Before I went gluten-free, I was too intimidated to try making homemade lasagne. Even though I knew it was basically just layer-cake pasta — how hard can that be? — I avoided making it.
Post G-Day, one of the first recipes I learned how to make was polenta vegetable lasagne. Using pre-cooked polenta and jarred pasta sauce it is one of the easiest recipes I make.
But that’s just a little too easy. Feeling confident some months ago, I decided to purchase gluten-free lasagne noodles from Tesco. And promptly got intimidated again.
Today I’ve been feeling quite sassy. I sent that email and let go of a bunch of stress. Not all of it, but a lot of it. I even indulged in a mid-afternoon nap. So tonight I saw those noodles in the cupboard and decided what the hell.
My favourite part, of course, was lining up all the partially-cooked lasagne noodles. I couldn’t trust them to behave at that point, though, so this is a ‘before’ photo. Look at how orderly!
gratitude: finishing the second sleeve of FunkyPlaid’s jumper · crossing off more items on my task list · that nap
My 300th photo is of the first croissant I’ve eaten in four years.
Genius, a wonderful local company, makes gluten-free croissants. I do not know what sorcery they use to make the croissants so good, and I do not care. I only care that I can eat croissants again because the croissant dreams have been increasing in frequency lately. These dreams involve me sitting in a sidewalk café in Paris, eating a croissant for what feels like hours. I can still taste the flaky crumbs on my lips when I wake up. That is how much I have missed croissants. So it was a little crazy here earlier when I warmed one up and tore into it.
Look at that buttery beauty.
Three things I am grateful for today:
- Genius, for making the delicious gluten-free croissant I ate today.
- My willpower, for saving the other croissant for tomorrow.
- My lack of willpower, for also buying a pack of gluten-free pain au chocolat.
I am bitter in this post, but I won’t apologize for it. I’m done apologizing for it.
Gluten-free is not a choice for me. It is a medical necessity. I get very sick when I eat gluten. Nowadays I am sometimes sick even when I don’t, which means I need to eliminate something else from my diet, although I am not sure what yet.
Going gluten-free has been an incredibly isolating experience for me. I used to love going out to dinner, and now I have to consider menus deeply before a nice meal out is even a possibility. I used to love to bake, but all of my recipes were based on wheat flour, and the gluten-free baking I have done leaves me really depressed because the texture and density are all wrong.
Because you asked … here are my favorite gluten-free recipes. I take absolutely no credit for any part of their deliciousness; I merely looked for recipes that sounded good, and then followed their instructions.
This Friday, I am attempting a gluten-free fried chicken recipe in the crock-pot. It sounds crazy, which is why I want to try it. Let’s hope I don’t poison our dinner guests!
Once I overheard someone talking about eating great fruit, with the accent on “great”. I realized a few sentences in that he said “grapefruit” but it never tasted like grapes to me, so greatfruit it is.
Today’s surprise treat from a coworker is a greatfruit and prawn salad with peanuts, almonds, onions, dried baby shrimp, Vietnamese mint, and cassava chips on the side. It is sweet, tangy, spicy, and every bit as delicious as it sounds. I am once again indebted to this very good cook who knows so many gluten-free dishes.
I am bouncing back from the stomach bug, and bouncing indeed as I catch up with work that crouches in wait around every corner. Boing, boing, boing. I love being busy.
The rest of it is a disorganized crowd. People dissatisfied this soon with Obama as President should ask themselves how long it has taken them to acclimate to a new job. I wonder if Prop 8 will be overturned. I read that the 38-Geary spends more time stopped than it does in transit. We are almost done watching the third season of “Battlestar Galactica” and I have no idea where it is going. I won a goldfish at a fair once and named him Fred. I still haven’t finished that short story because I don’t know what happens next. Anything could happen.
Today the light in the library is subdued silver.
I like the word “microfiche” too much.
Lunch has ended.