Jennifer Esposito calls out CBS and I make tacos

Lest I fall into the same pattern as the shops around town, I made sure to make my mother a gluten-free dinner that didn't have to be made with exceptions or substitutions.  It's not hard to find a cake or cookie suitable for a gluten-free lifestyle in Tesco or M&S; this is not to say that they are all tasty!  However, it's much harder to find a decent loaf of bread.  Considering all the foods that have "hidden" gluten -- meaning, not just bread -- it's more important that we can eat dinner than dessert!

As I watch my mother struggle with her new lifestyle, I realise how lucky I was to have supportive folks around me as I worked my way through the changes.  I did it very much alone in the sense that I didn't know anyone who could give me advice or show me the ropes, but I did have my husband (while he was still on the way to being my husband) and our families for moral support.

All these thoughts were piqued today when I read this article: Blue Bloods' Jennifer Esposito Departs Show, Slams CBS For Its 'Shameful Behavior'.  I don't know this actress (I mean, I've seen her in things) or anyone else on the show or in the network, so I can't speak to what truly happened.  However, her words "[...] CBS implied that I was not truly ill [...]" struck such a chord with me.  I know most Celiacs don't like to actually say "Celiac Disease" because it sounds so terrible like that.  However, it IS a disease, and it is something that requires actual treatment and consideration.  Some people think that, just because the most-known treatment is not eating particular food that it's not as bad as other diseases.  You don't hear people saying the same about Diabetes, which also involves a specific diet as a major form of treatment.  While, like I said, I don't know for a fact that CBS acted terribly, her phrasing makes it sounds real.  It is something that happens, and it shouldn't.

Anyway, so, in an effort to support my mother through the process and show her that real food is within reach, I made tacos.  Tacos have long been one of her favourite meals, but removing both beef and gluten from her diet have made the concept of making them unappealing for her.  What follows isn't really a recipe for tacos as much as it is just a chronicle of the meal.

I made tortillas with masa harina (OH! That is what was in the mystery jar! Mystery solved!), water, and sea salt in my tortilla press. I fried them without oil in a cast iron skillet and kept them warm until everything else was prepared.  I battered the chicken lightly in a seasoned corn meal and pan fried.  It was served with lettuce, cheese, sour cream, and salsa (I decided against the salsa because of my recent surgery).  It was a great send-off for my mother's last meal in Belfast (this time!).

Gluten-free facts, part 2

1.  When you first stop eating gluten, your body will be very confused.  You will likely get hungry all the time.  My suggestion is, for the first week or so (listen to your body!), really up your protein intake.  Don't immediately move to gluten-free substitutions unless you have to because your body will grab hold of them and immediately slow down its processing.  I carried around turkey jerky in my handbag.  Yes, it was super-classy.

2.  Your energy levels will probably hit an all-time low for the first couple of days after leaving behind gluten.  I don't suggest moving to a gluten-free diet when you have a big meeting or when your kids have a weekend full of baseball practices.  That being said, if you look at your calendar and find yourself making excuses for every few days, JUST DO IT.  After the low comes the best all-time energy high you have probably experienced in your entire life.  I swear, I think my eyes were even bigger!  Everyone began complimenting me -- did I lose weight? did I change my hair?  I just took the things my body saw as poisons out of my body!

3.  As far as pasta is concerned, brown rice pastas are the best.  They hold their texture and really hold up to overcooking.  The first time I made baked macaroni without wheat pasta, I tried a mostly-corn pasta.  I cooked it according to the directions, and it was a little soggy.  However, once I added the rest of the ingredients, it didn't hold up.  I was left with a wet pasta mush at the bottom of the dish with too-thick sauce along the top.  It was gross.  I eventually tried again with a brown rice pasta, and it was perfect.  I couldn't tell the difference between it and the wheat version.

4.  In the first part of my gluten-free facts, I mentioned that it's better to make your own sauces.  Honestly, if you have the time, it will always pay off to make any of your own gluten-free foods than to buy them.  I'd say the exception is probably bread because baking bread is not something everyone enjoys or can do.  I don't say that to be offensive.  My first loaf of gluten-free bread was a gluey mess. It made me not want to try again.

5.  Gluten affects everyone differently, not just those with gluten allergies/intolerances and not.  I need things to be handled carefully, using different utensils for my food and to make sure they don't touch.  I need precautions with things that you might never even consider -- even though the crumbs fall through a toaster, all those gluteny crumbs are heating up all over your gluten-free bread!  If you're less sensitive, please be understanding to people who take more precautions than you do.  If you're more sensitive, please be understanding that not everyone has to jump through all the same hoops as you do.  Neither one is doing it to be belligerent, so please don't act as though you know what's best for someone else.

Always forward, just sometimes with cheesecake

Sydney likes breathing!  My surgery has come and gone, and I'm definitely on the path to recovering well.  I had the last of the things intruding into my face removed on Monday, and now I just have to let it do what it's meant to do.  In the meantime, I'm learning about breathing through my nose -- which should be a reflex but isn't anymore after years of disuse.

One of the great things about the surgery was that my mother was able to come and look after me.  I didn't know in what way she would be helpful, but she definitely was.  She did the majority of the cooking and cleaning, allowing CB to go to work without guilt.  I used what energy I had to pursue what I felt like was a a very noble goal:

Make Mum feel less crap about living gluten-free

I wanted to show her that, while not always easy -- especially not in places like Belfast or rural Georgia -- a gluten-free life doesn't have to be completely depressing. A couple of months ago, Mum had to undergo a battery of allergy tests, completely changing the way she lives her life.  Unfortunately, but, I'm sure, not coincidentally, many of the things she's been told to remove from her diet are the very things I've removed after years of trial and error.  The biggies: gluten and beef.

Since I wasn't quite up to my standard, I instructed her on making those pumpkin cupcakes I do so adore.  Before she arrived, I also whipped up a favourite I perfected last year: pumpkin cheesecake.  (Can you tell it's autumn, and I've gotten a pumpkin from the market?)

My mother was quite like me about pumpkin before I'd tried it.  I remember thinking I hated pumpkin because I didn't care for a lot of other squashes. I'd never even carved a pumpkin until I was 16.  I got the flu when I was in college, and a friend sent over muffins to cheer me up.  I had no idea what they were.  From a box, she said, and frosting from a can.  Yeah, but what flavour?  It absolutely blew my mind to discover they were pumpkin.

It wasn't until I moved to Northern Ireland that I started craving pumpkin.  I think it was a response to knowing I wasn't in America but REALLY starting to feel it.  Unfortunately, pumpkins are only available in the month of October here, so I missed out the first time around for not recognizing my craving soon enough.  Last year, after having lost another piece of my Americanness by marrying a Northern Irish man, I grabbed hold to as many pumpkins as I could, and the pumpkin cheesecake is one of the results.

I didn't get any beautiful pictures because it was gone that fast.

Pumpkin Cheesecake

Ingredients:

24 ounces cream cheese, at room temperature
1 3/4 cups pureed pumpkin
3 eggs + 1 egg yolk
1/4 cups sour cream
1 1/2 cups sugar
1 teaspoon ground cinnamon (separated into 2 halves)
1/8 teaspoon ground nutmeg
2 tablespoons gluten-free all-purpose flour
1 teaspoon vanilla extract
1 3/4 cups gluten-free graham cracker or digestive biscuit crumbs
3 tablespoons light brown sugar
1 stick salted butter, melted

Hardware:
oven
springform pan
flexible spatula
Ruby (or mixer, or strong arms)
mixing bowl (2 if you don't use a mixer)
wooden spoon
measuring cups and spoons
egg separator (not necessary, but I just got a new one that I adore)

Directions:
Pre-heat oven to 350°F/175°C.

In a bowl, combine the graham cracker crumbs, brown sugar, melted butter, and 1/2 teaspoon of the cinnamon.  Press the mixture into the bottom of your springform pan.

Using a mixer or your wooden spoon, whip the cream cheese by itself until it gets shinier.  There's not really a perfect thing to say to look for.  You want it smooth. Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, remaining cinnamon, and nutmeg.  Mix together until combined.  Add in the flour and vanilla extract.  Make sure everything looks uniform.

Lumps aren't a good idea.  I made one where I found there was a bit of unmixed cream cheese at the bottom of the bowl; I threw it on the top of the cheesecake, thinking it would all melt in together.  WRONG.  I had white lumps of no flavour in the finished product.  Though, I will admit that I like to leave some of the pumpkin a little chunky, sometimes.  This gives you a cheese with a little extra texture and bit of a fruity bite.  If you don't like that, don't do that.  If you're using canned pumpkin, you don't have much choice there.

Pour the mixture over the crumb base. Gently tap it on the countertop to remove any big air bubbles.  If you don't, they will find their ways to the top and create big, burnt, air-filled lumps on the surface.  Bake for 55-60 minutes.  When it is completed, leave it to cool at room temperature for 20 minutes before covering with cling film (or a large plate if it's more handy) and moving it to the refrigerator for 4 hours.  At this point, remove the sides of the springform and either leave it on the base or put it on a cake stand or plate or whatever you have around.  I don't like to leave it on the base because, when I slice through the cheesecake, I don't want to knick the coating of the pan.

When serving, I like to make it look fancy with a light dusting of icing sugar (powdered sugar) or cinnamon . . . or an icing sugar/cinnamon mix! . . . and a dollop of whipped cream on the top.

Give it to someone who doesn't like pumpkin.

A Tale of Two Jars

I love glass jars.  They are perfect for storing the tons and tons of gluten-free flours necessary to be a real gluten-free baker.  I also keep things like pine nuts, chocolate chips, oats, lavender, and various rice pastas among their ranks.  Because there is such a range, my most important tool is my label maker.

CB thought I was crazy when I said I needed a label maker when I bought my first jars.  It soon became obvious just how necessary it really was.  I even have two jars which are not Celiac-friendly -- regular oats and wheat flour.  Labeling has become more and more important as my kitchen and my skills grow.

And then there was this guy.

I had my mind set last night on a baking project.  It was part "I want to make it!", part "This is a good excuse to put away some jars and get them out of boxes!".  I fully admit it.  CB was helping me to get everything together, and he holds up one big, full jar.  "What is it?" he asks.  I suddenly realise that I have no freaking clue.

I do remember how it happened, though.  Several months ago, we were packing away all our earthly belongings for the great move that never transpired.  I saw an empty jar and a bag of flour.  I didn't want the bag to burst open inside a box (Could you imagine the looks on the customs officers' faces when they see a box covered in white powder?!), so I dumped it into the jar.  CB says, "But we've already packed your label maker?  How will we know what it is?" "Well," I wisely explain, "We'll know it's X FLOUR because it's the only one without a label." "Good idea!" he says.

Good idea, my butt.  Months later, I'm sitting here trying to compare the weight, texture, and colour of the flour to fill in the blanks.  What are you?  There is the remnant of a label on the glass.  What did you used to be?  Why aren't you that anymore?

At the end of the day, I am no more knowledgeable on what he is than what he is not (except almond flour.  He is not almond flour.).  It didn't matter for my project, though.  Ruby and I went about our business and created a masterpiece anyway. 

I got this recipe from Gluten-Free Goddess, which is a site I wish I had found ages ago.  I didn't make my cupcakes vegan because, well, I'm not vegan, and vegan products are pretty expensive around here. I also played it pretty fast and loose with the smaller measurements.  I can't say exactly why I did it, though.  It doesn't sound like me. 

Pumpkin Cupcakes

Ingredients:
1 cup sorghum flour
1 cup light brown sugar
3/4 cup tapioca starch
1/2 cup sugar
1/4 cup almond flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup coconut oil
1 cup pumpkin puree
2 eggs
2 teaspoons vanilla extract
2 cups powdered sugar
1/2 cup cream cheese
2 tablespoons maple syrup

Hardware:
Ruby (okay, okay, a mixer of some sort)
mixing bowl (if you are using a stand mixer, you can use the bowl from it)
flexible spatula
cupcake liners
muffin tins
measuring cups and spoons
oven
wooden spoon
whisk

Directions:
Preheat the oven to 350°F/175°C.

Dump all the dry ingredients (sorghum flour, brown sugar, tapioca starch, sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, salt, and nutmeg) into your mixing bowl.  Whisk by hand or with whisk attachment on mixer.  I suggest the whisk because, with so many dry ingredients, you want to make sure there aren't any lumps and everything is well-combined.

Add in (melted! Always measure by melting! I can't believe I haven't said it earlier!  You can pop it in the microwave for a short time -- watch continuously and stir every 10 seconds.) coconut oil a little at a time.  Switch to your wooden spoon and watch for it to completely combine before adding more.  The texture should be like wet sand when it's all in the mixture.  Add your pumpkin, eggs, and vanilla extract.

Here's where having a mixer saves the day.  Your end result is a thick and stretchy batter, so guess how it gets that way.  If you aren't using a mixer, it gets there with hard work.  I let Ruby at it on Setting 8 (medium high) for about 2-3 minutes.  The original recipe said 1-2, but I found it wasn't completely combined by then.  A hand mixer will probably take the same amount of time.  I don't know how long if you're just using a spoon, but I don't envy you right now.

Fill your cupcake liners with your batter.  Since my oven broke two of my silicon muffin tins (I don't know how; please don't ask.), I'm down to only one muffin tin, so batches were in order.  I didn't know how much the batter would rise, so, on my first batch, I filled the liners only halfway.  It didn't rise very much, so the tops of the cupcakes were below the tops of the liners.  On the second batch, I filled them 3/4 to the top, and they were almost there.  Next time, I'm going to fill them nearly to the edge and cross my fingers.  The recipe also says to smooth the tops. I thought my batter looked pretty smooth and figured it would spread out when it got hot, so I didn't bother.  It doesn't affect the taste at all, but I wish I had listened because they rose unevenly.

Bake for 22-25 minutes.  Because I don't yet have a good relationship with my ovens, I checked on them after 15 minutes.  20 minutes.  22 minutes.  I took the first, smaller batch out after 22, and I left the more full second batch in for the full 25.  Watch carefully in these last minutes if you fill your liners higher and leave them in longer because I can't guarantee any results.

Let them cool in the muffin tin until you can touch them without burning yourself.  Move them to a wire rack to cool for an hour.

Time for your frosting!  I have to admit that I have never made frosting or used a piping bag.  It's shameful, I know, and it's not beautiful.  Again, I used a newly scrubbed Ruby to whip it all together.  If you don't have a stand mixer, you'll need to whisk it all together again.

Start with your powdered sugar and give it a good whisk before you add anything to it.  Lumps will not be easy to get rid of once you add the other ingredients.  Alternatively, you could sift it into your bowl.  Add the cream cheese and maple syrup and whisk until thoroughly combined.  You can use a piping bag or spread it with a knife.

My icing was a bit too sweet for my tastes and didn't taste enough like maple, so I will lower the amount of sugar and up the maple syrup next time.  It's all to your taste.  Give it a lick when you finish and you can decide what you need to do for your own.  I think I'll just eyeball the sugar and go for 4 tablespoons of maple syrup next time.

Oh, there will be a next time.

One lie about cupcakes and one curiosity fulfilled

As I mentioned in my last post, CB got a job.  We have started and ended house-hunting, and, for those of you crossing your fingers for me, I got a great kitchen and a yarn room that I don't have to share (except with this spoiled rotten little gem).

Until we move in, I'm basically chronicling thoughts and meals, which, admittedly, isn't the most interesting way to keep a food blog.  Every time I think about getting into creative mode in the kitchen, I'm confronted with the idea that this is not-my-kitchen and these are not-my-things.  So, back to CB got a job, and we looked at houses.

The day that he found out he had gotten the job, I decided he needed a little something of recognition. I spoil him, I do.  I secretly arranged with the woman who made our wedding cake to make a tiny congratulations cake for him.  The best part of her cakes is that not only are they tasty, but they have little clay figurines on top.  I dare say more people commented on how good our little figures looked on the big day than commented on how good we looked!

The reason I mention the cake, besides just being very tickled by it, is that The Little Cupcake Cafe is one of the few places in Belfast to get a decent gluten-free treat.  I had already arranged with CB's mother to help me pick up the cake, but it was turning into a logistical nightmare to try to get it without him knowing.  Thus, the little white cupcake lie.

Ah, yes, the sunny days of house-hunting.  While the rain was holding off, we decided a constructive use of our time was to simply take a taxi to a nice neighbourhood and walk until our feet fell off.  We made notes of real estate agencies and houses that looked pleasant.  We walked, got a little sunburned, and ended up with just about nothing once we looked up the prices.  We kept fairly good moods, considering the poor luck we were having.

Until Cake Day.

We were well across town from the shop, and I declared that I wanted a cupcake.  An hour later, it escalated to my needing a cupcake.  Another hour and CB was simply refusing me a cupcake.  Never mind that we were too far away for either of us to do anything about it.  By the end of our house search, I said that I was going to get a cupcake because his mother wouldn't like to hear of his refusing me a simple pleasure; she would surely drive me to get one.  She played along brilliantly, feigning exasperation at her son and immediately driving to the only shop which could provide me with what I wanted.

We sat down for a cup of tea and a cupcake.  Cathy, the fondant artiste, silently showed me the cake and placed it behind the till.  I managed to signal to the girl working the counter that I was to pay for the cake while asking for a glass of water; she casually slipped my change on the counter and walked away, enjoying the bit of espionage.

As we were standing to leave, I said to CB, "That box behind the till says 'Burke'.  Do you think it's for us?"
CB: "Burke is a common name.  I'm sure it's not."
Me: "But it could be?"
CB's Mum: "Did you buy Sydney a box of cupcakes?!"
CB: "No, let's leave." (getting a bit embarrassed by now)
I peek behind the till.  "But, it has MY name on it."
CB: "Sure it does."
I am handed the box.  "Look, it does!"  I open the box and all is revealed.  I thought he was going to hit the floor with shock.  After he eyes up the little figure of himself, I add: "I didn't even want a cupcake."

Less sneaky but equally as exciting (for me. Only me.) was the idea of eating on our short trip to Dublin.  As a thank you present for helping him with the application and interview preparation for his job (and probably for constantly stating how much I believe in him), CB bought two tickets to see Oscar Wilde's A Woman of No Importance in the Gate Theatre in Dublin. [Go!  See it!  Bring a wee hand fan because it is boiling inside!]  We already had our mind set on where to eat dinner before the show, but we still had an opening for lunch the next day.  CB sent me a link with gluten-free possibilities to browse, and there it was.  The restaurant that had managed to slip my mind that I used to obsess over visiting.

Cornucopia.

It was somehow a hundred times better than I even imagined it.  We got there just before the major lunch crowd, so we got a table just as we got our food.  By crowd I mean that the queue was completely out the door, and people were sharing every little corner of tables just to be able to eat.  The menu is a set of blackboards behind the counter.  Not everything is gluten-free, but everything is vegetarian.  There was a legend hanging above the blackboard explaining what was egg-free, gluten-free, nut-free, chili-free, vegan, etc.  It truly felt empowering not to have to ask what was in something before I ordered.  I am aware that that last statement will sound completely alien to anyone without dietary restrictions, but I felt like I owned the place when I ordered my food.

THIS was the amazing, empowered meal I had.  Curry and rice with sweet potato, carrot, chickpea, fine beans, and broccoli; kidney bean, tofu, and rocket salad; and a garlic and almond potato salad.  100% vegan, 100% gluten-free, 100% giddy-inducing.  Eat there.  Just do it.

Don't let them get you down

The title of this post is directed, mainly, at myself.  I'm reminded everyday that I have an issue, a condition, something that makes me different.  It's not presented as a particularly negative thing, but I can't help but sometimes internalise it as such.

My husband CB and I are in a transitional period.  For a while, we weren't sure which side of the ocean we would be calling home.  The lease on our house was up in July, there was one more job over here that wouldn't be decided until August, and, well, visas take a while to process.  Short term leases are really only available on efficiency apartments or really poorly everything-ed student houses.  So, we've been living in CB's parents' house for the past month.  They have been gracious and welcoming, but then there's the food thing.  As they want to be accommodating, and the family dinner is often a big deal, I'm forever hearing, "Can you eat this?", "Where is good for you?", "Which is better: X or Y?".  I know that every one of those sentences means they are trying, they are considering me, and they are not just leaving me to fend for myself, but I can't help but remember that, in our own house, it was simply a given.  I can eat this, I can't eat that.  It wasn't really discussed unless it was in a positive way: "Guess what I just learned I can eat!"

CB got the job -- which I'm convinced was the only job left in Northern Ireland -- so we begin our house hunting today.  Visas get put off a while longer.  I get to start planning my new kitchen.

I can't say that my time in this house has been without inspiration.  I'm referring to the Olympics but trying to steer clear of being just another blogger talking about the Olympics.  I've been learning (and educating) about athletes that are Celiac/gluten-intolerant.  Novak Djokovic, the Serbian tennis player who failed to place in these Olympics but won Wimbledon in 2011, has a gluten intolerance.  In fact, he credits his Wimbledon title to this discovery, as he was able to train longer, harder, and faster once he omitted gluten from his diet.  Jenn Suhr, Gold medalist in the pole vault for the USA, tested positive for Celiac Disease only last year.  She was finding it difficult to maintain her strength in training sessions and would even put off eating solid foods until after the training day was done.  She eliminated the gluten and brought home a gold medal this year.

What I'm not saying is that not eating gluten will take you to the Olympics.  What I am saying is that, even with a condition that can be so depressing and something that factors into your daily life, you can excel to whatever level is appropriate for you.  I need to lose all this weight from my medical ups and downs (mostly downs) last year, but I've often allowed lethargy and stomach pain stop me from pushing myself.  But, I'm going to do it.  I've got the swimsuit hanging in the wardrobe.  I brought my tennis racket over from where it sat, dusty, in my parents' house in America.  I'm going to do it.

I might just leave the pole vaulting to Suhr, though.

Brava, Sligo!

When I decided -- with my husband and his family -- to go on a weeklong holiday in the west of Ireland, I honestly wasn't sure if I would end up starving to death while we were gone.  After all, "gluten" seems like such a foreign word in rural places, and let's just forget about "Celiac"!

To my extremely pleasant surprise, it turns out that Sligo, Ireland is a Mecca for Celiacs.  I was even able to do something that is a no-go in the big city of Belfast -- eat breakfast in a restaurant!  I'm so happy that my favourite little town in the world is able to cater for my particular needs so well.

It appears that the reason Sligo is so Celiac-friendly is because of the hospital in town.  In 2010, they began testing and trials based around Celiac (Coeliac) and Hemochromotosis ("iron-overload").  Apparently, the incidence of Celiac diagnosis in northwest Ireland is very high, and gluten-related investigations in Sligo's hospital sit at about 2,000 cases per year.  That number is extremely high when considering Sligo is a very small place.  Sligo now has the technology to perform Celiac testing in house, rather than sending the materials to Dublin for processing.

I was previously in Sligo in 2008.  Though I can honestly say that I wasn't looking for gluten-free options in restaurants, I do know that nothing caught my attention back then.  (Having many restrictions on my diets, I tend to pick up on available options and the fine print that says to ask your waiter if you have any allergies even if they do not relate to me.)  I can only assume that the more the community learns about Celiac, the more likely they are to provide options for their own citizens and vistors.

The following is only a guide.  Since a lot of the information I found before heading to Sligo was quite old, I thought I would offer an updated account of what I found.  It's not exhaustive -- I didn't go door-to-door, restaurant-to-restaurant (though it does sometimes feel like what I do!).  These are the places I discovered. [Note: Everything food-related in Sligo seemed to be a bit pricey.  I was tempted to say that about all the restaurants.]


Bistro Bianconi, Tobergal Lane, Sligo town
I think we ended up eating here three times over the week.  Pizza, pasta, etc.  It's a nice sit-down restaurant, but it doesn't require dressing up.  Everything we tried was great, gluten-free or not.  They have gluten-free pizza bases and pastas.  They don't charge more for them, and they don't look at you funny when you order.  The four course early-bird menu wasn't entirely Celiac-friendly (soup, Caesar salad, garlic bread for starters), but the regular menu is always available.  Their ice cream was gluten-free, and they had a lovely pavalova on for the dessert of the day once.

Osta Cafe, Garavogue Weir, Sligo town
Ok, I'll admit it.  I ate their pancakes on four different occasions.  But, in my defense, they have several different options!  While there are not a ton of gluten-free choices on their menu, a simple breakfast is well-handled.  There are scones (I had a plain one with jam and butter.) and muffins (Mine was raspberry and coconut.) baked every morning.  Gluten-free pancakes come with the following options: lemon, butter, and sugar; cinnamon-infused berry compote and greek yoghurt (seen half-eaten above); local honey, greek yoghurt, and sliced almonds; bacon and maple syrup . . . and I'm pretty sure I'm missing something.

Bella Vista, Shore Road, Strandhill
Strandhill was a beautiful little place not far from Sligo town.  It's famous for its surfing (no swimming allowed), but the view is amazing.  Of course, everything on the west coast is the Atlantic Ocean, but you really feel like you're looking out into the ocean from Strandhill.  As far as I can tell, all the businesses in Strandhill are on one road -- Shore Road.  We passed by a couple of restaurants where I could have eaten (a lot of Asian cuisine is safe if you know what to look for), but we stopped at Bella Vista because there were a lot of options.  I think the place is a bit under-staffed, but hopefully that was only a temporary problem.  They also charge €2 for changing a pasta or a pizza base to gluten-free.  I ordered tagiatelle a la pollo.  It turned out that they had actually run out of gluten-free tagiatelle, and the waitress was too busy to ask me if substituting spaghetti was okay until it was being presented to me.  Of course, I was fine with it, but why bother asking if they had already made the decision?  My husband, CB, would like to point out that you should discourage anyone non-gluten-free in your party from getting the steak sandwich.  Everything else was good.

The Yeats Tavern, Drumcliffe
The Yeats Tavern is just down the road for where W.B. Yeats (and his wife! Don't forget his wife!) is buried.  Otherwise, it seems to have nothing to do with the poet.  Regardless, I had a very decadent meal here.  It started simply enough -- their vegetable soup is gluten-free, and they have a lovely note just under it on the menu that says "Ask your server for gluten-free bread!".  And, what a lovely piece of bread it was!  My main course was a special of pan-fried chicken smothered in roasted peppers and covered in a thick slice of goats cheese, which was baked to form a crust. It was drizzled with balsamic vinegar and pesto.  It also came with a choice of potatoes -- the dinner menu does not mention that the chips are not gluten-free, but I noticed it on the early-bird menu posted at the entrance -- where I chose the buttered new potatoes and stole a few sneaky bites of CB's garlic and cheese au gratin (we checked on their Celiac status!).  For dessert, they have gluten-free ice cream, around which they formed several options, and a chocolate brownie with a "gluten-free alternative".  I didn't find out what that alternative was because I opted for an ice cream dish with bananas and toffee -- surprisingly light and refreshing!

Poppadom, O'Connell Street, Sligo town (no website)
Considering my love for Indian food, I knew I would be visiting this restaurant again after a positive experience four years ago.  It did not disappoint (except that CB wanted Peshawari naan and did not find it on the menu -- he got on just fine with his regular naan).  I always find myself customising my meal in Indian restaurants as of late, and they were more than happy to provide exactly what I wanted.  We were confused that there was a tasty chicken option on the early-bird menu (which we missed) that wasn't on the main menu, though I can't remember what exactly it was.  Best yet was that, after a warm and muggy day, they had an air conditioner!  I know, I know: I'm a spoiled American and my husband is an over-warm Irishman, but we like our cool air.


Tesco store, O'Connell Street, Sligo town
This entry is the one real oddball on my list because it is not a restaurant.  However, I can't speak on my time eating in Sligo without mentioning shopping at Tesco.  They had a great selection of gluten-free flours (even Bob's Red Mill!), mixes, sauces, breads, and other food-stuffs.  I found things I haven't been able to find anywhere up North.  In fact, we indulged a bit on some sourdough bread (well-sealed) and a box of deep-pan pizza bases to bring back home with us!  There were some mini baguettes from a gluten-free bakery in Cork (who knew?!) that made for great sandwiches for the days' adventures (believe it or not, we did more than eat!).

And, in case you were wondering why I'm so shocked at the gluten-free selection, this was the view from our bedroom window every morning!

Oatmeal raisin wonderfulness

I know I've said it a hundred times, but recipes that are already gluten-free are so much nicer.  This Christmas, I treated myself to a Babycakes (look how lovely!) cookbook, and I'm finally getting the chance to put it to use.  And, now I have a new favourite dessert.

I made her recipe for oatmeal cookies and crumbled one (and a half, shh) into a bit of greek yogurt.  It was a beautiful combination.

The recipe calls for Bob's Red Mill products, and I definitely suggest you use them.  There are a lot of other gluten-free products on the market, but Bob's is reliable and makes a great mix of baking flours.  Whenever possible, I buy their flours.  I even found my first Bob's flour in Belfast today -- oat flour -- and I'm going back to buy a bunch of it tomorrow!

So, here is the Babycakes recipe for the cookies.  I hope you try it, love it, and run out and buy the book for yourself.

Ingredients:
1 3/4 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1 cup [vegan] sugar
1/2 cup Bob’s Red Mill Gluten free oats
1/4 cup ground flax meal
2 tablespoon cinnamon
1 1 /2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted coconut oil
1/2 cup unsweetened applesauce
2 tablespoon vanilla extract
3/4 cup raisins

Hardware:
measuring cups and spoons
mixing bowl
parchment paper
baking sheet
whisk
spatula
oven

Directions:
Preheat oven to 325°F/160°C.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the melted coconut oil, applesauce, and vanilla stirring with a spatula. Add the raisins and stir until combined.

Bake for 8 minutes.  Rotate the baking sheet and bake for another 7 minutes.  Allow the cookies to cool on the parchment for 15 minutes.

Gluten-free facts

There is a ton of information out there on Celiac Disease, but it's not always accessible, understandable, or without judgment.  And it really shouldn't be that way.  Some people have mild discomfort and are looking for ways to improve their life.  Others may have been dancing around the idea of gluten issues or Celiac for a while now.  So, here are my top ten thoughts that I hope can help you make your own decisions.

1. Not everyone who problems with gluten have Celiac.  Some people have gluten intolerance or gluten sensitivity. Just because you have a Celiac blood test come back negative does not mean that it's all in your head.

2. While there are tell-tale signs, not everyone experiences Celiac the same way.  Both men and women can have swelling that makes them look really pregnant, but that could also be from IBS (which often goes hand-in-hand with Celiac and gluten intolerance and from which I also suffer).

3. The only way to be 100% sure you have Celiac is through blood tests or, preferably, biopsy of your gut.  The biopsies are invasive and can sometimes be painful, but they are performed with an endoscopy (camera down your throat and into your stomach and gut) and under general anesthesia.  Your body has the amazing ability to repair itself internally extremely quickly, assuming you are in otherwise good health.  The wounds from the biopsy should heal completely within 48 hours.  You likely will not notice them on top of your other symptoms.

4. The downside of the blood test or biopsy: If you have already determined you have a problem with gluten and stopped eating it, the tests will come back negative.  There is only the possibility for a positive result if you have been eating gluten for 4-6 weeks before the test.  If you've ever had a gluten accident or had to eat gluten for a health test (I did for a heart monitor), you will likely say that it's not worth it to get the diagnosis when you already know you have a problem.

5.  People do take the term "Celiac" more seriously than "gluten intolerance" or "gluten sensitivity".  Be aware that, if you choose not to take the Celiac test because you don't want to eat gluten, it will make a difference in how some people treat you.

6. Read every label.  You would not believe the stuff gluten is in.  Check ingredients lists, and check them often.  Recipes change all the time.  Doritos in the UK used to be gluten-free but no more.  Lindt chocolates are now made with barley malt, which contains gluten.

7. You would be much better off making your own sauces and spice mixes at home (or at least buy from a handmade shop -- the extra cost is worth it in this case because it's fresh and you can ask exactly what's in it.).  Gluten can be used as a stabiliser in these products.  It thickens sauces and gravies.  It keeps spice mixes from separating into layers or clumping because it will absorb moisture quicker than the rest of it.

8.  Celiac or not, corn isn't good for you.  It is hard for all people to digest, and it's particularly hard for people with gluten problems.  It doesn't make much sense because there isn't gluten in it.  What I do know is that corn is a grain, and humans have found a way to eat it as a vegetable instead.  It was never intended to be eaten on the cob, by the kernel, or popped in oil and air.  We can't digest it.  However, cornmeal and cornflour are often used as substitutions for wheat flour.  It isn't as bad for you when ground up into these forms, but it still isn't digested as easily as other flours.  Just be careful.

9.  If you are diagnosed with Celiac, it's in your best interest to invest in some bigger clothing.  It's not that I'm saying you will gain weight -- you may as you find your way in this new life -- but you will have "fat days".  It's not fun, and it's not comfortable.  You don't necessarily need an entire new wardrobe, but get yourself some new house clothes, a pair of bigger jeans, a few t-shirts or whatever tops you wear on casual days, two professional outfits (if you have need for them in your life or line of work), and two formal event outfits.  It sounds like a lot, but when you have a gluten accident (I refer to it as "being glutened".) or simply have a stressful couple of days, you'll feel a lot better having clothes that fit rather than trying to squeeze into clothes that will only make you more sad, tired, and stressed out.  Emotions run high on these fat days because your body will be spending most of its energy working through issues in your gut.

10.  It's not easy.  Take it day by day.  While you should never undertake a diet that fully eliminates a vast amount of food without extensive research and/or doctor consultation, it's not going to hurt to try.  Anyone can go two weeks without something.  If you have a problem with gluten, you'll know.  You'll probably know sooner than that.  It took me two days to know.  It's likely I'd gone two days many times in my life without gluten, but I probably just thought that they were good days without thinking about what I'd eaten.  If you do not have a true problem with gluten digestion, I cannot recommend going completely gluten-free.  I would love to have a gluten-free home, but I know it is not healthy for my husband, and it won't be healthy for my children if they don't inherit the Celiac.  There are some people who could be considered "Lifestyle Celiacs", but I don't think it's a good idea.  However, if it makes you feel better, give it a chance.  Talk to your doctor or a nutritionist.  Find out.  It may seem like Celiac and gluten problems are the fad of the moment, but it's mainly due to the fact that a lot of people are only finding out that wheat can even cause problems, as well as the Lifestyle Celiacs (Lifestyle ANYTHINGS tend to be very vocal, which I can't say is always a problem since it can increase awareness for those who genuinely have issues).  Celiac is not a fad.  It is not a fraud.  And, it is not something you can ignore if you have it.  Every day that you continue eating gluten damages your body.

Bonus: Let those you care about know what's going on.  You don't have to tell them everything that's happening in your bowel habits and everything you've eaten that causes issues, but tell them you have a digestive problem and have to be careful.  It makes eating at restaurants and friends' houses easier, and you don't have to pre-apologise on every bad day.  Take credit for your bad actions -- it's not an excuse, but a reason -- but those you care about will understand that things are tough sometimes.  Be honest, and they will help.

Return of the Prodigal Diner

I've decided to revisit this lovely little collection of foods after some time away.  If you have read the introduction, you will know that I have struggled with food allergies and intolerances since I was a small child.  Recent times have been no less trying.

You may recall that most of my favourite foods contain some form of starch -- a quick glance at the sidebar should fill your eyes with crepes, breads, oats, flours.  It is not a coincidence.  Fast foods are often heavy on the bread to trick your brain into being satisfied with your purchase.  Potatoes and pastas are a staple of the need-it-now kitchen.  Even if you are blessed with the time, patience, and desire to stand in front of a hot stove, chances are you'll have made a pie or a batch of cookies in your day.

Enter: First big life change of 2011.  The events of January 4th indicated a problem that I could no longer ignore.  Following a half-day babysitting, my grumbling tummy required food; I looked at the day's pay in my hand and ordered a pizza. I wolfed it down happily while watching a movie with my then-boyfriend (now-husband).  About 20 minutes after I stopped eating, my stomach began to swell.  It was so big and painful that I changed into pajama bottoms for extra space and stretched out across the couch.  I then did what could only be described as passing out; my head, stomach, and back all raging against me could not even stop the sleep.  I awoke to the understanding that a change had to be made.

Clearly, the was not the first time I'd encountered these symptoms, but it was the first time that they interfered with my life in such a drastic way since my mother put a little bug in my ear.  She had read about someone with Celiac Disease who had the same, increasingly damaging signs of poor health.  I rolled my eyes -- who lives without gluten?  But, knowing no harm would come to me if I went gluten-free for two weeks, I begrudgingly took up the challenge.

Within two days, I felt amazing.  Surely I had gone without gluten for this long before now?  I'd had dinners of rice and vegetables many times in my life, but I'd also had really good days before as well.  The results in the first month were astounding.  I couldn't go back to eating gluten even if I wanted to pretend I was fine.  My hair got softer, my skin less dry.  I was able to breathe more clearly and sleep at the appropriate times of the day.  No more swelling or stomach pain.  I had so much more energy than I have ever known myself to have.  My mood was so much brighter.

Thus ended my love-affair with wheat.

It was not an amicable break-up, to be honest.  I felt great, but I was upset over every little thing I could not eat.  I didn't see any doors opening when all these lovely, grain-filled ones were slamming in my face.  I didn't know about substitutions and specialty foods yet, primarily because I didn't realise that many other people suffered.  And, when I discovered packaged gluten-free bread, let's just say I was underwhelmed.  You can see where even the thought of this blog depressed me.

Finally, a light through a window!  I began searching the internet for information on gluten-free lifestyles, and I came across a message board (I wish I could link you, but my knowledge of its whereabouts is long gone.) where Celiacs and other gluten-frees were discussing how, after getting the gluten issue under control, they were able to introduce foods they were intolerant to back into their diets.  Under careful supervision from my by-then-fiancé, I tried my first red food in years.  No reaction.  A few more red tidbits.  No reaction.  The curse of the lycopene had been lifted!  (In the interest of full disclosure, the same cannot be said of the red-meat malediction.)

I started to experiment.  I got myself back into the kitchen and learned new tricks.  A lot of my new recipes take longer, and sometimes things aren't as soft or fluffy as I would hope.  But, I'm learning to cook all over again.  I've had a number of health problems in the past year, but none of them were gluten-related.  As much as I hate to admit it, I'm better off without gluten.

by way of introductions

They say that the first step to dealing with any addiction is to admit you have a problem.

Hello.

My name is Sydney.

I like food.

A lot.

Growing up in the southern USA led to me having a rather unhealthy diet. Other issues factored in, such as family life, a culture of convenience, and dietary restrictions (learned by trial and error).

For example, my father spent three years working three hours away from where we lived. He would drive up on Friday night and leave again on Sunday afternoon -- both bookend meals were fast food as a matter of convenience/an effort to spend more time with each other than in the kitchen. This also meant that most other weekend meals were things quickly thrown together. My mother kept a in-home daycare during the week, so daytime meals would be kid-friendly: macaroni and cheese, chicken nuggets, mashed potatoes, etc. In the evenings, she tended toward rices and pastas.

As a perpetual student, I have, many times, found myself tempted by quick, easy, cheap meals. Living in a university town/city means that fast/diner foods are always just around the block. When that assignment is due tomorrow morning at 8am, it's hard not to justify getting that combo value meal; it means more time to devote to your work, after all!

Dietary restrictions have become a big part of my life. I was never a comfortable eater, yet I never quite knew why. Shrimp was off-limits starting at about age 8. I used to eat tons of popcorn shrimp when my parents went out for seafood, but I began experiencing an allergic reaction to it. Red meat and pork always made me feel ill, so I stopped eating all meats when I was 11 years old. Eventually, I added chicken and turkey back into my diet to ensure I was consuming enough protein. When I was about 17 years old, I finally found the common link to many of my issues. It's a problem that I find myself forced to explain quite often: I have an intolerance to lycopene. Typically, I just announce that I'm allergic to all red foods; though that statement is not exactly true, it gets the point across without (too much) confusion. Around age 22, I developed an allergy to fish. It is not a terrible allergy, but it makes consumption a real issue; if I desperately want to eat fish or there are no other options, I am able to take an allergy pill in advance and stave off most symptoms.

In 2009, I moved to Northern Ireland. I find my options even more limited here (it becomes taxing to always order chicken goujons and chips while out), as much of the Irish diet seems to be based on how many different animals can fit into one dish. Meat-filled pasties are popular, and meaty pizzas are beginning to dominate even pub menus.

Wishing to eat less fast food and have more variety in my diet, I started cooking in earnest at age 19. I quickly found that I had quite a knack for it. My personality type requires that I have some sort of instruction to follow: sheet music, driving directions, construction instruction booklets, and, yes, recipes. That's not to say that I'm restricted by this fact; I have no problems adding a spice here, excluding something there.

The purpose of this blog is to share recipes with you. I hope that you can have a bit of your own trial and error and learn that spending a little more time in the kitchen can be fun. Some of these recipes are my own. Others have been collected from various sources over the years. Some are even family recipes that have been passed down. I'm sure a great deal of them came from Alton Brown, as I adore Good Eats.

Many of these recipes can be made with substitutions. Vegetable stock/broth can typically be used in place of the chicken or beef varieties, and vegetarian bouillons are available in some markets. I'm a big fan of meat substitutions; vegetarian sausages, "chickeny" pieces, and "beefy" mince meats are often quite good and a hardly-noticeable swap in a lot of dishes. Because I eat poultry, I sometimes rely on turkey and chicken sausages and minces. Any dish which includes marshmallows is prepared with vegetarian marshmallows (look for halal or kosher if you're uncertain on labeling. These products will not contain pork by-products for religious reasons). Given the options available, not all of the recipes I offer will seem to fit into my diet; I hope you find a way to make them fit into yours as well. Have a little fun with it, and see what works for you.

And, hey, maybe liking food isn't such a terrible thing after all.

Note: for the purposes of this blog, dishes which contain eggs but no other animal products will be tagged as vegetarian.