find (melts better), as the harder ones I've used tend to turn lumpy with lots of oily runoff.  And, if you think there is not enough liquid you can add a little milk, do NOT add water.

Both of these products have excellent reviews on Amazon, as well as the other products these companies offer.  In my town (Grants Pass, OR), I buy both of these at Farmer's market.  Fred Meyer also has the Pamela's products, but they cost more.  Although, Fred Meyer has the pizza dough mix, but Farmer's doesn't.  I don't know if other stores carry them, but one of my next projects is going to be making a list all the gluten free prepackaged products available in GP stores.

I will be posting about the saddle class tomorrow.  I will have some pictures then so it will be a little more informative and understandable.