Sometimes I start a blog post with no idea where it's going, and that's the case tonight. I think I'm still in recovery from my hectic birthday day. But my house is lovely and cool, and I can't believe I took a three-hour nap today but I did. Still, I'm sure I'll have no trouble sleeping tonight. I think yesterday wore me out.
Sometiimes lately I'm afraid this blog will turn into a chronicle of how I went gluten free. A friend called from El Paso tonight and asked how it was going--I said it was too soon to tell. I mean I don't expect to see results for months--but I'm sticking to it. Went to Central Market today and bought broccoli, asparagus, and spinach, chopped sirloin, a lamb chop (big treat), Dover sole, and salmon. Froze everything but the sole, which I had for dinner tonight, along with the mushrooms and zucchini I had on hand. Dover sole is probably my favorite fish, so delicate in taste. Usually I flour it to saute but tonight I just did it in butter and olive oil and squeezed a bit of lemon over it--delicious.
After my nap I found Elizabeth had left me a birthday present--a book titled Gluten Free Girl, which she says she bought before I decided to go gluten free just because she knows I enjoy good food writing. And she left a bonus--a box of gluten-free brownies. I'll eat one tomorrow, when Jacob eats his chocolate cake.
Work? No, I haven't done any, though I can report over the past week good progess on my food book. Did you know that Wolf Brand Chili is so named because the man who started it had a pet wolf--it used to be Lyman Davis' Wolf Brand Chili. Or that Dr Pepper (note there is no period after the Dr so as not to confuse it with medical advice) because the pharmacist who doubled as a soda jerk and who put together the formula was intrigued with the flavor of the fruit ices he made in the late 19th century but individually none tasted like the aroma he inhaled when making all of them. So he made a blend of fruit syrups. Another day we'll talk about Dublin, which is legendary in Texas for the oldest bottling plant and the only one who still puts DP into glass bottles.
Food writing is fun--to read and to write.
Showing posts with label gluten-free diet. Show all posts
Showing posts with label gluten-free diet. Show all posts
Friday, July 23, 2010
Wednesday, July 21, 2010
Gluten free
I don't want to crow prematurely but this, my first gluten-free day, was easy. Cottage cheese for breakfast (I may have to change that, since it's high sodium and dairy). Then a luncheon at TCU for our new book, Grace & Gumption: The Cookbook,--I worried about the food and since the first chapter, on pioneer times, gives directions for cooking squirrel, everyone in the office was joking that the entree would be chicken-fried squirrel. It wasn't. Tossed salad, chicken strips (with onion and bell pepper which I ignored), guacamole, and corn chips. I bypassed the peach pudding dessert. The luncheon had the best attendance of any of the "What's On Your Book Shelf?" luncheons sponsored monthly by Human Resources--82 people and 35 books sold. And it was a lot of fun, with lots of laughter.
The book was, I think, my idea, because I love to cook and I love cookbooks, thought it would be interesting to see what the women of Grace & Gumption: Stories of Fort Worth Women, cooked. And besides, we'd had such good luck with that book that I thought a cookbook would sell well. There was some conceern that the original book had been trying to draw attention to women's roles beyond being housewives and here we were putting them right back in the kitchen. But we got past that and general editor Katie Sherrod dealt with it nicely in her preface. Let's face it, for all of the 20th Century, women were expected to do the cooking and feed their families--though some welcomed the advent of fast food, frozen dinners, and the like. The book is much more than a cookbook--it's social history and in that sense it extends beyond Fort Worth. There are some recipes I might cook--and some I never will, like the squirrel or the most bizarre hollandaise sauce mixture I've every heard of.
Tonight I had still more tuna and stir-fried mushrooms, green beans, and cherub tomatoes. I think I can get the hang of this gluten-free thing. Otherwise it was an unremarkable day--working on my chapter on Wolf Brand Chili and tonight writing a piece for my writing class on adoption. It's fun to write when the words just seem to flow--as opposed to cases when you have to squeeze each one out.
I've joined yet another Sisters in Crime sub-group, so my email is crammed every day. May have to do something about that. But I sure am busy from dawn to dark these days.
The book was, I think, my idea, because I love to cook and I love cookbooks, thought it would be interesting to see what the women of Grace & Gumption: Stories of Fort Worth Women, cooked. And besides, we'd had such good luck with that book that I thought a cookbook would sell well. There was some conceern that the original book had been trying to draw attention to women's roles beyond being housewives and here we were putting them right back in the kitchen. But we got past that and general editor Katie Sherrod dealt with it nicely in her preface. Let's face it, for all of the 20th Century, women were expected to do the cooking and feed their families--though some welcomed the advent of fast food, frozen dinners, and the like. The book is much more than a cookbook--it's social history and in that sense it extends beyond Fort Worth. There are some recipes I might cook--and some I never will, like the squirrel or the most bizarre hollandaise sauce mixture I've every heard of.
Tonight I had still more tuna and stir-fried mushrooms, green beans, and cherub tomatoes. I think I can get the hang of this gluten-free thing. Otherwise it was an unremarkable day--working on my chapter on Wolf Brand Chili and tonight writing a piece for my writing class on adoption. It's fun to write when the words just seem to flow--as opposed to cases when you have to squeeze each one out.
I've joined yet another Sisters in Crime sub-group, so my email is crammed every day. May have to do something about that. But I sure am busy from dawn to dark these days.
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