Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 31 Dec 2004
Offline Last Active Aug 03 2015 06:24 AM

#921543 I Know, I'm Just Whining

Posted by on 25 June 2014 - 08:39 AM

I understand your pain and frustration! Last night my daughter made the most delicious beef stew and the whole time I was enjoying it, all I could think of was that there were no good old Bisquick dumplings floating in it (tried the gluten-free Bisquick... it wasn't good). Been gluten-free for more than 10 years and every once in a while I get so sad about food memories I'll never have again. I've cried in stores too... but in the very end it's all good. Wallowing is allowed!!

  • 1

#914067 Celiac, Feeling Great -- Thinking Of Trying Gluten -- Any Positive Experience?

Posted by on 26 April 2014 - 10:54 AM

I know what you mean about the aggressive tone, but think of it this way. When I was a newbie (10+ years ago) I mentioned that my symptoms were not so bad that I couldn't remove a burger from the roll or remove croutons and blow off the crumbs. To say I got lambasted is an understatement. I was so angry, I deleted the celiac forums from my favorites. A few weeks later I thought to myself, "Who's the idiot here? Me, or the people who are telling me EXACTLY how foolish my behavior is?" I came back w/ a new perspective. There's no pussy-footing around celiac disease. Avoid gluten forever, or suffer the consequences.

  • 1

#905971 I'm So Excited For Valentine's Day Supper!

Posted by on 14 February 2014 - 10:55 AM

We're going to a teeny restaurant not too far away called The Chef's Table. It only seats 10 at a large family-style table and the young chef prepares one delicious meal. You don't order... you eat what he prepares from his organic garden and meats. There are two of us who are gluten-free going and the chef said that he would make the entire meal gluten-free rather than make something different for just two of us!


I can't wait!! We NEVER eat out!

  • 1

#905633 'patients Become Experts'

Posted by on 10 February 2014 - 11:49 AM

When I was diagnosed (10+ years ago), my doc suggested I call the dietician/nutritionist at the hospital for food advice. By the time I got to her and we talked, she told me I already knew way more than she did about being gluten free.

  • 1

#895953 I Have Been To 2 Restaurants Recently Who Said They Are Working On New Menu O...

Posted by on 14 November 2013 - 07:19 PM

One of the many reasons we just don't eat out anymore, sadly.

  • 1

#895952 Moving To France, Very Gluten Sensitive - Help!

Posted by on 14 November 2013 - 07:16 PM

I think you should take me with you as your personal assistant. I'll be happy to do your food shopping and cooking and pave the way for you with restaurants!!

  • 1

#895951 Best Way To Deal With Servers?

Posted by on 14 November 2013 - 07:12 PM

How do I deal with servers? I don't either. I've had too many experiences where I've talked to the server and the manager only to have the cook/chef mess it all up... flour tortilla strips in a salad that isn't supposed to even have tortilla strips in it (like Malibu salad w/ fruit as opposed to taco salad)... assurances from the server that there is NO wheat/gluten in the salad only to find fried Chinese noodles covering the bottom of the bowl (after I'd eaten 1/2 of the salad) ... ordering rice pudding and having the server almost knock the spoon out of my hand as I was putting the first bite in my mouth to tell me the rice is really orzo pasta (and the server who took my order was supposedly a celiac). With the best of intentions, they will poison me. If I don't cook it, I don't eat it.


BUT... I love visiting my daughter in Portland, Oregon. I've had many delicious gluten-free meals in restaurants there. They totally "get it."

  • 1

#889021 Gluten Free Panko

Posted by on 19 September 2013 - 10:27 AM

I made it myself by using a box grater and grating sort of stale bread (I always save the bread "heels" for crumbs, etc) on the biggest hole and then toasting it in the oven. It's awesome!

  • 1

#870685 My Amusing Email Conversation With The Olive Garden

Posted by on 25 May 2013 - 01:50 PM

I don't remember why I went to The Olive Garden website, but when I did I saw their few gluten-free offerings. Then I saw a place for recipes. I looked in there and they had not one, not two, but THREE recipes for risotto that were totally gluten-free (I make risotto at home all the time)! I emailed them and told them how excited I was and asked if they used the recipes on their website in their restaurants... because if they did, they were missing some awesome gluten-free offerings on their menu in their risotto... which I think is probably one of the best foods on earth... and how amazing it would be to order the grilled shrimp or chicken you can order for the gluten-free pasta dishes and have it on risotto??


Now, I know that The Olive Garden doesn't do their own cooking in their restaurants. I know their dinners are sort of TV dinners that they just heat up and serve. But I was hoping against hope that I was wrong!


They sent me back the generic email... "Thank you for your interest. We are proud to be able to offer some gluten-free items on our menu..." yada... yada... yada.


I wrote them back and said that I'd seen their gluten-free offerings (boring) and needed to know if their risotto recipes on the website contained the same ingredients as the ones they serve in the restaurant!!


They finally wrote me back and said, "No, the recipes on the website are not the same ones we use in the actual restaurant. We refer you back to the gluten-free menu."


I was disappointed, but not surprised. I wrote them one last time and said, "Thanks for confirming what I'd heard... that your food is essentially TV dinners that you reheat and are not cooked on the premises."


Oh well...

  • 1

#852340 Six Natural Foods That Work For Me. For Those Scared To Eat Anything.

Posted by on 05 February 2013 - 08:08 AM

My youngest daughter had such an extreme celiac beginning... she spent more than a year eating nothing but:

white rice
plain chicken and salmon

And this list took her months to figure out. She reacted to every class of veggies, most fruits, and anything processed. She's finally able to eat lots more foods, but will always have a lot of intolerances... no dairy, several veggie and fruit classes, and others. But she's doing so well and is so healthy now!
  • 1

#758615 How Awesome Is It When People "get" It?

Posted by on 21 December 2011 - 08:50 AM

We went to a cocktail party w/ nibbles last night and our neighbor, who made all the food, was happy to tell me that everything was gluten free... AND IT WAS!! She's a really good cook and "gets" the gluten-free and cross contamination issue so I wasn't at all skeptical about eating everything. She served spicy cold shrimp, a delicious artichoke salad w/ white beans in it, and veggie and salmon sushi rolls that she made sure were gluten-free and had no soy sauce in them. I couldn't eat the cheesecake or gingerbread, but could eat some yummy peanut brittle. What a joy to be able to eat (almost) everything and not worry at all. It just illustrated to me, once again, how many delicious foods are available to us!!
  • 1

#750585 So How Was Thanksgiving?

Posted by on 25 November 2011 - 05:32 AM

I cooked so it was easy to have everything gluten-free... from the crackers w/ the cheese to the pies to the stuffing. That said... I made the 10th new stuffing/dressing recipe in my 10-year celiac journey and it was ... okay.

I made a loaf of Pamela's bread, cubed it, dried the cubes, and followed a slow cooker recipe that every reviewer RAVED about. No stuffing/dressing recipe has ever come remotely close to the Pepperidge Farm stuffing I grew up on and miss terribly.

I know it's not a huge deal in the life scheme of things, but Thanksgiving used to be one of my fave holidays and it's just not anymore because I can't get that stuffing recipe close... and I never will because it's the danged gluten that made it what it was.

Ugh... sorry for my whine. I have much to be thankful for and have to get that stupid stuffing/dressing out of my brain.
  • 1

#741542 New Celiac 1; Non gluten-free Savvy Dietician 0

Posted by on 24 October 2011 - 06:08 PM

By the time I got in touch w/ the hospital dietician (about a week after diagnosis) she told me I already knew way more than she did about celiac. That was 10 years ago. One can only hope they're more informed about celiac now!!

I've had some bad experiences w/ Trader Joe's gluten-free stuff... be careful.
  • 1

#740994 What Do You Miss?

Posted by on 23 October 2011 - 05:57 AM

I miss so much, but most are things I never ate in huge quantities anyhow. I think it's just that I can't have them anymore that makes me want them so badly.

Subway (tuna hoagie... loved their bread)
A Burger King bacon double cheeseburger
McDonald's Big Mac and their Sausage Egg McMuffin

REAL french bread
REAL chocolate chip cookies made from the recipe on the back of Nestles morsels
My homemade challah bread
Real, regular beer

I baked chocolate chip cookies for 38 years before having to be gluten-free and the taste is so imprinted on my brain that no gluten-free recipe has remotely measured up. It's just not the same so I don't eat them anymore (sniff).

I miss puff pastry. I've seen a few gluten-free versions, but holy cow, is it labor intensive. I miss phyllo dough. I used to love to bake. Not so much anymore.
  • 1

#732353 Just Plain Rice.

Posted by on 20 September 2011 - 12:04 PM

I have a problem with rice... any kind of rice... in that I can't control myself around it. Hot rice with butter and salt is like CRACK to me. I could eat it at every meal... it could BE every meal.

I LOVE the perfume of jasmine rice. I LOVE making different kind of risotto. I LOVE sushi. I love plain old white rice and brown rice. I LOVE long grain and wild rice.

sign me, carb junkie
  • 1

Celiac.com Sponsors: