tag:blogger.com,1999:blog-360224342024-03-13T03:19:38.232-05:00Adventures of a Digestive DivaA chronicle of adventures and misadventures of a Celiac diva.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-36022434.post-30222783718403091062008-11-20T12:07:00.000-06:002008-11-20T13:04:23.470-06:00Pumpkin Yum<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have been a bad blogger. Actually, I have been a bad chef. My poor kitchen has been terribly neglected these past few months. I'm almost embarrassed by the poor quality of my cooking, or more to the point, the poor level of enthusiasm I have had in the kitchen. I need to step it up in a big way. I think the holiday season is just what I need. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I love holiday food. There is something special about the traditional dishes that bring friends and families together. I have had the opportuniy recently to cook for some friends. Last weekend was Fakesgiving at my house. I stuffed a turkey and mulled a couple bottles of wine. I shall share the recipes soon, I promise.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For today I have a quick, yet delicious treat for you all. Are you going to a party and need to contribute to the culinary spread? Are you possitive that no one will have a dessert that is safe for your consumption? Are you super short on time because, let's face it, the holidays are crazy? Here is the recipe for you.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.worldcommunitycookbook.org/season/guide/photos/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" lh="true" src="http://www.worldcommunitycookbook.org/season/guide/photos/pumpkin.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>Pumpkin Pie in a Bowl</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>1 package of cream cheese, softened</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>1 can pumpkin puree</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>brown sugar</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>pumpkin pie spice</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>Gluten Free ginger snaps</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>In a medium bowl, beat together the cream cheese and pumpkin puree until creamy and fluffy. Add brown sugar and pumpkin pie spice to taste. Serve in a bowl with ginger snaps for dipping. </em></div><br />
Easy and delicious!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com9tag:blogger.com,1999:blog-36022434.post-53740271492115303402008-07-15T14:18:00.000-05:002008-12-11T20:51:52.884-06:00Eggplant TacosI seem to buy an eggplant, only to have it get mushy before I have a chance to eat it. I always have big plans to make dip or some kind of pasta dish. Yet time after time, those aubergine beauties go the way of the garbage can. Not so today! OK, today's specimen was on the verge of badness. One more day and that sucker was mush. I had to discard most of it, but there was just enough for tacos. I'm not sure where the idea came from, but I figured I had nothing to lose trying it out. I made them with ingredients that I had on hand, pantry spices and veggies in the crisper. And the results? Pretty darn good, if I may say so. Alreay a whole slew of ideas for modification or embelishment are floating through my brain. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3zETqcsTnPzUr72IhGSHa91dJpW5xp4IPGZVFt6SF-eoGwNJVqidbYBI41duBJAlk3sZu9fv8YSpBCt9iL8iKZp3SErxqxbFBn5rzbO9DKjS6dkfF7IAwPTseioOO1IpY3gl/s1600-h/IMG_4211.JPG" imageanchor="1" style="border-right: 0px; border-top: 0px; margin-left: 1em; border-left: 0px; margin-right: 1em; border-bottom: 0px; background-color: transparent; cssfloat: ;"><img ja="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvMV5UpeYkWWGYAJGRB2LZlYvnT6Je7ltiPEUKWb47CIUZuul9sxVi4MSgKH0kMvGlVouim4qiEWtPt9irM8INdWXk1h2z3eumpW8wA8Gx36kAPMpDZ1A9oRaC8n82hu9-3sm/s320-r/IMG_4211.JPG" style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px; cssfloat: ;" /></a></div><br /><div style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; text-align: center;"><em><strong><font size="4">Eggplant Tacos</font></strong></em></div><br /><div style="text-align: center;"></div><br /><div style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; text-align: center;"><em>1-2 T oil (I used grapeseed due to it's neutral flavor)</em></div><br /><div style="text-align: center;"><em>1 clove garlic, minced (add more if you like)</em></div><br /><div style="text-align: center;"><em>1 t ground cumin</em></div><br /><div style="text-align: center;"><em>1/4 t cinnamon</em></div><br /><div style="text-align: center;"><em>1/4-1/2 t chipotle chili powder (or to taste)</em></div><br /><div style="text-align: center;"><em>1-2 cups diced eggplant, salted and sweated</em></div><br /><div style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; text-align: center;"><em>1 small-medium sized yellow or red bell pepper</em></div><br /><div style="text-align: center;"><em>salt</em></div><br /><div style="text-align: center;"></div><br /><div style="text-align: center;"><em>Heat oil in a skillet over medium-high heat. Add garlic, cumin, cinnamon, and chili powder, tossing in the oil to disperse flavor and toast the spices. Add eggplant and bell peppers. Saute until veggies are tender, approx 5-10 minutes. Season with salt to taste. Put filling in corn tortillas and top with sour cream and green onion. </em></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKdii6XusVzO8Wz9VVvWk43KGhxmoI8tCVsdWJxbNrM4yq9iyeGmNe1IcJfeCyJu-UsihXF0ooOg3Rqq3hZ1qgy_SCD89QNl-ePlIyE1tEd6MdKAZUbYgH97ooEjyRl2nFviO/s1600-h/IMG_4213.JPG" imageanchor="1" style="border-right: 0px; border-top: 0px; margin-left: 1em; border-left: 0px; margin-right: 1em; border-bottom: 0px; background-color: transparent; cssfloat: ;"><img ja="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKJue_VyCLssGody-_1oCqdNGlQcgmYyy81QFecZSiB_pk0whyZKOpMky2dhmCcIu2mSQE088BkmSgn8x8NSEhy3KHi24Ji9FDiV1PbnRmFsA8trsm_90rizE2kL9YI9DWm7t/s320-r/IMG_4213.JPG" style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px; cssfloat: ;" /></a></div><br /><div style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; text-align: center;"></div><br /><div style="text-align: center;"><em>Other optional granishes: fresh cilantro, diced tomato, shredded cheese</em></div><br /><div style="text-align: center;"><em>*This would also make an excellent filling for veggie burritos. </em><em></em></div><br /><div style="text-align: left;"></div><br /><div style="text-align: left;"></div><br /><div style="text-align: left;">This was such a simple recipe, but it can pack quite a punch. It is easy to modify the spices to your own palate (mild all the way up to mouth burning goodness.) The cinnamon gives the filling such a unique flavor. The tacos by themselves are a great snack or a light meal. For a full meal you can serve them with rice and beans.</div>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com12tag:blogger.com,1999:blog-36022434.post-37754994352870779532008-07-08T10:16:00.005-05:002008-12-11T20:51:54.184-06:00Sweet summer produceAs I sit here typing, a rich chocolaty aroma has begun to permeate my apartment. Yesterday as I was walking through Traders Joe's I was nearly felled by an intense craving for something chocolate and chewy. Brownies! I needs dem now!!!!! I was unable to assuage the cravings beast last night, so I am taking care of it this morning. Gluten Free Pantry Truffle Brownie mix, here I come.<br /><br />Until these darlings come out of the oven, I will share with you my recent cooking adventure.<br /><br />Summer is a wonderful time in my life. Summer vacation! No school. No responsibilities. Tons of time for reading. Tons of time for cooking. I have started hitting up the farmers markets in the city. Local produce and products just seem better. Although, sadly, not cheaper. Oy. About a week ago I snagged a small <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92ijlTo9pvOKEet0DnL_0ZWWkdORtVAKeHUCZlNUuoLRxf37YA2tjUHVYniZZd99Fz52tlaIHLSgePE8S4MErr83ILfSOuJ2W3m9HBoz7Pi70UqzLtuZEM1AphksSMIamK74G/s1600-h/preserves.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92ijlTo9pvOKEet0DnL_0ZWWkdORtVAKeHUCZlNUuoLRxf37YA2tjUHVYniZZd99Fz52tlaIHLSgePE8S4MErr83ILfSOuJ2W3m9HBoz7Pi70UqzLtuZEM1AphksSMIamK74G/s200/preserves.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5220673254583912610" /></a>batch of asparagus and a jar of sun gold tomato preserves. That's correct, tomato jam. Sun Gold tomatoes are heirloom cherry tomatoes known for their incredibly sweet flavor. I have tried it on toast, crackers, tortillas. Then I tried it with veggies. <br /><br />There is a local fruit and veggie market near my apartment. The produce is not usually local, but damn is it cheap! I was digging through my fridge last week and<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzG6Okf6K5q1Ek-nX6Sd1GPPDLwkB4D5KJgjY_cQVPuuX8a23dK8R0uqy9XJgWjqor92CGdIQ7vrWWA656RufUpyxLEAr4vuMxBuskN2xGxJPJMDni7rcQYyNN-SIcDqe05td/s1600-h/veggies.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzG6Okf6K5q1Ek-nX6Sd1GPPDLwkB4D5KJgjY_cQVPuuX8a23dK8R0uqy9XJgWjqor92CGdIQ7vrWWA656RufUpyxLEAr4vuMxBuskN2xGxJPJMDni7rcQYyNN-SIcDqe05td/s200/veggies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5220673110153017810" /></a><br />realized that I still had potatoes and yellow bell peppers from the market. Hmmm... red potatoes, yellow bell peppers, and fresh asparagus. What to do? It was an uncommonly chilly summer day and just shy of July 4th. Since I was heading out of town for a wedding, and therefore would miss out on all the BBQs, I thought I would make some typical BBQ foods. Chicken sausage with chicken and Gouda. Oh my yum! Veggies, roasted to perfection.<br /><br /><em>Sun Gold Glazed Roasted Veggies<br /><br />One small bunch of asparagus cut into 1-2 inch pieces<br />1-2 yellow/red/orange bell peppers, sliced<br />4 small-medium red potatoes cut into 1/4 inch slices<br />olive oil<br />salt & pepper<br />2-3 heaping teaspoons of Sun Gold preserves<br /><br />Preheat over to 450 degrees. Put all chopped/sliced veggies into a large zip lock bag. Drizzle with olive oil. Season with salt and pepper. Add 2-3 teaspoons of preserves. Seal the bag and shake to distribute. Spread veggies on a cookie sheet and place in the oven. Roast in oven until veggies are soft.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJftSn8O3RpNiZ-ea1TIsUzxGOVICj9QDUhyphenhyphenlZXaFx_umMeCgt6hRFs01DDdskrE_s5nqcZDDVGNskGJSo-ZNyOhUSEa25tklqil3bLoBotzaP0FojL7U-M_iaZoDumyHyH1YK/s1600-h/roasted+veggies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJftSn8O3RpNiZ-ea1TIsUzxGOVICj9QDUhyphenhyphenlZXaFx_umMeCgt6hRFs01DDdskrE_s5nqcZDDVGNskGJSo-ZNyOhUSEa25tklqil3bLoBotzaP0FojL7U-M_iaZoDumyHyH1YK/s320/roasted+veggies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5220673598585409826" /></a>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com0tag:blogger.com,1999:blog-36022434.post-68904413611136246882008-07-03T14:28:00.004-05:002008-12-11T20:51:54.595-06:00nom nom nom!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy61goM9l9T6DSci3UR6hdpdtPsuZcfXgcJLigtytP6qwnVJM2uj3yh66FlODadLvlGSsslhQHaUzZtiK0bnI3n1rIGPVIPdBBr4KHL3GRlmmIDjYKjgL0DTuM0azFtPB7x1t/s1600-h/key+lime+pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy61goM9l9T6DSci3UR6hdpdtPsuZcfXgcJLigtytP6qwnVJM2uj3yh66FlODadLvlGSsslhQHaUzZtiK0bnI3n1rIGPVIPdBBr4KHL3GRlmmIDjYKjgL0DTuM0azFtPB7x1t/s320/key+lime+pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218877632037075042" /></a><br /><br />On Sunday night my mom and I made a little slice of heaven. Actually, we made an entire pie tin full of heaven. Key Lime Pie. Yum!!! The recipe is off of the bottle of key lime juice (Nelly & Joe's, I think). It is something ridiculously easy like 3 egg yolks, one can of sweetened condensed milk, and 1/2 cup key lime juice. Mix it up, pour in crust. Bake for 15 minutes at 350 degrees. Let stand 10 minutes. Chill. So freaking simple. <br /><br />We made a double batch. Mom used her evil premade gluten filled crust. I made a crust out of the Trader Joe's Gluten Free Ginger Snaps. Oh. My. God! It was so good! I definitely recommend using them for your graham cracker style pie crusts. I think I may try it for cheese cake topped with lemon curd. ::drool::Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-11171683940474335802008-06-22T13:17:00.003-05:002008-06-22T13:27:46.921-05:00I once again enter into the world of the livingSchool's out!!!!!!<br /><br />That means I finally have time for...everything. I can start cooking again. Yay! The farmers markets have started up this month. I can spend hours trolling through my cookbooks for "must try" recipes. Fresh fruit and veggies can once again become a staple in my diet. (I have been eating horribly for the past month or two!)<br /><br />Now that I have some time, and I am out at my parents' place where they have a great big kitchen, I decided to bake this morning. I had blueberries and wanted to use them. What to make? Blueberry-Cardamom Coffee Cake! <br /><br />In theory this was a great idea. Juicy blueberries, spicy cardamom. Yum! The result? Not good. My idea was not the problem, the flour was. I decided to try the Trader Joes GF Pancake and Waffle mix. On the side of the bag is a recipe for coffee cake. Simple. I would just doctor it up a bit. <br /><br />After this morning's efforts I have decided that Trader Joes needs to keep working on their baking mix formulas. I have now tried both of their mixes (the other being the brownie mix.) Both have resulted in extremely dense, oddly textured baked goods. I am not pleased. This makes me sad. I was really hopeful that these mixes would be good. Alas, not so much. Oh well, they have so many other great products. Guess I will just stick to Pamela's for a quick fix and Kinnikinnick pastry mix for other baking endeavors.<br /><br />Live and learn, I guess.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com3tag:blogger.com,1999:blog-36022434.post-11421153629072191172008-05-04T17:50:00.003-05:002008-05-04T18:07:02.479-05:00Happy misfortuneOn Friday I was all geared up to meet a couple of my girlfriends for happy hour with their co-workers. I have been adopted by the staff at her school since my co-workers are <span style="font-size:78%;">lame</span> not interested in such an outing. After fighting traffic for an hour (yes, Chicago rush hour is HORRIBLE!), I arrived at the usual bar. It was empty. What the? Thank goodness for cell phones. I called up one of the gals and was informed she was hopping in the car and heading to Ohio for the weekend. Oh. She then told me my other friend was not going to happy hour AND it was being held at a different location this month. Well, gee, thanks for the heads up. <br /><br />Oh, well.<br /><br />I decided not to hop back on the Kennedy (Oy! The traffic.) and took side streets toward home. Since I was not going to indulge at happy hour, I thought I would indulge in some tea at my favorite tea place. I started chatting with the owner, Tanya, and... what's this? Your menu of crepes is gluten free? How did I not know this??!?!?!!? Oh, indulge, I did. One very large gluten free crepe filled with brie, green apples, caramel and brown sugar. Heaven!!! Tanya is a fellow gluten free eater, so the food is safe and delicious. Sweet crepes, savory crepes. All good enough that no one would know they are gluten free (it is not stated on the menu.) So for any of you who are in Chicago, head over to <a href="http://www.teaessence.biz/">Tea Essence </a>for some crepes and fabulous loose leaf tea. Try the Masala Chai latte made with Chocolate Almond milk. Yum!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com5tag:blogger.com,1999:blog-36022434.post-72841830500034904002008-04-27T10:45:00.002-05:002008-04-27T10:48:53.402-05:0017 desserts for us!A friend of mine, who is not <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span> but ultimately cool, just sent me a link to a food blog. The topic? <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Flourless</span> desserts for Passover. Now, I am not Jewish, so the religious implications to not apply, but <span class="blsp-spelling-error" id="SPELLING_ERROR_2">flourless</span>? Oh yeah. Most of the recipes are truly <span class="blsp-spelling-error" id="SPELLING_ERROR_3">GF</span>. One or two just need slight modifications. Really, though, who needs to bother with the modifications when they can just stick with the <a href="http://smittenkitchen.com/2008/04/17-passover-dessert-ideas/">Chocolate Walnut Cookies</a>? Yum!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com1tag:blogger.com,1999:blog-36022434.post-17343860738110404982008-04-16T08:47:00.002-05:002008-04-16T08:57:46.234-05:00Meme a go-go!Nuttymeatfruit tagged me for this short, yet incredibly difficult meme...<br /><br />Six words to describe my <em>essence</em>:<br /><br />- loving<br />- comfortable<br />- warped<br />- romantic/idealistic<br />- hopeful<br />- creative<br /><br />I think these all fit me, and they are in no particular order. eh?<br /><br />Who shall I tag? Abby O. Welcome to my blog!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-12472101352773971232008-03-25T18:46:00.003-05:002008-03-25T19:13:06.185-05:00Cookie delightToday I ate a cookie.<br /><br />No, not one of those pieces of cardboard that masquerades as a cookie. A REAL cookie. My aunt, who is one of my favorite people, joined us for Easter dinner. This is not a common <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">occurrence</span>. She prefers to stay at home with her family instead of doing a big extended family deal. Well, this year she decided to join us. The day before she called me. <br /><br />"I'm at the bakery, what do you want?"<br />Um, the bakery? But I can't eat baked goods.<br />"No, no. I am at Rose's Bakery in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Evanston</span>."<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">OMGOMGOMGOMGOMGOMG</span>!!!!<br /><br />What is Rose's, you ask? Why it is the new wheat-free, gluten free bakery located just north of Chicago. I have never been there, but have heard wonderful things. It turns out that the raves are well earned. She showed up with a LARGE bag full of gluten free treats. I was able to eat a cheddar herb dinner roll with my ham. I indulged in an almond <span class="blsp-spelling-error" id="SPELLING_ERROR_3">biscotti</span> (with a hint of cayenne) with my cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chai</span>. Today I ate cookies. A sugar cookie for lunch. A double chocolate chip cookie after school. (I let one of my favorite students taste it and she thought it was amazing. She is a 7<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span> grader with a discerning palate.) This evening I had my first oatmeal cookie in over two years. Oatmeal Chocolate Chip with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Craisins</span> and Walnuts. Oh. Holy. God. Amazing!<br /><br />Check out <a href="http://rosesbakery.com/">their website</a>. Soon you will be able to order from them online. If any of you live in the area, they also have a cafe. Check out the menu on their site. I absolutely have to go there soon. Pizza! Sandwiches! Artichoke dip!!! <br /><br />And people said there are no good places to eat out gluten free!!!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com10tag:blogger.com,1999:blog-36022434.post-88439575540945091932008-03-20T21:08:00.003-05:002008-03-20T21:26:39.362-05:00Sliding off topic...I love to read. I devour books faster that I do chocolate. Shocking, I know!!! Well, just yesterday I was perusing a book blog and saw someone combining my two loves: <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gf</span> food and books. Not just any books...romance. Yes, I admit it, I read trashy romance novels. They are among my guilty pleasures: romance novels, bad sci-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">fi</span>, and stinky cheese. I wish I could be a talented enough writer that I could consistently merge my two loves, but let's face it, I'm not. I will be considerate and not inflict upon you my poor taste in literature. If you do happen to enjoy some romance in your reading (not just "trash novels" as my mom calls them, but chick lit and urban fantasy, too) feel free to come on over and <a href="http://www.whatwomenread.blogspot.com/">take a peek at my book blog</a>. It is new. Just a wee little fledgling of a site, but soon it will blossom and grow into a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">wondrous</span> and all-consuming....<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ehem</span>. Sorry, too much romance. Anyhow, take a look. Let me know what you think (I designed the header myself!) For those of you like my mom, just shake your head sadly at my apparent lack of literary discernment.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com0tag:blogger.com,1999:blog-36022434.post-87586183774931082812008-03-20T16:38:00.002-05:002008-03-20T17:07:21.734-05:00Days of affirmationSo often those of us with restricted diets spend our days feeling as though we are beating our heads against a wall. Co-workers or family members ask us, "What's the big deal if there are croutons on your salad?" Restaurant workers hear gluten-free and translate that as sugar free. We get suffer the eye rolls, the blank stares, and the not-so-quiet grumbling about picky eaters. It can be frustrating and disheartening.<br /><br />Then there are those days that seem to reaffirm that what we are doing is correct. We are healthier, happier, and (hopefully) educating those we interact with in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">positive</span> way. Today has been one of those days. It was almost as if people were put into my path for a reason. It started with my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">annual</span> trip to that special doctor all women should go to. (Sorry guys!) The nurse who was conducting the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-exam inquisition asked about medications. I, of course, mention I am on a gluten free diet. Not a medication, I know, but it is information I feel all of my doctors should know about me. The nurse starts telling about this show on the Discovery Channel she saw where the boy had <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Celiac</span>. Go Discovery Channel!!! After leaving the doctor's office I decided to treat myself to lunch. I am on Spring Break, why not! At the Milk & Honey Cafe I patiently stood in line expecting to receive the blank stare when I asked about their menu. No such thing! I was assured that both the soup (made on site) and the chicken salad were safe for me to eat. Oh man, they were good. Washed down with a glass of fresh made lemonade, I almost felt like it was summer time. Here's the strange one: somehow I struck up a conversation with the woman at the table next to me. The <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cafe's</span> baked goods were mentioned, and I simply said I could not eat them. "Oh, do you have <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Celiac</span>?" I think my eyes almost popped out of my head. Her son was just recently tested for <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Celiac</span>. No way! We talked a bit about it, and I think I was able to set her mind at ease. I was feeling so good after that I decided to stop at the chocolate "boutique" down the block. The gentleman working there (who was quite dishy, by the way) pointed out the truffles that were <span class="blsp-spelling-error" id="SPELLING_ERROR_7">gf</span>, and mentioned that the rest of the truffles were made with glucose syrup "which I know is derived from wheat." I thought I might cry. He actually knew about the origins of glucose syrup (which I know is controversial as to whether there is in fact any gluten in the stuff....anyone know?) I walked out instead with a cup of Almond Milk. No, no, not the kind you are thinking of. They have a special chocolate drink with that name: hot cocoa made with white chocolate and almond puree. Oh. Holy. God. <br /><br />The day has continued like this. Grocery shopping during the day is fun because you can call food companies about there products while you are in the store. My local grocers made me deliriously happy by now carrying Thai Kitchen's <span class="blsp-spelling-error" id="SPELLING_ERROR_8">panang</span> simmer sauce. I called. It's safe!!! <br /><br />More and more these days people know about <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Celiac</span> and gluten free eating. The number of individuals being diagnosed is skyrocketing. It seems as if everyone knows someone living gluten free. We are not mainstream yet folks, but there appears to be a light at the end of the tunnel. Not sure how long it will take us to get there, but we will. Oh yes, we will.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com1tag:blogger.com,1999:blog-36022434.post-9008398399129199102008-03-03T19:41:00.003-06:002008-03-03T19:48:07.343-06:00Inspiration, part 2I was browsing through the site <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ChronicBabe</span>.com and saw a section calling for inspiring stories. I asked myself: who has inspired me to think beyond my chronic illness? It came to me in a flash. I knew exactly who it was. I sat and started typing. Well, I kind of write the way I talk. Excessively. My word count was slightly over double what they were asking for. Oops! But I don't want to cut anything! Well, this is when having your own blog is great. So here is a (very) slight departure from the usual posting. I also challenge you to ask yourself who or what inspires you. Please share either here or in your own blog. (If this is just too long, hop on down to my previous post. Thar be a recipe!)<br /><br /><br /><br /><em>It is often easy, as an individual with a chronic illness, to find yourself focusing too much on the limitations of your disease. We zero in on the symptoms and all those things we used to love, but can no longer partake in. In October of ‘06 I was diagnosed with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Celiac</span> Disease, an auto-immune disease whose only treatment is through a strict gluten free diet. You grieve. You mourn the loss of all those foods you once loved: croissants, crab <span class="blsp-spelling-error" id="SPELLING_ERROR_2">rangoon</span>, Wonder Bread, Mac n’ Cheese, and pizza from D’<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Agostino</span>’s. Gone are the days of easy meals and worry free dining out. You have good days where you feel empowered by your new choices. You research, you take control. And then you crash and throw yourself a little (or big) pity party.</em><br /><br /><em>I find that it is typical to overlook the benefits and the positives in the situation. I generally eat healthier meals. I can have more energy. I don’t hurt. I have tried new foods and recipes that had never entered my diet before. You focus on the negatives. Food costs 2-3 times more money. Shopping trips are lengthy due to the insane number of labels you need to read. Why can’t I just eat that frozen pizza??!?!!? Then there are those moments when a single individual puts it all into perspective. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Celiac</span> Disease is not the end of the world. It is a challenge. One that I intend to live up to. </em><br /><br /><em>You see, I am a teacher. Every week I teach music to nearly 700 students in grades <span class="blsp-spelling-error" id="SPELLING_ERROR_5">preK</span> through 8. There are moments of discovery and joy. There are moments of frustration and anger. Basically, it is your typical teaching job. In the past three years I have seen nearly a dozen children diagnosed with diabetes. I see them struggle. I see them grieve. I see my situation reflected in their eyes. I know what they are going through. </em><br /><br /><em>Ironically, though, it is not these children who have inspired me. Absolutely, I am proud of them. It is a difficult thing to go through. But I have another student, "Joe." Joe transferred into our school last year during 4<span class="blsp-spelling-error" id="SPELLING_ERROR_6">th</span> quarter. Right away he stuck out: his style was different, he had that swagger my students were missing, he exuded attitude. Not in a bad way, but in a way that was different than his new classmates. If a child transfers in when they are a 7<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> or 8<span class="blsp-spelling-error" id="SPELLING_ERROR_8">th</span> grader this often raises a red flag for teachers. Why are they changing schools now? An 8<span class="blsp-spelling-error" id="SPELLING_ERROR_9">th</span> grader is not required to change schools if they move. Most parents of 7<span class="blsp-spelling-error" id="SPELLING_ERROR_10">th</span> graders lie to the school system and say they still live at their old address. We know this. It is the unspoken way of things. So when Joe transferred in near the end of his 7<span class="blsp-spelling-error" id="SPELLING_ERROR_11">th</span> grade year, eyebrows were raised. </em><br /><br /><em>Things did not start off well for Joe. Assignments were not completed, grades were abysmal. Teachers started saying words like "lazy," "trouble," "problem." He was getting labeled and you could see his swagger wilting. School started back this past fall, and that is when I finally heard the word I had been waiting for: disability. You see, Joe was 13 years old and could not read. If you stopped to talk to him, you could see the eager boy hiding behind the attitude. He may have transferred in as a 7<span class="blsp-spelling-error" id="SPELLING_ERROR_12">th</span> grader, but he was attempting to make a new life for himself. He was walking away from gangs, from the only life he knew. He was desperately trying to start over and so many of the adults were not giving him a chance. His heart was in the right place. He used manners that none of his classmates possessed. When you took the time to talk to him, and to really listen, he was an articulate young man. I could see his potential. I could see him trying day after day to make that change for himself. Imagine every single class you are in, struggling to do something as basic as make sense of the words on the page. It was humbling to see how much he wanted that new start.</em><br /><br /><em>Since the beginning of this school year, Joe has finally been diagnosed with a learning disability and his <span class="blsp-spelling-error" id="SPELLING_ERROR_13">IEP</span> (Individualized Education Plan) has been developed. He has worked so hard to turn the words lazy and trouble into diligent and determined. He is starting to win over the staff. It is an uphill battle with some, but I have faith he can do it. I know, because he shows this to me every day. He is now in an after school leadership group that I run. Honestly, it is a group to help develop decision making skills in some of our at risk kids. He was the first to sign up. He is the first to arrive each week. He was the first to truly open up and share. He told us about his brother who is in <span class="blsp-spelling-error" id="SPELLING_ERROR_14">juvie</span>. He shared about "his boy" that was killed in a drive by. He proudly stated that, while he had five F’s on his report card 1st quarter, he only had two for 2<span class="blsp-spelling-error" id="SPELLING_ERROR_15">nd</span> quarter. He has come so far. He has made amazing strides in the right direction. He has had a taste of success and is not going to let that get away from him. He is my inspiration. To overcome so much and to keep trying so hard is an amazing feat in any person, but to do this while in the throws of adolescence? Unbelievable. </em><br /><br /><em>He told me his goal is to stay alive and graduate. Well, last week he took an entrance exam at the high school he wants to attend. When I asked him how it went I thought he was going to cry and throw himself at me. He had passed. To see this "lazy," "troubled" boy take such pride in his academic achievement reminded me that no matter how challenging my diet may seem, there is a way to make it work. If a child with a learning disability, who cannot read and grew up in a neighborhood filled with gangs and crime can overcome his hurdles, I can find food that does not contain gluten. In comparison my hurdles are little, how about yours?</em>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com3tag:blogger.com,1999:blog-36022434.post-2511564062123207722008-03-03T13:27:00.005-06:002008-12-11T20:51:54.888-06:00InspirationIn an effort to inspire myself to post more often, I have done a bit of a makeover on my blog. New layout. A header from my own photography. New colors. What do you think?<br /><div></div><br /><div>I think it is important to find inspiration where you can. Our sources of inspiration need not be big or dramatic. Often times, the simplest things or moments can impact us the most. It can be the small indulgences that lift our spirits. During this time of year, when the cold and darkness seem to become just too much, where do you find inspiration? What helps you to lift your spirits when it seems the snow will never end?</div><br /><div></div><div>My inspiration can come from the simple things:</div><div>-chocolate (Yum!)<br />-music</div><div>-photography</div><div>-laughter</div><div>-rubbing my kitty's belly</div><div>-good food</div><div>-smelling good (perfume, baby!)</div><div>-the sun on my face</div><div>-a cup of tea</div><br /><div></div><div>Other times my inspiration comes in a more complex form:</div><div>-sitting on the beach, listening to the sounds of the ocean</div><div>-seeing the light of discover in the eyes of my students</div><div>-good conversation with someone I care for</div><div>-other food <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bloggers</span> (yes, all of you!)</div><div>-my mom</div><div>-friendships</div><div>-brainstorming with other fine arts teachers</div><div>-witnessing the love between two people</div><br /><div>One source of inspiration that I have is my family. Not just my mom, dad, and brother. I come from a large (and usually crazy) extended family. Mom is one of seven kids, Dad is one of six. There are about 25-30 of us in my generation. We are all very different. There are small business owners, teachers, contractors, housewives, office workers, secretaries, retail workers, and everything in between. One person in my family who went down her own, unique path was my aunt. For a number of years, she and my uncle owned a restaurant in Colorado. It was situated half way up on one of the ski slopes in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Snowmass</span>. Vacationers and weekend skiers alike would take the lift to the top of the mountain. Half way down they could stop at Sam's Knob, a small plateau upon which their restaurant was located. My aunt and uncle offered healthy, tasty fare, perfect for the Colorado lifestyle. After a while, demand for their recipes became such that, after much work, my aunt released a cookbook full of recipes from their menus. </div><br /><div></div><div>This was many years ago. I had nearly forgotten all about the cookbook. Around Christmas time, when I was doing some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gf</span> holiday baking, I came across a copy of the book at my parents' house. I admit it. I stole it. It is now sitting here next to me. Mom will never know. As I looked through the recipes there is an overall simplicity and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">healthfulness</span> in the selection. Then I see it, the recipe I must make. Since going gluten free I have desperately missed indulging in a morning scone. Flaky, slightly sweet, with a moist inner crumb. Oh yes, this would be the first one I would try. They were wonderful. Being my aunt, she used a light hand with the sugar, so I may use a bit more next time. Otherwise these lightly sweet biscuits are fantastic.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5173610765212531378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1g1ntoMJv8m8voPShY2_-wQ5Dbw-bLqPyt0SoqndqQbMIj35JUj-ZAd-8ZEPybWZneTeEjjEZbKrUbP3gf7fhQQW0zbvRZmwnrs_zGVoZNdXhD2gLPBG2sZhFKvhkLR-OMcQ/s400/IMG_3452.JPG" border="0" /><br /><div align="center"><em><strong>Fruit Scones</strong></em></div><div align="center"><em>from Food With a View by Patti Dudley</em></div><br /><div align="center"><em>2 C <span class="blsp-spelling-error" id="SPELLING_ERROR_4">gf</span> flour mix (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kinnikinnick</span> pastry mix)</em><br /></div><div align="center"><em>1/4 C sugar</em><br /></div><div align="center"><em>1 1/2 t baking powder</em><br /></div><div align="center"><em>1/8 t salt (omit if your <span class="blsp-spelling-error" id="SPELLING_ERROR_6">gf</span> flour mix contains salt)</em><br /></div><div align="center"><em>6 T cold butter</em><br /></div><div align="center"><em>1 egg</em><br /></div><div align="center"><em>1/2 C heavy cream</em><br /></div><div align="center"><em>2/3 C fruit or nuts (I used pecans and dried blueberries)</em></div><br /><div align="center"><em>Preheat oven to 375 degrees. Combine flour mix, sugar, baking powder, and salt in a mixing bowl. Cut in the butter until crumbly. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">separate</span> bowl, whisk the egg and cream together, and add to the flour mixture. Stir just until combined. Stir in the fruit and/or nuts of your choice.</em></div><br /><div align="center"><em>On a lightly greased baking sheet, spoon out the mixture, spreading it into a 9-inch circle. Score into 10 wedges. You may also use an ice cream scooper to scoop individual scones directly onto the baking sheet. Bake 20-25 minutes, or until browned.</em></div><br /><div align="center"><em></em></div><div align="center"><em>Cut into wedges and serve with sweet butter and jam if desired.</em></div><br /><div align="center"><em></em></div><br /><div align="left">For a truly inspiring moment, put your feet up and eat these with a hot cuppa tea. Cozy relaxation. That is the ultimate inspiration.</div>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-7000202233875337202008-02-24T20:11:00.003-06:002008-12-11T20:51:55.072-06:00God, that was easySometimes eating gluten free is just too damn easy. Seriously! So often our meals are complicated or involve unique ingredients or substitutions. It takes time, planning, and sometimes even luck.<br /><div></div><br /><div>Then there are those meals that are just...easy. So simple we tend to overlook them. Naturally gluten free and adaptable to whatever you have on hand. I made one of those meals tonight. Once upon a time, I was a vegetarian. For three and a half years I ate no meat, no meal made with stock made from meat, and no gelatin. I made sure to eat healthy, but finally was forced to reintroduce meat into my diet when even the iron supplements did not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">alleviate</span> my anemia. (Uh, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hel</span>-LO! Should we maybe have been tested for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Celiac</span> back then?) Anyhow, even back in my veggie days I was not a fan of tofu. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ew</span>! I just did not like it. I thought it was rubbery, tasteless. Needless to say, I never had tofu prepared well. Fast forward to today, tonight, in fact. Our super easy, stress free gluten free meal: the tofu scramble. I have made friends with tofu. When prepared well, it can be d<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">ivine</span>. It can also be incredibly easy. Crumble it up, spice it up. dress it up. A full meal in 15 minutes.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5170744145575929586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy0T5hairnOY7uiE7S0LICgTdjXgysXW7IN1xnxyw0WLJGv-mp1rK8ZtEl0oxM9TeZ3cJcG_Im-M0YBXzUbQPU8wRqdO5vyNeBwv3MfXBr3DGMszZBLCgvne096AGy-OCuTS9/s400/tofu+scramble.jpg" border="0" /><br /><div></div><br /><div align="center"><em><strong>Curry Tofu Scramble</strong></em><br /></div><div align="center"><a href="http://www.101cookbooks.com/archives/garam-masala-tofu-scramble-recipe.html"><em>adapted from 101 Cookbooks</em></a></div><br /><div align="center"><em></em></div><br /><div align="center"><em>3 T olive oil</em><br /></div><div align="center"><em>2 t curry powder</em><br /></div><div align="center"><em>1/2 large sweet onion, sliced</em><br /></div><div align="center"><em>2 small-medium tomatoes</em><br /></div><div align="center"><em>1/3 cup raisins</em><br /></div><div align="center"><em>1 cube extra firm tofu, crumbled</em><br /></div><div align="center"><em>2 large handfuls of baby spinach</em><br /></div><div align="center"><em>1/3 cup slivered almonds</em><br /></div><div align="center"><em>salt and pepper to taste</em></div><br /><div align="center"><em>Add the olive oil to a big pan over med-high heat. Stir in the curry powder, and then quickly add the onions. Stir in onions, salt, and pepper and cook until the onions soften. Stir in the tomatoes and raisins, cook them for thirty seconds and add the tofu and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">spinach</span>. Stir until the tofu is combined with the other ingredients and the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">spinach</span> wilts. Remove from the heat and stir in the almonds. Taste and add more salt if needed.</em></div><div align="center"><em></em></div>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com1tag:blogger.com,1999:blog-36022434.post-35085894320025843422008-02-10T11:23:00.000-06:002008-12-11T20:51:55.285-06:00NirvanaSoft, fluffy, moist, bendable. These are all words to describe the bread that I have missed for the past year and a half. French bread, Wonder bread, pita bread. All of gone in a moment. I thought that the rest of my life would be spent eating dense, brick-like crmbling loaves that are only edible after toasting. NOT ANY MORE!!!<br /><br />One of my girl friends recently bought a condo. Upon moving in she realized the previous owner had left behind a handful of small kitchen appliances. She offered them up and I marched home with a bread machine. I was so excited. Easy bread!!! I was cautious, though, and checked out the advisibility of using a previously used bread machine. Poop. Looked like a no go. At that point I was so excited about using the machine that it became imperative I buy one for myself. Out to the store I went. After three stops with no bread machines in sight, I began to despair. Target was my last hope. I looked through thr kitchen ailse three times before I saw one box sitting on the bottom shelf. The clouds parted, a light shown down from the heavens, and a choir of angels began to sing. Not only was it a bread machine, it was the Breadman Ultimate Plus.... with gluten free setting! I grabbed the precious and ran home.<br /><br />After priming the machine per the directions in the manal, I was ready to bake me up some bread. Woo!!! I did a bunch of research. I read posts all over the internets. Finally, I decided to just go with the Gluten Free Pantry Favorite Sandwich Bread Mix. Um, it might be someone's favorite if it is made in the oven, but that mix is not made for my bread machine. meh.<br /><br />Bread machine, take two...<br /><br />This time I decided to do something I had never done before: buy the 800 different alternative flours and xantham gun to make the bread truly from scratch. After doing some more research I settled on <a href="http://glutenfreebay.blogspot.com/2007/02/gluten-free-bread-that-just-might-make.html">this recipe that was posted on ByTheBay's blog</a>. I scooped and measured the five different flours. I ground the whole flax seed into meal in my mortar and pestle. I put the wet ingredients in first, topped them with the dry ingredients and made a little well for the yeast. I closed the lid, engaged the gluten free setting, and prayed. "Please," I beseached, "I just want it to be better than the previous loaf." A little over and hour later (yes, the cycle really is that short!) a beeping was heard throughout my apartment. I removed the loaf from the pan and set it out to cool.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5165412910045587170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESJ6v5-AWJGvSDVerlht5C-Ogm5tPt6l5oAYfpzR4wSrwjodkB8VpqzbCXZcH_S9frDdytYYGvWQN6wiqTwEu6xvyGruPtDGX-gYQJrzmyOcjCfVB_BYfHRMvdZZpBYsB0i5X/s320/omg+bread.jpg" border="0" /><br />I will admit, I can never wait for a baked good to cool completely. I always sneak a slice. This time I decided to try the first bite sans butter or any other topping. Oh. Um. WOW! I very nearly did cry. The flavor was perfection. The texture is amazing! Remember those adjectives I mentioned before? Soft, fluffy, moist, bendable. This recipe provides all of this! When it comes to a sandwich bread, I will never try another recipe again. Ever. I am sold. So here it is, the bread recipe that might make you cry (very slightly adjusted by me):<br /><br /><br /><div align="center"><em>GLUTEN-FREE MULTIGRAIN MIRACLE BREAD</em></div><div align="center"><em></em></div><div align="center"><em>1/2 cup brown rice flour</em></div><div align="center"><em>1/2 cup sorghum flour</em></div><div align="center"><em>1/4 cup quinoa flour</em></div><div align="center"><em>1/4 cup tapioca starch</em></div><div align="center"><em>1/4 cup cornstarch or arrowroot starch</em></div><div align="center"><em>1/4 cup flax seed meal (ground flax seeds)</em></div><div align="center"><em>3 teaspoons xanthan gum</em></div><div align="center"><em>2 teaspoons active dry yeast</em></div><div align="center"><em>1 teaspoon salt</em></div><div align="center"><em>2 eggs</em></div><div align="center"><em>2 additional egg whites</em></div><div align="center"><em>1 cup water, room temperature</em></div><div align="center"><em>2 tablespoons vegetable oil</em></div><div align="center"><em>2 tablespoons honey</em></div><div align="center"><em>2 teaspoons apple cider vinegar</em></div><div align="center"><em></em></div><div align="center"><em>Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all.</em> </div><br /><br />If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com7tag:blogger.com,1999:blog-36022434.post-69690078176261145892007-12-23T10:06:00.000-06:002008-12-11T20:51:55.405-06:00Super easy Quinoa cookiesSo I headed out to my parents' house for a day of holiday baking...and I made one cookie. Mom kind of took over the kitchen, making gluten-y baked good. Ah well. These are pretty darn good, and really, how many cookies can one Diva eat?<br /><br /><br />I have been wanting to try baking with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span>. I love cooking with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">quinoa</span>, and what a great way to inject some healthiness into your dessert? This recipe is actually off the back of the box of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Quinoa</span> Flakes. I figured I would try it as written since this was my first foray into <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quinoa</span> baking. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">verdict</span>: Yum-o (to quote the cooking lady on my TV right now.) So here you go...<br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5147221040133211858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTNOWGfRmJ4ZZFxfTvFnMLgmpa9HBQrHWPEMK91yTrGfheTTPd233IFssGuYM8y3AEGq8NTyYfcfXcAykSCP8Pzqhupxxu-P-9hk3O8XateL8kX8AWi-GU6-LfdOfVthjDBta/s320/cookie.jpg" border="0" /></p><div align="center"><em><strong>Crispy <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Quinoa</span> Cookies</strong></em></div><br /><div align="center"><em></em></div><div align="center"><em>1/2 cup honey</em></div><div align="center"><em>1/3 cup brown sugar</em></div><div align="center"><em>1/2 cup margarine</em></div><div align="center"><em>1/2 cup peanut butter</em></div><div align="center"><em>1/2 t vanilla</em></div><div align="center"><em>1 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">rice flour</span></em></div><div align="center"><em>3/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Quinoa</span> Flakes</em></div><div align="center"><em>1 t baking soda</em></div><div align="center"><em>1/4 t salt (optional)</em></div><div align="center"><em>1/2 cup nuts or chocolate chips (optional)</em></div><br /><div align="center"><em>Heat oven to 350 degrees. Beat honey, brown sugar, margarine, peanut butter, and vanilla in medium bowl until creamy. Combine rice flour, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">quinoa</span> flakes, baking soda, and salt in a small bowl (or just dump it all on top of the wet mixture like I did!) Add to mixture and beat until well blended. If desired add nuts and/or chocolate chips. Drop by rounded teaspoonfuls about two inches apart onto <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ungreased</span> cookie sheet. Bake 12-15 minutes or until light golden brown. Cool one minute before removing from cookie sheet.</em></div><br /><div align="center"></div><br /><div align="left">I found that they seemed to bake much faster that the time given. Then again, that could have been due to my parents' old, wacky oven. While these are not a real holiday cookie, it is still a fantastic addition to our gluten free baking repertoire. If you miss oatmeal cookies and don't want to risk a reaction to oats, this is the way to go. They are not exactly the same, but are pretty darn close. Enjoy!</div><br /><br /><span style="font-family:arial;"></span>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com10tag:blogger.com,1999:blog-36022434.post-85027143872331051292007-12-16T10:27:00.000-06:002007-12-16T10:30:43.757-06:00Holiday comfort<div align="left"><br />There is nothing that is more indicative of the holiday season than the smell of cinnamon, nutmeg, ginger, and clove. The aroma permeating the air, wafting from a freshly baked pie or loaf of bread. The scents wrap themselves around you like a thick down blanket. Warmth, security, contentment.<br /><br />At this moment my kitchen is a mess. It is in a bad way. I was sick for nearly two weeks. This is the fallout that occurs: too much garbage, piles of unwashed dishes, lots of yuck. But my appetite has returned with a vengeance. What to do? Slow cooker! Someone over on livejournal posted a rough sketch of a recipe the other day that had snagged my interest. Yesterday I wiped out the slow cooker and dug out the Pumpkin Pie Spice. Mmmmmm... Pumpkin Pie Spice. After playing around with seasoning amounts, here is the result:<br /><br />(Picture coming soon...as soon as blogger quits being a punk!) </div><div align="left"><br /><em><strong>Pumpkin Rice Porridge<br /></strong><br />8-9 cups milk<br />1 1/2 cups packed dark brown sugar<br />3 T pumpkin pie spice<br />1 can pumpkin puree<br />3 cups rice<br /><br />Put the first 4 ingredients in your slow cooker. Mix to blend completely. Add in the rice. Cover and cook. (I set it on high for 6 hours.) Occasionally mix to ensure even cooking.<br /></em><br />Hint: I used a Reynold's Slow Cooker Liner. These things are lifesavers! Cleanup is a breeze. I can't imagine how horrible it would have been without the liner. Some much scraping! Instead you just lift it out and throw it away.<br /><br />This is truly a porridge. Thick, dense, slightly sweet. Yum! It has a consistency similar to a bread pudding. The only problem is that it makes a HUGE batch. I am going to have to try making it much smaller. I may try it with a slightly higher ratio of wet ingredients. If you play around with it, please let me know the results. Hmmm...I wonder how it would taste warm and topped with maple syrup?</div>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-30004735248622953002007-12-15T18:18:00.000-06:002008-12-11T20:51:55.563-06:00Kick startWell...I've sure been a slacker here. I have definitely fallen down on the job in terms of posting recipes and such. It's not that I have not been cooking (I have, just not much.) I have just been busy and stressed and slightly uninspired. I need to get back in the swing of things.<br /><br />In an effort to get the ball rolling I am asking for your help. We are well and truly into the holiday season. I am planning on doing some holiday baking with Mom tomorrow. Since I intend to share the cookies with you all (um, the recipes), I thought I would expand this a bit. If you have posted or are planning to post any holiday baking recipes, please let me know. Drop me a comment and include a link. I will put them all into one post. Kind of a round up, but more like a really convenient place to look for a bunch of gluten free holiday goodies. Cookies, cakes, candies, whatever sweet stuff you are concocting to celebrate the holiday (Christmas, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Hanukkah</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Kwanzaa</span>.)<br /><br />Now to pick out the recipes I plan to make. And I think I need to play with my dog. He has been trying to snag my attention at the most inopportune times: while I'm on the phone, as I try to do work, as pictures are being taken...<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5144364221161440962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHjRRSAg95qTg_RyAcWjtQAlAyLzXG3-jEpiNhRz9HBAq7EJt9FBWjGGWIAK652OwaJ9NAsR5P-t8eHxHchKKvFACfJLnaDEky1Ic6ZMib_tfCasrSyo2Dpzu4vegcWP1uSCb/s320/Homer+kisses.jpg" border="0" />Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com5tag:blogger.com,1999:blog-36022434.post-43872903612468025972007-11-20T19:28:00.000-06:002007-11-20T19:48:08.419-06:00I recieved a responseI was quite surprised this evening when I checked my email and saw that the editor from the Seattle Times responded to my email regarding their article (see my last post.) Here is what she said:<br /><br /><em><blockquote><p><em>Thank you for sharing your concerns about the recent "Survival Guide for<br />Holiday Hosting" story. We realize now that we should not have included<br />"gluten-free" as an example in the "Diva" category, as a gluten-free diet<br />often is a medically diagnosed need, not a choice. On our website, we have<br />changed that sentence to say: “The Diva has driven us crazy with high-maintenance demands like special diets and fresh towels every day.” In past articles, we have taken great care to address the importance of gluten-free diets, and have even printed recipes for those needing alternatives. That said, your note<br />is a good reminder that we need to stay mindful of this issue.<br /><br />Thanks again.<br />Colleen <span class="blsp-spelling-error" id="SPELLING_ERROR_0">McBrinn</span><br />The Seattle Times<br />Weekend Living Editor<br />206/515-5655 </em></p></blockquote><p></em></p>While this does not completely make me happy ("special diets" can still be medical necessities), it is nice to have what I said recognized.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com4tag:blogger.com,1999:blog-36022434.post-89674880717848649512007-11-19T18:29:00.000-06:002007-11-19T19:19:00.110-06:00Please send a response!I haven't poked around yet to see if any of you have posted this as well. Just in case, everyone needs to read this article and respond to the journalist (and even her editor.) She wrote an article printed in the Seattle Times about "Surviving the Holidays". She labeled different kinds of guests. One, "The Diva", included guests who eat vegan and gluten free diets. Yes. Because we have a choice. Her ignorance astounds me. That fact that her editor let this be published is even worse. Both the journalist and the newspaper need to be made aware that this attitude is unacceptable. Perhaps it is a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">matter</span> of not being properly informed. But if that is the case, they have committed a major journalistic <span class="blsp-spelling-error" id="SPELLING_ERROR_1">faux</span> pas.<br /><br /><a href="http://seattletimes.nwsource.com/html/living/2004018439_guestetiquette17.html">http://seattletimes.nwsource.com/html/living/2004018439_guestetiquette17.html</a><br /><br />I just sent off this email:<br /><br /><em><blockquote><em>Dear Ms. Tsong,<br /><br />I was rather disturbed after reading your article regarding house guests and surviving the holidays. In the article you listed a handful of guest stereotypes. One in particular, The Diva, is grossly unfair and inaccurate. You have lumped together individuals who make excessive personal requests (fresh towels) with people who are on specialized medical diets. I can understand your frustration over a guest whose requests inconvenience you for no other reason than that they prefer things done a certain way. However, I cannot understand or accept that you would open your home to someone and then begrudge them that fact that, if they were to eat a certain kind of food, would be ill for the remainder of their visit.<br /><br />The Gluten Free diet is not a fad diet. It is not something a person adopts by choice, but as a matter of medical necessity. For those of us who live with Celiac Disease (a genetic auto-immune disease that attacks the small intestines) a gluten free diet is THE ONLY course of treatment. We cannot pop a pill and eat your stuffing and pies. Would you vilify a guest who lives with peanut or lactose allergies? While they may have more immediate and outwardly visible reactions (vomiting, anaphylactic shock, etc.), a person with Celiac can have intestinal damage that may take 3-6 months to heal. This can occur from just one mouthful of gluten-filled food. This damage (and the resulting mal-absorption of nutrients) can lead to such long-term problems as bone density loss (osteopenia and osteoporosis) and lymphoma. Please do not diminish such serious health issue by referring to them as Diva tendencies. Not only is it rude, but it illuminates your ignorance on the topic.<br /><br />Shannon Mueller<br />Celiac Disease<br />Gluten Free since Oct. '06</em></blockquote></em><p></p><p>The journalist's contact information is listed at the bottom of the article. Let's see how large of a presesence we can make known!</p>Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-73452299389234567872007-11-13T19:47:00.000-06:002007-11-13T20:15:12.600-06:00In love with JoeI am in love. With Joe. He has everything I want and need. He provides for me. He fills me up. He makes me feel as though I am unique, not weird. I am in love with Joe. Trader Joe.<br /><br />It seems that, more and more, Trader Joe's is becoming the leader in gluten free retail marketing. Every time I walk in that store I see new products. Products proudly displaying the label "gluten free". Here is a list of some new faves:<br /><br />Gluten Free Granola<br />Gluten Free Black Forest Cake (freezer section)<br />Gluten Ginger Snaps (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">OMG</span>, so good!!!)<br />Chicken Gorgonzola (freezer section)<br />Roasted Red Pepper Hummus<br /><br /><br />I also bought the Gluten Free <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tiramisu</span>. I am saving for this weekend. I am hosting an Urban Family Thanksgiving. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Eeek</span>! I will be cooking a turkey by myself FOR THE FIRST TIME!!! I am planning on making <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gf</span> stuffing out of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kinnikinnick</span> bread. Anyone use that bread for stuffing a bird before? How did that work for you?Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com6tag:blogger.com,1999:blog-36022434.post-60094649117493821062007-11-09T22:01:00.000-06:002007-11-09T22:29:44.397-06:00It has been so long and so much has happened in the past month that I won't even try to fill you in on all of it. I will, however, try to hit the high points.<br /><br />- Today I made a long overdue stop at Trader Joe's. All month I have been hearing great things about their new gluten free granola. I bought one bag (they have three flavors) and the verdict? <span class="blsp-spelling-error" id="SPELLING_ERROR_0">OMG</span> fantastic!!! Crunchy, great texture, slightly sweet. I can't wait to try it over yogurt.<br /><br />- A couple of weeks ago I attended a gluten free and food allergy fair at a local hospital. There were so many great vendors. I had the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">opportunity</span> to try so many <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gf</span> products. Here is a list of some must-buy treats I tried: Pamela's Chocolate Cake mix, 123 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Gluten</span> Free pound cake mix (it tasted better than most "regular" pound cake), chocolate K-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Toos</span>, some local <span class="blsp-spelling-error" id="SPELLING_ERROR_5">gf</span> bakeries, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">gf</span> Full Flavor cheese sauce (for fast mac & cheese) and turkey gravy, and some spice and dip mixes from a company called Cali. There was an amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_7">biscotti</span>, but I can not remember the name of the company. Oh! Also, I tried Pamela's PB Chocolate Chip cookies. So delicious!<br /><br />- I am really starting to get into wine. My friends and I have been trying new wines each month during my movie nights. I went to Sam's (a HUGE wine and liquor store near my place). There are so many wines there that it is a bit overwhelming. Luckily, there were some reps available conducting tastings. I have never really done a side-by-side-by-side tasting before. It was really neat to taste a variety of wines and to be able recognize differences between them. I'm looking forward to the next movies and wine night.<br /><br />- Speaking of the next movies and wine night...it is a week away. I am hosting an Urban Family Thanksgiving Feast. For the first time ever, I will be making the holiday turkey. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">EeeeeKkkKKk</span>!!! I'm so nervous about this. I want it to turn out juicy and tasty (duh). I want to succeed at making <span class="blsp-spelling-error" id="SPELLING_ERROR_9">gf</span> stuffing. I am thinking of using <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Kinnikinnick</span> bread and my mom's stuffing recipe. Have any of you used that beard for stuffing? How did it turn out?<br /><br />- I got <span class="blsp-spelling-error" id="SPELLING_ERROR_11">glutened</span> earlier in the week. My poor tummy has been sensitive ever since. Even food that I know is completely safe has been bothering me. Hopefully this won't last much longer. <br /><br />- I will be trying some chicken mango sausages this weekend. I bought them at Trader Joe's. <span class="blsp-spelling-error" id="SPELLING_ERROR_12">GF</span> is right there on the label. They sounds interesting. I need to think about how and with what I will serve them. <br /><br /><br />I think that covers quite a bit for now. Hope all of you are doing well. Hugs and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">GF</span> kisses!Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com1tag:blogger.com,1999:blog-36022434.post-32568971044535691622007-10-14T01:07:00.000-05:002007-10-14T01:17:29.596-05:00huhWhen a person is told that they have <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Celiac</span> Disease and that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">henceforth</span> they are no longer allowed to eat any of their favorite foods, their life can feel as though it has been thrown into turmoil. It was an adjustment for me, a fairly big lifestyle change. I went from being the girl who would eat anything, to being the "challenging" one when we go out to eat. The first holiday meals are a disaster and no one quite understands.<br /><br />That being said, you would think I would have been much more aware of what this weekend was: my one year anniversary. I was sitting here about to crawl into bed when I realized (belatedly) that the anniversary of the day I started my gluten free lifestyle had come and passed. It is almost an afterthought. Strange. Also strange that I am sitting here thinking about being <span class="blsp-spelling-error" id="SPELLING_ERROR_2">GF</span> for a year while all <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bloaty</span> and with a big case or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">gurgly</span> tummy. Can't imagine what I ate. Nothing should have had gluten. It could just be too much fat or dairy. Cheese, pasta with a heavy cream sauce, and...oh. duh. White Chili. Sometimes I am quite dumb.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com5tag:blogger.com,1999:blog-36022434.post-86039264181730504652007-10-13T18:49:00.000-05:002007-10-13T19:07:22.028-05:00A fun findI have started cooking again a bit. Stress seems to wipe out any desire to cook, but lately I have been having fun with it again. Meals have been made, food pics have been taken, no posts have been written. I promise to fix that in the near future. A few of the meals actually turned out quite good.<br /><br />The reason for my writing today is food related, but not cooking related.<br /><br />A little over a year ago, after a relationship I quite enjoyed came (sadly) to an end, I decided I needed to focus more on my friends. I always seem to feel that way after a breakup. While I may not have been smart about the dating decisions I made after that, I did make a smart decision by starting what has become a bit of a tradition. Once a month I host a movie night. I cook an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">entree</span> (usually something big and meaty) and everyone else brings a side dish, dessert, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">appetizer</span>, etc. It is a big old potluck. I baked my first ham, made chili, created a taco bar...among other themes. A few moths back I added a new element to our monthly gathering: wine. There was usually at least one person who would bring a bottle along. Month after month I would hear people say "I wish I knew more about wine." So why not? Movie Night became Monthly Movies & Wine. I try to pick a theme for each gathering: West Coast Wines, US Wines (not West coast), and College Wines (nothing over $5). It has been fun and interesting. Perhaps not educational yet, but that may change. <br /><br />Last week I was watching <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Nightline</span>. Why? I never watch <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nightline</span>. It usually depresses me with all of their child predator stories. I teach children all day, that topic just depresses the hell out of me. For whatever reason, the show was on. They featured a segment about a gentleman on the east coast and his web site. Gary <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Vaynerchuk</span> owns and runs a wine store that his parents started when they moved here from (I believe) Russia. It is now a monstrous wine superstore. About a year or so ago he started video blogging about wine. The result is <a href="http://tv.winelibrary.com/">Wine TV</a>. He is crazy. A huge football fan, he often talks about the Jets and how terrible they are doing. He is not a wine snob, sounds like your average Joe. He presents wine in a way that is entertaining and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">approachable</span> for the average person. If you want to learn about wine, whether you are a newbie or a seasoned wine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">connoisseur</span>, this is the place to go. Check it out. Nd if you have any wine suggestions of your own, pass them my way. I am always looking for a good wine to share with friends.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com2tag:blogger.com,1999:blog-36022434.post-23096312247972685062007-09-29T14:10:00.000-05:002007-09-29T14:42:37.122-05:00Sweet tooth takes over!My stomach is back to normal. It was back to normal very quickly. I'm still mystified. Now I am super <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">leery</span> about eating foods that could contain gluten. Will I have the same reaction next time? Was it a fluke? Was it food poisoning? Let's just hope there is never a repeat.<br /><br />Moving on. <br /><br />So I will be the first to admit I have a sweet tooth. On <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">occasion</span> it will rear it's head. "Feed me!" I dip into my candy reserves. As I have gotten older it seems to take smaller and smaller portions to satiate the beast. Usually. Sometimes I can ignore the monster. Other times it is more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">insistent</span>. "FEED me!!" And into the freezer I dive for some ice cream. A couple of candies. An extra scoop of ice cream. The creature is more adamant. Then there are the days that my sweet tooth roars. "FEED ME!!!!!" Lord help me on those days. No matter what I put in my mouth it does not seem enough. Chocolate, ice cream, sweet tea, bakery goods. I need more! Today is one of those days. I am sure in a few days I will have a hormonal...visitor that will explain this intense craving, but for now there is no reasoning with the beast.<br /><br />The beautiful thing is that in the (almost) year since going gluten free, I have found many safe options for feeding the cravings. On my way home from getting my hair cut (it's so cute!) I passed by the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Vosges</span> store. Yes, a store completely devoted to amazing, decadent chocolate. Amazing, decadent, <em>expensive</em> chocolate. Nearly all of it is gluten free! (I'm telling you, my sweet tooth is developing expensive tastes.) I sampled three "exotic candy bars" (remember my post about the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Naga</span> Bar?) One was white chocolate with <span class="blsp-spelling-error" id="SPELLING_ERROR_5">kalamata</span> olives, another with dark chocolate and Mexican peppers. The third was one I had already tried and LOVED. It is going to sound gross, but you must try it: milk chocolate, smoked salt and bacon. Heaven! <br /><br />So there I was, looking all cute fresh from the salon, and surrounded by chocolate. What a blissful morning. :) By the time I walked out of there I had also tried a white chocolate-olive oil-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">kalamata</span> olive truffle. Amazing. It should be for $3 a piece. The very nice (cute) boy working there gave me a free sample. Oh, and it pays to chat up the employees. He gave me a 10% "teacher" discount on my purchase of a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Naga</span> truffle and two candy bars. I have not yet tried these bars, but don't worry, I'll let you know how they taste. I anticipate more ooh-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">ing</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ahh</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_10">ing</span>. <br /><br />Since I was in the neighborhood I also swung by <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Swirlz</span> (the cupcake bakery that has <span class="blsp-spelling-error" id="SPELLING_ERROR_12">GF</span> offerings every day.) I had a coupon for a free cupcake. Which one should I get? Grasshopper mint-chocolate? Vanilla-chocolate? Cinnamon-chocolate? I asked the employee for his opinion. Mint-chocolate it was. Oh my! The cake is great, but the frosting is amazing! Light, creamy, slightly sweet. Perfect. Is my craving fulfilled? Well, it has quieted down for the moment. Although it does seem to be eyeing that <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Naga</span> truffle with undue interest.Shannonhttp://www.blogger.com/profile/01592907195198835800noreply@blogger.com4