love2travel

I love this thread -- hubby and I call it the "Hen Party" -- my dear MIL had a "Bridge" group for over 40 years that never played bridge -- took me about a decade to figure that out

   Cute about the "bridge" group.  I should refer to this thread as "bridge" when talking about it to my husband so I don't have to say ten other words.      Lazy?  A resounding yes.

This is the first forum I have joined that is really and truly fun.  The other few forums I participate on are about travel and food and quite serious and passionate.

Not to worry....Superman has returned!



For dinner -- thai curry chicken -- with get this -- no curry powder -- found an interesting recipe in the newspaper's food mag -- wish me luck!

So happy you are getting excited about Thai chicken!  I have never, ever used curry powder in Thai dishes but instead make all my pastes from scratch with kaffir lime leaves, lemongrass, chiles, etc.  Curry powder to Thai chicken is as authentic as Spam is to bacon.  Who needs curry powder?  I LAUGH in the face of curry powder.  

ALWAYS READ THE LABEL!! Even if you shop in a store where they have a gluten-free section, some shopper might have picked something up in a different part of the store, then noticed they had a gluten-free version of it and just plopped the gluteny one on the shelf and taken the gluten-free one instead. Or maybe something that always used to be gluten-free has changed their recipe and it is no longer gluten-free. We can't rely on the employees to read the label and determine it no longer belongs in the gluten-free section.

No matter where you shop and how many times you have purchased something, ALWAYS READ THE LABEL.

EXACTLY!  We are responsible for our own health.  I would not dare leave these decisions to others.  Prior to my own celiac diagnosis I knew so very little about it and cannot expect everyone, including employees, to be well versed in it (though that would be lovely).

Not only do you spend less money at the store, but ANYTHING homemade tops store-bought.

I know any minute LOVE2TRAVEL is going to jump in here and shout "AMEN" to that.........

AMEN!

Today I heard that Canadians spend $1,600 on average on Christmas gifts which is far more than what we spend (we have small families with wee children).  Don't get me wrong - I love the spirit of giving - but I believe it can be done in ways that do not put people into debt.  What my husband and I like to do is give to those in need in third-world countries like buying them goats, chickens, seeds, wells for safe water, and so on.  They *need* those things to survive; we do not *need* most of the presents we receive.  The thought of people overspending and running into debt because it can be almost expected saddens me.  However, we know of people who are spending on experiences rather than gifts this year, such as sleigh rides which is awesome.

As I love to cook and bake I usually make food gifts such as flavoured vinegars, oils, finishing salts, preserves, etc. We also want to help out at the local shelter this Christmas.  My husband and I are blessed with so much for which I am extremely grateful.  As I type thisI find myself wondering why I do not help out at the shelter more than I do.  

What say you?  Are you spending more or less this year?  No judgements - just curious to see what trends are in your area.      Do you spend out of obligation?  I must admit sometimes we do (i.e. gifts for husband's workplace).

Millet Pasta with Shrimp and Creole Cream Sauce
Creamed Onions (ETA I meant peas!)
Homemade Pecan Cinnamon Roll

Topic?  After food, what's left?  

Tomato and Barlotti Bean Ragout on Creamy Polenta
Roasted Swiss Chard

Mexican night!  We are having:

Marinated Steak (Corn) Tacos (with chimmichurri marinade) with fixings:
- Homemade Tomatillo Salsa
- Homemade Tomato Salsa
- Pickled Red Onions

Unsure of which side yet.

Another possibility may be dairy or casein.  After I went gluten free for a little while I could no longer tolerate dairy.  So, I went off for several months and was able to introduce it back into my diet.  But it has really bothered me again for about two weeks.      I've been strictly gluten free for about 1.5 years.

I'm not a big sci-fi fan, (sorry all those who are, just not my thing) yet I love to watch Fringe.

And by romance do you mean the ones with a Fabio type on the cover, his long hair blowing back as he holds the woman almost upside down in an impossible back stretch with her tatas falling out romance?

or

Wuthering Heights ill-fated wanna cut your wrists you're so sad after reading romance?

or

a floof romance like The Notebook?

if so, I do not like them much either.

The only type of romance I read is the Wuthering Heights classic sort.  Same with Emma, etc. but none of this modern fluff romamce stuff that has no real meaning or depth.

Okay, this may sound snobby,   but the OG was not a great dining experience BEFORE I was DXed   (I only went there to appease family members and to meet them for lunch ) and from what I have read on Glutenfree Registry? They do not take precautions, they cook in BULK ..and the gluten-free Pasta?  well, it is FROZEN in packets and then, re-heated. Limp pasta...for a lot of money?

Guys, this food chain's main goal is to pump out lots of pasta, coated in CHEESE with lots of bread and breaded entrees... FAST.

They do not give a rat's patootie for gluten-free diners because they would have to s l o w down and pay attention to your order. That means...not making enough tips!

If you want to dine out, choose a place where they will cater to your needs and where the main food items are NOT pasta, tossed salad with croutons and bread-coated entrees.

Just my opinion.

And my opinion.  Yes, I'm also a food snob.      But if you go to a good restaurant, you will be able to have about 75% of what is on the menu as it is naturally gluten free.  No need for flour for sauces, for example.  No deep fryers.  No breaded stuff.  And at these good restaurants, there is an actual chef who often knows about celiac, CC and so on.  Sure, they are more expensive but so lovely as a treat.  It is worth it to feel safe.  Heck, and enjoy great food!  

Most of us get pasta cravings.  You can make much better pasta at home that tastes vastly superior.  Truly and seriously and honestly.  And you can use purchased noodles and just make your own sauce.  If you do like OG, google copycat recipes.  You can be eating a wonderful pasta dish in under 30 minutes.  Easy.

Irish Heart has been a blessing and support to me as well so I was SOOOOOOO happy to see her posting!  Welcome home, IH!  

Oh for cryin out loud.....Irish means well, she always mean well.  She has nothing but everyones best interest at heart.

Amen, Sister!  What she says comes from her soul with the best of intentions, offering hope from one who has been there.

And to kswan - there is always, always hope.  Do not allow yourself to ever think otherwise!     Tomorrow is a new day.

I always call ahead and ask to speak with the chef or manager.  Then they are prepared.  Finer restaurants notify their staff as well but whenever we eat out (which is rare) we are assertive but quiet about it.  I dislike attention drawn to myself.  These restaurants also have many naturally gluten-free items on their menu and rarely have deep fryers.  They sometimes even have house-made gluten-free bread during bread service or rice crackers to serve with things like steak tartare.  

If I am unsatisfied with what I am told over the phone, I do not eat there.  When in a foreign country things get a bit tricky and I do use restaurant cards.  This no longer embarasses me.  It used to, but this celiac thing has forced me to develop a stronger spine!       When I go to restaurants I always must take along my lumbar support due to severe back pain.  So, not only must I explain the celiac thing I must have my support so I must seem very sickly!  That thing has been with me on many flights and in many situations.  Every time I go out to eat I must walk around and do stretches in the bathroom.  It is difficult when you have more than celiac to deal with when eating out!  

Vanilla Extract

4-6 vanilla beans, scraped
8-10 ounces Brandy, Vodka or Bourbon

Super easy.  Just scrape the seeds out of the beans and add to a clean jar.  Throw in the beans and top up with alcohol.  Let sit about 6 weeks before using.  Then whenever you use vanilla bean seeds, throw in the bean.  Top up with alcohol - you can continue doing this indefinitely.  


Sweet and Spicy Barbecue Sauce

(I double this)

2/3 cup tomato paste
1/2 cup water
1/2 cup packed dark brown sugar
1/4 cup unsulfured molasses
1/4 cup aple cider vinegar
2 T chili powder (I make my own so I know what's in it and it's just fun!)
2 T light corn syrup
1 T Worcestershire sauce
1 clove garlic, minced
1 t onion powder
1 t salt
1 t freshly-ground black pepper
1/2 t cayenne

Whisk all together in medium saucepan on medium heat and stir until dissolved.  Then simmer 10 minutes or until thickened.

*You can reduce the sugar to 1/4 cup or omit it and add 1/4 cup maple syrup instead.  


Nuoc Cham (Vietnamese sauce for use on wraps or anything Thai or Korean)

1/3 c sugar
1 c very warm tap water
1/4 c Asian fish sauce
1 T freshly-squeezed lime juice
1 clove garlic, minced
1/4 t red pepper flakes

In small bowl, combine the sugar with the water.  Stir until the sugar dissolved.  Add rest.  Refrigerate up to 2 weeks.


Soy Vinegar Dipping Sauce

1/4 c soy sauce
3 T unseasoned rice vinegar
1 1/2 t sugar
1 t toasted sesame oil
2-3 slices fresh jalapeno or pinch red pepper flakes

Stir all together.  Keep in fridge 1 week with fresh jalapeno and 2 weeks with red pepper flakes.


Savoury Miso Glaze or Marinade

1/3 c sake
1/3 c mirin
1/4 c sugar
2/3 c yellow or white miso paste

In small pan bring the sake, mirin and sugar to a simmer.  Whisk in miso and simmer until thicker, about 3 min.  Cool before using as a marinade.  Delicious with shrimp, scallops, cod, etc.