Regular readers probably know that I have my moments where I might be considered a bit of an oddball, especially when it comes to my borderline-obsessive love of fruit cake. It hasn’t always been that way though.
When I was younger I would have a couple of pieces from the overflowing tray of treats passed around the table at Christmas, and I’d be set for the year.
But it was in my body’s rejection of gluten a decade ago, that I had to stop all foods involving wheat flour including fruit cake.
For something that I only ate once per year, it wasn’t a catastrophic loss, but with each passing Christmas after that, I grew to miss the tradition that much more. I also grew to appreciate it as one of life’s simple pleasures at the most wonderful, most festive time of the year.
A few years ago, I even wrote a poem about my hunt for the perfect gluten-free fruit cake. It wasn’t easy. The hunt, not the poem.
Around here, not a lot of stores sell gluten-free fruit cake and for the ones that do, I found the experience to be a very pricey one and sometimes a disappointing one. I remember one in particular that lived up to all of the hype and negative connotations about heavy and dry fruit cakes, and added a few more.
Then inspiration hit. How hard can it be to make gluten-free fruit cake for myself? Continue reading
I have always admired those runners who are able to look out the window at the most adverse weather conditions and still be able to pick out the perfect layers of clothing, lace up their shoes and go for a run with a smile on their face. They are my heroes!
I will admit that I tried it for a couple of winters, and when properly dressed for it, it wasn’t too bad. In fact, on a sunny, crisp winter day, a nice run can definitely raise the spirits after long stretches of grey winter skies.
But when Mother Nature delivers long stretches of snowy day after snowy day, and it has been weeks since I have even seen a sidewalk, it is all too easy for my discipline to be hiding on the couch under a pillow and blankie, thumb stuck on the remote, leaving a trail of sodium-reduced potato chip crumbs wherever it goes.
However, when March rolls around, it is no exaggeration to say that I can’t wait to get out of the house. The excitement and desire to return to the running trails builds with each passing day.
But when it comes to those first runs of the season, I have learned that managing one’s expectations is incredibly important.
After being away from it for several months, I tend to over-romanticize the running experience, accentuating the positive, musing about beautiful spring runs on flat, bare sidewalks, the fresh spring air, the sun shining, and the birds cheering me on. Continue reading
As a sequel to my post “Ten Years Gluten Free“, as much as it took solid organization skills and a spirit of adventure to continuously try new recipes, I think I adapted pretty well with my gluten intolerance. Through batch cooking and chasing after sales on roast chickens, I have been able to keep my freezer well-stocked with home-made meals that I can enjoy at home and at the office.
Also, over that decade, restaurants have come a long way too, several of which are getting better and better at tasty gluten-free offerings and in ensuring safety in the careful preparation of meals.
I am surprised that with the prevalence of the gluten-free diet, even among people who are not intolerant, fast food outlets have not been in a race to see who can offer gluten-free bread or buns to welcome a new segment of the audience.
For me, fast food restaurants have been regarded as an occasional treat for a fast meal on the run. In the cases where I had an insatiable burger fix but was short on time, I have been known to buy burger and fries at a fast food outlet, come home, throw out the bun, toast a couple of slices of gluten free bread, and meticulously reassemble the ingredients with the same attention to detail as an IKEA furniture assembly project. Continue reading