I'm watching the morning news over a cup of coffee, when this commercial came on.
It's so nice to have "gluten-free" becoming mainstream...
Friday, January 28, 2011
Sunday, January 23, 2011
The worst kind of mistake.
Went grocery shopping yesterday - you know, the usual stocking up on miscellaneous items for the week.
Out last stop on the coupon-saving, buying extravaganza was the grocery store.
Our local Safeway store has a Gluten-Free section - big signs that say Gluten-Free and many GF products all placed on those shelves. It's in the health section, right next to the toothpaste and cough syrup.
Now, being the marketers dream customer that i am, I saw Mi-Del had a new product sitting right there on the shelf. Graham Crackers! My excitement was further amplified when I picked up the box and felt how heavy it was . If you are a glutard like me, then you are used to boxes of goodies being light, containing maybe 50% product than a comparable gluten-filled box.
This is where most people would think: "if it's too good to be true, then it probably is, so i should double-check it." But i was blurry-eyed and desperately wanting to get home. Into the cart it went, and off the hubbie and I went.
Fast forward to today, Sunday.
I was craving a snack. Something sweet, but not too sweet. Oh! The Mi-Del graham crackers. Opened up the box and immediately started chomping away. Though, much to my chagrin, these graham crackers were less than sweet, they were ... 100% whole wheat.
-------------------------------------------------------------------------------------
Why, for someone who is so careful to ALWAYS read the box labels did I make that kind of HUGE mistake? It all comes down to trust, and I fell right smack into the trap of trying to fit into society. I trusted that grocery store personnel would not shelve a whole-wheat product on a shelf marked gluten-free.
This was not a product of misplacement.
Oh yes, I enjoy that little fun joke that people enjoy placing the bag of wheat gluten on the shelf with the gluten-free products. [sarcasm]
No, this was purposely stocked on this shelf. I also failed to remember that Mi-Del Cookies makes both gluten-filled and gluten-free products. When I see Mi-Del, I think of their yummy gf animal crackers...
Grrr. 8 years of being a celiac, and I still make mistakes.
Out last stop on the coupon-saving, buying extravaganza was the grocery store.
Our local Safeway store has a Gluten-Free section - big signs that say Gluten-Free and many GF products all placed on those shelves. It's in the health section, right next to the toothpaste and cough syrup.
Now, being the marketers dream customer that i am, I saw Mi-Del had a new product sitting right there on the shelf. Graham Crackers! My excitement was further amplified when I picked up the box and felt how heavy it was . If you are a glutard like me, then you are used to boxes of goodies being light, containing maybe 50% product than a comparable gluten-filled box.
This is where most people would think: "if it's too good to be true, then it probably is, so i should double-check it." But i was blurry-eyed and desperately wanting to get home. Into the cart it went, and off the hubbie and I went.
Fast forward to today, Sunday.
I was craving a snack. Something sweet, but not too sweet. Oh! The Mi-Del graham crackers. Opened up the box and immediately started chomping away. Though, much to my chagrin, these graham crackers were less than sweet, they were ... 100% whole wheat.
-------------------------------------------------------------------------------------
Why, for someone who is so careful to ALWAYS read the box labels did I make that kind of HUGE mistake? It all comes down to trust, and I fell right smack into the trap of trying to fit into society. I trusted that grocery store personnel would not shelve a whole-wheat product on a shelf marked gluten-free.
Oh yes, I enjoy that little fun joke that people enjoy placing the bag of wheat gluten on the shelf with the gluten-free products. [sarcasm]
No, this was purposely stocked on this shelf. I also failed to remember that Mi-Del Cookies makes both gluten-filled and gluten-free products. When I see Mi-Del, I think of their yummy gf animal crackers...
Grrr. 8 years of being a celiac, and I still make mistakes.
Wednesday, January 5, 2011
Dinner Disaster
Was going to make Vegetarian Fried Rice tonight and put the frozen spinach in a glass bowl to defrost in the microwave.
This is what happened:
I've put these glass bowls in the microwave before. What went wrong?!?
Trying to figure out plan B for dinner.
This is what happened:
I've put these glass bowls in the microwave before. What went wrong?!?
Trying to figure out plan B for dinner.
Saturday, November 13, 2010
Pitiful Paris
Just returned from a glorious trip to Brussels, Paris and London.
As a celiac my least favorite place was Paris because it's just bread everywhere. Without much variation. Luckily across from my hotel was an organic (in french: "bio") food store with a minuscule gluten free (french: "sans gluten") section. A couple loaves of bread, flour, muesli, and sweets. Of course, we didnt' discover this until the 2nd to last day. Really, I survived on rice cakes and cheese - there could be worse things. But, my mouth just drooled over the bakeries with their baguettes, patisseries, sandwiches -- constantly seeing this everywhere I looked, nothing could satisfy me unless it involved a croissant or a crusty baguette.
Maybe if I had planned a little better, I would have done a little more research into gluten free establishments in Paris. To be honest, the american celiac travel websites that I looked at before leaving were less than helpful. If you know a little bit of french, I would highly recommend looking at France based websites (.fr) using "sans gluten" as the keyword. Here is a discussion about gluten free Paris restaurants with some suggestions.
Since we had limited time in paris, we chose to spend our time visiting the sights instead of traipsing around town looking for gluten free food. It's just unfortunate that there aren't very many "naturally" gluten free foods around Paris.
Up next: my report on eating in London.. and pictures!
As a celiac my least favorite place was Paris because it's just bread everywhere. Without much variation. Luckily across from my hotel was an organic (in french: "bio") food store with a minuscule gluten free (french: "sans gluten") section. A couple loaves of bread, flour, muesli, and sweets. Of course, we didnt' discover this until the 2nd to last day. Really, I survived on rice cakes and cheese - there could be worse things. But, my mouth just drooled over the bakeries with their baguettes, patisseries, sandwiches -- constantly seeing this everywhere I looked, nothing could satisfy me unless it involved a croissant or a crusty baguette.
Maybe if I had planned a little better, I would have done a little more research into gluten free establishments in Paris. To be honest, the american celiac travel websites that I looked at before leaving were less than helpful. If you know a little bit of french, I would highly recommend looking at France based websites (.fr) using "sans gluten" as the keyword. Here is a discussion about gluten free Paris restaurants with some suggestions.
Since we had limited time in paris, we chose to spend our time visiting the sights instead of traipsing around town looking for gluten free food. It's just unfortunate that there aren't very many "naturally" gluten free foods around Paris.
Up next: my report on eating in London.. and pictures!
Sunday, September 5, 2010
Spanish Rice with a Kick
Lunch today was from the Joy Of Cooking (my go-to cookbook).
Instead of bacon, we used hot dogs to keep it kosher.
Added a kick by using jalepenos plucked from the garden instead of a bell pepper
Saute onions, garlic, pepper and onions in a pot until the onions are golden.
Add 1 cup rice and mix to coat.
Add 1 3/4 cup chicken stock, canned tomatoes, 1/2 tsp paprika and bring to a boil. Once boiling, give it a stir, cover and stick it in the 350 degree oven. Bake for 25 min, then let sit uncovered for 5 min.
We had some extra sauerkraut left over from another hot dog dish, and used that for an extra flavor complex.
Tuesday, August 17, 2010
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