Traveling Gluten-Freee

Traveling and remaining GF is difficult. I know the tricks--even a fast food hamburger can be eaten with a knife and fork, bun-less. I don't eat fast-food salads, ever. I can either taste the chemicals they've doused over the produce, or I have a very good imagination. And, they are always wilted, not crisp or fresh. The greens are a crime.

I embrace Taco Bell, kind of. At least the corn tortillas are less harmful than bread. But, I do worry about the meat... Panera is everywhere any more. I've eaten their tuna sandwiches without bread and with a fork. In a pinch. Chipotle is my salvation. A rice bowl. Tortilla chips and guacamole.

Last week's trip to Napa I decided to indulge; experiment. I ate croissants at Thomas Keller's Bouchon Bakery several times. I researched a Thai Steak Salad endlessly, determining the noodles would be rice noodles. They weren't. I ate some pizza. I even ate a hamburger bun at In-and-Out on our last afternoon, knowing it would be the only meal I'd get that day.

I'm paying the price. Really. I've been trying to convince myself it's all my imagination, but it isn't. My legs and arms ache. My fatigue has increased. I am suffering a general over-all weakness. My sleep cycles are upside down.

I'm a born-again GF girl. 5 days sober. No cheats. This requires planning ahead; grocery shopping; baking GF. I'm doing all of these. And, I re-mourning the loss of Gluten. In my lifetime I've researched the best of everything, food-wise. I delight in a great baguette, a worthwhile muffin, the best thin-crust and deep-dish pizzas. Pasta has been a passion.

I'm a great cook and baker. But, everything I bake GF is inferior. Disappointing. I miss cooking pasta dishes. I never thought I'd say this, but I miss gravy. And, biscuits.

So, I'll focus on beautiful vegetables and fresh fruit, high-quality meats, European butters and cheeses. My taste buds will adjust. My memories will fade.

And, I still have chocolate!

This is Almost Easy

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Ha! Eating GF is easy if you shop often and appropriately; have the time/take the time to cook at home.

Amazingly, there were many menus in Door County with clearly -marked GF options. Adaptations of regular items, etc.

At home, I just have to be on my toes. All the time. At least until it all become automatic.

Eating lunch with good friends at Eataly Chicago yesterday involved GF pasta. Just as chewey as the GF pasta I tried at home, but otherwise good. At home, we had a late dinner--angel hair pasta with marinara and sausage from Bari Foods on Grand Avenue. The sausage turned out to be Italian sausage meatballs with obvious bread crumbs, so I passed mine to CA. He declared them delicioso! Bari Food's Barese sausage is amazing, and similar Barese is available locally (for me) at Caputo's. That will be GF.

I did eat my marinara with the DeCecco angel hair pasta because it's made in Italy where wheat is wheat. No adverse effects, but I won't overuse this option. DeCecco is my all-time favorite pasta brand.