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missy'smom

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Everything posted by missy'smom

  1. missy'smom
    Don't know. It's not included in the Triumph 10 pack but Korean would be nice to have. There are always alot of Korean restaurants where we live/travel in the U.S.
  2. missy'smom
    I had forgotten this. We had only 5 stations too! It is a new world. You and I must be of the same generation. I'll have to pull out that story when my son complains about the limitation I put on TV and video games. I vowed I would never tell the stories. My parents were, and still are, really bad about it but I find myself doing it anyway.
  3. missy'smom
    I am the only gluten-free person in the house. I serve gluten-free diner for everyone and we all have different stuff for lunch and breakfast. We moved last summer and I went gluten-free shortly after, so that gave me a clean slate. My only concern with my freezer is the open icecube bin. But I have thought that I should be wiping out my fridge more often...
  4. missy'smom
    Hey Iowa, Yesterday they had a two hour late start where I live, for a 1/2 inch of snow. First time this year that it actually stayed on the ground. I was in shock. I started telling my son, who has never experienced a real winter, all the "when I was little" stories. I grew up in Nebraska and Iowa so I KNOW how it is there. We used to ride a bus to...
  5. missy'smom
    The kind we used were thin and square and fried up thin and crisp a bit like phyllo not thick and blistered like egg rolls from the chinese take out places. Unfortunately the (Harumaki) wraps are not gluten free but we want to try it with the rice paper. Hubby thinks it will work. The ones we bought have a picture of deep fried rolls on the front. Don't...
  6. missy'smom
    We used to take spring roll wrappers and lay on a line of raw, baby spinach leaves and a strip of gruyere cheese put a little cornstarch mixed with water on the edges and roll up tightly. Deep fry and serve with soy sauce to which a little spicy chinese mustard( don't know if this ingredient is gluten-free) has been added. Yum!
  7. missy'smom
    I've been gluten-free for about 6 months now and feel so much better but not a 100% yet. I'm frustrated about some things and impatient with the process at times too. I'm going to Japan in the spring and it will be my first time gluten-free. I won't be able to enjoy the food that I love so much and feel really sad just typing the words and a voice inside...
  8. missy'smom
    I bought the 10 pack recently and went to try a new Indian restaurant today and used the card for the first time. The dining room manager started to read it in English and looked concerned and when I pointed out that it was in Hindi on the other side, he looked impressed and took it back to show the chef. When he came back he showed me everything that...
  9. missy'smom

    ARCHIVED Nails

    missy'smom replied to missy'smom's topic in Related Issues & Disorders

    Interesting. Thank you.
  10. missy'smom

    ARCHIVED Nails

    missy'smom replied to missy'smom's topic in Related Issues & Disorders

    Mine were very thin before I went gluten-free and are much stronger now. When I take a calcium supplement they get even thicker but I'm really hit and miss with it. I take it after dinner because they say it is absorbed better at that time of day but I feel so full I don't like to take it. Maybe that is just psychological. I take Naturemade and know...
  11. missy'smom
    I have alot of Japanese pilaf recipies for the rice cooker that use soy sauce, mirin(sweet cooking rice wine) and sake to season the liquid in addition to chicken and/or various asian vegetables. These recipies are formulated to work with sticky short grain white rice but might work with brown rice as it has a little more body to it, like the sticky rice...
  12. missy'smom

    ARCHIVED Nails

    missy'smom posted a topic in Related Issues & Disorders

    Does anyone know what kind of deficiency or imbalance is indicated by verticle ridges in your nails?
  13. missy'smom
    We recently tried the Namaste bread mix and I would use it again. It was very easy to make, MUCH easier than the gluten filled bread I used to make. It had a light whole grain flavor, was moist with slightly dense texture. It was like real bread to me. Of course it's been so long since I've had bread I probably forgot what it is like I always ate whole...
  14. missy'smom
    This sounds fantastic! Thank you so much for sharing it!! I get tired of chicken very quickly but I love the combination of ingredients here. Love goat cheese too! Will definitely make this this week.
  15. missy'smom
    Another idea is to make chicken breast strips with seasoned gluten-free flour, egg and bread crumbs. Maybe you could find a gluten-free mainstream brand of tortilla chips and crush them because using gluten-free bread crumbs for breading is expensive IMHO. Before I was gluten-free I used to make and freeze them in quantity raw on waxed paper on a cookie...
  16. missy'smom
    If you can't get Tinkyada, try Orgran rice or rice and millet. I really like it and my non-celiac family eats it too. I use Trader Joe's Brown Rice Penne too but I usually use a cream or oil based sauce with it because I think that matches better with this pasta. I didn't like the corn pasta or the DeBoles. I haven't tried Tinkyada yet.
  17. missy'smom
    It looks like you were thinking more along the lines of cold foods to eat as you drive but, if you can get and don't mind eating gluten-free pasta, I have a southwestern hamburger helper style recipie that you can use ground pork in. Also mac and cheese with the kraft sauce packet and gluten free pasta with ham(hormel naturals). These meals could be put...
  18. missy'smom
    I don't know if I can be much help. I used to love shopping Asian markets and picking up this and that and used to cook 50% of our meals Japanese. But I'm still playing it safe. Right now I'm relying on my husband for translation/research. I question the accuracy of translation on the labels as well, so we've been checking out brand websites, mostly Japanese...
  19. missy'smom
    At our most recent support group meeting we were told that annato was no longer an issue but I haven't checked on it personally so I'm still being cautious.
  20. missy'smom
    I buy Kraft. They will clearly put "wheat" on the label if their products contain it. I'm sure there are other brands that are Ok but this it is just easier for me to stick to one company that I'm comfortable with.
  21. missy'smom
    Sorry, double post.
  22. missy'smom
    I finally made it tonight and would call it a success. I followed the directions and it came out much like homemade wheat bread. It rose nicely and didn't fall. Moist, slightly chewy, slightly dense. The smell of yeast bread in the oven alone was worth it. The flavor was similar to a whole wheat bread I thought. We sliced it when it was slightly warm...
  23. missy'smom
    I make all my recipies(baking excluded) just as usual but use Bob's Red Mill All-Purpose flour. I use this for sauces and dredging etc. some have issues with Bob's I think but I'm ok with this particular product. I haven't noticed any flavor difference or texture difference. For thickening sauces where you make a roux of butter and flour and add the liquid...
  24. missy'smom
    My son has this game for Nintendo DS called "Brain Age". Just before or right after I started the gluten-free diet, my "brain age" was 80 But now it's right at my real age. I worked in a school prior to going gluten-free and the director called me a "slow processor"(not diparagingly).
  25. missy'smom
    Hi again and Welcome
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