“A place for everything and everything in its place” was the advice I was given as a child when I misplaced something, which I have to admit was often enough.
But whenever I had a chance to put things in order and to give things a designated spot (and I made sure to return the objects to their designated spot after use), it seemed that losing, misplacing and hunting for things became a rare occurrence. Mom and Dad’s advice was proven right, again and again.
I was working in the kitchen a few days ago when I realized that my kitchen was not following that mantra. I had teas scattered in three different cupboards. I had bags of bulk store products piled on top of one another and sliding off each other. Even my cat’s cupboard was becoming an avalanche-waiting-to-happen.
My spring cleaning instinct went into overdrive. It was time to tame these cupboards and get the kitchen organized once and for all!
It’s not like I’ve never done this before. A few years ago, I containerized the different kinds of gluten-free flour I needed, just to keep them clearly identified and organized. Gluten-free recipes were a breeze when I could tell my tapioca starch from the potato starch, and the white rice flour from the sweet rice flour. Every time I baked or brought back more flour from the store, I was so thankful that I had this section so neatly organized.
It was time to apply the same makeover technique to the rest of the kitchen. Continue reading
A couple of months ago, I overheard a young lady and her colleague on the elevator, in a conversation that went something like this:
“Are you going to the pizza lunch?”
“Yes, I guess we have to. It’s mandatory.”
“Except for those people who asked for gluten-free.” She started shaking her head and continued, “Come on, it’s a free lunch.”
Ever since that conversation I still find myself shaking my head in disbelief that anyone could say something so unenlightened. Whether a person has an allergy, an intolerance, a medical condition, a dietary restriction or a preference, people’s food choices need to be respected. Period!
I suspect that the young lady in question probably does not have a family member with a food allergy or intolerance, for her to say that a lunch being free is a good reason to eat something that could pose an allergy risk.
In my case, wheat can turn my world completely upside down for about 24 hours. Imagine if you will, your absolute worst stomach flu, resulting in frequent, persistent, urgent and (please excuse the vulgarity) “explosive” trips to the washroom. Then add the sensation of something sharp painfully working its way through the digestive system. Continue reading
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
Batch cooking has become a way of life in this household, since the discovery of my intolerance to wheat products 10 years ago. In a nutshell, it just means preparing food in a full recipe that serves 6, 8 or 10 people and freezing the leftovers. It isn’t really rocket science, but in this day where cooking at home seems to be a dying art in our fast-paced world, it just means returning to our roots somewhat. Our mothers and grandmothers did it almost every night, so why can’t we?
In my case, to take it one step farther and make it even easier, I separate and freeze the leftovers in single serving containers. That way, I have a complete and balanced meal in one container, ready to bring to work for lunch or to pop in the microwave to enjoy anytime I need a quick meal.
It takes a bit of preparation and organization, but it definitely pays off in the long run when I know exactly what went into each meal, I am not risking the repercussions of an accidental dose of wheat, and I can control portions of everything that I make.
Sometimes, the fun part of batch cooking is the ability to buy regular or family-sized sized portions of ingredients and know with certainty that with careful planning, little will get wasted. Better yet is the prospect of getting a deal or being able to save money on the ingredients, especially when the recipes you would like to make align with the weekly specials at the grocery store.
Then we have those serendipitous moments like the chicken lottery:
Some of the grocery stores nearby sell prepared (gluten free) roast chickens as a convenient option for busy families on the go. To me they are also Continue reading
Filed under How to, Humour