grrtch
-
Posts
38 -
Joined
-
Last visited
grrtch's Achievements
-
hafta add my two cents for hazelnut milk.... I bet it'd be good in baked sweets, too!
-
I only ever had it in a restaurant over the most flavorful strawberries with some creamy sheep's chese.... out of this world!!!!! I'm afraid I wouldn't fork out that much for a bottle on wine, much less a bottle of vinegar. I think the seven year stuff is plenty extravagant at around $20 a bottle. You'll have to look in some imported foods market, preferably...
-
Well, I was addressing flavor aspect of aged balsamic... 25 year old stuff is amzing on berries, but it costs at least a humdred smackaroos! In my case, my nutrionist ruled out white or grain vinegars, but vinegar from any other source is okay. Yeah, I guess cheap balsamics might include white vinegar to cut corners.
-
Wow! That's a heads up! My nutrtionist hasn't cautioned me at all about those. In fact she flat out recommended it as a alternative to commercial marinades and salad dressings. So you pony up for the stuff aged 25 years? All I can swing is the seven year stuff, and a little dab'll do ya.... Great when used sparingly on fruit, too!
-
heehee! I'll share! Time consuming I know, but I feel so much better when I do put the time in. Granted, I don't have a job to go, just doing some free lance writing and photog stuff. Actually, breakfast on the go is a real struggle when ya can't grab that muffin or yogurt. I've just been going without or maybe with a slug of chcolate rice milk in me...
-
How about baked sweet potato home fries? After I peel and cut up the raw sweet potato, I dump a coupla tbsp of oil in a plastic bag, and add salt, maple syrup, cinnamon, maybe some vanilla and then the cut up potatoes. Squish them around in the bag and lay each one on a baking sheet sprayed with something non-stick. On the sheet, be sure to leave room for...
-
There's another version of poaching eggs posted somewhere else that sez that salt in the water will make the whites more likely to break up, to just use vinegar. But thanks for the tutorial! My mistake was always using water that's too deep. I love poached eggs, and now I even have toast made from gluten-free bread to sop up the runny bits! Setting that on...
-
ARCHIVED My Psychologist Is Interested In Celiac Connection
grrtch replied to Nantzie's topic in Coping with Celiac Disease
Same goes for me and husband... I'd put exclamation points all over that out of joy that I'm not the only ornery wife, but it's really sad how much damage I did to our marriage. Can't believe he stuck it out with me! And to think I almost left him! Really, I am all googly in love all over again now that I have a clear head. I have been gluten free for three... -
My doc is a huge proponent of ending a meal with something acidic whethe rit be some vinegar on a small leafy salad or a cuppa joe. I gotta say I feel much better, too! A dark cup of fresh ground French press coffee with a smidgen of cream really helps me scoot thru that lingering fatigue.
-
ARCHIVED My Psychologist Is Interested In Celiac Connection
grrtch replied to Nantzie's topic in Coping with Celiac Disease
Wow! That really resonated with me! I feel the same way! It's pretty neato, isn't it? I have struggled with depression since I hit puberty, been suicidal several times in my life, but could never quite bring myself to follow thru. I never had kids because I never felt like I had the energy to look after them. At 38, I have no career to speak of because... -
ARCHIVED Holidays Are Tough - Feeling Sorry For Myself
grrtch replied to a topic in Coping with Celiac Disease
considering that my post is right before the two that suggest that we'd all be happier if we just didn't allow ourselves to feel left out, I wanna clarify that I don't mind folks enjoying their own meals. Because I used to be impatient with people with a high maintanence diet like this one, I try my best to be as inobtrusive as possible. Yeah, I do like smelling... -
ARCHIVED Holidays Are Tough - Feeling Sorry For Myself
grrtch replied to a topic in Coping with Celiac Disease
feeling your pain... just got back from four days at the family lake place which was brimming with fresh caught fried fish, hush puppies, cobbler made from the blackberries we picked. And then there were all the cakes, cassaroles, brownies, biscuits..... even stupid aunt said to me while stuffing a piece of brownie in her mouth, "but you can always snack... -
Oh, just figured why somethign on their gluten free menu would make ya sick... apparently, the gluten-free version uses a different sauce than does the regular version. Also depends on the server. One server was all on top of it, got it was very helpful, but a few days later, the girl I was dealing with didn't geddit at all. Annoying that I have to explain...
-
!!!!!! Do they slather it with soy sauce or some other such nonsense?