A Celiac On The Move

Playing With My Pumpkins

2011-10-17T21:31:00.009-04:00

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

2 Years In The Life

2011-10-12T17:00:00.001-04:00

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.

No Longer Tortured

2010-12-16T21:59:00.005-05:00

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?

Brussels Sprouts To The Rescue

2010-12-07T00:10:00.001-05:00

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)

Leftovers

2010-11-30T14:18:00.013-05:00

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.)

Fall For Soup

2010-11-11T00:30:00.001-05:00

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.)

Still Living My Best Life

2010-09-15T19:30:00.008-04:00

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

A Taste Of Fall

2010-09-15T19:00:00.000-04:00

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!

Make The Most Of A Good Thing

2010-08-26T14:30:00.000-04:00

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.

Carnival

2010-08-23T17:33:00.005-04:00

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.

Kiss The Cook

2010-08-16T21:04:00.000-04:00

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 Beg To Differ

2010-07-12T23:00:00.000-04:00

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

A Work In Progress

2010-06-20T15:29:00.000-04:00

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.

Cloudy Cool Days

2010-06-15T03:53:00.000-04:00

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 - paerki

Chicken 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

Eating And Drinking

2010-06-12T15:21:00.000-04:00

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

Bake A Little Happiness

2010-06-06T03:22:00.000-04:00

It’s always nice to be thought of.

A friend made me some homemade gluten-free shortbread cookies, and they are nothing less than fabulous. They are so good that I decided to share the recipe on my blog. The original recipe (not gluten-free) was posted on Recipezaar and was passed down by Jedithistle from her grandmother who brought it with her from Scotland.

For those of you who might not know, the name “shortbread” comes from shortening, the primary ingredient in this scrumptious simple dessert. This elegant cookie once reserved for Christmas time is now made year around.

Its history can be traced back to Medieval and Elizabethan Times. Many historians agree that an early version of shortbread was first prepared by the lower class European dairy farmers of ancient times, and that it was originally made with oat flour.

I hope you enjoy this dessert as much as I do. It helps to make my gluten-free life that much sweeter, and why not, because this Celiac always lives his best life one meal at a time. Enjoy! - paerki

Grandma’s Shortbread Cookies

2 cups Flour (Gluten-Free All Purpose Baking Flour – Bob’s Red Mill)
1 cup Butter (no substitutions)
½ cup confectioners’ sugar
¼ teaspoon salt
¼ teaspoon baking powder
1-teaspoon vanilla extract
Sugar (granulated or colored)

Preheat over to 350.

Mix all ingredients by hand for the proper texture, except the sugar. (For gluten-free flour, you may need a little extra to achieve the proper texture.)

Roll out cookie dough to about 1/4 inch thick and cut out using your favorite cookie shapes.

Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar.

Bake for about 12 minutes or until light brown around the edges.

(Yield: 20-30 cookies depending on size / Prep Time: 10 minutes)

A Shout Out

Congratulations to my friends at Sweet Sin Bakery for making the pages of the Urbanite, a local community paper in Baltimore. You can find Sweet Sin on page 21 of the June issue. I really like the article’s title, Gluten-Free Gluttony because when I visit Sweet Sin its always about gluttony. I can’t ever make it out of their shop without eating a few of my favorite cupcakes on the premises. It goes without saying that I have to purchase one for the walk home, and more for later. Yes, I’m an addict - LOL. When you visit their store, (and you will), try the Birthday Cake cupcake. It’s my favorite, and it might just become yours too. They're all really fantastic, and gluten has nothing on these babies. Gluten-free has never tasted so good and never will. Renee and Richard, keep doing what you do. Thank you for keeping this Celiac happy and healthy. - paerki

Sequoia: What Happened?

2010-05-30T16:45:00.000-04:00

It pays to speak up when health issues challenge us. Information must be conveyed to educate the masses. However, educating your waiter while attempting to enjoy dinner is somewhat of a deal breaker. Now more than ever, and especially with a tanking economy, we must demand quality service.

Unfortunately, I had a poor experience while at a restaurant in Washington, DC – Sequoia. I hope they will address my concerns and put my mind at ease for future visits.

Dear Reader, speak up, and demand the best service possible – at all cost. Sequoia, I hope you'll make it right. Thank you! - paerki

A letter to Sequoia...

May 30, 2010

Sequoia
3000 K Street NW
Washington, DC 20007

Dear Manager:

I have been a longtime customer of your restaurant for many years. Your Georgetown location makes for a frequent stop before going to the Kennedy Center, and also for special destination dinner parties with friends. However, my last visit left me bewildered and actually ill.

Let me fill you in on my story. Without going into too much detail, I recently became aware of Celiac disease, after years of increasingly annoying periods of uncontrollable and very uncomfortable gastrointestinal and other nasty and dangerous physical symptoms, as well as misdiagnosis. My illness had progressed to the point where I avoided public activities like attending the opera and eating out at restaurants. Then, about eight months ago, after discovering that Celiac disease was the cause, and that simply avoiding gluten was the prescription, I began to venture out again to activities I love.

I have learned that most good restaurants, and certainly ones with a reputation for quality service and world-class cuisine, know about gluten-free cooking. This brings me to my last visit to Sequoia. So I finally agreed to share dinner with a friend at your restaurant, after many months of avoiding one of my favorite destinations. I informed our server Heather of my need to avoid wheat gluten, as I always do now when I eat out, and she looked perplexed but tried to work with me as I scoped the menu. However, when she asked if I could have potatoes, I should have known I was in trouble. Then, when my salad came to the table (416/1) topped with croutons, my worries grew. I simply ate my salad, but not before removing the croutons, and waited for my entrée, the spiced seared breast of chicken. It arrived, looked and tasted great. Unfortunately, during the opera at the Kennedy Center I began to experience stomach issues, and the next day I had full onset of symptoms I had not experienced in months. The only explanation: my meal at Sequoia (the only meal I had outside of my home that day) must not have been gluten-free, as requested!

I was so disappointed, not to mention being ill for several days. Please inform me when your chef, servers and kitchen staff have been fully trained in gluten-free cooking. (I have been pleasantly surprised by the care and concern of some other restaurants. Clyde’s is one restaurant you could get tips from, as I experienced very attentive service there several times.) I look forward to visiting Sequoia and other Ark restaurants again only when I am assured of a gluten-free experience.

Sincerely,

Paul Eric Kilmon

cc: Ark Corporate Office - 85 Fifth Avenue, 14th Floor New York, NY 10003

Raising My Celiac Spirit

2010-05-28T02:00:00.000-04:00

Let me begin by saying, I love to cook, and bake on occasion. However, the thought of making a gluten-free cracker did not appeal to me because I had already found a cracker I very much enjoy. (Thank you, Blue Diamond! I love your Almond Nut Thins - Plain, and those with a Hint of Sea Salt.) However, that didn’t stop my friend Brian from making a gluten-free Olive Oil Cracker. He added additional flavors as toppings: parmesan cheese, rosemary, sea salt, garlic and other herbs to enhance the taste, and the results… SAVORY!

To be honest, the first batch, not so good, Brian. However, once you began playing with the toppings, adding and adjusting the different spices, the results were palate-pleasing, and left me wanting more. You really outdid yourself this time. I was blown away with the cheesecake you made for my birthday, but your attempt and success with creating a homemade cracker truly impressed me, and I am honored that you thought of me.

To my “gluten-lovin’ friends,” you will love this cracker. So, if you are into trying something new or are up for a challenge, tackle this recipe. You’ll be glad you did. Reward yourself by eating the fruits of your labor (and don’t forget to share with your friends too). Compliment your delicious delectable with a nice cheese (Gouda or Goat) and a glass of malbec. Don’t forget to add a little sweetness to your foodie foray (grapes and berries are the perfect pairing). Lastly, no eating excursion is complete without a little chocolate, and it must be dark if you want those heart healthy flavonoids.

Thank you, friend, for raising my celiac spirit with a new recipe. I am going to give it a try in a few weeks, and in my competitive spirit, I say, I am going to do a better job than you – LOL. To my Celiacs, live your best life one meal at a time. To all, Bon Appetit! - paerki

(This cracker recipe was designed to be made with gluten. However, Brian substituted the semolina and wheat flour with Bob’s Red Mill All Purpose Gluten-Free Baking Flour. You can incorporate different flavors by adding your own favorites, which might just include cheese. If you like to cook/bake and have some kitchen savviness, you’ll know just what to do. Enjoy!)

Additional Photos: 1 - 2 - 3

Related Post: Poor Me... Poor You

It's In My Blood

2010-03-04T01:53:00.000-05:00

Cooking, baking, creative kitchen thinking… It’s all in my blood. I remember being a little boy and watching my granny cook. It’s one of my fondest memories of childhood. Her biscuits I can still taste. Sadly, I couldn’t eat them today without substituting some of the ingredients because of Celiac Disease (CD). My mom's cooking was not on par with my grandmother's, but there were some staples (favorite meals) I looked forward too (rice casserole, fried chicken, awesome chili, and a few other dishes).

Food has been a big part of my life, and it is for most people I would imagine (we couldn’t survive without it). However, our consumption must be paired with responsibility. I often preach to my friends the lessons of eating for your body and disease type. If you want to be hardheaded on the notion, then you better be incorporating a big dose of exercise into your daily routine. Forgoing both will lead to the premature development of cardiovascular disease (hypertension, heart attack, stroke, etc.).

I call myself a “Celiac” and use the motto “on the move, living life one meal at a time” to represent to all that my life has changed, and that I am serious about living it the best way I can, because to not will only lead to harsh consequences (I’ve been down that road and ain’t going back – LOL).

A friend of mine recently asked me why I take pictures of my food and post it online. It might seem silly to some, but hardly to me. When an individual hears I have CD their body language changes, gestures are made, the face becomes sad, and the mouth immediately says something that is idiotic and irritating. I know this is from lack of knowledge and understanding, but people need to know it’s not a death sentence. I always like to say, "It is what it is… Now deal with it!" However, I don’t want to come off as being so tough either. Like everything in life, there can, and most often will be tears. However, once reality sets in, it’s up to us to pick up the pieces and move forward if we ever want to find happiness again (keep in mind that we need to incorporate this practice in all parts of our life).

My food pictures on my Twitter page really does tell a story. They say I have overcome major hurdles, moved forward and took my life back. They also speak of creativity. I have allowed myself to play with my food in a really big way, finding clever substitutions for what ails me, and not just because of CD. I’ve been formulating new methods using healthier oils, quality ingredients that help lower cholesterol and are more gentle to the GI tract, adding fruit into a variety of recipes as sweeteners, incorporating red wine, etc.

I embrace and enjoy the dare (and for those who know me, I love a challenge). It’s not too often that our first inclination is to go extreme with our emotions (angry vs. sad), and that’s OK. However, there is light at the end of every tunnel, and you won’t be able to find it if you don’t move to the center for balance.

I am happy to say what is not in my blood is gluten and an elevated level of cholesterol, but what moves through my veins is my grandmother's and mom's love of food and ingenuity. The pictures in this post speak of my creative food endeavors. You can check out others by visiting “My Other Life.” You can see my favorites at “Simple Food… Beautiful Statement.” What’s in your blood? - paerki

Allergies Can Be Funny (Maybe)

2010-01-25T09:19:00.000-05:00

The following was sent to me by a friend, and worthy of posting on my blog. It’s a must-read for those challenged by food allergies. Actually, I don’t feel so challenged anymore. I’m fabulous at making any food situation work in my favor. I can always find something at the dinner table or party. Yes, I might be eating the same old thing, but that’s OK if the company is great. If it’s not… I’m out of there – LOL! Well, not in so many words. Thank you for forwarding, Michael. Thank you for your creativity and laughter, Jim Sollisch. As always, I hope all are living their best life and doing so one meal at a time. Enjoy! - paerki

Invitation to a Kosher, Non-Lactose, Gluten-Free, Vegetarian Dinner Party (by: Jim Sollisch)

Remember the good old days, when you threw a dinner party and all you had to worry about was finding a topic everyone could talk about? Now, you have a much harder task: to find a dish everyone can eat.

Two culprits bear the blame - the rise of food allergies in America, and food writer Michael Pollan.

More than 12 million Americans have a known food allergy. And tens of millions more have food intolerances.

My wife recently found out that she shouldn't eat lactose, gluten, corn, turkey or chicken. She also has to avoid fruits and vegetables high in sucrose.

So assuming I invite her to my next dinner party, I already have to rule out 75 percent of the foods I'd like to make.

But I also have vegetarian friends in all their idiosyncratic shades: will eat chicken and fish, will eat fish but not chicken, will eat nothing with a face.

And don't forget the vegans. They make my wife look easy.

We also have a few friends who keep kosher. That knocks out pork and shellfish - two go-to dishes for my wife. It also rules out any dish that combines dairy with meat, like my Tandoori lamb, which requires yogurt. Oh, wait, my wife couldn't eat that anyway.

And if it wasn't already complicated enough, I know a lot of people who want to know the name of the farmer who raised the beef or chicken. (Thanks a lot, Mr. Pollan). To have a dinner party these days, you practically need to show the provenance of everything on the table. Someone's bound to say, "Is the beef grass-fed? I won't eat any beef that might have been given antibiotics."

Oh, didn't you know I quit my job so I could raise the cow myself? And I grew all the vegetables without any fertilizer, and yes, the butter was churned by our children, who never play video games and don't even have cell phones.

Millions of people (and just about everyone I invite to dinner) have read Mr. Pollan's ethics-raising books, such as "Omnivore's Dilemma" or "In Defense of Food." And they've seen the documentary "Food Inc.," which criticizes the corporate food industry for harming our health. As a result, they now count themselves as "locavores" who shop for meat and produce farmed nearby.

That's good news for the planet, but again, bad news for us dinner-party throwers. I see a time when the dinner party will simply go extinct. It will just be too much bother to try to cook for a group of people with so many food tics. Easier to dine alone. Or find a restaurant to go to. (Good luck finding one everyone agrees on.)

The loss of the dinner party will be a sad turn of events. Historically, breaking bread with people is how boundaries fall and families come together. A dinner party is like a peace treaty. This truth helps explain why Jewish dietary laws were created. The rabbis knew that if you could only eat a certain way, you couldn't fully socialize with your neighbors. Which made it less likely that a Jew would fall for a Philistine or for one of the Phillipses down the block. It's no coincidence that Jewish intermarriage rates began to increase as fewer families kept kosher.

So what's to become of the dinner party? To survive, it will have to morph into the dreaded potluck.

The vegans will bring tofu, the meat eaters will bring steak, the religiously observant will bring dishes served on their own plates, the food intolerants will bring gluten-free bread, and the few real omnivores will eat it all.

The dinner party, once a carefully choreographed ballet of taste and flavor, will become a different dance altogether. Have you ever seen the "Seinfeld" episode where Elaine hits the dance floor?

Jim Sollisch is creative director at Marcus Thomas Advertising in Cleveland. This article originally appeared in The Christian Science Monitor.

Common Fruit: Lots Of Uses

2010-01-10T22:17:00.001-05:00

A friend sent the following to me, and I am passing it along to you. Let’s improve our lives together by taking on the challenge of sharing information in 2010, especially when it’s something positive and upbeat, with the ability to change a life for the better. With this one simple action you are telling the world, “I care!"

Words are power; thoughts are forever and have an amazing ability to rebuild a life. Make a pact with yourself today and begin the revolution of positive change by passing along ingredients for survival to family members, friends, neighbors, coworkers, etc., that will comfort a weary mind, nurture a battered heart, soothe a broken spirit and heal, possibly the total you. The best way to live any life is by eating the right food one meal at a time. Just remember, you don’t have to go bananas on your quest. Enjoy and learn from the following. - paerki

A professor at CCNY for a physiological psych class told his students about bananas. He said the expression "going bananas" is from the effects of bananas on the brain. Never, put your banana in the refrigerator! You’ll never look at a banana in the same way after reading the following.

Bananas contain three natural sugars: sucrose, fructose and glucose, combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills, and eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham School (England) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brainpower. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body; so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight (and at work): Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking & Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well known phrase so that we say, "A banana a day keeps the doctor away!"

(Bananas must be the reason monkeys are so happy all the time! Do you want a quick shine on your shoes? Take the “inside” of the banana skin, and rub it directly on the shoe and polish with a dry cloth. AMAZING FRUIT!)

Savor The Moment With Food

2010-01-03T20:33:00.001-05:00

There were periods in my life when I consistently hosted dinners, soirees, brunches and cocktail parties. These effortless small gatherings were elegant, quaint and simple. The food was pleasing to the palate, and the desserts would be devoured with ease. Let me not forget the adult beverages. They were plentiful, but used with great care and moderation.

There were no drunks at these parties, and designated drivers were not part of our vocabulary because responsibility was our creed. Typically the last two hours of the evening was spent noshing on leftovers, drinking hot tea or coffee and each helping the other to clean up the festive chaos. Yes, we were sensible and practical. If perchance there was a soldier wounded in battle, they slept off their weariness in the guest bedroom and returned to their own camp the next morning.

These special moments in my life are, without a doubt, looked upon with great reminiscence and genuine sincerity. All nurtured my spirit and soothed my soul. I can still play back many of the conversations and hear the laughter (the most notable, contagious chuckles from my friends Shelley B and Wendy A). Yes, it was that memorable, and they were that funny.

Many of these social celebrations of life were created off the cuff, with only 24 hours notice to my guests. (I have learned over the years when you put too much muss and fuss in pulling off such events, you become tired, over worked and disengaged from doing it again. Last minute works best for me because your friends won’t have any expectations, and if you can make magic in the kitchen, whatever you do will be received hospitably, leaving your cronies wondering what you can do if you really had the time.)

As years passed, the occasions became few and fewer. I would eventually be going out to dinner alone or calling a friend to join me because I was just too lazy to cook. I’m convinced much of this had to do with my job. I was working long hours and traveling out of state a bit more than usual. Within the past three years this grew into a more disturbing trend: Carryout, anyone? … Chinese if you please. I don’t have to question why this came to be. Looking back, it was just lethargy.

Then a new extreme was due to my allergy of gluten. Yes, this Celiac lost his love for food. It’s important to mention, most of my favorite food was already gluten-free (beans, meats, vegetables and many of my snacks too), but not being able to make my own choice and having my body do it for me left my food esteem battered and bruised, which created significant challenges to my resolve.

I love food, especially items of hearty comfort (soups and stews, braised beef with mashed potatoes, etc.). When feeling blue or having extra time on my hands, I like to get in the kitchen and cook. It relaxes me and invigorates my creative energy.

What I enjoy most is not cooking from a recipe or making a familiar favorite, but instead conceiving something out of nothing. I love the creative challenge of using spare parts (leftovers). It’s amazing what you can do with condiments (especially ketchup and mustard). Depending on the fruit and vegetables, combining the two can make for fabulous-tasting marinades and sauces.

This New Year one of my resolutions is to get back with FOOD, my first love! When I think about it, food was inspiration for the many other great delights of my life. Many of my relationships were enriched over delectable cuisine and meaningful conversation. Food makes for a heartfelt gift and is a perfect way to say, I’m sorry.

For many years I took it for granted, thinking I could have anything and everything to eat, but that is no longer the case. Yes, food and I can be simpatico once again, but I now need to be more responsible by eating for my body type and, sadly, my disease type too.

This New Year’s Eve I was going to veg at home with movies, a blanket and lots of ice cream. I told myself, I’ve had some awesome eves in my past, so I can just sit this one out. However, I knew that would make me sad because it’s just not me. So with the aid of my “BB” (buddy Brian) we created a sensible little party for two, which included some of my every day gluten-free favorites, a wine tasting and a couple games of Scrabble. In the background the television was on to the Biography channel. This was a sign that this night was meant to be, because we watched histories on some of our favorite actors from yesteryear. It was cool!

New Year’s Eve was the catalyst for change, although I’ve been thinking about a meaningful break for sometime. I have decided to make dinner an event each and every night, whether I’m alone or with someone. My table will be fit for a king (or queen, depending on how you want to look at it – LOL). I will take great care to put love in all my food, which includes all aspects of the process, from selection, to preparation, to presentation, to clean up, it’s going to be mentally stimulating (It was that way for decades, and there is no reason why it can’t be again).

I am going to bring back the parties of the past, incorporating a variety of themes (pot luck, wine tasting, game night, etc.). I want to bring back the supper club aspect of dining too. Having friends over for cocktail hour to discuss current events. My stomach wants to be fed, but so does my mind.

When I find those times where I don’t want to cook, I’ll go to a restaurant to eat, hoping to bring a couple buddies along (I already have a few in mind). We’ll order up a variety of dishes, a few bottles of wine and create our own private party of fun, laughs and good times. Afterwards, we’ll take a nice long walk to alleviate the heaviness of our overindulgence.

Food, what we would we do without it?! I love that it brings people together, stimulating conversation and reaffirming friendships. However, moderation is key. I hope this year all of us will learn to eat healthier and be more responsible, which is as simple as doing a 15-minute walk after each meal, stop eating after 9 PM and choosing foods that agree with your body. I think it’s time we all learn to live our best life, and it begins when you decide to live life one meal at a time. Happy eats! – paerki

(I want to give a special shout out to some distinguished friends who helped me give great party over the years… Paul Z, the soirees at Johnny T’s home and that of his mom after the many operas was something I’ll never forget. Steve J… We did well! I especially love our gatherings at 905 and 5C. I miss the elegance of the dining room. Judy A… I felt like a king when I came to your home. Linda S… You’re the life of any party. Brian L and Shelley B… People need to take their cue from us for cerebral, silly, stupid, sassy fun. I miss our times together. Jeffrey S and Michelle M… I miss you! However, I can no longer be your enabler. Michael D… You need some parties in your life. Allow me to help you. Happy New Year to all!)

Still Living Life One Meal At A Time

2009-12-30T02:08:00.000-05:00

I am all about wishing anyone and everyone a happy holiday (even my overindulging gluten-loving friends – LOL). However, I can’t help but have a special message for my beloved Celiacs.

My message is simple, clear and concise words to live by so that everyday will be better than the next. It’s the motto I live by, which is, “Stay on the move, and always live life one meal at a time."

For this Celiac, life has been getting better and better. My yesterdays are not my tomorrows. Perfect health has embraced me once again. It has given me a second chance with new tools, a new vocabulary and a mission.

When my body speaks, I listen. I fortify it with the right nourishment. I take no chances. It’s just not who I am anymore.

I communicate differently with everyone, and I am never ashamed to tell those who care to listen about my journey, because it was a mandate to preserve my future. I discovered things about myself I never knew before, thus my ugly moments were not in vane.

I hope everyone had a wonderful holiday. There is no doubt about it; food brings happiness to our world, especially when it’s gluten-free.

To all who read this post, I wish you one amazing New Year filled with fabulous tasting food that looks scrumptious and tastes equally great. I hope these exquisite morsels make your eyes dance with joy, your nose crave more, your mouth water for yet another helping and your stomach beg for just one more bite. Most of all, may it all be gluten-free, without any surprises or uncomfortable situations.

Here’s to all of us living our best life, embracing a New Year one meal at a time.

The following recipe is one of my favorites because it taste great and is easy to make. Enjoy! – paerki

POMEGRANATE SORBET

2 cups water
1-cup sugar
2 cups pomegranate juice
¼ cup lemon juice

In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to syrup. Remove syrup from heat and cool to room temperature.

In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold.

Pour chilled mixture into ice-cream freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight. If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.

The Chips Are Prententious (Not Me)

2009-12-21T00:31:00.001-05:00

You pretentious Celiac! Who? Me? You have the wrong guy. It’s not nice to judge or label people before knowing the circumstances behind their actions.

Recently, I was at a restaurant bar meeting friends for happy hour. There were bowls of chips on the bar, which commanded (or should I say, demanded) my attention. It’s important for you to know that chips are my weakness and my favorite snack, especially if they are salty, barbecue flavored, and the UTZ brand.

While the majority of chips I have eaten before Celiac disease were gluten-free, it goes without saying any chip coming near my lips now are scrutinized under the most careful circumstances and with pristine diligence, because to not do so could be toxic to my body… Yes, toxic!

I noticed single serving packages of plain UTZ chips for sale behind the bar, which prompted me to ask the bartender if I could purchase a few bags. A gentleman sitting next to me said, “Oh, I am sorry we are hogging the snacks. Here, you can have the bowl because we’ve had enough.” I said, “No, I’m good. I just ordered some, but thank you.” I overheard another gentlemen say (in a whispering sarcastic tone), “Oh, he’s afraid we have germs. He’s just acting pretentious!” Without any hesitation I said, “I heard that!” The next words out of the man’s mouth were, “Oh, I am just kidding.” I said, “No. You’re not."

I proceeded to tell the men I have Celiac disease. They both looked at me with a “what the hell is that” face. I think we’ve all encountered this expression at some point in our life. When we do, it’s important to immediately dive into explanation because we just might lose a perfect opportunity to educate what I call, “the clueless wonders of the world."

I explained my situation, and lucky for me, the men were curious enough because they had questions. One of my eager listeners told me he has Sjogren’s syndrome, which prompted me to tell him about the gluten-free diet and research supporting the advantages of those affected by autoimmune disease to consider the possibility of going gluten-free. I could see his eyes lighting up. He said with great enthusiasm, “I’m going to discuss this with my doctor.” I also encouraged him to seek out a nutritionist so he could learn how to eat for his body/disease type.

Another gentleman who was listening in on our conversation asked me, “Why didn’t you just ask the waiter if the chips were gluten-free.” I told him, I considered that for a second, and typically that is what I would do. However, the restaurant was busy, the bartender looked irritated and rushed, and the situation was not conducive to a proper exchange of words, so to avoid any problems I chose safety first over drama. I saw something I could have that I knew was gluten-free and I went for it without any questions asked. If there were no chips, I would have sipped my drink and waited for dinner. It’s at these times when we really need to choose our battles wisely.

Of course I had to lament on the fact that I am glad the situation played out like it did because I received a golden opportunity to educate, and I got to meet a few cool people in the process that I seriously I hope I meet again (and know I will).

Confirming ingredients is of the utmost importance to any Celiac, and we can’t take any chances, thus our need for quality information. Waiters, bartenders and others need to know when we approach asking questions, the answers must be factual and not riddled with statements of, "I guess,” “I think so,” or “I’m almost certain.” Actually, these responses are not appropriate in any conversation. (Sadly, I get this response from many of the staff at One World Café, a vegan restaurant I go to often because it’s close to my home. Unfortunately, the staff is not consistent about knowing what is gluten-free. However, Sweet Sin Bakery (all gluten-free) is now serving up sandwiches and soups, which will have me happily walking the extra eight blocks to know I’ll be taken care of in the most respected way).

Furthermore, for any Celiac (or anyone else with allergies or dietary restrictions) we must always, in addition to ourselves, have the other person’s best interests at heart. At all cost, we must minimize our drama when searching for answers. This requires discretion and politeness, because to be anything else raises eyebrows, thus having you appear strange, psychotic or looking for sympathy. I have witnessed these types of conversations, and I can tell you they aren’t pretty.

When we explore opportunities of receiving an over abundance of attention, allowing it to circumvent our main goal (quality gluten-free food), we make it bad for the next Celiac. Your neediness and quest for sympathy can be detrimental to our cause, leaving some waiters irritated (and rightfully so).

We need to be mindful of our surroundings, knowing our audience at all times. By no means must we allow someone to treat us as second-class citizens, but sometimes taking the low road and choosing those things you do know are gluten-free is best. Yes, you might want to shake it up from time to time and try something new, which requires a conversation filled with many questions. If this does happen, I hope you will be intuitive enough to appreciate all that is around you before making others feel uncomfortable, especially your friends.

I know a few people who have an autoimmune disease and make it bad for the next guy. Now that I am one of the people challenged I make it my mission to teach when appropriate, allowing logic to dictate my course of action, and above all else not to make my unfortunate demise a struggle for others. The aforementioned allows this Celiac to live his best life and will allow you to do the same.

For anyone curious about the chips at the bar, I later learned they were not gluten-free, proof that living life one meal at a time is best for all involved, more importantly, me. – paerki

A Cheesy Experience

2009-12-08T01:00:00.001-05:00

Each year during the holiday season I look forward to going to my old neighborhood of Mount Vernon for the Lighting of the Washington Monument.

For those who aren’t familiar, but curious, the lighting of the monument (which by the way is America’s oldest cenotaph to our first president) signifies the beginning of the holiday season in Baltimore. Now in its 38th year, this "Monumental Occasional" always features local entertainment, food and other festive activities. However, the best part (in my mind) is the climatic fireworks display, which you can check out by selecting the following link: Monument Lighting (2009).

Sadly, this year will be remembered for the good and the bad. Our Mayor was convicted of embezzlement, which created many jeers and a few cheers of support. Out of respect for the City and its citizens, she should not have been in attendance, and in my opinion must step down from her post as mayor, but I digress.

My friends (Joan and Brian) with whom I shared this fun evening with, planned for us to go to Sascha’s for dinner. Actually, Brian selected the restaurant based on my raves about its style, atmosphere, friendly staff and delicious food. I have always been a strong supporter of Sascha’s, going there a few times each month and recommending it to my out-of-town friends when they visit.

There have been only two occasions when my dining was compromised. However, these situations were resolved in a manner appropriate for my guests and me. My dining experience on Thursday was less than satisfactory and created embarrassment for all involved, including the patrons at neighboring tables.

I am a Celiac, "on the move living life one meal at a time.” Lately, one of my principal reasons for going to Sascha’s is because they know how to take care of a Celiac, or at least I thought they did. (I am not without recognizing the good, so check out: Stand Up)

We ordered an assortment of food, which included dinner and appetizers that we all shared, as well as drinks. However, because of my occasional restrictions I chose a few additional items. (I opt for safety because there can be dire consequences if I consume gluten.)

Before I go any further, it’s important to say, our waiter and the Maitre d' were both friendly and engaging. (I’m not sure if he was the manager too, but I remember his name as Mark). I told the waiter as soon as I sat down I have a gluten allergy. She acknowledged me with a simple “OK.” (Celiacs must always make sure they receive confirmation from the waiter to insure they recognize the seriousness of the situation. It’s imperative they understand.)

Regrettably, when the cheese plate came to the table I began to dive into it because I was incredibly hungry. Unfortunately, I tasted blue cheese, which prompted me to immediately stop eating. Once the waiter came over to our table, I asked her if the cheese plate was gluten-free because it contained blue cheese, and blue cheese is off limits for me since it is usually made with bread. (The waiter replied, “I think so.” (All staff must be familiar with allergy sensitivities or at least know how to respond to customers when they have questions. The phrase, “I THINK so,” must never come out of your mouth. You know or don’t know, and if you don’t, go ask someone who does, but before you do always let the table know what your plan of action is. It’s simple common courtesy.)

I waited 15 minutes for someone to come back to the table. Finally, the waiter walked by and I said, "Excuse me, I am still waiting to know about the cheese." She said, “Oh, someone hasn’t been by to talk to you?” My reply was, "No, and you should have told me someone else was coming to the table to give me information." (Hey, I wasn’t looking to be difficult. I just wanted an answer to an intelligible question.)

Finally, Mark came to the table and I noticed he had a piece of paper in his hand. I was the first to speak and said I’ve been waiting forever for an answer to my question of whether or not the cheese plate was gluten-free. He said, “Yes. This is a Maytag gluten-free blue cheese.” My reply, "It can’t be because blue cheese is not Celiac friendly." Mark became indignant and used a defensive voice. He placed the paper on the table and said, “There is the proof, just read it.” I told him I didn’t need to read it. The print out could have said yes, this Maytag brand blue cheese is gluten-free, but that doesn’t make it so.

Mark was adamant about the cheese being gluten-free, and his attitude, which did not allow for a rebuttal, cut me to the quick. I stepped down because Mark’s tone was creating a scene for onlookers. My desire was for an offer for a replacement cheese... Completely removing the blue cheese and replacing it with something simple would have been fine.

We were not going to agree, but the direction it took was uncalled for, and Mark could have handled this much better than he did. There are many situations that come into play, especially when dealing with someone who has allergies, and there should be a playbook for how to handle such occurrences. Ask the guest if he/she would like a substitution (a replacement cheese perhaps), but you don’t further embarrass the guest by trying to persuade them to accept something or arguing simply because they have an allergy (it's bad enough we have to bring it up at all).

I would like to think this was not intentional, but I don’t know because of his unpleasant response to the situation. Do I think Sascha’s is anticeliac? No! However, they do have staff in need of training or retraining.

We spent $70, and what we received in return was delicious scallops, a beautiful crisp salad, sad soup, a bland pizza and an inedible (for me) cheese plate. The sadness with the other food was unfortunate. However, Sascha’s menu is usually very good, but their special tasting menu left something to be desired. I know sometimes things aren’t as good as they should be, but when the negative, unpleasant approach comes into play making a guest feel unwelcomed, well, you need to know what the full experience was, thus this blog post.

From the forums I've read, the jury is out on blue cheese and because of this, rule of thumb is to simply avoid all blue cheese, without any questions asked and without apology. Conservative Celiacs say, “Stay away from it.” I’ve had a tumultuous two years of getting my life back in order because of Celiac Disease, and I’m not willing to retreat because someone was insensitive and lacked control (and by the way, that small piece of cheese did prove to be inhospitable to my digestive system). In other words, a price was paid.

Sascha’s, I am a Celiac living life one meal at a time in a challenged economy. I expect a meal of satisfaction, which I did not receive (and partial wasn’t good enough). You made me feel ill-favored with less-than-kind attention. Where do we go from here?

The Brass Elephant stopped living up to a standard of excellence, and look what happened to them. This can’t be the case with you. What happened between my visit a few weeks ago and this one? - paerki

It's Almost Here

2009-12-01T02:00:00.002-05:00

Can you feel it? I do. It’s winter! Yes, soon it will be time to say good-bye to fall and hello to the chilly months of Jack Frost. It will be here before you know it (December 21st to be exact). The transformation is taking place before our eyes, especially with Thanksgiving becoming an all but distant memory.

There are many signs to behold of my favorite time of year: naked trees, intermittent days of temperatures below 50, people wrapped in layers (which includes coats, gloves and scarves), the pungent and nose-pleasing aromas of pine cones, fresh cut evergreens and the burning of firewood. (How I love taking cold wintry walks, alone or with a friend, bundled up, drinking hot cocoa, watching smoke bellowing out of chimneys, and bantering endlessly about the mundane.)

However, my big love of the season is comfort food. Would it be yours too? The most important is sweets, especially cookies (the greatest tummy pleaser of all).

I am guessing December is the number one month for cookies. I make this assumption based on careful observation. No matter where I go I see cookies being baked, swapped, shipped, shared, gifted, hanging on Christmas trees, etc. It truly is an endless parade of these small tasty morsels of heavenly delight. They are hard to escape and miss with their different sizes, shapes, decoration and smells.

I was beginning to feel a bit blue about the season of cookies because of my nemesis, gluten. I don’t have the luxury anymore of going into a store and picking up what my eyes and tastebuds demand. No, I must explore each container with accurate consideration, reading the ingredient label once, twice and sometimes thrice. It truly is a careful expedition of the most important kind.

I remember an instance when a women approached me at the grocery store while I was checking out the cookies and she said, “I know, it’s hard to make up one's mind which of those wonderful treats to buy.” A part of me wanted to lash out because while making her comment she picked up several different containers of cookies and put them in her shopping cart (the nerve of her). Needless to say, I was aghast. However, an awkward moment for me and “a no clue” one for her turned into the perfect conversation of education and understanding.

I loved that this woman was curious and concerned, had questions and was genuinely interested in my struggle as a Celiac (on the move, living life one meal at a time). How could she have known about my misery if I didn’t speak up and tell my story? Times like this require us to engage others in conversation, thus sharing and giving the gift of knowledge. We can’t change perception and eradicate fear without words, sentences and stories of truth.

I was feeling gloomy when the Girl Scouts were selling their cookies and I couldn’t indulge in my favorites, the Samoas and Thin Mints. I used to love eating them frozen with hot tea. (Sigh) Now it appears that feeling is hovering over me once more like a mean cold that just won’t go away. (An even bigger sigh) I am bereft of the enjoyment of a large quantity and variety of Christmas cookies. I shared my distress with a friend who came to lunch today at my home. Her remarks were just what I needed to hear.

My dear friend said, in no uncertain terms, “I don’t feel sorry for you. So what you can’t have those cookies (referring to those containing gluten). We’ll just have to bake together something yummier and better tasting.” (How great was her one-woman show of intervention of purpose?!)

She hosts a holiday baking party each year, with cookies receiving most of the attention. She supplies the kitchen, cooking utensils and holiday drinks of cheer, and everyone else brings their ingredients to make the magic happen. There is also a cookie swap and taste tests (of the hard work and wine – Oh la la).

What’s also great is when she in her remarkable way says, “You can bring a bottle of wine, but don’t bring ingredients unless you feel compelled to, because I’ve been collecting non-gluten flour for you for this occasion." (Again, how great is that?!!!) How fortunate am I to have such a friend? This is a loving gesture which will keep my spirits high for the season.

Cookies: with or without gluten, small or large, salty or sweet, gooey or crunchy, chocolate or vanilla, with icing or sprinkles, have a way of spreading cheer in the most simple of ways. A cookie has the power to reconnect friends.

Make love happen this season by baking cookies... by yourself to get the holiday ball rolling or with friends to nurture togetherness, and just maybe you’ll think about baking cookies to give to a homeless person(s) you pass each day on your way to work, the bus driver who transports you safely to and from home, for your postal carrier, etc. Give a little holiday sweetness to show faith, fortune, love, and understanding and maybe to say, “I’m sorry."

They’re almost ready. Can you smell them? They're cookies, and I baked them just for you. I wish all who read this post a sweet holiday season, and for my Celiacs a sweeter one because we know the true meaning of living life one meal at a time. - paerki

My Table For One

2009-11-27T00:15:00.002-05:00

Well, another Thanksgiving has come and gone. I assume all enjoyed a fabulous day of great tasting food, drinks of the adult kind and quality conversation you’ll remember for years to come. I suspect you remembered to snap photographs and record video so that you can relive these precious memories in the future. My wish is that each of you took time out (independently of your guests) to embrace a moment of reflection on those things you are truly thankful for. I hope you allowed yourself the opportunity to step out of your comfort zone, diving deep within the walls of your consciousness, thinking not just about the obvious, but about those things for which we often take for granted... a friend who listens when we gripe, an employee who helps us out when we are weak in certain areas of our job, a friend who champions our cause before we show our vulnerability, a neighbor who says you’re in their thoughts, thus calling to check in...

Take all your good fortune of yesterday and allow it to nurture your spirit now and into the next Thanksgiving. We must make a pact with ourselves, promising to live a life of quality, not of quantity. Take your happiness and share it with the world, especially with those who are down and out, lost, bewildered and confused, always remembering that a true "thanksgiving" is not one day, but every day.

This year I decided to spend the holiday alone. I know some of you will read this and say, “You could have come to my house. Why were you alone? That is so depressing.” (Quite the contrary, dear friends.) Many of us relegate and perceive situations as sad, critical or dire without knowing the circumstances. If you really care and know the person, take time out to play with the pieces of the puzzle and you’ll realize they’re doing just what needs to be done. That is not to say someone might just be crying out for help.

Always know your audience, and with that you can find the truth without jumping to conclusions or propagating your beliefs onto someone else (food for thought). FYI: No cry for help here.

My celebration with me, myself and I was intentional, deliberate and planned weeks in advance. My goal was simple, to spend quality time meditating and pondering the “trueness of my thankfulness."

I was invited to many places and declined the invites. Two of my friends were hosting parties, but I opted for something more personal and meaningful, thus the comfort and privacy of my own home. A neighbor/friend pleaded with me to join him and his family, which would have been nice, but it didn’t feel right because my resolve demanded I take my current course of action.

This is my first year celebrating Thanksgiving as a Celiac (on the move, living life one meal at a time). It has been a journey (a battle of sorts) that I wish on no one, not even my archenemies. I don’t care how angry we get, those who hurt us, bring us down or attempt to break our spirit must always be looked upon with hope. We must pray for their ability to understand, thus bringing about change.

It has been a long two years into my recovery. My journey has taken me on a roller coaster ride of emotions that I dare not ride again. However, that is only a wish and I know there is no way to ever escape those types of feelings, because they precipitate my future.

I have never in my life been more thankful than I am today because there were days when I just didn’t think I was going to make it. There was so much physical, emotional and mental pain that I thought it would consume me, thus leading to my untimely demise.

The past two years have been filled with the ups and downs of weight, significant amounts of blood loss, colonoscopies, endoscopies, surgery and always the ABCs chasing after me (abdominal pain, bloating and constipation). I’ve had to endure severe cases of blepharitis and mouth trauma, all amounting to additional pain.

I am thankful for so many things, but most importantly for my health, which I finally got back five months ago (and with no medications). I wish the doctors at the beginning of my journey could have told me to stop consuming gluten, but they did not. Instead I was misdiagnosed, given drugs that I’m allergic to and was pushed around in an antiquated healthcare system that I’m convinced doesn’t always put the patient first.

More importantly, I am thankful for the books, magazine, blogs and other resources that have been written for people like me who have an allergy to gluten. I am indebted to all who penned their stories of recovery, thus giving me hope and inspiration. Your journey was not in vane because you’ve helped many people overcome, and I am one such person.

I have learned to look at food in a whole new way. I’ve become more creative in my approach. I’ve also been able to educate the clueless wonders of the world about Celiac Disease.

People need to be more responsible with what goes in their mouth and I am not just talking food. There are many things that feed into disease… Food for thought for those who get my drift.

My table for one was just what I needed this holiday season. I wanted to sit amongst my favorite things… Art, books, music and plants and give thanks for my new body of health. I was eager to utilize introspection in a quiet space while relaxing and considering my future moves, which include never taking anything for granted, doing things I enjoy with great passion, being around people who inspire me and always treating my body like the true temple it is. There are many of you who need to follow my lead, and you know who you are.

A table for one is a remarkable place to be sometimes, because that’s a place where we can reenergize, always-appreciating life more. It’s a great place for reconnecting and pondering the future. What’s even better is it affords us the opportunity to watch people, and in watching them you’re seeing yourself, and in looking at you maybe you can find a way to better control your world.

Let’s all live our best life, and it begins with living life one meal at a time, especially for those who are challenged with disease, allergies and obesity. - paerki

No Substitutions

2009-11-20T01:30:00.001-05:00

…But I have Celiac Disease! I’m not requesting any major action, just a simple equal distribution of goods. The perfect example is: if I’m ordering a cheese plate and the bread/crackers are not gluten-free, simply replace them with a few apple wedges (and don’t charge me for the latter).

There have been occasions when I’ve gone to restaurants that have been less cordial to substituting ingredients. Shockingly, some are five-star! (I hope this isn’t in response to or in retaliation of a troubled economy, because this truly would compromise your business.)

It’s never my goal to make those around me feel uncomfortable, especially a waiter who is honoring restaurant policy. However, there are some requests that must always be honored (within reason), exclusively when dealing with individuals who endure allergies.

I’ve been embracing my own limitations at home. There are many recipes I enjoy preparing, but I haven’t found the right replacement additives. I typically have challenges when a mixture calls for flour. I’ve used potato, but it just isn’t the same, especially when attempting to make biscuits.

I used to incorporate flour as a thickening agent, principally with gravies. Now I am using cornstarch. Sadly, my imagination craves wheat flour (LOL). There might be a psychological component to the process of my resistance. However, I am hopeful at some point I'll give in and my mind and taste buds will connect, thus enjoying some of my favorite recipes once again. This foodie can only go so long without the apples of his eye.

I am happy to say I have finally found a replacement for breadcrumbs. I miss Progresso’s. They are the best, and I could eat them right out of the container, and have on many occasions!

I am now using Glutino’s gluten-free bread crumbs. I think they are finer than other brands, and I can mix in my own concoctions of flavors. I typically use McCormick’s spices, because they are the best. (I miss their manufacturing plant in downtown Baltimore. I enjoyed those delightful pungent aromas with such contentment).

I have a simple favorite chicken recipe I love eating. It’s a tummy pleaser when complemented with a green salad containing blueberries, pears and Parmesan cheese, and a glass of wine… Talk about happiness! It’s full proof. This is a staple for the person who doesn’t cook well (ah, that wouldn’t be me), and it works in a pinch when entertaining or needing something delicious for a potluck.

It’s nothing gourmet, and a friend of mine discovered it on the back of a soup box. He actually prepared it for me several years ago. I was really impressed and thought it was something he created. However, it doesn’t matter that it wasn’t his, but that his love and care went into the process, thus a meal of regard and perfection.

The recipe also calls for one other ingredient (Lipton Garlic Mushroom soup mix) that I can’t have because it contains my nemesis, wheat flour. However, my friend BDL found the perfect replacement (gluten-free chicken or beef flavored instant bouillon & seasoning by Herb OX, a Hormel Foods item). In many ways this is better than what the original recipe calls for.

I’m adding the recipe below for those who are looking for something tasty without the fuss and muss. It’s easy to prepare, very few ingredients are required, preparation and cook time are less than 45 minutes, and the best part… It’s delish!

Restaurateurs need to be more practical in their approach and diligent about the multiple needs their customers will have, keeping in mind food allergies are on the rise. Yes, some guests can be exasperating and ridiculous, thus choosing wisely from those you’ll consider. Anyone having an allergy (wheat, nuts, etc.) must always be taken seriously, while not making the patron feel uncomfortable and embarrassed.

For those who are challenged, don’t make a mountain out of a molehill. You must also be respectful in your approach too. If you’re not successful in your quest for the perfect dining experience, from appropriate accommodations to food request, don’t cause a ruckus. The answer is simple; don’t go back to that particular restaurant. Show them that if they're not willing to substitute food, that you will substitute them by taking your business elsewhere. Everyone is entitled to live their best life, and for some that includes living it one meal at a time, and that’s just what I do, and hope you are doing the same. - paerki

Crispy Garlic Chicken

Ingredients:

1 envelope Lipton Garlic Mushroom Soup Mix (Celiacs: Herb Ox Beef Instant Bouillon & Seasoning)

1/3-cup mayonnaise (Hellman’s is the best, and don’t be using those nasty vinegary spreads, like Miracle Whip!)

¼ grated Parmesan Cheese (use fresh)

4 boneless, skinless chicken breast halves

2 Tbsp plain dry breadcrumbs (Celiacs: use Glutino Bread Crumbs)

Cooking Instructions:

Preheat oven to 400 degrees. Combine soup mix, mayonnaise and cheese

On baking sheet, arrange chicken. Top with mixture; sprinkle with breadcrumbs.

Bake 20 minutes or until chicken is no longer pink. (Makes 4 servings.)

(A compliment to the above is baby field greens mixed with your favorite fruit. I also add fresh garlic to the mixture. – Bon Appetit!)

Look Out

2009-11-15T13:09:00.004-05:00

…Because the challenged are overcoming their challenges.

Recently, I’ve talked to and met people I never suspected of having of an autoimmune disease. A few of these individuals are former coworkers; others, friends from childhood. They are dealing with Celiac disease, Colitis, Crohn’s, Eczema, Fibromyalgia, Lyme disease, Lupus, Psoriasis, Scleroderma and Sjogren’s syndrome.

All are embracing a multitude of symptoms, with the most common being inflammation and pain. Their manifestations run the spectrum, mild to moderate to severe and everything in between. Their buzzwords to friends, but most often to doctors, are occasional, intermittent and constant.

There are some who don’t have insurance and are traveling the road of uncertainty, always careful not to overdo it, resting when necessary and eating the right foods. Others have insurance (those fortuitous bastards), visiting a plethora of doctors (internists, nutritionists and surgeons, as well as other specialists). There are even one or two who have access to a homoeopathist (you, my friends, are the luckiest of all).

Almost everyone (at one time or another) must use medication, whether it is over the counter, or prescription (and a few are treating with illegal and shared substances – a big no-no to say the least). I encourage all to consider revamping their treatments (with a physician’s guidance of course) by exploring clinical research programs, self-help books, forums and lectures, and learning to eat for your disease type, etc. I say revamp, because I am concerned about those individuals who are taking a myriad of medications without truly understanding the side effects and lethal outcomes. Don’t misunderstand my message, because I really am a proponent of medication (We haven’t made it this far in life without drugs. Those with hypercholesterolemia, hypertension and diabetes know what I am talking about). The right pharmaceuticals support our longevity! However, never lose visibility of those natural properties to be used as a catalyst for bolstering and improving the outcome.

There are opportunities to detoxify your body, controlling the level of inflammation and the number of pills you pop each day, and it begins with some very basic and simple foods we ingest daily, which include ginger, honey, pineapple, coconut and cinnamon, just to name a few. You have a better chance of living healthier and longer when you incorporate a combination of treatments, choosing wisely from a conservative menu.

To many, our conditions might sound/be strange (they were to us too, at first), but now it’s commonplace. We do what we must to be healthy, strong and focused. In other words, we want to be just like you, disease free (that’s if you are one of the fortunate). However, these days it’s rare not to find a person who is confronted with a malady. For many of us it’s an endurance test. However, deep down inside we are more concerned about the outcome, questioning survival against our successes. We are the true evaluators, always exploring and comparing quality to quantity (on occasion with uncertainty, but always with meaningful preservation).

We have many goals, and one is to simply blend in and not cause a fuss, because we bare the burden of disease. Many try to label us with a scarlet letter (that would be a D for disease). We don’t let that get us down. When you make fun, banter, belittle, or jest in our direction, we don’t care for it, but we overlook your condemnation because we just don’t have time for your insolence. You take away from our mission statement, which is always to live life to it’s fullest.

Now is the perfect time to reclaim your body, by nurturing your spirit, reaffirming your commitment to self (FIRST!), believing in your dreams and never losing sight of the true goal, which is nothing more than living your best life through discipline, exercise, healthier food and using medication as an addition to or last resort for achieving positive outcomes.

Hello! My name is Paul and I am a Celiac. My road to recovery has been long. Any emotion you can think of, I’ve felt! I am here to tell you that I have overcome some of the most horrific challenges of my life (I thought being bullied as a child was the worst, but this was a bigger challenge, but not any less painful because pain is pain, whether it be mental, physical or emotional). I have been down in the depths where only pity, fear and shame lurk. I was in a place where life just wasn’t that important to me anymore. I lost interest in others and myself. I was by no means clinically depressed, but confused about what to do next. I never saw a future because I only had red and blue days.

I was (and still am) a tad bitter because of the people I see who refuse to take care of their bodies, mistreating the one thing that demands and requires daily attention and care. Too many are overindulging in the extremes of smoking, drinking, drug use, voracity, etc., and all of these insidious choices are compromising and demeaning to our individual goals and the civility of others.

I don’t hold these fatal mistakes against those who don’t or are still not getting it. I am hopeful they will embrace and explore a new understanding soon, which will make us all stronger. We must really learn to eat better, exercise more and achieve quality sleep through consistency and organization with our schedules, which can only be accomplished with balance. Too many of us live for the day, and it shows in your face and demeanor.

I can’t impress upon you enough the importance of having a support system. I had/have the best support system I could ever imagine. I have a friend that championed my cause in the best and worst of times. He allowed me the opportunity to sound off in the most belligerent of ways, but always understood it was not a personal vendetta. There were tears and laughter, and one day all will make for a great book. It’s been a roller coaster of a ride and I am thankful he walked behind me, keeping me from drifting off course, beside me so that I never felt alone and on occasion, in front of me because even I get scared. BDL (the Ernie to my Bert), thank you for being the one-man support system of helping me make it through and for believing in my resolve.

To the many people I’ve talked to, I’ve enjoyed listening to all of your stories. They have changed me in ways you can’t imagine. To the Overcoming and Determined for Greater Health Divas and the Kings of Toughness, your journey is my journey and together we will stay strong making the best choices possible, never for a second compromising our health and always choosing quality to quantity, for this is a mandate (not for some, but ALL).

There are a select few who are not pushing themselves nearly enough. To you, I say, PUSH! …If you truly want to be better, PUSH! … If you really want to be stronger, PUSH! … If you really have an interest in living your best life because it’s your choice, and yours alone. (Pursue – Unapologetically – Something – Happier, for this is PUSH.)

Know your body. Know your mind. Know your limitations. Know your strengths and weaknesses. Now sit down and map out a plan of action for your new day.

I’ve been back to my old self for sometime. I am healthy and active, and all because I am a Celiac who has decided to live my life one meal at a time. - paerki

Sinning In Heaven

2009-10-30T13:21:00.001-04:00

I am a Celiac who is on a mission when it comes to gluten-free sustenance. I am looking for scrumptious, savory, oh so delicious products that will create an orgasmic sensation for my taste buds, as well as my stomach. I love making those sexy sounds (which we all do, but don’t always realize) when I bite into a product that is the bomb. It gets better when it’s freshly cooked/baked food because then you get to enjoy the pleasant aroma too.

My gluten-free experiences run the gamut. I’ve had a few successes (Trader Joe’s French Rolls and Van’s Waffles) and too many failures to mention (one of the most notable – the Betty Crocker cake mixes, which I would not serve to my worst enemy).

I do consider myself a foodie and appreciate every aspect of the dining experience. I am passionate when it comes to presentation. It’s very important to me. I don’t care how delectable the cuisine is, if it doesn’t look good, it’s not coming near my lips and I would not serve it to my guests.

I don’t consider myself a finicky eater. I can make anything work and I’m good at doctoring up meals because, God knows, we Celiacs really do have to do whatever we can to assist some of those concoctions companies are trying to pass off as eatable (i.e. Trader Joe’s Waffle and Pancake Mix).

I don’t spend a whole lot of time bashing brands and putting companies down because I know with a little patience and time, the manufacturer is going to figure out their product sucks and will rework or discontinue it. We must always speak up when food is God awful, especially at a restaurant. When I find sweet tasting morsels that are incredible, look out, because I’m going to promote and talk about them until you try it. I would never recommend something unless it was all that and a bag of chips (an old school idiom).

I am extremely excited to share my new love, cupcakes. Actually, it doesn’t stop there because it’s cake and bread too, and a few other yummy items, which can only be found at my new hangout, the Sweet Sin Bakery right here in Baltimore City.

I was on my way to the library and was walking across 27th Street. I saw a sign that said, Sweet Sin Bakery on the door, and decided to check it out. I vaguely remember walking by the building a few months ago and getting excited because the signage said, “gluten-free.” However, I just thought it was a distributor of food and shrugged it off.

I fell in love the minute I walked into their retail bakery and saw these colorful, rich looking cupcakes demanding my attention. I thought to myself, “I’m in heaven… but how can this be?” The name of the bakery is “Sweet Sin” and there is no sinning in heaven, right? I must admit, I was overly excited, but very much cautious because I thought I was being set up for disappointment. I’ve had to embrace companies that use an enticing name to market their product to make it sound great, only to find out it wasn’t.

Matt, who was working behind the counter and is the manager greeted me with sublime enthusiasm. He truly had customer service written all over him. If more store clerks and managers had his personality and charm there would be happier customers everywhere.

Matt and I started talking about Celiac Disease (CD). I told him of my challenges and long battle before finding recovery. He was eager to listen. Matt shared information about his mom, who is also challenged by the disease.

It’s funny because for the first time in months I heard a different voice come out of me. I didn’t sound repressed, sad, hopeless and gloomy. I didn’t hear someone who was scared about tomorrow and the next day and the next. I felt my confidence resonating loudly, and it was music to my ears. I even felt myself getting a little vaclempt, if only for a brief moment.

Shortly after our chat, the test arrived. It was time for me to try Sweet Sin’s cupcakes. Actually, before I tried a cupcake, I had a slice of key lime pie, and let me just say, “Encore!” That was one tasty piece of pie. My follow-up was a pumpkin cupcake, which was divine… No, it was actually a little piece of heaven. If I were the baker I would call them “heavencakes.” These deserts were soft, lite, airy, and flavorful and tasted absolutely delish.

Many of the previous baked goods I’ve endured from other bakeries and from grocery stores have been less than edible. The trouble with these baked goods is the texture, the smell and always the flavor. You can bet that it will look like a sponge and taste like a potato with sugar poured on top.

I don’t know what Sweet Sin is doing, but they need to continue the process. I was so excited by the cupcake I ate that I had another before taking off for my walk around the city. I was out for three hours visiting the library and snapping photos around town. Shortly after I made my trek home, but not before stopping by Sweet Sin to pickup a few more cupcakes and a container of chocolate chip cookies.

I could write an entire blog post about the cookies. I love cookies and milk and now that simple little treat (that makes me oh so happy when I’m down) is back in my life, thanks to Sweet Sin.

What truly made this experience wonderful was I had an opportunity to talk to several of Sweet Sin’s customers. I was curious to ask people if they had CD? If not, I asked how do these baked goods compare to those with gluten. Out of the six customers I talked to, no one had CD, but loved Sweet Sin’s desserts so much that they preferred their delicious delectables. How great is that?!

I also got to meet Matt’s parents and one of the owners during my second stop at the bakery. I also received an invitation to a party, where most of the food will be gluten-free. My day just kept getting better and better. (LOL)

Sweet Sin, Matt and to all of the others I met, thank you for your inspiration, engaging personalities and for helping this Celiac live life one meal at a time. - paerki

More People Are Doing The Unthinkable

2009-10-12T01:41:00.004-04:00

It’s true! There are more and more people who are electing to go gluten-free who are not affected by a gluten allergy. Like many people, I‘m thinking… WHY?!

For those who don’t know (and periodically need to be reminded), Celiac Disease (CD) is a digestive disorder causing individuals to have an immune-system reaction to the protein gluten. The reaction can be mild to severe. Sadly, mine was severe.

Gluten has the ability to ravage the small intestine, preventing it from absorbing nutrients, which can lead to a multitude of problems (bone and liver damage, a compromised nervous system, as well as a host of other challenges, some being life threatening if not properly treated).

For a person with CD, a gluten-free diet is mandatory. However, I am learning there are those who are choosing a gluten-free life style because they feel it is healthier (this I’m uncertain about). I have friends who are affected by Crohn’s Disease, GERD and IBS who’ve elected to follow a gluten-free diet and have noticed a significant change in their symptoms. Many report a reduction in flares, and symptoms that were once severe are now mild.

I’m sure there are doctors who will disagree with a patients’ need to go gluten-free, especially when they don’t need to, and there are even some who think it might be psychosomatic. However, I say, if it works do it. Please don’t misunderstand me. There are always people doing things they shouldn’t be doing, thus damaging themselves in the process. One must always consult with their physician when making dietary changes, or when choosing new therapies (i.e., herbal supplements and vitamins).

I was bleeding miserably at the time when I was thought to have had Crohn’s Disease. It was horrific. A friend of mine sent me a few articles that talked about coconut as a treatment for Crohn’s flares. Shortly after, I decided to use coconut as a therapy. I’m forever thankful I did. My discharge of blood was cut in half.

However, I was still experiencing a host of other problems, all centering on inflammation. Unfortunately, I have allergies to medications that would have helped to remedy this problem. Not until I began my gluten-free diet did I have any relief. Finally getting a true diagnosis was life saving for me.

Like most GI conditions, mild symptoms can creep up from time to time and out of nowhere. Much of this for me can be from having processed or spicy food. I don’t eliminate these foods from my diet altogether, but I do limit my consumption. I’m a healthy eater anyway and don’t eat large quantities of food that my body finds undesirable. However, all of my food is now gluten-free… Thank God!

Each week I am excited to learn about new food options, as well as recipes that are helpful to my body, mind and spirit. I’m lucky because I have a great network of friends who look out for me, and one in particular… Thank you, BDL.

Regardless of being a Celiac, if you are someone suffering with a disease that requires dietary restrictions, make sure you follow the rules. When you cheat, you cheat yourself out of a lifetime of happiness. The old saying is, “cheaters never prosper,” and I’m here to tell you they don’t.

Live your best life by eating the right foods one meal at a time. - paerki

An Eyegasmic Experience

2009-10-09T00:02:00.003-04:00

Yes, I know, the title sounds a bit risqué, but hey, it works. (LOL)

Inadvertently, my mouth consumed gluten particles. To give you a better description, a friend of mine purchased a slice of cake with a thick layer of rich creamy icing. It really was decadent, and my eyes were having a stroke just looking at it – that velvety, colorful, mouthwatering frosting that I so desperately desired and craved. I couldn’t resist this opportunity to fulfill my fantasy of eating icing that laid atop my nemesis, cake made with flour.

Yes, for one brief moment I became this wild crazy caged animal that had to escape my gluten-free shackles, and try that frosting no matter what price… Even if it meant deceiving my mind, tricking my taste buds and torturing my stomach. I just knew deep down inside that delectable icing had the power to squash my yearning, my gluten cake love addiction, or so I thought.

Please, don’t question my will power, because I do have it. I just assumed I could have a smidgen of icing, but not the cake. I did the responsible thing by looking for an ingredient label, which was affixed to the packaging. (For those in the know, an ingredient label for a person with an allergy is so much more than a label, it’s your best friend, Bible, direction, God, and on rare occasions, your adversary.)

I was pleasantly surprised and relieved to read that the teasing frosting was gluten-free (talk about happiness – LOL). With the approval of the label, there was no doubt in my mind the icing was saying to me, “Eat me.” I grabbed the biggest spoon I could find. (I remember many of my friends’ parents having a wooden spoon and fork hanging on their kitchen wall when I was growing-up. I think that began in the ‘60s and carried over into the ‘70s. Anyway, the point I am trying to make is, that was the type of spoon I was looking for, but didn’t have.)

I took the largest spoon I could find (a tablespoon) and with careful precision scooped out a delicious dollop of that luscious, lovely looking frosting. Before the spoon made it to my mouth, I noticed there were a few cake crumbs on the icing, but took a dismissive approach and immediately fed my pie hole without giving it a second thought. For one brief moment, I was in heaven. I didn’t see God, but it was a divine experience.

Shortly after (maybe 30 minutes), I realized what was once heaven quickly turned into purgatory. In no uncertain terms my body was saying (well, it was actually screaming), “What in sam hell did you do that for? You know you can’t have gluten, and those few bits, speckles, crumbs, morsels, drops, scraps, shreds, specks are going to eat you alive.” I guess it’s only appropriate because I ate them, now they are going to eat me.

For two hours I had to deal with horrible cramps and bowel sounds that were so loud that my next-door neighbor called and asked me if I could turn it down. I became distended. Of course, the most undesirable outcome for a person like me with a significant allergy to gluten is blood. In my world we call it “a case of the reds.” A typical conversation can be… “Hi! How are you? Oh, I’m not feeling well. I have a case of the reds."

Regardless of the above, I am still able to function, but to repeat this episode day after day and week after week would harm me gravely and reverse the work I’ve done to get myself back on the trail of healthy happiness.

This time last year my life appeared to be over. My life came to a screeching halt. It wasn’t a life, but a prison of sadness and despair. My challenges were hard, and my hurdles were many. I’ve come a long way, and so can you when you don’t take chances, tempt fate and take the wrong risks.

All of us need to stop taking chances with our health. I can’t say it enough and at times I do come off a bit preachy, but it’s because I care. America, we need to lose weight and get in shape. We need to take the prescribed medications our doctor gives us and not ask our friends if we should take them or just take them when we feel like it. Diabetics, get those A1C’s checked a few times each year. People with hypertension, keep track of your blood pressure. For those of you who are dealing with mental illness, take your meds because they fortify your connection to the rest of the world.

Most importantly, to those suffering with allergies, be responsible. There are NO negotiations. If you haven’t been diagnosed with an allergy, but you know your body doesn’t respond well to a particular food item… DON’T EAT IT. Chances are, it might not be an allergy, but why put yourself through the stress of eating something you simply don’t like or something that doesn’t like you and could cause unforeseeable problems down the road?

Lastly, to my gluten-free guys and gals, the moral of this story is… Babes, if it contains gluten, leave it alone. Walk the other way, even RUN if you have to! (Run, Forest, Run from gluten – if you must.)

I don’t care how eyegasmic something looks or tastes, stay way from it if you know it has a chance of bringing you down (that includes people who are bringing you down, but I digress and will write about that in a future blog). Treat your body right, and you won’t have to fight. Treat your body wrong, and you’ll be singing a miserable song. I guarantee. - paerki

Bake Some Happiness

2009-09-24T00:20:00.003-04:00

Better Homes and Gardens is one of my favorite magazines. I always look forward to their fall and spring issues.

In the fall you can find awesome recipes and in spring, you'll receive superb gardening tips. I enjoy every issue, but look forward to October. I'm a big fan of Halloween and always find great tasting treats to serve guests when I entertain.

I am always excited when I find a recipe that is simple to follow, easy to make, tastes great and the best part, gluten-free. Unfortunately, this is my first year being a diagnosed and outed Celiac, so I was feeling a bit ho-hum about diving into this months issue. There are some enticing recipes, which I've yet to try, but the one I did is the Creamy Pumpkin Rice Pudding.

I was never a fan of Rice Pudding, but I am now. This dish will leave your friends wanting more. It smells wonderful, tastes amazing and looks divine. I don't know about you, but beautiful food is mandatory in my home.

There are not too many gluten-free items in Better Homes and Gardens. However, with a little bit of creativity and innovation... you can make it work.

BHG, thank you! You're not a gluten-free magazine, but I still love you anyway. I’m not an exclusive gluten-free cook/baker. I still use your magazine to create dishes for my gluten-loving friends (LOL). I am happy on occasion when I can find that one special recipe that I feel was meant for me, which tells me you are supportive of my challenge of living life one meal at a time. Enjoy! - paerki

Creamy Pumpkin Rice Pudding
(Prep: 25 min. / Bake: 1 hr. 5 min. / Cook: 15 min.)

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree, or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 Tbsp. honey

Directions

1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.

5. To store, cover and refrigerate up to 24 hours.

You can find Nutritional Facts online at: BHG - CPRP

One Person / One Company

2009-09-17T01:15:00.001-04:00

My recent blog entry entitled 13.5% garnered a response from the General Manager of the 13.5% Wine Bar. I was so impressed with his follow-up, I decided to publish it in a post and create a teaching moment.

Granted, my post was not negative in nature, thus there was an expectation of a cordial response. However, what I received was so much more. There is no question in my mind that the General Manager valued my input, and it was clear he wanted to lay the foundation for contacting 13.5% if negative challenges were to occur in the future. Taking time to preserve the integrity of a new business in its infancy speaks of the company’s plans for a long future of committed service to its patrons. I don’t think it gets any better than that.

All too often we are more inclined to post negative comments. We are always looking to “out” or attack someone who is not seeing things our way. We look to condemn a person or an opponent because they have treated us with disdain, contempt or acerbity. However, the goal must always be to find common ground so that an intelligent base can be established, thus providing a blueprint for dealing with future misfortunes and misunderstandings.

Thus far, I have been pleased with most of the responses I’ve received from business owners with regard to gluten-free menus. It is astonishing to me that so many chain restaurants and fast-food eateries (like Uno’s, Ruby Tuesdays, Boston Market, Chipotle and Wendy’s) have stepped up to the plate by offering Celiacs a menu of gluten-free food or a chart that details which items are clearly gluten-free. I really expected many to be lagging. I apologize for my judgment.

However, I remain disappointed with Applebee’s. I’ve only received one response to my many inquires about a friendly menu change for those challenged with food allergies. I continue to receive a mishmash of psychobabble and reprocessed corporate canned responses. Their commercial of “Eating Good in the Neighborhood” is very misleading. I wish I could get a valid response from them that justifies why they can’t put a simple icon on their menu to denote those items that are gluten-free. I’m not holding my breath, and I won’t be visiting an Applebee’s any time soon. However, I will encourage them to look at their competition and see what these other establishments are doing to keep all guests safe and happy equally, without picking and choosing who matters. I am one person, dealing with one company at a time to make a difference in my life and the life of other Celiacs. Here’s to eating one meal at a time, but not at Applebee’s yet. – paerki

I received the following response from the General Manager of 13.5% Wine Bar. Enjoy.

Hi Paul

Thanks for the kind words about your visit this past Saturday, and for the heads up on the posting. It's nice to have a direct contact for any published response to an experience here. And while I'm sorry I wasn't present, I'm happy for you to have my direct contact information with the hope that you'll never feel you have to use it!

So it seems the fellows took good care of you. I certainly expect such results with each and every guest, but it's nice to hear it confirmed directly, and especially from someone with a deservedly critical lean to their views. I'm also very gratified to know that you found creative solutions to the parts of our menu that are off limits to celiacs (I hope I'm using that correctly as a noun) and that the staff was on your side with the modifications. It should always be such. I'm sure it's a regular challenge to eat out in Baltimore without numerous hurdles and pitfalls in both menu selections and adequate service. We're glad to be on your list of viable establishments.

And additional Thanks for not only the inclusion of our wine-business colleagues (because they all deserve it), but for your qualifying statement(s) that as a collective group we are not mutually exclusive nor even competing choices. I think we all exist to simply promote the enjoyment of good wine, and the potential ways to do that far outnumber the very few concepts currently available in Baltimore. I've tried to impress upon the staff that wine trade simply needs to be a cooperative community that has nothing to gain from a fight over clientele. More satisfied wine consumers are just a good thing for all of us.

So when you find yourself back here, please ask for me. It would be nice to meet you, but I'd also like to hear more about your condition and what options I have for products and preparation methods so that we might become a known "celiac friendly" location if that's within our capabilities. Please don't hesitate to contact me in the meantime.

A Celiac Vs. The Girl Scouts

2009-09-14T13:12:00.002-04:00

I have great appreciation and admiration for both the Boy Scouts and Girl Scouts organizations, reaching out to children and helping them understand their potential. I have witnessed their ability to motivate these young minds, offering character-building tools leading to awareness, discipline and respect for self and community.

I know all too well what these organizations can do for a young mind because I was involved with the Boy Scouts when I was a child. I spent two years in the program before dropping out, which was due to my interests in other activities.

However, I have to wonder if I had stayed with the scouts would I have had challenges because I am gay? The news media tells of great criticism of the organization’s stance on homosexuality. It’s unfortunate these challenges continue to exist for people that don’t choose their sexuality, but I digress, because this post is not about the Boy Scouts or being gay, but the Girl Scouts and how they befriended a Celiac.

I was at a festival today in the neighboring community of Abell. You can learn more about the festival by checking out my blog post: Abell – A Community That Rocks! Let me tell you, it really does! There are many communities that need to take their cue from this one. I’ve never seen a neighborhood more consistent about preserving their foundation, always making it stronger with every passing year.

During my time at the festival I walked around perusing many of the tables that were set up by people who were interested in showcasing their art, selling baked goods, or encouraging people to get involved in their community by volunteering, etc.

One of the tables I came across and enjoyed very much belonged to the Girl Scouts. I met two women, Lauren and Aisha who were delightfully engaging and had “leadership quality” written all over them. Aisha said, “Would you like to buy some cookies?” My reply (with great enthusiasm) was, “Yes, but unfortunately I can’t because I’m allergic!” Both Lauren and Aisha were curious, which began a conversation of laughter, interest and understanding. I was able to inform them about Celiac Disease and to field questions. It makes all the difference in the world when you meet people who have a genuine interest in others.

After I told Aisha about my challenges she said, “Oh no, you can’t eat these cookies.” I replied, “But I so want to.” She said, “You can pet the box,” which had us all laughing. (BTW… I did pet the box and fantasized about sitting on my couch when I returned home and eating boxes and boxes of Girl Scout cookies, because they are that good and I miss them so very much.)

I should have mentioned earlier that my friend BDL was with me and was also talking to Lauren and Aisha. Aisha said, “You better not buy these cookies if you are going to be eating them around Paul.” (Thank you, Aisha for remembering my name and having my back. – LOL)

Shortly after, I started walking around the festival again and visiting a few other tables. I lost track of BDL and just thought he was at another table. He walked over to me and just as I was about to ask him where he had been, I noticed he had boxes of Girl Scout cookies in his hands… The nerve!! I grabbed his arm and walked him over to the Girl Scout’s table and demanded to know who sold him the cookies! Lauren and Aisha pointed to the other, and here I thought they were my friends – LOL.

That’s OK. They had every right to sell BDL those cookies. He loves them just as much (if not more) as I do, so I will be happy knowing that one of us gets to enjoy those wonderful tasting and oh, so delicious Girl Scout cookies. An afterthought for me: I should have purchased some cookies and given them out as gifts to my other friends because they love Girl Scout cookies too.

I’m keeping my fingers crossed that if enough Celiacs write the Girl Scouts, maybe they’ll create a gluten-free cookie just for us. Who knows? … Everyone else might enjoy it too. However, logic must prevail and the cost involved might not help the Girl Scouts reap the benefits.

Regardless of the challenges I stated early in this post or with me being a Celiac, I still support both organizations whenever there is a fundraiser. I think there are young woman and men who might have opposing views of the scouts, but will always say they were glad and grateful to be a part of the organization, just like I was and still am.

Dear Reader, get out there and buy some Girl Scout cookies today! Enjoy them for this Celiac who is living life one meal at a time. Unfortunately and sadly, none of those meals will include a Girl Scout cookie. - paerki

Related Articles: Abell - A Community That Rocks

13.5%

2009-09-13T19:13:00.002-04:00

Yesterday was a day of festivals for me. My day began with a walk to the neighborhood of Hampden for the infamous HampdenFest. It’s not a festival I traditionally attend and not exactly high on my list of priorities. I see it as an extension of the Honfest, which is another Hampden festival I find a bit awkward and self-deprecating. Sadly, these festivals celebrate (and often highlight) a life that doesn’t attempt to surpass the status quo. It’s hard for me not to think we are perpetuating an attitude of self-imposed ignorance, but I digress.

However, the neighborhood of Hampden is involved in a revolution of change. I am unapologetic for the latter, but find it at times to be inviting, quaint, unusual, eclectic and artsy. It’s Deliverance, The Rocky Horror Picture Show, Alice in Wonderland and All in the Family all wrapped up into one, with a touch of Snow White and the Seven Dwarfs (unfortunately, I too often only see Sleepy, Dopey and Grumpy walking the streets or strung out on a bus stop bench). This is not written with malice because I really do like Hampden. I have many friends who live in the neighborhood, while other friends are community business owners. I shop in the area, especially during the holidays. You can check out my favorite places to visit there at my previous blog entry: My Favorite Destinations In Hampden.

Now, I have a new favorite place to add to my list, the 13.5% Wine Bar. While I was at the festival it began to drizzle heavily (or as my friend and fellow HampdenFest participant BDL called it, cloud pee), so we began looking for a safe haven. As fate would have it, we turned around, looked up and noticed we were standing in front of 13.5%. I have a few friends who rave about this place, so it was without hesitation we ventured inside. (Michelle, I know you wanted us to go and this really was an impromptu decision, but you and I will go and have an awesome time ourselves too, as we always do.)

The feel of the bar is cool and sleek. It’s an engaging place where you’ll feel comfortable and will definitely want to come back again and again. My first impression was great, and it kept building once I sat at the bar (and not just because we shared a bottle a wine – LOL).

Our bartenders Jeff and Joe made the experience excellent. They were down-to-earth, consistent, with a piquant wit, always faithfully attentive to their clientele, but not too much to where you thought it was an invasion of privacy. Great job, guys!

I’m writing this post here on my celiac blog because this small adventure became a win for a Celiac who is living life one meal at a time (and now one drink at a time too – LOL).

I asked Jeff if 13.5% carried any gluten-free beer (I know! I know! It’s a wine bar, but hey, they do have a beer list and I might want a beer while my friend drinks wine – LOL). Sadly, his response was no. However, his follow-up statement gave me hope. He apologized for not offering a gluten-free beer at this time, but of course recommended wines and said he would mention my request to the manager. I was happy when he initiated this endeavor. I also appreciated when he asked me if I could recommend any gluten-free beer. I replied with a yes, and encouraged him to carry Redbridge, which you can read about at my recent post Uno Is Number One.

My friend and I also enjoyed a selection from their cheese cart. I appreciated the selections offered; however, for our finicky tastes some of the cheeses had a bit too much personality (connoisseurs of cheese will definitely understand what I am talking about).

I unfortunately could not have the bread that was offered with the cheese plate, but asked if I could have a slice of apple instead. There were no apples available, but pears were, and in my book that was even better (Thank you, Joe for the recommendation). I said to BDL, “Do you think they’ll charge me extra for substituting the pear for the bread?” I would have been very dismayed if this were the case. This is not about being cheap, but an allergy I have no control over. As luck and intelligence would have it, 13.5% didn’t charge me… Kudos for their logic.

I love wine bars. They are a great place to socialize, meet up for dates, business meetings, impromptu gatherings, etc. A few of my favorites are the Chesapeake Wine Company, Grande Cru, V-NO and now 13.5%. There is no competition between these tantalizing wine refuges. They are not to be compared because each one has their own unique style. The only thing they have in common is the desire to provide great service and a quality product at an affordable price. All deserve our support. I want to thank all of these establishments (especially my new love, 13.5%) for helping this Celiac live life one meal, and one drink at a time. - paerki

Uno Is Number One

2009-09-09T21:17:00.000-04:00

I died and went to heaven today… Actually not heaven, but Uno (Chicago Grill).

My friend BDL told me that Uno has a gluten-free menu. I took a look at it online and said, “We definitely have to go today to check it out!” I was that excited. A restaurant with an actual gluten-free menu is too good to be true and to pass up.

We decided to work up an appetite and walked to Uno at Baltimore’s Inner Harbor (a three mile walk). During our walk we talked about Baltimore architecture and I snapped some photos along the way, which helped make the walk that much more enjoyable.

Before leaving my home I decided to take with me some bird food (not seed, but food). A while ago I decided not to discard the gluten items I couldn’t eat anymore, but to give them to creatures who I knew would really appreciate them: the birds. I have a large stash of cereal, crackers, biscuits, bread and other stuff that I know I can’t eat now… dying to, but can’t… wishing to, but can’t… hoping to, but CAN’T EAT! For the past few weeks I’ve been forgetting to take the food with me on my nature walks, but not this time. I fed the birds in front of City Hall (or as many of my friends like to call it, Mayor Dixon’s evil castle).

We finally made it to Uno. The host at the door (Brandon) greeted us in the most professional manner (This was an indication that my experience was going to be good). Shortly after being seated, our waiter, Jeff, arrived at the table. He was pleasant, upbeat and extremely attentive (This was telling of a dining experience that had the potential of now being great).

Jeff asked us if we wanted anything to drink. I think I might have cut him off with my enthusiasm because I knew precisely what I wanted, a Redbridge Beer (It’s gluten-free, tastes great, and Uno is only place I know, so far, in Baltimore that sells it).

My experience continued to get better when Jeff then said, “You’ll be needing a gluten-free menu.” I said, (with a big smile on my face) “Yes, I will.” Jeff got it! Don’t you love someone who just gets it?! I couldn’t believe I was soon holding a gluten-free menu! I felt like I was holding the Holy Grail – LOL.

My goal was to try the gluten-free pizza because I love and miss regular pizza. However, after looking at the menu and the large list of items I could have, my mind started flip-flopping (so unlike me). I was like a kid in a candy store. I decided to stay with the pizza. I was going for the veggie version, but opted for the one with pepperoni (which would later prove to be wise). I almost forgot… we had salads too, which were fresh, crisp and oh, so tasty. Jeff (our waiter) brought crotons to the table for the salad and said to me, “You can’t have these.” (LOL – Jeff, thank you for looking out for me.)

Our pizzas finally made it to the table. My friend, BDL (the gluten loving man that he is) couldn’t wait to dive into his deep-dish pizza (he loves Uno’s pizza). I was excited about my pizza, but was also afraid of being disappointed. I finally took a bite, chewed, swallowed and said, this taste like _____! Actually, that is not what I said. I just said that because I think you might have been expecting me to. I was expecting to, after past experiences with gluten-free products. However, my pizza was wonderful. It wasn’t as great as a pizza with gluten, but it was good and I will be coming back again to order it in the very near future. BDL had a slice of the gluten-free pizza too. We actually decided to rate it on a scale from 1 to 10 (10 being excellent). BDL gave it a 7 and I gave it a 7.5.

I visited Uno a few months after it opened at Baltimore’s harbor (many years ago). I remember it being a bad experience because of the disorganization and inconsistency of the staff, and I recall my salad being wilted and brown. I swore then and there I would never return. This is proof of why restaurants need to get it right the first time, because you will lose customers.

However, I’m glad I returned for many reasons. I appreciate the changes to the restaurant, the excellent service, friendly staff (thank you again, Brandon and Jeff), quality of the food and, most of all, the gluten-free menu.

It’s unfortunate that so many restaurants refuse to step up to the plate for customers. You expect us to dine at your restaurants and we hope you reward us with quality food with a reasonable price. However, you need to do something a little more for us. More and more people are developing food allergies. It would be helpful if you identify items that contain some of the more significant allergies: gluten, soy, milk and nuts. This is real life, and these allergies are not going away. Many people have died as a result. Consider making the dining experience that much better and safer for all by respecting the needs of people who are challenged by food allergies.

Kudos to Uno! Uno means one in Spanish, and you are number one in my book. Applebee’s is having some challenges when communicating (on their menu) safe plates for Celiacs and for those effected by other food allergens. Maybe my new friends at Uno can help them out… They need it! Thank you for helping this Celiac live life one meal at a time. – paerki

(APPLEBEE’S, I’M STILL WAITING FOR YOUR RESPONSES TO MY EMAILS - Case Number: 971200 - 8/31/09 969574 - 9/2/09 and 975014 - 9/10/09.)

"Who Has The Gluten Allergy?"

2009-09-08T11:42:00.000-04:00

On Sunday, I drove to Columbia with my friend Michael to do a little shopping and to have dinner. I used to live in the area many years ago. I can’t believe how much it has changed. However, the one thing that remains constant is the vegetation. It’s always lush, beautiful and intensely green. I have many fond memories of my days in Columbia and they all involve my dear friend George. It all made me question why I left. Thank you, George.

Michael and I made our way over to Wilde Lake and to Clyde’s. We chose Clyde’s because of the awesome service, ambiance and most importantly, the food! It really is delicious, as well as a pleasure to look at, talk about and devour.

I have a long and somewhat interesting history with Clyde’s. I’ve been to most of their restaurants in the Maryland, District of Columbia and Virginia areas and frequent them more often than not. I am a recurrent customer at the Clyde’s in Columbia, Georgetown and Reston.

One of my most interesting encounters with Clyde’s was many years ago in Reston. I was on my way to Wolfe Trapp to see the opera “Don Giovanni.” We decided to have dinner before the performance, and I remember ordering a green salad covered with rich-tasting blackberries. The waiter brought the salad plate to the table and as he went to place it in front of me, a blackberry fell off the plate and onto my lap. I had a big purple stain on the front of my pants. I was horrified. There was no way I was going to allow this blemish to alter an almost picture-perfect evening.

I was surprised when the waiter did not acknowledge his error. I asked to speak to the manager. I didn’t want to make a mountain out of a molehill, but it was a big deal. I explained the situation, and the manager could not have been more apologetic. He asked me for my pants measurements and left the table. A half an hour later he returned with a shopping bag from Banana Republic, which contained a new pair of pants. He also asked me to send Clyde’s the dry cleaning bill. Needless to say, I was pleased with the outcome. (BTW… The purple stain never came out.)

Yesterday, I had another unfortunate situation at Clyde’s. It began with me reciting my Celiac statement, letting the waiter know I have an allergy to gluten.

When I first began eating out again a few months ago (after getting my Celiac Disease under control), I wouldn’t just come out and let waiters know I have a gluten allergy, instead I would find ways of testing the waiter and the restaurant to see what they knew and if they educate their staff. However, I don’t take this approach anymore because it defeats the purpose and is counter productive when attempting to educate those who are not in the know about Celiac Disease.

I do what we all should do, simply and appropriately identify my allergy, choose a meal and allow the waiter to tell me if it is gluten-free or if we can make it gluten-free by substituting items. If we are unsuccessful going this route, I simply ask the waiter for recommendations. However, if I catch the waiter (pardon the expression) talking out of his/her ass, then I become a little less tolerant. You either know or don’t know, and if you don’t know, kindly shut up and allow me to educate you so you won’t embarrass yourself (and the restaurant), and look stupid when your next Celiac customer visits your table.

Our waiter, Nickolas W, was extremely attentive, assertive and efficient, everything a waiter should be. My friend Michael ordered a chicken dish and I the succulent filet mignon. We ordered salads too and washed the meal down with a smooth glass of wine. The salad dressings unfortunately contained gluten, but I substituted mine with balsamic vinegar and olive oil (I never received the olive oil, but that was OK because the greens were sweet enough and with just a hint of vinegar really made for a pleasant taste, which charmed my taste buds and gratified my tummy).

Unfortunately, the man (not my waiter) who brought the salad to the table said in a less than quiet voice, “Who has the gluten allergy?!” I softly said, I do. I received a few stares from neighboring tables. I guess some wanted to see what a Celiac looks like, while others were curious to see what a gluten-free dish looks like. Guess what? …You can’t tell the difference on both counts – LOL. (BTW, one always has to make sure they are not being paranoid about such things, and I was not as I learned from those who had a comment.) I don’t mind people knowing I’m a Celiac because it more often than not gives me an opportunity to educate a clueless wonder. However, in the future, please don’t single me out. I would rather be introduced as a Celiac instead of being pointed out as one, and yes, there is a difference.

Dear Reader, make time for a pleasant day with a special friend. Share old memories and, while you’re at it, create some new ones too. You can do this all over lunch or dinner at one of my favorite restaurants, Clyde’s. I just hope you don’t hear “gluten-free” yelled across the room when you visit. It’s a chain restaurant without the chain. Depending on which one you go to, you might just feel like you are in a five star restaurant. I often like going to Clyde’s in Georgetown for brunch because of the atmosphere and of course, their savory scrumptious food.

Clyde’s, please, no more pointing me out as the Celiac customer. This Celiac thanks you for your attention to detail, for making me feel comfortable and welcomed in your restaurants. Most of all, thank you for understanding that I’m a Celiac living, enjoying and eating life one meal at a time. - paerki

Moderation Vs. No

2009-09-04T02:30:00.000-04:00

I’ve been gluten-free for >4 months. Prior to that time I was enjoying bread, pasta, an occasional beer and a few other products, which all contained my nemesis, gluten. I wasn’t consuming large quantities of gluten, but what I was consuming was making me incredibly ill. The disease affected me so much I developed chronic pain, often praying for someone to simply put me out of my misery. The visual aspects remind me of a horror/slacher film filled with blood and gore. At times it was terrifying. There were days when I thought, “Is this it? Is the end? Oh my God, I’m going to die!” Yes, there was drama and rightfully so. There are no exaggerations here. The weight fluctuations, sallow eyes and pasty skin were all symbolic of my body not receiving the proper nutrients it needed for sustainability.

I recently talked to a few individuals who have Celiac Disease, but are not totally gluten-free. They have cut many products out of their diet, but don’t feel the need to go all the way. What’s that all about?! Needless to say, I’m stunned by their ignorance and lack of self-awareness. I think it’s time these Celiacs learn to say no, before it’s too late.

I have friends who are not dealing with an autoimmune disease, but are also dealing with other illnesses: diabetes, hypertension, obesity, cancer, alcoholism and smoking addiction. It pains me to see these individuals suffer. What saddens me even more is to know there are things they could be doing to improve their quality of life, but refuse to listen, thus having ignorance rule their lives. I guess there is truth in the adage of “old habits die-hard.” I also know that sometimes (more often than not) lessons need to be learned the hard way.

I have diabetic friends who continue to eat an abundance of sweets, increasing their weight and causing circulatory problems. I have hypertensive friends that salt everything their eyes see. I wouldn’t be surprised if one particular friend was salting her lipstick before applying. I know other people who are obese and still continue to supersize their meals. Harsh government criticism has stopped some restaurateurs and fast-food chains from supersizing portions, but that hasn’t stopped most from eating a second and third helping at the dinner table, and splurging on desserts. Hasn’t anyone heard of eating in moderation?

I wish I were lucky enough to continue eating like I always have (everything), but I can’t because I am a Celiac. My comment earlier about people not eating too much gluten is what I hear others saying who are dealing with the same disease, instead of just eliminating it totally from their diet, which is the only cure. Unfortunately, you’re speaking the wrong language. Celiac Disease = No gluten! (None! Nil! Zip!)

As for my friends dealing with other health dilemmas, when will you champion your own cause? When it’s too late? Many of you don’t have to say “no.” You can learn to live life, still on your own terms, by applying moderation. Eat less, exercise more and live life healthy and longer.

I must admit, I am still a tad bitter about my diagnosis, but I am better than what I was… bitchy. I’ve come full circle. I’m back where I started… healthy and active (with no medications). The days are becoming fewer when I want to make a mad dash towards someone who is eating a sandwich and demand they give me a bite. I still stand a bit too long in the bakery aisle. Someone from behind the counter always asks, “Can I help you sir.” I say, “No. I’m just looking.” I can only imagine what they’re thinking. I just know they see me flirting with the fresh baked bread, eyeing the cookies and salivating over the hot sticky buns. Yes, I’m horny for baked goods. (LOL)

Still, I remain practical, sensible and proactive in my fate, and I accomplish this all by living life one meal at a time. - paerki

New Product Happiness

2009-09-03T03:08:00.000-04:00

I can remember being a little boy and seeing a new product advertised on television (usually a toy or candy item). I would run to my parents and tell them what I saw, demanding I get this product as soon as possible. My mother would usually hesitate, but ultimately give into my desires. My father would say, “No.” After all was said and done, I usually got what I wanted. I was also lucky to have a back up (that would be one of my older siblings). If my parents wouldn’t buy it for me, one of them would (I’m not the youngest for nothing – LOL).

Much has changed over the years. I don’t usually get that excited over new products, gifts, etc. Don’t misunderstand me, I love receiving gifts and show great enthusiasm and gratitude for all that I get and have, but it’s not the same as when I was a child, thus the cliché of looking through a child’s eyes. However, that has recently changed.

As a Celiac, there are many bumps in the road and great disappointments. It’s hard finding quality tasting gluten-free products (they’re out there, but truly a challenge to come by). My biggest obstacle has been bread. Gluten-free bread tastes like _____!!! There is no other way to say it. I am desperately in the market to find bread that is light, spongy and with the same texture of breads containing gluten. Until then, I suffer, but not too much because I have discovered a new product that has brought me new productive happiness.

I’m currently enjoying a gluten-free beer called Redbridge. Can you believe it?! I am more of a wine and champagne drinker, but like many people I know, I would have a beer on a very hot day because it’s a great thirst quencher. I would have it with seafood. I also drink a beer with friends when watching sports or hanging out at happy hour on the weekends. There are certain times when a beer is the required beverage and nothing else will do. (Check out how I discovered and learn to enjoy beer by selecting the following link: My Friend... Mary Lou Clements)

I was really feeling left out when I couldn’t have that beer on occasion. As a Celiac I try to maintain a world that is as normal as possible (normal might not be the right word, but you get the point – I hope). Sometimes it’s nice to fit in. A little conformity is not such a bad thing.

I actually didn’t discover this beer, but a friend did and bought me a bottle. I put it in the refrigerator and left it there for a few weeks. I was eager to try it, but I just didn’t want to be let down, as so many other gluten-free products have in the past. However, I was having dinner one night with the friend who purchased me the beer. We decide to share in a taste test. I can remember saying, are you sure you don’t want to drink something else… something of quality (Boy, did I get burned on that one. I judged the beer before trying it. Shame on me.).

We poured the beer into two pilsner glasses, toasted and drank our first gluten-free beer. We paused for a minute, didn’t make any faces and both (almost at the same time) said, “This is great!” If only you could have seen our faces of shock and disbelief. We really couldn’t believe that a gluten-free beer could taste amazing.

Redbridge is an awesome gluten-free beer (there are not too many gluten-free products I can say are awesome). It’s a quality lite tasting beer with a great finish. What blew my mind was there is no disappointing aftertaste. I think I might become a beer drinker after all (but in moderation – I care about calorie intake and being healthy).

To all (Celiac and non-Celiacs) this is definitely a beer to try. I think you will be pleased. I’m hoping a few of my favorite haunts will carry this beer just for me. I’m sure others will be encouraged to try it, fall in love with it like I have and make it an option when looking for a quality beer to drink. This beer might just be one of the ways we educate others on the challenges Celiacs face in their everyday lives.

To Anheuser-Busch, let me know if you need someone to help market your gluten-free beer to the public. To everyone else, pick-up a Redbridge and give it a shot. I am curious to know what you think. As always, I am living life one meal at a time and on occasion washing that meal down with a Redbridge, a quality beer for a complicated drinker. - paerki

I Just Want An Icon

2009-09-02T10:30:00.000-04:00

Well, no follow-up thus far.

I contacted Applebee’s via their website, which states, “Inquiring minds want to know. We welcome your questions. Feel free to call, write or email us and we’ll be happy to answer your questions.” I was really happy to read this and was hopeful they would contact me. I copied and pasted my post entitled, “Standup for Delicious Safe Plates,” in the comments section and pressed the send button.

I was very excited to press that button because it made me feel empowered. I wasn’t a typical customer with a rant and rave. I was someone not looking out for just me, but for all of us who suffer with Celiac Disease. OK, I did have a little bit of a rant about the service at their Towson location, but still my post was fair and objective, and I wasn’t cutting them down because I do appreciate Applebee’s commitment to community.

I received the traditional response of, “This is an automatic reply to let you know that your feedback from www.applebees.com has been received at Applebee's Guest Relations. We will review your feedback and be in touch within 3 - 5 business days. Our normal response times are between two and three business days. Please keep this e-mail so you have your case number for future reference."

My first contact with Applebee’s was August 27, 2009 (case number: 969574). As of September 2, 2009, I’ve not received a response. I placed a second request on August 31, 2009 (case number: 971200) and I’m still waiting for a response (today is September 2, 2009).

Needless to say, I am disappointed. If you say you are going to contact me between 3 to 5 business days, then you need to follow-up. Even if it is to say, “We can’t respond to your response at this time,” some response is better than no response. I don’t understand why people are challenged with follow-up, especially those supplying a service to the public.

I did make a call to Applebee’s Guest Relations (Why is Applebee’s trying to sound like a hotel? – LOL) and talked to Adam. He was professional, even-toned and represented Applebee’s very well. Kudos to him.

I stated the following, "Hi Adam! I will be coming to your restaurant with a friend and I have a gluten allergy. I eat anything. Can you tell me which food items on the Applebee’s menu are gluten-free? Adam’s response was a bit like Jessica V’s email response to my friend Brian, which was about cross contamination and they can’t insure that any food items are gluten-free, blah, blah, blah. (Applebee’s Corporate, you really have those Applebee Guest Relation Coordinator’s trained like the perfect robots. I’m impressed.)

I continued to press Adam for more information. Adam stated, “I'm not sure what you like. If I knew what food…” I cut him off and said, "Chicken! …I love chicken." Adam’s reply: “OK, there is the Fiesta Lime Chicken Salad. Don’t eat the soups! They are not gluten-free! (stated with an intense voice)." I thanked Adam and ended the call.

What I am trying to figure out is, “Why can’t Applebee’s place an icon next to each menu item that is gluten-free and place a disclaimer at the bottom of their menu, which states we can’t guarantee cross contamination? This is not hard to do. The cost is minimal if you use a separate menu card.

I’m not one of those crazy Celiac’s that would have you build a separate kitchen to prepare gluten-free food. Hmm, sounds nice, but not reasonable.

I’m just looking for fairness, consideration and the same respect given to those individuals fighting the battle of the bulge. If they get an icon on the menu, why can’t we, and for the matter, why can’t people with a nut allergy, etc?

I know you can’t appease everyone, but with some of the more serious and complicated challenges (that a large portion of society deal with, i.e. food allergens), why can’t you be proactive and do the right thing?

I won’t hold my breath for a response, but I sincerely hope you think about it. As I’ve said before, I spent my share of money in your restaurants. You needed me, now I need you. What’s it going to be?

Anyone with a food allergy, I hope you will be proactive in writing letters to restaurants that are not looking out for you. Isn’t it time we all look out for each other? – paerki

Stand Up For Delicious Safe Plates

2009-08-26T22:36:00.001-04:00

I have a few unresolved issues with Applebee’s, and now a much larger, more important issue has made it’s way to the front of the line, thus my reason for writing this post.

A friend of mine invited me out for lunch and was interested in going to Applebee’s. However, because of my allergy to gluten, he decided to contact Applebee’s, hoping they would provide him with a gluten-free menu list.

It’s worth noting that my friend took it upon himself to seek out this information. I was happy going to the restaurant and ordering one of their salads (with or without salad dressing, as much of this depends on Applebee’s training of employees and their knowledge of food allergies). It doesn’t matter what type of restaurant we are talking about (fast food, cafeteria style or 5-star), all restaurant employees, especially waiters, must know how to answer a patron’s questions regarding food allergies. There are no excuses for not knowing… NONE!

I’ve always been a frequent and ardent supporter of Applebee’s. I worked for a company adjacent to Applebee’s in Towson on Joppa and LaSalle Road. I would often take colleagues out for dinner or happy hour, and on many occasions I would frequent Applebee’s for lunch meetings too. I could always count on their quick and polite service (now a thing of the past, or so it appears).

Unfortunately, I stopped going to Applebee’s in Towson because I found some of the new waiters inept, with the inability to sense a customer’s needs (You bring extra napkins if someone is ordering food with drippy sauce. With fries you bring ketchup. If you take the fork that was sitting on the plate and the customer ordered a slice of cake for dessert, you need to make sure there is a fork on the table so the customer doesn’t have to wait or hunt you down. Employees must speak clearly and be knowledgeable of all things Applebee’s, etc…) These are just a few of the smaller challenges this particular Applebee’s faces. I’ve been to others (before and after my diagnosis of a gluten allergy) that have offered customers consistent quality service. Why this can’t be achieved at all Applebee’s is beyond me (and yes, I have repeatedly filled out customer service cards asking me to rate their service).

The following is Applebee’s response to my friend Brian’s inquiry about the possibility of gluten-free menu items:

Brian, Thank you for your recent request for a list of gluten-free menu items available at Applebee's. Due to the frequency in which we change our menus, as well as the small risk of cross-contamination, we can not provide the list you requested. The health and safety of our guests is simply too important to risk sharing inaccurate or outdated nutritional information. You may call us at 888-59APPLE and a Guest Relations Coordinator can work with specific requests regarding any of the FDA's Top 8 Allergens (milk, soy, wheat, eggs, shellfish, fish, treenut and peanut) that may be contained in our core menu items. You can reach us between 7:00 a.m. and 7:00 p.m. Monday through Thursday and 7:00 a.m. and 4:00 p.m. Friday, central time. Sincerely, Jessica V. Guest Relations Coordinator II Case # 968896

Jessica V, your response reeks of uninspired, uninformative form letter verbiage. It’s passive/aggressive and, in short, a lame attempt to duck the issue. I take offense to your statement: “The health and safety of our guests is simply too important to risk sharing inaccurate or outdated nutritional information.” Well, make it accurate, and update it! This is a mandate from a customer who invested money in your restaurants. If I was so important to you, why would Applebee’s not go the extra step (as many restaurants already have, which includes other restaurants of your caliber, as well as fast food restaurants) to publish a list of food items to insure my dining experience is safe and positive? Is it that challenging to laminate a piece of paper containing a list of food items (that are standard menu items) that are gluten-free or don’t contain nuts or dairy, etc? We are not talking rocket science or any great expense to Applebee’s.

To Applebee’s corporate leaders, if you read the news, there are more and more people concerned about what they are putting in their bodies. There are many reasons why, however, the top two are disease prevention and allergies, which are increasing in record numbers. There is research to support that an estimated 12 to 14 million people in the USA, have an allergic reaction to food, beverages or both. There are many doctors and researchers who say the numbers are growing at a rapid rate.

Applebee’s, why won’t you do your part to help people like me? You support people watching their weight by listing calorie-friendly meals, and these people are not in any immediate danger, other than public humiliation for being gluttons. People with allergies run the risk of life threatening reactions, possibly leading to death.

You needed me to support your restaurant, and I did for many years. Now it’s time for you to step up to the plate (literally) and do your part for people like me, who are challenged by allergies, keeping in mind that I’m not asking for much.

So, are Celiacs invited or uninvited to Applebee’s? If we’re invited, you’ll take great care to offer us a list of gluten-free foods so that we can feel comfortable in any of your restaurants? Stepping up to the plate should be easy, delicious and safe. Applebee’s, when will you step up to the plate and help this Celiac who is living life one meal at a time? - paerki

Celiac Sassy

2009-08-17T01:07:00.001-04:00

I’m too expensive. You’ve read this right. You can’t afford me, baby. I’ll take you to the poor house. When you wine and dine me it can only be the best. (LOL)

It’s funny, I’m learning (and really could have guessed) that my adventure into Celiac Disease (CD) would be costly for me, but costly for you too (or so we’ve been lead to believe).

A new friend of mine (Larry) passed along an article to me from The New York Times, entitled “The Expense of Eating with Celiac Disease.” I really don’t need to go into great detail about the article because the title says it all. However, here are a few things I’d like to mention:

1. The treatment for Celiac Disease does not come in the form of a pill, but with a diet free of gluten, which is not reimbursed or subsidized by an insurer.

2. The versions of gluten-free products like bread and crackers are more expensive than products containing gluten. (There are studies to support this, but I know this because I shop often and see the difference.)

3. In Britain, by contrast, patients found to have CD are prescribed gluten-free products. In Italy, sufferers are given a stipend to spend on gluten-free food. (Taken from the article)

The article goes into greater detail as to why there is not more research done on CD and the need for education. It offers great advise to people with CD on how they can cut costs when purchasing food.

I appreciate what the article had to say, but for me it still reads (like most Celiac articles do) as extreme radicalism. The educational articles, especially those containing past, current and future research endeavors are great! However, when I read articles about stocking up on food and Celiacs shouldn’t have to pay too much more for food than other people, and people need to take us seriously… I get turned off. I feel like someone is trying to cut me off from “normal” society (whatever normal is).

I’m learning there are Celiac hoarders out there who are stockpiling food and saving coupons, and other nonsense. OK, nonsense is a heavy word, but I don’t see the need for me to be extreme about my disease. I’ve already had a few people look at me as a delicate flower (which I’m not). After someone at a party saw me continue to pass up food containing gluten, they said to me, “Oh, you should eat this instead.” My reaction was almost, “Why? I know it’s gluten-free, but I also know I don’t like it, so get it out of my face before you wear it."

Seriously, my grocery bill has improved. Yes, there are lots of everyday gluten-free products I’ve been eating all along that fit my price range. However, there are some special gluten-free products (bread, crackers, etc.) that are very expensive. OK, I can’t have the pizza from Pizza Hut or Papa John’s, or a Burger King Whopper unless I bring my own bun. (Celiac women are so lucky. They get to carry buns, gluten-free condiments, etc. in their purse. Celiac men just have pockets on their pants. We can’t be putting buns and condiments in our pockets. Where will we put our keys and wallet?)

When is it overkill? I guess the disease hit me hard enough (keep in mind I was misdiagnosed and bleeding severely for close to two years) before I knew what was going on. After getting the true diagnosis and changing my eating habits, life went back to normal. I suffered so much before the right diagnosis that when I see a restaurant that I know doesn’t cater to Celiacs, I simply walk away and never give it a second thought. Why can’t you? Actually, I’ve been eating out often and cooking at home without any major obstacles or challenges. OK, I had one challenge with gravy. I like McCormick’s gravy, but I can’t have it so I make my own.

For me, there is something positive about having CD. It keeps my weight down. I don’t have all those heavy carbs (bread, pasta, etc.) trying to make my belly and butt big. I call CD my perfect diet plan. I have enough stress in my life; I can’t and will not allow the stress of CD to control me.

I’ve noticed lately when going out to dinner with friends, this Celiac eats better than his gluten lovin’ buddies, and my meal is typically cheaper. So you can afford me after all, baby.

I’m also learning that potato and rice flour are God-awful! I’m sure my taste buds will adjust in time, but until then I will have my meat, veggies, beans and rice, and many other wonderful gluten-free foods that are priced just right (and our plentiful at my grocery store too). I’m going to eat what I want, when I want, but I’m going to eat it always, one meal at a time. - paerki

Poor Me... Poor You

2009-08-10T16:53:00.002-04:00

Who me! Why poor me? It’s not the end of the world. Nothing has changed. So I ask you again, Why poor me? I’m curious, why did you need to say that? No, you didn’t offend me, but can you please answer my question? Oh, you just assumed because of Celiac Disease (CD) I couldn’t continue my love affair with food (LOL). What we should be saying is, “Poor you for not being informed.” A wise person will get the facts, know their audience and then speak.

I recently got together with a relative of mine whom I hadn’t seen in some time. She wasn’t familiar with my diagnosis of CD. She should have been. I mean, come on, doesn’t she read my blog (LOL)? Actually, it was a nice visit, and there was a lot to catch up on. The two of us can really talk.

I was patiently waiting for the dreaded poor you speech, and it happened (luckily, not until the middle of our conversation). The timing was actually great. I was so excited from our initial exchanges that it insulated my need to go on the attack about my CD.

I don’t do a whole lot of attacking or going on the offense. I absolutely don’t make people feel bad either. What’s the point? However, I do like when people ask questions because that means I get to educate more uninformed individuals and send them out into the world, educating others about the Celiac life, abolishing people’s preconceived notions, not to mention the myths. In other words, we’re saving people from their ignorant selves.

For me, my diet hasn’t really changed much. Yes, I’m eating more salads, beans, rice and meat, but what’s really cool is the new recipes I’m creating, which I really do need to publish on my blog.

What has really been a comfort to me is my friend BDL, who without any encouragement from me takes the lead in introducing me to different gluten-free products. He’s not a Celiac, but he has a nut allergy. He is very aware of his circumstances and takes his knowledge and knowhow and shares it with me, so I can live life not on the sidelines, but always in play, and always one meal at a time.

He was the person who recently made me a cake for my birthday (and I thought I wouldn’t have one). Thank you, BDL. Earlier, we had both discovered it was best I shouldn’t have cake, but he was so eager to make and present to me the new Betty Crocker gluten-free mix. I’ve always loved Betty! The two of us have been through some tough times over the years, and she has helped lift my spirits when no one else could. Unfortunately, some of Betty’s recent gluten-free products are not helping me. The yellow cake for my birthday was God-awful. After twenty-four hours it turns into a brick, which I might use to hold open a door in my house. I tried feeding the cake to the doves that hang out in the flower garden outside my kitchen, but they had no interest. I could swear they looked at me in a way as if to say, “We’re not Celiacs! Don’t be feeding us this crap because you don’t like it and we’re just birds. Don’t worry, we’ll get another meal.” (LOL)

I’m sure they will get another meal because I know I will, just like I know I’ll get another cake too. Actually, my friend BDL just made me another cake, his famous New York cheesecake (not a New York “style” cheesecake, but a real cheesecake). Let me tell you, it’s a little bit of heaven on earth. I did have a little grudge against him for trying to feed me Betty Crocker’s gluten-free crap, but he made it up to me today.

As I’ve always said, “This Celiac is going to be fine and you will be too. You just need to live your life one meal at a time. For everyone thinking “Poor me,” I say, “Poor you, because I’m not sharing BDL’s fabulous cheesecake with you or anyone else. It’s all mine, and I’m eating it one slice at a time. - paerki

Gluten-Free Never Tasted So Good

2009-08-10T16:21:00.001-04:00

This recipe makes a (10-inch) thick and rich cheesecake that has no crust and is gluten-free. I recommend you chill it overnight before slicing it. Bon Appetite! – paerki

NEW YORK CHEESECAKE

Ingredients: 5 large eggs, 2 cups (1 pint) sour cream, Four 8-ounce packages of cream cheese, 8 tablespoons (1-stick) unsalted butter, 1-½ cups of granulated sugar, 2 tablespoons cornstarch, 1 ½ teaspoons vanilla extract, 1-teaspoon fresh lemon juice and 1 teaspoon grated lemon zest

1. Let the eggs, sour cream, cream cheese, and butter come to room temperature. Adjust a rack to the center of the oven and preheat to 300 F. Generously butter a 10-inch spring-form pan. To ensure that no moisture from the water bath seeps into the pan, wrap a double layer of heavy-duty aluminum foil tightly around the bottom and sides (crimpling and pleating the foil to make it conform). Fold the top edge of the foil down so it is even with the top edge of the pan.

2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Scrape into the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest and beat thoroughly, about 2 minutes. Pour into prepared spring-form pan and place in a roasting pan large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring-form pan.

4. Bake for 2 hours and 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, abut 4 hours. Refrigerate, covered, until well chilled.

(I recommend you freeze a few slices to be eaten at a later date. I would not pour fruit, glaze or any other liquid contents over the cake as it will breakdown this scrumptious dessert.)

What Are You?

2009-08-05T00:30:00.001-04:00

I’ve spent the past few weeks looking at blogs, web sites and forums, plus reading articles and other literature about Celiac Disease. This was not a mad search (like the first time when I was suspected of having the disease and the second time when it was confirmed). This search was about looking at Celiacs and the way they think and talk. I must admit, I’m learning a great deal. What I’m learning the most is, just like other groups (especially minorities), there is a division of how people approach and react to their condition, and for that matter, their existence. In other words, I will not allow Celiac Disease to define me as a person.

I am what I call a “Celiac Proper” and not a “Celiac Crazy.” Crazy might be a tad strong, but I’m trying to demonstrate the severity that takes place in a group of people affected by a condition and what happens when they come together.

Before I go any further, I must relay a story to you about a relative I know who has an autoimmune disorder. Like Celiac Disease, his autoimmune disorder comes with its own unique set of symptoms often requiring a bit more daily care and attention. The person I am referring to is what I call “Autoimmune Crazy.” His everyday language and actions are about his disorder and, more often than not, he has a way of being in your face about it, which is a big turnoff. It’s odd because he often shows up for work frail, but when it’s time to leave the energy surges through his veins. He is able to lead an active lifestyle outside of work and becomes very engaging and extraverted at public functions. Dancing is no problem, but picking up a pack of paper can wipe him out. It really is telling. I often think there are other issues going on… Selfishness, a need for attention, and maybe hypochondria, but I’ll leave that up to the psychiatrist I think he should definitely see… I’m curious, are you one of these people?

There is much talk going on with Celiacs. In chatrooms and open forums I hear conversations I find just a bit frightening. I’ve read comments like “If my husband can’t understand the need for me to have a gluten-free kitchen, we might have to divorce. This is a must for my survival...” or “I just moved into a new apartment and had to do an intense job with cleaning my home to make sure there is no gluten in the house…” or “I was at a restaurant and my waiter made a frown when I communicated my need for gluten-free food. I don’t think he was taking me seriously. I had to repeat several times that I couldn’t have gluten...” or “When I’m around products with gluten, like bread and pasta, I get nauseous and become ill…” or “David Letterman made a joke on his show about Celiacs and I can’t believe he did that. This is a serious disease!” There are many more comments, too many for me to write here in this blog post.

Don’t you find these comments just a bit strange, or am I the only one? I’ve been hit hard by this disease only because of a misdiagnosis. Now I am fully recovered. Yes, there might be some who say you are never fully recovered because you will always have Celiac Disease. I say don’t take me so literally. There is no reason why I can’t live life the way I always have, with grace, style, dignity and freedom.

I recently had an episode where I ate a product (unknowing and never suspecting it had gluten). My world didn’t fall apart. I didn’t have a mental melt down and surely didn’t need to react in a way that would have affected my friends. Actually, I experienced a few intense cramps, but overall my body did not react like it had in the past (that’s because I don’t have the level of gluten in my body I once did). I know I can’t live my life thinking, “Well, if that little bit of gluten didn’t harm me I can have more.” Celiacs know more than anyone that is not the case, and the world needs to understand our demise. Our condition is real and serious. However, I’m convinced there are many Celiacs who choose stress and overreact, which only exacerbates the situation. I know this because of the online communication I read and what I hear as a Celiac on the move.

I work in clinical research, and I’ve seen both coworkers and research volunteers who do not take personal responsibility for their health. Too many times people throw caution to the wind. It’s important to know what you’re up against and act accordingly, but do it without making a spectacle of yourself. I do want people to know I have Celiac Disease, and I want to be a positive role model. What I don’t want my condition to do is to define me as a person, as no illness should.

I know many people and have friends battling on-going disease. Some have cancer. Others have AIDS and different autoimmune diseases. Some have such horrific challenges, and my heart goes out to them. A friend of mine said to me just last night, “Hey, things could be worse for you.” I used to look at the world that way, but I don’t anymore. To do so has me comparing my disease and challenges to another individual, which I’m convinced is the wrong way to think. It draws on the negative, which creates an awkward debate of who has the more serious illness. I don’t want someone comparing my challenges with Celiac Disease to a woman with breast cancer or a man with prostate cancer. I want someone to look at me and respect my challenges, but that doesn’t require someone to say, “So, how are you dealing with your disease or are things working out O.K… You’re looking better.” PLEASE! If I tell you I have Celiac Disease, can we then move onto another topic? If you don’t think I look good, let’s not bring up the subject. We just need to be mindful about how we speak, and some of us need not be so sensitive when people put their foot in their mouths. I don’t have friends who put their feet in their mouths, and if you do you might just have the wrong friends.

Anyone reading this post who thinks I am attacking Celiacs or feel all Celiacs act the same way are missing the point. All Celiacs are not crazy, but each of us can go overboard from time to time. We need to be more responsive with our mouths and actions. Know your audience, and know when you’ve said too much. Diarrhea of the mouth is a common problem with the world at large.

This Celiac is not going to create a gluten-free kitchen. I love to cook and bake. I will continue to make gravies, sauces, soups, bread, pasta, cakes and pies with gluten and serve them up to my friends who appreciate my cooking and baking. What I won’t do is test, sample or eat the rewards. Life doesn’t have to change. Oh, and if I can find some decent recipes that are gluten-free and taste great, I’ll serve those up to my friends too and they won’t know the difference.

I have a friend who has a nut allergy. Now, his allergy is different from mine (keep in mind, two different allergies – one does not supercede the other) because his symptoms are more visible and immediate. One of those symptoms is swelling and the other vomiting. However, that doesn’t stop me from serving nuts at parties and cooking and baking with them. While some people might be more severely allergic, I know and he knows just because he cannot have nuts doesn’t mean that others shouldn’t be allowed to enjoy them in his company. If for some reason the smell affects him (which sometime it does) he just removes himself from the area for a breath of fresh air. He doesn’t do what I’ve seen others do: throw their hands in the air, ranting and raving that they can’t be near nuts. I’ve seen people zap out when they could have just removed themselves and chilled out.

I don’t want to sound insensitive because, as my real friends know, I am anything but. However, to the woman who needs a gluten-free kitchen, you’ll probably get it, but at the price of your man. The world doesn’t revolve around you, nor should it. It’s time you think of real solutions. If your waiter mocks you or makes you feel uncomfortable, don’t make a circus out of your discontent. Simply ask to speak to a manager. Afterward, choose another restaurant. Your stress of ranting and raving will only make your body feel worse, causing more problems in the long run. I’m not sure what to say to the person who becomes ill just being around gluten. I’ve never heard of such a thing, but that doesn’t make it so. However, seeking out a psychologist might help you cope better.

As for Celiacs who get offended by Celiac jokes, I have the perfect response: “GET OVER YOURSELF and leave David Letterman alone. Yes, there are going to be people out there who are not going to understand our condition. However, that is changing by leaps and bounds. I’ve learned it’s pointless to attack an ignorant person. All you can do is educate and hope for the best. Creating a brouhaha is not going to make things any better.

This blog post was born out of a post I have yet to publish. It was a post on Celiac humor. I found some funny stuff out there in cyberspace and got a big kick out of it. I’m sure everyone might not have appreciated the laughter but I did, and a few of my Celiac friends did too. It will be published at a later date. You can’t take it all so seriously, and you need to laugh at yourself. I’ve been through hell. I couldn’t laugh then, but I can laugh now. I wish I would have learned to laugh a little bit through the process, but it’s hard when you are trying to make it through something you don’t understand and when you are feeling scared and alone. I still believe if I could have found some laughter in those dark moments, my recovery might have come even quicker. It’s something to think about.

Let’s all learn to respect one another. It’s fair to say we don’t always know the trials and tribulations of others. There are too many times when we misspeak, thus the reason to know your audience. I say choose your battles wisely, learn to laugh and, again, stop taking it all so seriously. Most importantly, don’t make others feel uncomfortable just because you are dealing with illness. Let’s work around it, together, with a commonsense approach. I’m convinced, now more than ever, we can all play, cook and bake together… even the Celiacs. No disease will ever define me. I can’t end this post with out asking, “Are you a Proper or Crazy Celiac?” - paerki

My Choice... Align

2009-07-31T03:10:00.001-04:00

I never thought I would be writing a post to endorse a product, but here I am eager to spread the word about Align, a probiotic I’ve been using for the past three months with “EXCELLENT” results.

Probiotics are beneficial bacteria that live in our intestines. They manufacture nutrients our bodies need and help suppress the growth of harmful bacteria that make us ill. For those of you who don’t know, certain drugs, especially antibiotics can kill off good and bad bacteria. Adding probiotics helps your body repopulate the normal bacteria, which improves the overall functioning of the digestive system (which happens to be where 70% of the immune system resides).

Probiotics (if you are lucky) help alleviate the symptoms of constipation, urgency, diarrhea, gas and bloating associated with conditions such as irritable-bowel syndrome, Celiac Disease and general digestive issues too. Short or long term, probiotics are a smart choice. However, it’s recommended you consult a physician before you begin treatment.

At this point you might be thinking to yourself. Which probiotic should I use? Ask your doctor. There are a number of probiotics on the market. I’ve tried many including Phillips, as well as different yogurts containing probiotics. As for the television ad with Jamie Lee Curtis spreading the word about Activia, it does taste great and the blueberry is out of this world, but it did nothing for me.

However, one day I saw an advertisement for Align and thought I would give it a try. I must admit I was a bit reluctant to try Align because it’s a little pricey in comparison to other probiotic brands. Twenty-fours hours after taking my first capsule I began to notice a difference. Each day my life improved tremendously.

It’s important to mention that I was dealing with long-term severe symptoms of diarrhea, cramping, urgency, gas and bloating, which left me extremely fatigued. In addition, I was dealing with severe bouts of bleeding and mucus discharge. I endured this chronic condition for 20 plus months. Then Align came along and took away the diarrhea, cramping, urgency, gas and bloating. It was one of the best days of my life! Until you’ve been where I’ve been, you just don’t know how hellish and debilitating it can be. I was initially misdiagnosed with Crohn’s Disease and only recently diagnosed with Celiac Disease (the correct diagnosis). I’ve been on a gluten-free diet (close to six weeks), and my other symptoms have ceased too. I credit my recovery to Align and to a gluten-free diet.

It’s unfortunate I had to travel down the long road of ugly before I found the perfect treatment that would work for me. I can’t say this enough, second opinions are important. You can’t expect to just go to a doctor and be cured instantly. You must work with your doctor to help with your recovery. It takes two. At some point if you are not getting the answers you need, it might be wise to seek out a second opinion. One of the most important things I can say in this post is if one, two or more of your doctors can’t help, don’t be bitter and don’t call them quacks behind their backs, and stop playing doctor yourself. Use your pain and sadness to find the right doctor for you. Chemistry and trust are two key ingredients when seeking out the right physician.

One final thought, talk to your doctor about Align. It gave me my life back. Laugh if you will, but everyday I am happy to go to the medicine cabinet to take that small capsule because I know it will continue to keep me symptom free. Thank you, Align! - paerki

(To the distributors of probiotics, can we start using some men in magazine advertisements and television commercials? I’m not familiar with statistics of men vs. women and who use or need probiotics more. What I do know is there are a lot of men who don’t like talking about their symptoms, but we have many of the same GI symptoms and conditions as women. Thus it’s time to start marketing to us. It’s worth thinking about. Thank you.)

A Gluten-Free Birthday

2009-07-30T08:34:00.001-04:00

I love birthday cake! However, this birthday there will be no cake, and that is fine by me. I thought I might miss it, but I won’t. I know what you’re thinking: “Why not make my own.” One of my friends told me about a bakery that makes gluten-free birthday cakes. I’m really not sure how to respond to that. No, wait. I know… NO WAY!

There is something wonderful about a homemade piece of birthday cake (with gluten) with rich creamy icing. My friend BDL knows what I’m talking about. He’s the only person I know who has a party a few times each month. In other words, he eats a whole lot of cake, and if I’m not mistaken he eats the entire cake on his birthday (I’m just kidding, BDL). Just the other day he was telling me (and right before my birthday) he wouldn’t know what to do if he had a gluten allergy. If I’m not mistaken he said, “I would just die.”

As much as I like birthday cake, I’m not going to die. Actually, if I had a regular birthday cake I just might.

After many many months of being misdiagnosed and eating wheat products daily, losing weight and bleeding profusely, I can say without any hesitation, “So long, birthday cake. I enjoyed our time together, but our relationship must end.” However, I can guarantee you I won’t be looking for a replacement.

I haven’t decided yet, but think I’ve narrowed down some alternatives. Let’s see… maybe a floating candle in a nice glass of crisp champagne or a long narrow candle in a big heaping bowl of ice cream with whipped cream on top. If I’m lucky, I’ll have both and love them as much as birthday cake.

Some might read this and say, you’re making a big deal out of nothing, but I guarantee you, IT’S SOMETHING (LOL)!

I’ve tried a few gluten-free cake products in recent weeks, and all I can say is, “NO WAY!” It’s possible that it wasn’t the right cake (that is probably true). However, today I create a new tradition for myself… champagne and ice cream. Ahh, decadent and definitely my style.

BDL, save your tears. You can have my cake and eat it too. To all I say, enjoy what makes you happy, but never at a cost to your health. Today I will enjoy my birthday one meal at a time. - paerki

Bloggers Make A Difference

2009-07-29T15:21:00.000-04:00

There are some amazing bloggers in cyberspace performing a great service on behalf of all Celiacs. I've spent the past few hours reviewing some of their sites. The two that stand out in my mind at the moment are Celiac Home Test and Celiac Princess. These blogs are what every site should be... informative, concise and complete. I applaud these bloggers for helping the rest of us find our way.

Celiac Princess published a video on YouTube, which talks about a Celiac test you can perform in the privacy of your own home. I am adding this video to my blog too. It's one of the best tools for educating the public on how one gets tested for the disease.

Unfortunately, the test is not available in the United States. However, it is currently being evaluated in clinical research trials. I am hopeful that it will make its way to the U.S. market by 2010. The test is currently available in Canada. Check out the following to order: Celiac Test.

It's important to remember that this test is to be used as an aid in the diagnosis of Celiac Disease. The final diagnosis must be confirmed by a medical doctor. Just think, it takes one drop of blood from your fingertip and in 10 minutes you can hopefully put your fears to rest and possibly know what your symptoms were trying to tell you.

There are so many of us walking around without a clear diagnosis. In my case, I was misdiagnosed. There is no time like the present to be tested.

The world evolves because of information. Well, not just information... correct information! If you are looking for answers to anything, make sure you do your research. There are some people out there talking a good talk, but their information is not always correct.

It's worth repeating again, Celiac Princess and Celiac Home Test, thank you for well written blogs and for helping the rest of us find our way. - paerki

Oh God... It's One Of Them

2009-07-27T10:51:00.001-04:00

How Do I Order? What Do I Order? Oh God! Am I going to be one of those people who annoys others because of a food allergy? I think I’ll just stay home and cook for myself.

Does this sound familiar? These were the questions and thoughts running through my mind, as I was getting ready to go out to dinner Saturday evening.

I’ve spent a year and several months eating the wrong foods because I was misdiagnosed. I was told I had Crohn’s Disease when in fact I really have Celiac Disease. The food I was eating contained my enemy GLUTEN, and it was making me ill (deathly ill). I literally was being poisoned.

I am now six weeks into my gluten-free diet, and I’ve never been happier. I thought I was destined for a life sentence of depression because I couldn’t eat my favorite foods… pasta, pizza and bread. Oh, how I miss you, but because you made my life a living hell… I’m over you. Ohhhhh, I am so over you!!

I’ve heard discussions amongst friends and other individuals about these “annoying people” with food allergies. I remember my friend Lisa saying to me, “Oh, this man at my work, no one can stand him because he has food allergies and he always has to make a big deal about it. He’s always saying, ‘I can’t eat this.’ or ‘I’m afraid to eat that because it will make me sick.’ ” OMG! I’m the guy at her work!!

Actually, I’m NOT the guy at her work. I’m not even a cousin of the guy at her work. Nothing has really changed. I was about to let stories like the one above and other verbal nonsense control my ability to move freely among the masses. I’ve never been one of those people so easily beaten down, and I’m not about to change. Thus, I got myself together and went out to dinner with my friend.

We went to a beautiful restaurant, Cinghiale. It really is a wonderful place and not just because they put my fears to rest. The restaurant definitely commands your attention, from the gorgeous marble floors to the beautiful wood to the brilliant light fixtures. It’s just stunning. I knew, out of all the restaurants I like, if Cinghiale could not meet my needs as a Celiac I would just sit in that beautiful space and be content. However, that was not the case.

What can I say about our waiter? Anna F. was attentive, well-spoken, engaging, knowledgeable and extremely personable. I was thinking to myself, “OK, the place looks great and the server is amazing, I don’t have to eat. I’ll just have wine.” (LOL) I guess you could say I was a tad nervous to bring up the whole Celiac thing.

While we were perusing the menu, Anna asked us if we had any questions. We had many because, as savvy as Michael and I like to think we are, we still had a few challenges with Italian translations, but Anna put our fears to rest. Her explanations were exact. Her communication was concise. This is the model for a perfect waiter.

Shortly after I told Anna I had a gluten allergy, and before I could say anything else (and I did have a few other things to say), Anna said everything was fine and that Cinghiale could tailor their menu to my needs. I had been ready to have my mental breakdown, but she denied me my opportunity for drama (thank you).

Michael and I had these visually stunning salads with sweet green leaves and vinagrette dressing. Michael had the Grilled Orata, Grilled Apricot, Braised Fennel, Basil Butter Sauce, and I had the Pan Roasted Chicken Al Mattone, Caramelized Local Onions, Crispy Pancetta, Local Swiss Chard, Rosemary Sauce. For dessert we had Vanilla “Panna Cotta”, Caramel, Hazelnuts, “Fleur de Sel” and Vanilla Ice Cream. I could break down the food and tell you all about the taste and texture, etc., but that’s not needed because each one of these dishes was spectacular. Again, it was visually stunning and the food just melted in our mouths. The wine list was incredible, and of course we enjoyed a few glasses. What else can I say? It was a fabulous dining experience.

It’s very important to tell you about this dining experience because I would have missed out on a fabulous night of delicious food and great company if I had allowed my Celiac Disease to get in the way.

It all comes down to communication. The nicer restaurants will more than likely be accommodating. However, sometimes dives are fun to go to, but the atmosphere can be a bit intense and quick. At times like these you go for a salad, vegetables and maybe some chicken. However, if you have any doubts about your food you must ask without any hesitation, “Does any of the food I am ordering contain gluten, and if you don’t know please ask the cook/chef.” Always consider asking the waiter for gluten-free options. Hey, they might just know.

I must admit I had always been annoyed by people with allergies too. With a little commonsense and practicality you don’t have to be stressed out or left out. Sometimes you might have to eat a little something safe at home before going out to a certain restaurant or when going to a party, but it doesn't have to involve a whole lot of drama. It's your choice.

No matter what challenge you are dealing with in life, people will understand, but they won’t understand if you’re making a big deal without communicating the facts. Always know your audience and learn effective communication.

I must recommend the Gluten-Free Bible by Jax Peters Lowell. I’m not a big fan of the other Bible, but the Gluten-Free Bible is a good read. It’s information you can use. It really has been instrumental in my recovery. Jax Lowell’s Bible rocks! If you have Celiac Disease, be like me and live life one meal at a time. Learn, live and grow. - paerki

Coming Out... Yet Again

2009-07-26T12:00:00.002-04:00

There were so many titles to choose from when I decided to create this new blog about my journey as a Celiac. Some of my more clever creations were… “Don’t Eat It if You Want to Repeat It, My Toilet and I, Got to Go, Living Life on/with The Run/Runs, Help! I’m On The Toilet and I Can’t Get Off, Inflammation and Constipation are No Exaggeration, Brown is Better Than Red, and What Can Brown Do For You?” However, as witty and clever as I think I am or would like to be, I allowed my conservative side to speak for me and decided to go with the title of "A Celiac On The Move: Living Life One Meal at a Time."

My next order of business was to choose a title for my first post and write my introduction. My first title was “Coming Out of the Closet.” However, I did that many years ago, so that wasn’t going to work. The next logical choice was, “Coming Out… Yet Again.” I know, it’s such a cliché, but it does have true meaning for me.

Coming out of the closet refers to being in denial about your true self and sharing the real you with others. More importantly, coming out of the closet refers to gay people who’ve decided to tell others about their sexuality (which, by the way, is not a choice). The closet is usually a place of shame where you torment yourself because you don’t think people will understand or accept the total you.

My Coming Out… Yet Again refers to the revelation of being diagnosed with Celiac Disease, thus me calling myself a Celiac. It had been a tumultuous and cantankerous one year, eight months, three weeks, four days, 22 hours, 45 minutes and a few seconds before the moment came when I could say, “Ahh, I feel better!” Keep in mind that much of this could have been avoided with the right diagnosis. (A special, “no thank you” to the doctor who said, ‘Trust me. We’ll get through this together,’ and then left me hanging.)

For my introduction, I want you to know that I was miserable, sad, lonely, afraid, embarrassed and ashamed. I was bitter, cried often and wished I would just disappear. I had to deal with losing large quantities of blood and weight. I couldn’t do many of the activities I enjoyed, like going to the opera or symphony, walking and running and spending time with friends, etc. I had to plan my activities very carefully, always making sure a bathroom was nearby, and sometimes that wasn’t good enough. Let’s just say, “It became a shitty life.”

However, with persistence, self-love, a few special friends (whom I believe to be the angels who watch over me) and determination, I made it through and so can you with any challenge life throws at you.

I have much to tell and share with you. I will tell you about my misdiagnosis and how my situation could have been avoided, how to be responsible with your body, and much more. I will also provide links to sites where other Celiacs share their stories and useful information, as well as connect you to other blogs and websites that will aid you in your attempt to keep your body strong.

You don’t have to have Celiac Disease to appreciate my journey. However, you have to be curious and interested in learning about the life stories of others.

I wish everyone would take time to pen (or should I say, type) a blog and share his/her journey through life. There is so much we can give each other, and it all begins with the beautiful dialogue of words. We can share, educate and most importantly inform each other, thus proving “we are never alone.” Always remember, if there is one, there are two or more.

It’s time for all of us to come out of the closet and share our stories of happiness, sadness, health, family, friends, etc. We all have something to say, but it must be communicated with honesty, grace, intelligence and hope. A quality life begins with a healthy life. – paerki.

(The pictures I’ve selected for this blog are recent photos of me and are a testament to my overcoming amazing challenges, which have left me more determined than ever to stay strong. Today, life begins again and I can finally say, I’m back to my old self… Active and healthy.)