So I’ve never had a blog before. Really, I’ve never had anything to write about. But with the events of last spring, I decided I’d do one. As it says in my little description I wrote up about five minutes ago, I have celiac disease. I also used to be quite the gluten lover, and I’ve had my work cut out for me trying to come up with replacements. My mom’s been a big help; she actually does do most of the cooking and recipe-finding, and she gets credit for a lot of the things I’ll post up here, like the infinite incarnations of bread recipes. Each one is a little better, and we’re getting closer to a good thing. I don’t have any recipes or pictures to share right now, but I will share what I’ve had to eat today:
- A toasted ham-and-swiss sandwich on Bread Batch no.1 (it isn’t our first batch, but it is the first one I’m going to mention here; it’s in reality something like Bread Batch 15-20.) Ham-and-swiss sandwiches are really my favorite for GF bread; non-toasted options can get really crumbly. It’s not much of a recipe, but I’ll write it down in a later post.
- A small bag of Riceworks brown rice crisps in Parmesan and Sundried Tomato flavor. They taste kind of like Doritos. I’m not sure what the process is for mentioning brand-name stuff in a blog, but I love these things. They’re crunchy and definitely tasty.
- Apples and teeny-tiny little grape tomatoes. I thank whoever the heck’s up there that veggies and fruits are gluten-free, simply because they’re so good. New vegetables can really spice up a tried-and-true recipe, and there are going to be so many pictures of my growing efforts during the summer, as well as all the great farmer’s markets and pick-your-owns in my area. I moved from Florida about one and a half years ago and all the fresh produce here has spoiled me.
- Not strictly something I’ve eaten, but rather what I will be eating. We’re going to try and make ravioli tonight for dinner. We’ve been attempting to make it since my birthday in late October, but we never seem to find time. Apparently it’s been hiding in winter break all along. If they come out, I’ll take pictures and post up what we did; if not, I’m sure I’ll still be able to do some in-progress pictures, and possibly figure out what the heck we did wrong. If any early readers could enlighten us as to tips, we’d appreciate it for sure. I haven’t had ravioli in forever, so I’m really hoping it turns out okay. The dough we’ll be using, as with all gluten-free doughs, is basically held together by sheer force of will, so there’s a good chance it’ll simply fall apart in transit. Let’s hope not. It’s a dough recipe from an invaluable recipe book we use; I think there’ll be links to that too.
See you next post! I’m excited to start this blog and I hope you’ll be along for the ride. Future topics will be bento lunches once I go back to school, restaurants, and recipes we’ve tried and modified. Bread Batches will be posted up whenever we run out of the current one and my mom has to make more.
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