cooking with gas
A few days ago, I decided that I was allergic to wheat, or gluten, or both. While this means that I may never enjoy a bagel again, I'm fairly certain that it will put an end to a persistant skin condition that I have had for a while. Does this mean that giving up all things wheat will be worth it? Probably not. I mean, damn...I love bagels.
Actually, I haven't been much of a bread person for the last few years. I occasionally like a good sandwich, which generally is held together by some form of bread, but that's about as far as I go in that direction. However, I've been surprised to learn how many foods contain wheat, or gluten, or both. Luckily, I've been able to find gluten-free granola (it sort of tastes like Fritos, but in a breakfast sort of way). I had already decided to trade whole wheat tortillas in for corn a while ago, but some brands of corn tortillas contain some flour. Weird, I know. Thank goodness I live in Mexico, where the corn tortillas flow like illegal immigrants.
Looking at ingredient lists has caused me to realize that there are a lot of things I like to eat, but I don't always know what I am eating. I have decided that if I don't know what is in my mouth, I probably shouldn't be eating it. Makes sense, yes? Yes.
I'm trying to do more weekend cooking, so that I can bring homemade deliciousness to work. Today I enjoyed some chili that I made last weekend. I make awesome chili. Everyone always loves my chili, but it never tastes the same. I rarely use recipes, and when I do, I'm still subject to substitutions and clumsiness. Nothing ever tastes the same, and cooking is a game of chance.
Sometimes M will ask me how I make something, and I have to tell him that it just sort of happens. This can create issues when he tries to recreate something based on my general outlines. Lots of frustrations and half-baked potatoes.
We're planning on hosting a few family meals soon (one for my family, and one for M's), and I'm thinking that it would be interesting to attempt the same menu for both. Chances are, they will be two very different dinners, anyway.
Actually, I haven't been much of a bread person for the last few years. I occasionally like a good sandwich, which generally is held together by some form of bread, but that's about as far as I go in that direction. However, I've been surprised to learn how many foods contain wheat, or gluten, or both. Luckily, I've been able to find gluten-free granola (it sort of tastes like Fritos, but in a breakfast sort of way). I had already decided to trade whole wheat tortillas in for corn a while ago, but some brands of corn tortillas contain some flour. Weird, I know. Thank goodness I live in Mexico, where the corn tortillas flow like illegal immigrants.
Looking at ingredient lists has caused me to realize that there are a lot of things I like to eat, but I don't always know what I am eating. I have decided that if I don't know what is in my mouth, I probably shouldn't be eating it. Makes sense, yes? Yes.
I'm trying to do more weekend cooking, so that I can bring homemade deliciousness to work. Today I enjoyed some chili that I made last weekend. I make awesome chili. Everyone always loves my chili, but it never tastes the same. I rarely use recipes, and when I do, I'm still subject to substitutions and clumsiness. Nothing ever tastes the same, and cooking is a game of chance.
Sometimes M will ask me how I make something, and I have to tell him that it just sort of happens. This can create issues when he tries to recreate something based on my general outlines. Lots of frustrations and half-baked potatoes.
We're planning on hosting a few family meals soon (one for my family, and one for M's), and I'm thinking that it would be interesting to attempt the same menu for both. Chances are, they will be two very different dinners, anyway.