Butternut & Red Pepper Soup

October 19, 2011
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Today I am empty. I am completely empty of words for you today. So, instead of my usual ramblings I present to you images.   Little details, big details, things that have made me happy and filled with joy lately. Like this soup.  This omg amazing flavorful rich bright colorful well you just have to […]


Mountaintop Rösti with Ham, Tomatoes and Fried Egg

August 4, 2011
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Sometimes we need to let go of the world around us, our daily cares, issues that cause stress, and get away for a few days – relax, recollect, and come back ready to face the world with new resolve and vigor.  This Summer my husband and I have been doing just that, in a series […]


Garlic Mustard Pan Roasted Lamb

June 13, 2011
Garlic Mustard Pan Roasted Lamb

Why do we need a special occasion to eat tasty food? My husband and I don’t eat fancy food very often.  We hardly ever go out to eat, and most dinners at home are vegetarian, consisting of pasta, rice or bean dishes or salad, rather uncomplicated and reasonably affordable.  But from time to time, my […]


The Gluten Free Husband puts his Spin on Steak & Eggs

March 29, 2011
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Hi again! Since I became gluten free, my restaurant experiences have been rather hit or miss. Sometimes, I find myself in a conversation for 15 minutes with the waitress explaining that no, croutons are not OK because they are bread and bread is not ok. In more than one instance, I’ve gotten rolled eyes from wait staff at various restaurants who are “inconvenienced” by my limitations, or they have thought I’m just making it up because I don’t like something and then don’t take it seriously. I find myself weighing if it’s worth being “glutened” because I am the hassle for wanting to eat out, or if I should just go hungry watching my friends around me eat, or stick up for myself to try to be accommodated. And I only have one food issue. So many have multiple dietary restrictions.

Sometimes, following a gluten free diet can feel a little claustrophobic. You feel like you are stuck in a cage and unable to break out and try new foods/places to eat. A constant omnipresent fear is always in your head stopping you from trying that new restaurant or making your own bread or eating anything not made from scratch. I had this fear for a long time (before I met Jenn, of course). Rice, meat and potatoes were the staples in my diet and I dared not stray from this regime or I would react and feel awful for the next week or so (at least this is what I thought in my head). This constant fear plagued me for a very long time, and as a result most of the time when I went out to eat with friends and family, I would only get a grilled steak with a plain baked potato.

Now I love a good steak, don’t get me wrong. But sometimes, it would be nice to feel comfortable eating something else. And that is why I get so excited about enterprises that DO accommodate the gluten free crowd, and have options that are exciting. Not just serving a hamburger without a bun, but a real entrée that I can enjoy to its full capacity. Such places with their dedication to understanding what it is like with dietary restrictions have really helped change my perspective on eating gluten free, and have let me feel like a newly released convict from my food prison.


A Duck BLT, Gluten Free

February 27, 2011
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After a year of living en Suisse, I think we’ve finally adapted to the difference in prices of materials compared to the U.S. Some items are a markedly better deal, such as the amazingly creamy and rich yogurt, which I would not think it odd if you had the sudden desire to pour it into a glass and take a drink. I love that bio (organic) goods are often within the same price range as their conventional counterparts, or at least don’t cost twice as much. And some things, like many meats, are definitely a bit pricier. Last weekend though, I made an amazing discovery – duck and beef aren’t really that different in cost here, an absolutely great thing to know! My husband really wanted me to get some steak to cook for him, and upon my awesome realization, I knew I had to get some duck for me – because if I ever have to choose, all other things being equal, well, duck is one of my favorite meats ever and it isn’t really a choice.


DC #21 – Daring Cooks do Cassoulet and Confit

January 14, 2011
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A dish that flies in the face of 90% of New Year’s resolutions made and broken every January, cassoulet is essentially an intense and rich French version of good old pork & beans. This challenge had two techniques to learn – the art of making a confit (the ages-old preservation method of slow-cooking meat immersed in fat) and creating a version of the famed several-days-to-prepare dish from the Southwest of France, cassoulet. I had never really known what confit exactly was before, and was really excited to learn yet another new method thanks to the wonderful Daring Cooks. Unfortunately, I think I confited (is that a word?) my entire cassoulet!