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!

Down Memory Lane

 

Years ago on our visits to Door County (our last trip was @1990), we ate most of our meals at The Cookery, in Fish Creek. So pleased that it's still going strong with the next generation in charge still locally sourcing much of their food, and baking all their own breads and desserts. The Cookery is now 2-story, with an upstairs wine bar (limited menu), including a GF version. We scored almost immediate seating upstairs. (It's a rainy night, so outside was iffy, and a 45-minute wait for downstairs, inside.)

A Wisconsin favorite: Smoked Whitefish Spread.

 

I enjoyed Steak Frites (2 Saturday dinners in a row, in 2 different states than my own) while CA had Scallops in a Pinot Grigio and Butter Sauce, with Polenta on the side. For a starter we shared the Whitefish Spread with cucumber slices for moi, and toasted bread rounds for CA. Wisconsin knows how to grow flavorful meat. Good food. Great only-in-Wisconsin Whitefish Spread.

I was miffed to find it seriously rainy, rather than the earlier spitting, when we exited the restaurant. Miffed because I had both a light-weight slicker and an umbrella... In the car.

Didn't stop us from running between a few shops before heading to the car, with a sidestep into The Door County Chocolate and Fudge House. Hey, fudge is GF. Not carb-free or calorie-free, though. And, Dippy's just a few doors down has bottled water in a cooler. Yes.

 

Results:

Road food takes planning. This was a totally spontaneous roadtrip. We were on the highway 1-1/2 hours after waking up and deciding to go. I packed a small cooler with iced tea, Jill's garden Cocktail Tomatoes, a Banana, both GF and Club Crackers, Aged White Cheddar and peanutbutter. Just what I could quickly assemble.

After an hour+ of drive-time, we had breakfast at Panera. I ordered a Cafe Sandwich--tuna with lettuce, tomato, and red onion. Just tossed the bread and ate the remainder with a fork. Very satisfying.

We had a bit of a late lunch in Egg Harbor at Galileo. CA had Pear-Gorgonzola Flatbread (pizza), while I managed GF with a Door County Salad (mixed greens, grilled chicken breast, candied pecans, dried cherries, a bit of a delicious (I think) aged goat cheese. All tarted up with a raspberry viniagrette dressing. Slow service, but adequately good food.

 

 

 

 

 

 

 

GF Road Food

Madison, WI Farmers' Market

 

Busy morning, and we're traveling today. We've got a quantity of semi-prepared food in the frig that we do not want to leave behind--6 hard boiled eggs and three farmers' market tomatoes, to name a couple. Plus grocery items, staples and fresh food that does not fit into a GF lifestyle. JE's family will benefit...

After the gym I accomplish a produce(tive) market run, where I stumbe onto perfect baby Arugula, baby Spinach, lovely Avocados, clean and chrisp Cilantro, firm Red Grapes, beautiful Sweet Potatoes, etc. At home I rush around finishing packing while CA starts chopping the eggs (no time to make deviled eggs), and then I cut up tomatoes and finish making egg salad. We fill a large bag with 2 large servings of egg salad and two servings of lightly-salted cut tomatoes, add the Ziplock of freshly-washed grapes and top off the supplies with disposable eating utensils and napkins.

Yep. A car picnic.

CA has an 11:00am rehab (knee) appointment in Crystal Lake, and straight from there we get on the road toward Cincinnati for a Fun Kids weekend, and to celebrate my Satuday birthday.

All our provisions work out well, and we're stocked-up and ready to stay GF, one day at a time.