I love everything about fall: the leaves changing, weekend drives into the country, pumpkin patches (we still need to do this, friend), embracing the last of the sunflowers from summer and preparing them as food for the birds of winter, making bonfires, and my favorite - fall food. It’s the best! But then again, if you were to ask me a few months from now, I will probably say winter food is best. (LOL)
Seasonal foods vary, and they are all wonderful, but there is something extra special about fall, and I think that has a little something do with pumpkins. I love playing with mine! I enjoy creating jack-o’-lanterns, serving soups and stews in the small ones, making homemade pumpkins pies, and at the top of my list, enjoying pumpkins seeds. They are a great snack and, the best of all, gluten-free.
I keep it simple, extracting the seeds from the pumpkin, salt and bake. However, I saw a recipe on Facebook from Whole Foods, which had a few extra steps. I never thought about rinsing and boiling the seeds for 10 minutes. Now I know!
In addition to salt, I added garlic and rosemary. They are delish! I’ll definitely be taking a handful of these with me on my next hike with my gal pal, Hannah.
Fall is here to stay, for now, and I’m going to enjoy every minute of it – getting outdoors as often as I can, and when the temperature drops after the sun goes down I’m going to take my fall fun indoors – kicking back to relax, enjoying a favorite malbec wine and a warming fire.
Here’s to fall and its fabulousness. Here’s to creating memories with friends, and for my special friends (my celiacs) – here’s to it being forever gluten-free, always living our best life one meal at a time. Cheers! - paerki
Roasted Pumpkin Seeds (makes about 2 cups)
Ingredients:
1 medium pumpkin
4 cups water
1-tablespoon extra virgin olive oil
Method:
Preheat oven to 250°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)
In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.
Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole.
For spicy pumpkin seeds, mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.
Original Article: Whole Foods Market: Roasted Pumpkin Seeds
Related Posts: My Fall, My Time To Atone
Fall Photos: Sunflowers & Kilgore Falls, Pumpkin Seeds
Lately, I haven’t written much on my celiac blog, channeling most of my energy into my main online journal – paulkilmon.blogspot.com. However, I am still “living my best life one meal at a time.”
I have been traveling the road of a celiac for two years. Prior to that, I spent two years in hell, juggling doctors and playing guesswork to figure out what kept my body from functioning normally.
To get me where I needed to be I utilized one of the principal tools of clinical research (which happens to be my profession) to conquer my nemesis. I kept a diary of my daily routines and habits – exercise, food intake, etc., to look at trends in an attempt to discover what might have caused my body not to thrive. It was then that I learned gluten was the culprit. (There were signs for years, but they were mild and manageable, and never kept me from living my best life. Sadly, that changed. I bypassed moderate and moved right into severe.)
It has been one hell of a journey – full of challenge, change and surprise. I’ve come a long way. I’m a survivor!
I still have my moments when gluten accidentally enters my life. As careful as I am – it happens, and I know because my body tells me, but I never move beyond mild, taking steps to manage my symptoms so that I can stay active and strong.
I have always been good to my body, treating it like the true temple it is. However, these days I take extra care because it’s even more special to me, and to my friends too (thank you for always championing my cause).
I am here to tell all, take care of your body. No matter what we do – moderation must be our guide, and if you are someone like me with an “extreme allergy” – the answer in short is – “NO!” For me it’s “no” to gluten.
I’m two years in the life, and I very seldom look back, but I do on occasion because it helps me appreciate where I am today. I love saying, I am still living my best life one meal at a time – and I really am. Never forget – healthy makes it happen. Cheers! – paerki
I love sharing gluten-free recipes, and this one is a keeper. It’s scrumptious. Enjoy!
Roasted Grapes (Below is the original recipe from Better Homes and Gardens. I have altered the recipe. Please see notes below.)
Ingredients:
1 pound rinsed, stemmed red seedless grapes
1-tablespoon olive oil
2 teaspoons fresh thyme leaves
¼ teaspoon salt
¼ teaspoon fresh-ground pepper
Preparation:
In a 12 by 15 inch baking pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake in a 400-degree oven, shaking pan occasionally, until grapes are beginning to blister, 15 to 18 minutes. Use immediately or let stand until ready to use, up to 4 hours.
Notes:
I used ¼ cup of olive oil, 3 tablespoons of fresh thyme leaves, 1 tablespoon of salt, 2 tablespoons of fresh-ground pepper and 2-tablespoons of garlic powder. Cook 23 minutes.
When serving sprinkle the plate with a generous amount of fresh Parmesan cheese, add grapes and drizzle the juices from the pan.
I would definitely serve this with French bread, in my case, Udi’s gluten-free bread.
The next time around I’ll add chopped garlic too.
Sadly, so many of us were tortured as children because we were made to eat things we didn’t like, for instance, Brussels sprouts. However, I was one of those odd children because I loved them, but they had to be overcooked, or as my friend, Sharon, would say, “they have to be cooked to death" - LOL.
Times have changed, and my love for Brussells sprouts hasn’t. Well, maybe just a little. The thought of overcooking them is an abomination. Lightly seasoned and roasted, they are heaven!
I found a recipe online that I liked, but of course had to add my own twist to it, which had me paring them with carrots, and adding additional spices, orange zest, peppercorns and honey. You must try this recipe! It’s that good, and easy too.
The best part for me is it’s gluten-free. I’m still living my best life one meal at a time and hope you are too, Celiac. – paerki
Roasted Brussels Sprouts with Orange Zest & Whole Peppercorns
6 cups fresh Brussels sprouts (peel outer layer and slice in half)
2 cups fresh carrots (slice to medium thickness)
2 tablespoons orange zest
¼ cup of balsamic vinegar
¼ cup of extra virgin olive oil (EVOO)
2 tablespoons whole peppercorns
2 tablespoons garlic (minced)
1 tablespoons sea salt
2 tablespoons honey
Add sprouts and carrots to large bowl. Add EVOO and coat evenly. Add remaining ingredients and coat evenly. Cover and refrigerate 20 minutes.
Heat oven to 375.
Grease baking sheet and pour mixture. Roast 10 minutes. Stir. Roast an additional 10 minutes.
You’re done! Now, wasn’t that easy?
Yesterday, it was all about getting my holiday groove on. (Check out: Easy and Effortless.) However, today it’s about embracing the cold, which meant figuring out ways to keep warm, especially since the heat in my apartment is not working like it should.
Of course I remedied the situation with a sweater and a fire, but what I was really looking for was something internal, like tea. Better yet, mulled wine. Now that would have done the trick.
However, what I really, really wanted was hot comfort food. Not just any old comfort food, but something nontraditional and tasty. Oh, and it has to look good too. Sorry, but I’m not into ugly food – LOL. Presentation is important.
I was also looking to be creative with brussels sprouts, since I have a lot on hand. I know, brussels sprouts? But if they’re prepared right they can be out of this world. Let’s not forget they're good for you too. (BTW: Rocket to Venus, a restaurant in Hampden has a kick-ass brussels sprouts appetizer. They are marinated in balsamic vinaigrette and grilled. Yum!)
I think my dish is a contender for best dish. It’s easy to make and super delicious. It’s food like this that helps me live my best life one meal at a time. Enjoy! - paerki 
Brussels Sprouts with Sweet Sausage
Ingredients:
4 cups brussels sprouts (washed and peeled)
1 large Vidalia onion (chopped)
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1-teaspoon basil, rosemary and marjoram
2 cups sliced baby Portobello mushrooms
1 package Sweet Italian Sausage (6 large links)
1-cup chicken Broth
1 can Hunt’s Diced Fire Roasted Tomatoes with garlic
Instructions:
Grill sausage – break into pieces and set aside.
In large skillet, sauté olive oil, garlic and brussels sprouts for 10 minutes. Add chicken broth, onion, mushrooms and spices. Cook 10 minutes on low heat. Add sausage and diced tomatoes – simmer 20 minutes.
This dish is great served over rice or pasta. Omit sausage and serve as a side dish.
(Serves – 6)
Thanksgiving has come and gone. I hope you found time to meditate on your thanks. The legacy of memories we leave behind can be some of the sweetest rewards… well that, and the fabulous leftovers. You do have leftovers? Don’t you?! Please tell me you didn’t pig out like a wild animal? If you did, well, good for you – LOL! That is what this celebration is all about… People coming together to laugh, love, be happy, create mental keepsakes and, above all else, enjoy a magnificent feast.
To quote Shakespeare: “If music be the food of love, play on. Give me excess of it; that surfeiting, the appetite may sicken, and so die.” What a way to go, but only if it’s gluten-free.
I love my gluten-free morsels and feel I eat better now than I ever have before. I’ve always been a responsible foodie and my gluten allergy just ups the ante and makes me even more responsible/accountable for my health. That is my wish for all, to be proactive in your overall wellness, thus helping fix America’s broken healthcare system. We all play a role, but I digress.
This post is not about preaching or teaching, but sharing my good fortune of food. I didn’t think I would have an appetizing feast this year because I miss my bread and gravy, but I made it work and my Thanksgiving meal came off flawlessly!
The turkey was tasty, the vegetables colorful and crisp, and the desserts incredible… they are always the best part of the meal, especially when they are homemade. Let me not forget the spirits too (red wine you’re so fine – LOL).
I really am enjoying my leftovers, which allows for a bit of creativity. I made a fantastic dish just yesterday – Turkey Scampi with vegetables served over wild rice with whole berry cranberry sauce. It was out of this world!
Today, it’s all about turkey soup, but not the traditional soup as you know it. No, this labor of love has a variety of beans, cranberries, garlic and a few other special ingredients. I’ll make another batch of pumpkin mousse with my left over pumpkin, and with my cranberries I decided to make Cranberry-Orange Caramel Corn (a recipe I found in Better Homes and Garden). Of course, I had to change it up a bit adding orange zest and molasses to the mix.
I hope you made the most of your leftovers too. There are many things to celebrate this season, and one just happens to be food. I’m always thankful for what goes into my tummy and happy that I now know it must always be gluten-free. May we all live our best life, and for me that happens when I live it one meal at a time. Enjoy! - paerki
Pumpkin Mousse
1 (15-ounce) can pumpkin
3 cups heavy cream
¾ cup superfine sugar
½ teaspoon pumpkin pie spice
1-tablespoon vanilla extract
Ginger snaps for garnish (gluten-free)
Combine pumpkin, 1-cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Put into a serving dish and crumble the ginger snaps over top before serving.
(Make 8 to 10 servings)
Cranberry Turkey Soup
Stock: Remove all the usable turkey meat from the carcass to save for adding to soup later.
Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stockpot and cover with cold water (about 2 inches). Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper (it sort of depends on how big your turkey is). You can always add salt to the soup later.
Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
Making the Turkey Soup: With your stock already made, add 2 cups of fresh cranberries and cook for 30 minutes. Add fresh chopped carrots, onions, celery, sweet potatoes, mushrooms and black beans in equal parts. Add a couple cloves of garlic. Add seasoning: poultry, sage, thyme, and marjoram. Cook at a bare simmer until the vegetables are cooked through.
Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. I occasionally add fresh tomatoes and a dash or two of hot sauce or Tabasco, which always gives it a little kick.
Cranberry-Orange Caramel Corn
12 cups popped popcorn
1 cup dried cranberries
¼ cup of orange rind
½ cup whole almonds
½ cup butter
½ cup packed brown sugar
¼ cup light-color corn syrup
2 tbsp. orange juice
2 tsp. vanilla
2 tsp, dark molasses
½ tsp. baking soda
Preheat over to 275 F. In a very large bowl combine the popped popcorn, cranberries, almonds and orange rind; set aside.
In a 2-quart saucepan cook and stir the butter, brown sugar, molasses and corn syrup over medium heat until butter melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a 15x10x1-inch baking pan or a shallow roasting pan. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Please note: The original recipe does not call for orange rind or dark molasses.
(Makes 20 - 1/2-cup servings.)
Soup season is here! There are so many reasons to love fall, and one of my favorites is soup. There is nothing like a hot bowl of soup and fresh bread (maybe crackers) to make you feel warm and toasty. Some might prefer a latte from Starbucks, others might like a warm fire, but for me, soup does the trick like no other.
There is exercise in shopping for the ingredients (walking to and from the store, and walking up and down the aisles), therapy in chopping and cooking the ingredients and, finally, “tasty love” that comes from your hard work and devotion (of course, the aforementioned could all be tossed out the window if you screw it up- LOL).
When I’m in my kitchen doing my “soup thing” it conjures up memories of childhood, watching my mother make the best chili in the world, my friend Pam making awesome vegetable beef stew, and my next-door neighbor Cindy making the richest chicken noodle soup.
I learned a lot from these ladies when it came to cooking. As I watched them prepare their signature dishes, I would marvel at their patience and ability to make it come out tasting the same way every time. I often wondered how they did that. I realized now it was a labor of love, and having the Midas touch.
The way I look at soup has changed, but my love is still there. I am a Celiac so I need to take great care not to add gluten into the mix. I actually enjoy creating my own recipes, but love the challenge of doctoring those that contain gluten, and my friends never know the difference. Actually, many prefer that I don’t use gluten.
I am sharing in this post three of my favorite soup recipes. For those who don’t cook, but love soup, I encourage you to stop by Sweet Sin Bakery because they make the best soups, and if mushroom is on the day’s list – GET IT! It’s awesome!
To the gluten loving people who read this post, take a walk on the wild side and enjoy some gluten-free soup today. To my Celiacs, I hope all are like me, living their best life one meal at a time. Enjoy some tasty love today – Fall for soup. - paerki
Creamy Carrot Soup
Ingredients: 1 tablespoon butter, 1 tablespoon rice flour, 1 cup half-and-half, 2 cups chicken broth, 1 teaspoon minced garlic, 2 1/2 cups sliced carrots, 1 tablespoon chopped fresh basil, 1 teaspoon ground cayenne pepper and salt/black pepper to taste
Directions: Steam carrots until tender. In a blender or food processor, combine cooked carrots and 3/4-cup broth. Blend until smooth. Set aside. In a medium saucepan, melt butter over medium heat. Stir in flour, basil, garlic and ground cayenne pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper.
(On occasion I add cubed chicken (cook before adding) and mixed frozen vegetables – cooking an additional 30 minutes on simmer.)
Italian Chicken And Vegetable Soup (Food Network)
Ingredients: 2 tablespoons olive oil, 4 boneless/skinless chicken breasts (cut into bite-sized pieces), 1 small onion (chopped), 1 cup sliced carrots (about 3 small), 2 1/2 cups sliced zucchini (about 2 medium), 2 (14.5 ounce) cans diced tomatoes with basil/garlic/oregano, 2 (14.5 ounce) can chicken broth, grated Parmesan (optional)
Directions: In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
Asparagus Soup
Ingredients: 1/4 cup extra-virgin olive oil, 1 large shallot (thinly sliced), 1 lb asparagus (washed, cleaned and ends snipped), 4 (14.5 ounce) can chicken broth, 1 can black beans (rinsed), 1 package of baby Portobello mushrooms (sliced), 1 cup sliced carrots (about 3 small), 2 teaspoons of minced garlic, salt and black pepper to taste
Directions: In a large stockpot add chicken broth and 1/2 lb of chopped asparagus (cook until asparagus are tender). Pour mixture into blender and puree. Return to pot continuing to simmer.
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and garlic and simmer for 2 minutes. Add mushrooms and carrots, and simmer for 5 minutes (stirring occasionally). Add 1/2 lb of chopped asparagus and cook 1 minute. Pour mixture into stockpot. Add black beans and continue to simmer for 20 minutes.
(On occasion I serve this soup over Basmati Rice.)
Monday was National Celiac Awareness Day, which I totally forgot about. Thank you, Gluten-Free Mike, for your Facebook entry, which was my reminder.
I used this day to my advantage by educating people on celiac disease. I also made it my goal to support celiac-friendly businesses.
I am grateful to Dr. Samuel Gee, who is credited with being the first to identify the link between celiac disease and diet. His one simple quote, “If the patient can be cured at all, it must be by means of diet,” says it all.
There are many who will read this post and already know about celiac disease. However, from time to time I like to incorporate the following on the off chance a person might not know about this condition. There is always someone saying, “What the hell is gluten?!,” I’ve heard this too many times to count. I especially like the deer caught in the headlights look when I tell a waiter I have a gluten allergy, and they look at me like I’m crazy. At times it can be exasperating, but I’m not too critical and use this time to educate the clueless wonders of the world.
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least one in 133 Americans.
For individuals with celiac disease, eating certain types of wheat proteins, commonly called gluten, sets off an autoimmune response that causes damage to the small intestines. This, in turn, causes the small intestines to lose the ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. In adolescents, the problem may lead to growth delay, severe gastrointestinal distress or even behavioral issues.
To date, there is no cure for celiac disease! However, treatment can begin immediately. It does not require surgery. It does not require an unending dependence on medication. It does not even require repeated visits to the doctor's office. The best and only known treatment for celiac disease is simply this: an elimination of gluten. Those with celiac must omit all wheat proteins, found in wheat, barley, rye and even some oats.
However, have no fear, because it’s not all doom and gloom for celiacs. We can still have our cake and eat it too, as long as it doesn’t contain gluten. There is an endless assortment of products that cater to the celiac (my kind of people – LOL), so we are doing just fine, thank you very much. Many of the products on the market contain rice, tapioca and potato flours, and they really are delicious. Really!
I recently spent the night in the hospital to have some tests done. It wasn’t anything major, so for my friends who read this, know that I am OK.
Sadly, when dietary delivered food to my room it all contained gluten (well, most of it). I was quick to tell the hospital staff of my allergy. Sadly, I found very few people who actually knew what celiac disease was, which left me dumbfounded, to say the least.
When my food arrived I told my nurse I could not eat it because of my gluten allergy. The woman from dietary was still in my room at the time and overheard the conversation. The nurse turned to the dietary technician and said, “This patient can’t have gluten, so please bring him another meal.” The woman clearly had no clue what we were talking about. Sadly, I don’t think the nurse knew either. There were clues, especially when the woman from dietary said, “What do I bring him?” and the nurse said, I don’t know… Ask someone in dietary.” There were a few other clues too, and a Celiac can definitely tell when someone doesn’t get it.
When my remaining meals arrived (three), there was some form of gluten on the tray (cereal, condiments, gravy, etc.).
I thought to myself, if a hospital can’t get it right, what chance do I have in life that others will understand?!
However, I’m not that pessimistic. Yes, I'm a little taken back that healthcare professionals were clueless, but hopeful all will remember me and my story, thus making the next patients’ journey with celiac disease a little less daunting.
I don’t need a day to celebrate celiac awareness, but I’m glad we have one. There is something so positive about a concentrated day to educate the masses, and that’s just what I did. I had a few conversations with neighbors, online friends and with a couple of customers who were at Sweet Sin Café (a gluten-free restaurant). By the way, they did not have a gluten allergy, but simply love gluten-free food, especially the food Sweet Sin is serving up. You can’t get a better compliment than that in the gluten-free world.
The pictures in this post represent my gluten-free day, which was heaven. I enjoyed a fabulous pizza and cupcakes from Sweet Sin Bakery, and a few other treats, thanks to some special friends.
I am still living my best life – one meal at a time, and I hope you are too. Cheers! - paerki
I love the change in seasons, especially when fall arrives. It’s a beautiful time to be outdoors. I love the crispness in the air, the changing of the leaves and the days when a jacket is required.
Of course my favorite holiday occurs this time of year, Halloween. Who doesn’t like a holiday that celebrates fun, happiness and craziness all in one day (or shall I say, night)?
Another favorite of mine is the food. Fall brings comfort food – hearty breads, thick stews, robust soups and much more.
I am ready for the change, which prompted me to do a bit of cooking today. Below are a few of my favorite recipes, and they’re all gluten-free. Is there any other way – LOL?! Enjoy! – paerki
Portobello Mushroom Soup
¼ cup unsalted butter
5 leeks - chopped
1 medium onion – chopped
1 teaspoon minced garlic
10 ounces Portobello mushrooms – chopped (equals 4 cups)
¼ cup gluten-free flour (your choice)
3 cups chicken stock/broth
4 tablespoons of Sherry
¼ teaspoon cayenne pepper
Teaspoon of ground white pepper
Teaspoon salt
Melt butter in heavy large pot over medium heat. Add leeks, onions and garlic, and sauté until tender (10 minutes).
Add mushrooms and continue to sauté for 5 minutes. Reduce heat to low and add flour. (Cool until mixture is thick, stirring occasionally - about 3 min.) Gradually stir in stock and Sherry.
Bring soup to boil, stirring often. Reduce heat and simmer until thickened, about 10 min. Stir in cayenne pepper. (Season with white pepper and salt.)
Simmer and serve.
Shrimp Scampi
1 1/2 pound jumbo shrimp, shelled and deveined (I prefer medium shrimp)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
(I like to serve my scampi over basmati rice, and with vegetables on the side.)
Thank you, Food Network!
I am beginning to feel spoiled by this incredible, unseasonably cool weather. The past few days have been perfect for sleeping and joyous for exercising outdoors. My body has responded well to Mother Nature’s gift of good fortune. May it last forever, but as we all know, nothing is forever. However, what we must all do is concentrate on making the most of a good thing, and that’s just what I’ve been doing.
I am always reluctant to turn the oven or grill on during the summer (for obvious reasons), as it makes the house hot and harder to cool off. What makes it even more challenging is having a laundry room next door to the kitchen. At times it feels like I am walking into a furnace, but it hasn’t been like that today, yesterday or even two days ago, and I am keeping my fingers crossed that it won’t be that way tomorrow. However, if it is, that will be OK, because these few days of relief are better than none.
I make the most of these nice days, staying outside to do the majority of my exercise. I take a sizable portion of my time to play in the kitchen, creating new recipes and recreating old ones. It all makes for a pleasant afternoon.
Today’s adventure into food was simple and a no-brainer. I was looking to make small comfort food for a night that will be breezy and cool, and I came up with baked chicken and potato skins.
Potatoes are my favorite vegetable by far. There are so many things you can do with them. I guess you can say the same thing about chicken, but the potato wins because it’s healthier.
I am sharing my recipes below, and hope you enjoy them. Let’s remember being healthy makes for a happier life, and it all begins when you live it one meal at a time. What better way to make the most of a good thing. Enjoy! - paerki
Chicken Marinade
Ingredients:
3 teaspoons of minced garlic
2 teaspoons fresh rosemary
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 cup of dry red wine
Mix the above ingredients together. Pour over thinly sliced chicken breast(s) and marinate in the refrigerator overnight. Bake at 350 for 30 minutes or grill 4 minutes on each side.
Potato Skins
Ingredients:
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Garlic Salt
Fresh ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2-cup sour cream
2 tablespoons Chives
Instructions:
Scrub the potatoes, clean, and then bake using your favorite method (I prefer the microwave).
While the potatoes are cooking, cook the bacon using your favorite method (Again, I prefer the microwave). The bacon should be crispy. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use (which I eat along the way – LOL), leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub oil all over the potato skins, outside and in. Sprinkle with garlic salt. Place on a baking rack. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven until cool enough to handle.
Arrange the potato skins skin-side down on the roasting rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, crumbled bacon and chives. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin.
The weather was so beautiful today I went for a 10-mile hike, up the Stony Run trail to Gilman School, down to Lake Montebello and through the Herring Run Trail, and then finally making my way back home.
For some reason, today's unseasonably cool temperatures made me think of fall carnivals I had gone to when I was a young boy. I would meet up with friends and we would walk around for hours, playing games, riding the Ferris wheel (always more than once) and eating those wonderful carnival goodies (which was just about anything fried).
Were they really wonderful? No! We loved all things fried and greasy (of course, each of us complained later that our face looked like a pepperoni pizza, but now it all makes perfect sense – LOL).
Now when I go to a carnival or fair I am appalled by all the fried foods, especially the dough (something I never really enjoyed). However, there is one treat that always brought, and continues to bring me great satisfaction and that’s caramel corn. I could eat it all day. What makes these scrumptious little morsels even more special to me is that it’s gluten-free.
I felt inspired by my trip down memory lane and decided to make my own caramel corn. I’m sharing the recipe with you in this post. It really is easy to make, and it’s incredibly delicious too.
Nothing will ever compare to the caramel corn at carnivals and fairs, and I’m guessing that has to do with the ambience. However, my tasty little treat is bringing me great joy at this very moment, which I’m sure will continue for the next few days (unless I decide to pig-out and eat it all in one sitting, which just might happen – LOL).
I always like to say, create/cook/bake a little happiness into your life, and for us celiacs, let’s make it that much more special by making sure it’s gluten-free, living our best life one meal at a time. Enjoy! - paerki
Caramel Corn
5 quarts popped corn (2 to 3 bags microwave corn)
2 cups packed brown sugar
1-cup butter or margarine
½ cup light corn syrup
1-teaspoon baking soda
1-teaspoon vanilla extract
1-teaspoon salt
Spread popcorn on baking sheets and set aside. In large saucepan, combine brown sugar, butter and corn syrup. Boil for 5 minutes, and then remove from the heat. Add baking soda, vanilla extract and salt. Stir thoroughly. The mixture will foam up. Pour over the popped corn and mix well. Bake at 250 degrees for 40 minutes. Stir every 15 minutes. You may stir into the popcorn 1 can of mixed, salted nuts before pouring the syrup over and baking.
Another unseasonably overcast, damp and relatively mild day here in Baltimore. It’s hard to believe it’s August, but I am very much thankful for this reprieve before the heat and humidity come back full force! Here’s hoping the welcome breezes will continue.
I’m going to take advantage of this break from recent sweltering weather and do some cooking in the kitchen. I have one of my favorite artists playing in the background, Cesaria Evora’s Café Atlantico, an album I highly recommend.
Whenever I play in the kitchen I attempt to channel a few of my inspirational foodies who are the true divas of cooking. One such person is my friend Michelle, whom I met in Arizona back in 2002. Michelle is amazing cook! She can make something out of nothing, and was working on a cookbook about just that. I’m convinced she could take water, chewing gum, mustard and the vegetables on hand and turn it all into something magical (OK, I might be stretching it a bit with the items mentioned, and I loathe gum, but I think you get the point - LOL).
Today’s food foray is not about gourmet food, but simple everyday pleasures that can bring enjoyment to the eyes, a mouth-watering taste and gratitude to the stomach. I am marinating meat for nachos in the crock-pot, which I can nosh on during the week. Once done, I’ll add it to chips, throw on a Mexican cheese blend, add homemade salsa with corn and black beans, and a dollop of sour cream.
I’m also preparing a Curried Spam and Rice dish. Some of you might be thinking, “SPAM?!” Yes, Spam!! A friend of mine prepared this dish for a party, and it was a hit. We had no idea it was Spam. It travels well, looks great and absolutely tastes sensational. It’s a party pleaser.
I’m also making hotdogs and beans, which I got from one of my favorite magazines, Taste of Home. This dish is sensational. I know hotdogs get a bad rap on occasion, but anything is good in moderation.
My final treat will be curry sticky rice with currants and raisins, my own creation, and it’s awesome!
I hope you enjoy the recipes and maybe you’ll give them all a shot. For those who don’t cook but eat, don’t forget to kiss the cook for bringing that special kind of love (food love) to your world. When invited to dinner, show even more love by bringing a dessert (which doesn’t have to be homemade – store bought is fine) or maybe a bottle of wine.
It goes without saying, today’s food endeavor will be gluten-free, and all will help me live my best life one meal at a time. I won’t complete this journey without having a glass or two of Malbec. Hey, I deserve it - LOL! Enjoy! – paerki
Curried Spam & Rice
2 cups cooked white rice
1 cup frozen peas, thawed
1-cup celery, sliced
½ cup chopped red onion
1 (12-ounce) can Spam Classic, diced
1-cup mayonnaise
2 tablespoons sugar
2 tablespoons lemon juice
½ cup Patak’s mango chutney, chopped
1-1/2 teaspoons curry powder
In medium bowl, combine rice, peas, celery, red onion and Spam. In small bowl, combine mayonnaise, sugar, lemon juice, chutney and curry powder until well blended.
Add dressing to Spam and rice mixture. Toss gently to coat with dressing. Cover and refrigerate at least 1 hour. (Serves 10)
Curry Sticky Rice
2 cups of basmati rice
1 teaspoon each of ground cloves and ginger
4 tablespoons curry powder
¼ cup celery
1 large white onion (diced)
½ cup raisins
½ cup currants
3 tablespoons butter
½ cup ketchup (add additional if too thick – don’t exceed 1 cup)
2 tablespoons olive oil
1 teaspoon minced garlic
Prepare rice as instructed, set-aside. Melt butter in frying pan. Add onion, celery, raisins and currants, and simmer 20 minutes. Add cloves, ginger, curry and garlic and simmer 5 minutes. Add olive oil and ketchup and simmer 5 minutes. Add basmati rice and simmer 5 additional minutes while continuing to stir mixture. Serve warm or hot. (Serves 6)
Dad’s Baked Beans
3 cans (12-1/2 oz. each) great northern beans, rinsed and drained
5 hot dogs, sliced
1-1/2cups ketchup
½ cup packed brown sugar
2 tbsp molasses
1 medium onion, chopped
½ tsp ground mustard
½ tsp salt
¼ tsp pepper
In an ungreased 2-quart dish, combine all ingredients. Cover and bake at 350 for 1 to 1 ½ hours.
I have come a long way in my journey with Celiac Disease. From a misdiagnosis in October of 2007, to spending two years in the trenches (more like hell) trying to figure out why my body was betraying me, and then finally knowing the answer and then spending the following several months working on my recovery. Needless to say, it has been something I never want to go through again.
This trip into the dark abyss was like no other I had ever taken before. It was like being on a roller coaster, but not like that in an amusement park. You see, this ride was out of control and didn’t stop for some time, and when it finally did, it left me severely ill. Sadly, this happened because no one was in control.
As logical as I am, I was clueless about what was going on with my body because I have always been healthy. I eat well, exercise and take no medications (knock on wood). I put my challenge in the hands of a well-known Gastroenterologist. Sadly, he failed me because he treated me for a condition I do not have. He thought I had Crohn’s Disease. The medication he gave me I was allergic too, and he would have known this if he looked at my chart with more than just a cursory glance. (BTW: I hold no ill will against this physician. He doesn’t speak for all. I would guess that he is a knight in shining armor for many. Unfortunately, I am one of those individuals who fell through the cracks because he is swamped with an overload of patients, and in this type of environment you can’t tell me that someone isn’t going to be overlooked. Sadly, I happened to be the one, and I doubt I was the first.)
I spent two years fatigued, depressed, bleeding to the point where I would periodically have to go to the emergency room to be hydrated. My electrolytes were everywhere, except where they needed to be. The cramping, bloating and irritability was more than I could handle. (I now understand why some women are challenged during a certain time of the month, and I’m surprised they don’t emulate the traits of a female preying mantis and eat the head of their mate. I guess some do, but not literally – LOL).
I offer you a glimpse into my health history because I want you to know how precious wellness is and how important it is for each of us to do all we can to keep ourselves in the best shape possible, which includes physical, mental, emotional and spiritual health.
Each of us is the primary caregiver for our body. However, there are people out there helping us do positive things that make our journey a bit easier. Those individuals include government branches like the Federal Food & Drug Administration, nutritionists, doctors and nurses, chefs, and the list goes on and on.
Some of the most challenging food allergies are to gluten and nuts, and I am happy that more companies are detailing their ingredients and spelling out those products that contain gluten. I am even happier to find restaurants that cater exclusively to people with allergies, especially those who suffer with Celiac disease.
Which leads to me to talk about one of my best friends, Sweet Sin. I love this little bakery/café. It has been my port in the storm. It truly has! There is so much I can say about this wonderful little bit of heaven on earth. (Check out my post: Sinning In Heaven)
During the past few months, Sweet Sin has been branching out into more than a bakery. They are now tempting and teasing me with other incredible tasting foods. Some of the best soups I’ve had to date are coming from their sensational little establishment, and I demand you check them out and report back with your good fortune.
More recently, Sweet Sin has tried to expand their business with a full fledged restaurant that would also sell alcohol. Sadly, there is opposition from a repressed neighborhood association who is more concerned about this restaurant's effects on parking than that of an entire community in peril.
This part of lower Charles Village, which happens to connect to Remington, is riddled with seedy bars and an over abundance of methadone clinics. Those who get public assistance are spending their grand government dollars in these neighborhood dives. I know this because I hike though the community and witness individuals going from bank to bar. I have friends who work in some of these establishments and are appalled by their customers. There is not a day I don’t see a used condom or a dirty needle lying in the street. Still, I remain hopeful that change will come.
However, I don't see this change occurring anytime soon, especially with Joan Floyd of the Remington Neighborhood Alliance making idiotic comments about parking. She is merely creating excuses and instigating fear. She is doing Remington and Charles Village a disservice.
Can someone please explain to me why we are opposing progress? Why are we choosing a hole-in-the-wall over a quality business like Sweet Sin?
Many of the bars in this community cater to the obnoxious type, which creates the majority of confusion, loud noises and volatile disturbances sure to leave any resident terrified and scared of yet another business.
FYI: The majority of people (if not all) who go to gluten-free restaurants care about their health, eat well, and are what I consider quality patrons. We are not looking to be more challenged that we already are. However, we are looking for the same benefits as our gluten-loving counterparts. Like most people, from time to time we want to enjoy an adult beverage with our meal. For me it’s a glass of red wine, which has proven to be healthy. (Wine is gluten-free, unlike typical beers and hard liquor.)
Sadly, there are no restaurants in my community that totally cater to a Celiac. One World Cafe is the closest, but even they are more about the vegetarian. However, they do their best as much as any one restaurant can to service any Celiac.
I am shocked that Sweet Sin is being singled out as a restaurant that will contribute to a negative neighborhood experience, when they have so far been anything but. When I visit as I often do, I see health-conscious people enjoying a pleasant atmosphere. Many of us have wondered why they do not sell alcohol... Well, not anymore, after reading the article in the Baltimore Sun entitled, Gluten-free Restaurant Bumps Up Against Obstacles.
I think it’s time to pull the plug on some of the other establishments in my community and those of sister neighborhoods. I think it’s time to beef up the police presence to crack down on the offenders who are making it bad for those of us who are looking for a quality neighborhood experience in our few favorite bakery/restaurants like Sweet Sin.
Liquor board chairman Stephan Fogleman, according to a Baltimore Sun article on June 24, 2010 said, "There is no immediate need for this business." How clueless are you, Mr. Fogleman? I imagine very! Let’s not forget that in a troubled economy we need more businesses like Sweet Sin who are not just looking to improve the status quo of a community, but grow the economy too. Here we have a company that is looking to hire employees, putting tax money in the city repositories, not too mention filling a vital niche for those who suffer from an uncomfortable disease, which the only cure is an avoidance of gluten. Walk in my shoes, Mr. Fogleman, or that of another Celiac and tell me we don’t deserve an exclusive restaurant. Tell me there is not an immediate need.
I am not a bitter Celiac, and I don’t live my life in a bubble. I support many of the restaurants in my community. However, I have also paid a price on some days because an employee didn’t know what gluten was or a restaurant was unwilling to substitute fruit for bread when I ordered a cheese plate. There are many more examples to my challenged life, but I make it work. However, why should I have to do that when I know there could be a place where I can eat without any pretense or question? I should be able to enjoy a good meal and an adult beverage that is guaranteed not to make me bleed, all in my own backyard.
I shared the Baltimore Sun article with my friend Brian (not a celiac), who knows my journey all to well. He was eager to respond to your ridiculous statement (see below):
How sad and shortsighted. This area needs more eateries (and good businesses in general) to make it a thriving community that people not only want to live in, but also to visit and tell others about. Compared to the other bars and restaurants that could bring in an unknown clientele, Mr. D'Souza's gluten-free establishment caters to socially-responsible, health-conscious adults who are willing to pay more for quality, gluten-free food... not the questionable young mobs who can often be seen nearby at Paper Moon or the freaked out vagrants who piece their dimes together to buy overpriced junk food at 7-11. I am a frequent visitor of Mr. D'Souza's current eatery, as I have a friend who suffers from Celiac disease. There are few places for people with this disease to eat and socialize. This neighborhood needs some life and culture beyond beer-can Christmas trees on front lawns, half-naked bums drinking on steps, and too many methadone clinics. (I bet if another methadone clinic, with their drugged out, loud and annoying clientele wanted the space, they would get it, just like the others that dot the area! Is this smart business development that really helps the neighborhood!?! Anyone, ride the No. 11 bus down Maryland Avenue, and you'll know what I mean.) Mr. D'Souza offers a respectable local business that could rival the One World Cafe to the north. I have lived in the area most of the past 20 years, and many of us were leery of the One World Cafe coming to University Parkway, but now it is a destination sought out by young and old alike. I hope this issue is revisited with some serious thought. A city that prefers drug clinics to businesses is not the Baltimore I thought I knew and loved.
I think Brian is right. We need to revisit this decision and soon. We are the true Baltimoreans who are out and about on any given day utilizing public transportation, supporting retail businesses, restaurants and often walking, hiking and cycling through the city. We see the injustices, the disillusionment and the possibilities in all of Baltimore’s great neighborhoods.
I want to see Mr. Fogleman, members of the Baltimore City council and others spending less time in their cars and more time on buses and on the streets because only then will you know what Baltimore really needs. I think many of you are clueless. Care to talk about real disillusionment?
As a Celiac I am accustomed to setbacks, but I also believe in the ultimate outcome. With the right conversation we can properly educate all residents on why Sweet Sin obtaining a liquor license is the right choice. Sweet Sin is not the negative, but the positive here. I challenge any community member to walk with me on any given day and I’ll show you why your community is impoverished and suffocating.
As for Mr. Fogleman, get your head out of the sand and look at the big picture. "Not a need at this time?" I beg to differ. - paerki
Finally! …A gluten-free pizza crust.
A friend of mine was playing with this recipe, hoping it would turn out to be something spectacular. I wouldn’t exactly call it that, but it’s pretty darn good. However, I decided to play with the ingredients today, and improved upon the texture and taste. I am pretty happy with the outcome and think you will be too.
I’ve had a few gluten-free pizzas over the past year from Uno Chicago Grill and Pizzazz Tuscan Grille. Uno has the best to date, and Tuscan Grille, unfortunately, is not always consistent, but attempting to make my own helps me easily fulfill those cravings for pizza, which I get more often than not.
I actually had one of those cravings yesterday. I was hiking with a friend, and we stumbled across a festival in Hampden hosted by the Village Church. This little girl (I think she was about five years old) ran up to me with a little slice of pizza in her hand, looked into my eyes and said, “Pizza,” and quickly ran away. She damaged my celiac pride - LOL. No, it wasn’t that bad, but I do remember turning around to my friend and saying, “How dare she!” When all was said and done, it made for a great laugh.
I still miss what I call the “real thing,” but as time progresses I’ll be much happier with my homemade crust, and within a few months I have no doubt I will perfect it even more. I like a challenge, and I am up for this one. – paerki
Gluten-Free Pizza Crust
(Thin and crispy, not thick and soft like a traditional crust.)
Ingredients:
2 ½ cups rice flour
¼ ounce gluten-free quick-rise yeast
1-teaspoon salt
½ teaspoon Xanthan Gum
3-tablespoons olive oil
1 ½ cup warm water; divided (120-130 degrees)
1-tablespoon honey
Cornmeal (optional)
1 cup prepared pizza sauce
Directions:
Combine flour, yeast salt and Xanthan Gum in large bowl. Stir in 1-cup water, olive oil and honey.
Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining ¼ cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.
Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.
Bake at 425 degrees 20 to 30 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.
(Variation – Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil and 2 cloves minced garlic after the honey.)
* After I allowed the dough to rest, I added 1/ 2 cup of Italian Blend Shredded Cheese (Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano) and 3 additional tablespoons of olive oil. I also replaced store bought sauce with fresh tomatoes.
Mother Nature, the bipolar mistress of weather, is mad. Her thermal extremes have been erratic, especially for this time of year. One day it’s cool, and the next day hot. Make up your mind already! Her mania with heat has been unseasonably disturbing and exhausting too. I hope this is not telling of what’s to come when summer actually arrives. I’m not looking forward to her going full throttle with hazy, humid days. Please let that not happen until August.
On the chance that Baltimore gets a cloudy cool afternoon, well, like today, I seize the opportunity to cook, and maybe bake. I find it extremely relaxing during these particular periods of calm weather.
Today is about comfort food. For many, that typically consists of meat with hearty vegetables, like potatoes. My form of satisfying food is lite, refreshing and gluten-free.
Below are a few of my favorite recipes, which I’m attempting to create today. They are great anytime, but I especially enjoy preparing them during the spring and summer months. My friends are happy about that too. These dishes are simple, elegant and delicious.
These scrumptious morsels help this Celiac to always live his best life, and it begins one meal at a time. Enjoy! Bon Appetit - paerkiChicken Chickpea Salad
Fruits, chickpeas, nuts and a bit of curry complement roast chicken in this well-balanced main course. Yogurt makes a fat-free base for a slightly sweet and hot creamy dressing, and olive oil gives it an appealing sheen.
1 (3 ½ to 4 lbs) chicken
1-cup nonfat plain yogurt
2 tablespoons olive oil
1-tablespoon curry powder
1-tablespoon sugar
1 (15 ounce) can chickpeas, rinsed and drained
3 scallions, thinly sliced
1-cup seedless red grapes cut in half
1 cup slivered almonds, lightly toasted ½ cup raisins
Salt, and fresh ground pepper
Green leaf lettuce leaves
Preheat oven to 375. Rinse chicken inside and out and pat dry. Place in a lightly greased baking dish. Roast chicken until thigh juices run clear when pierced with a sharp knife, 1 to 1 ¼ hours. Remove to a cutting board and let cool. Meanwhile, prepare salad.
In a large bowl, blend together yogurt, oil, curry powder, and sugar until smooth. Add chickpeas, scallions, grapes, almonds, and raisins. Cover and refrigerate while chicken cooks.
When chicken is cool enough to handle, shred meat (discard skin and bones) and add to salad. Toss salad until well blended, adding salt and pepper to taste. Serve this dish on greens at room temperature or cold.
Mandel Bread
½ cup butter or margarine (1 stick)
1-cup sugar
2 eggs
1 teaspoon almond extract
1-teaspoon vanilla extract
2 cups all purpose gluten-free flour
1-teaspoon baking powder
¾ cup slivered almonds (toasted)
Cinnamon sugar
Cream butter and sugar. Add eggs and flavorings and mix well. Add flour and baking powder. Mix again. Add almonds. Mixture will be rather stiff. Grease a 13 X 9 cookie sheet. On sheet, form dough into 3 thin loaves with spoon. Sprinkle with cinnamon sugar. Bake at 350 for 30 minutes. Slice while hot, loosen and turn. Sprinkle again with cinnamon sugar. Return to oven and bake 10-15 minutes, longer or until golden brown. Cool.
(You can substitute chocolate chips, raisins, pecans, etc. Also, grated orange and/or lemon rind added to the original recipe works well. It’s great for breakfast).
Photos: 1 - 2 - 3 - 4 - 5
Yesterday, I went to Washington, DC. My goal was to spend time at the Smithsonian perusing the art, and maybe go to the Lincoln Memorial to sit and read in the back of the monument. I often did the latter back in the late 80s. It was a romantic interlude in my life, a memory never to be forgotten.
I was eager to begin reading my new find, The Illustrated Timeline of Religion (A Crash Course in Words & Pictures). It’s worth your time if you are looking to familiarize/reacquaint yourself with the religions of the world.
Without going into too much detail (because this post is not really about religion), I think all should consider educating one’s self on diversity in belief systems of faith. We must if we want to coexist. We must abandon the mentality that our own perspective is the only one that matters. We must consider the opportunity before us, creating a path which allows for understanding, growth and respect of religious freedom for all, without malice for any man, woman or child. Being aware is key, thus eliminating a great deal of prejudice and judgment in the world.
These days I often think religion is the root of all evil, much of this comes from those who continue to manipulate the words of the great Profits and Gods. There is a lot of complexity in what I believe was meant to be a devotion of love. It’s time to acknowledge that we are infallible, and that forgiveness is there if we just ask, but only with a pure heart. Let’s all judge less and love more. Our ever-changing world demands it.
My excursion to the museum was eclipsed by large groups of elementary and middle school students. They were noisy, loud, disorganized and obnoxious, with a disregard for anyone who was an authority figure... in other words, all of us adults. There was just no way to get around these precocious, prepubescent, prattling ninnies. I could not get in and out of the galleries like I would have desired, with a peaceful state of mind intact, so I jumped ship to do what I do best… WALK!
I wandered through Washington, DC neighborhoods snapping photographs, talking to a few people along the way, and did some shopping too. It wasn’t too long before I realized I was eating and drinking my way through the city - LOL.
My first stop was at Hello Cupcake, a super cute retro-looking bakery that sells cupcakes exclusively. My goal was to see if they had any that were gluten-free, as a friend had informed me, and guess what? They do! I was excited! They do one gluten-free cupcake each day, made complete with a select icing. I had vanilla, and it was fantastic. This sweet scrumptious treat helped erase my memory of those sassy, smart aleck students. This little place of sugariness is worth checking out if you are ever in the area. One cupcake and you’ll be hooked. I know this because of the long line, the discussions I overheard and the repeat customers that apparently come back day after day (and by the way: a long line - yes, but in and out in the blink of an eye – absolutely).
My next foray into food led me next door to Sweet Green, which is fast food for the healthy. Their all-natural, delectable salads are amazing: fresh, beautiful and mouthwatering. They offer frozen yogurts too, but I just stuck with the salad (the Guacamole Green, it’s to die for). The atmosphere is chic, but more importantly, it’s celiac friendly, but all will enjoy this place. No one is left green with envy, as they cater to all tastes. It’s another must-visit place, and I guarantee you’ll be coming back for more.
My following stop and one of my favorite restaurants in DC was Annie’s. It’s always fun and fabulous with great opportunities to meet new people. I spent the late 80s and early 90s hanging out there with friends, eating and drinking before going to Badlands to dance. Great times! The décor has changed, but the food and drink is still the same… Delicious! I had carrots, potatoes and prime rib, with a smooth glass of Malbec. Some of the same waiters are still there, older – yes, but quick and efficient as ever. Age has nothing on these guys. However, the bartender appeared to have had a bit of a meltdown because his register was not working properly. He also wasn’t too gluten-savvy, but I’m not dwelling too long about it or Annie’s, because I know what’s safe and what’s not. However, all in the food and beverage industry need to be aware and educated, and take seriously those customers with allergies. The bartender could have treated me with a bit more respect… Maybe next time?
A friend of mine called mid-afternoon, picked me up from Dupont Circle and drove us over to the National Portrait Gallery (not many students there!), and we looked at a few of my favorite paintings. We also took time out to enjoy a midday mimosa with cheese and crackers.
My journey took me to a few more places for adult beverages. I continued to nosh on additional morsels wherever I went, and all were gluten-free.
I really enjoyed my day, with all the food and drink. I think it was the latter that really kept me going – LOL. I think we all need this kind of excursion from time to time. I know I do!
To Hello Cupcake and Sweet Green, thank you for your celiac respect. You’re really helping all of us to live our best life one meal at a time. And to my friends at Annie’s, thank you for being my port in the storm for years. I hope you will be genuine and kind to all celiacs. We’re not bad people, and we are not looking to make things difficult. We just have a few more questions than the average Joe.
It’s nice not driving, and getting on a train to relax and go. I read on the way down and chatted on the way back. It was the perfect ending to a pleasurable day. A "day for one" can be fun. So take time out to give yourself a little personal attention and what that means is shut down the computer, turn the phone off, leave the car home and take a journey, on foot, maybe with a little help from public transportation (because you never know who you might meet). Walk around and fancy the world up close and personal. And while you are at it, eat and drink your way through your adventure, you’ll be happy you did. I know I was. - paerki
I love everything about fall: the leaves changing, weekend drives into the country, pumpkin patches (we still need to do this, friend), embracing the last of the sunflowers from summer and preparing them as food for the birds of winter, making bonfires, and my favorite - fall food. It’s the best! But then again, if you were to ask me a few months from now, I will probably say winter food is best. (LOL)
