And you know what?
It’s not so bad.
I really like to cook. Thankfully I know how to cook. And even better I have had the opportunity to have my new Frigidaire Professional Series Range and Microwave to help me along.
When I eat glutenous things now, I get an almost immediate tummyache. But even more interesting? Bread doesn’t even taste good anymore. I’ve tried twice. Yuck.
I’d say for every three tasty gluten free dinners I’ve made there’s been one big fat fail. Like my whole “I’LL LEARN TO MAKE JAPANESE FOOD! JAPANESE FOOD HAS HARDLY ANY GLUTEN!”
Yeah. Japanese food isn’t something you just start cooking. Dried fish flakes? Kelp? Cabbage pancakes? Yeah, Japanese food isn’t for the desperately hungry. Maybe I’ll try again in a year.
I’ve eaten enough asparagus that uh, it’s really obvious that I’ve eaten a lot of asparagus.
When cut properly, leeks look a lot like toenail clippings.
There’s a Japanese root vegetable that looks like semen when it’s grated.
And quinoa? Yeah, quinoa still looks like tiny little condoms.
But by far my biggest accomplishment in this whole gluten free cooking thing is this thing with quinoa that I came up with after modifying another nasty looking recipe.
1 cup quinoa
2 cups broth/stock (or 2 cups water with 2 teaspoons bullion, I usually do beef, but chicken or vegetable would be just as tasty.)
Cook the quinoa in the broth until it’s done (aka looks like little tiny condoms.)
1 medium onion finely chopped.
2 cups mushrooms, stems removed, coarsely chopped.
Saute them in a bit of olive oil and garlic until they the onions are translucent.
Combine the cooked quinoa and vegetables together and add a half cup of heavy cream, a bit of either dried or fresh thyme and parsley. Add salt and pepper to your personal taste.
This has no meat and yet Cody thinks it’s delicious and wonders why we can’t have it more often.
Eating out for now has lost its luster. I like being home. I like buying and seeing and knowing what is going into my food.
I have started making as many things as possible from scratch. Salad dressings and whipped cream for example.
I used to always make fun of my sister for being all crunchy and healthy.
Now I’m one of those people.
I can taste fake stuff in food, well, maybe not taste it, but food with fake stuff in it doesn’t taste as good.
Somewhere in LA Jessica Gottlieb is screaming all sorts of “I TOLD YOU SO” obscenities at her screen.
In my grandest of ambitions I’m going to try and post a weeks worth of gluten free recipes that are easy to make and actually taste good.
Just try it for a week.
Have your kids help you cook. Gather everyone around the table for dinner.
Promise you’ll notice a difference after a week, even if it’s not the one you were expecting.
I wrote this review while participating in a Test Drive Campaign by Mom Central on behalf of Frigidaire and received a Frigidaire Range/Microwave to facilitate my review.