I am not going to write about the weather. Ever since I have become cognizant of my own weather ramblings as I introduce blog posts, I have noticed I am far from alone in this habit. Who needs small talk on a personal blog? Not here, I know you all didn’t come to hear me babble about the sun shining (or not as the case may be…)!
Boxed gluten free pasta can be hard to use sometimes – you want to make your favorite pasta dishes, substituting in GF pasta, but it just doesn’t come out the same. In our home, the dish we struggle with is carbonara. Every time we add in egg to our GF pasta to make the classic Italian dish, it just doesn’t coat and mix into the pasta the way it should. I’ve finally decided to stop forcing something that clearly isn’t working out, and to instead embrace something new. And voilà, our new pasta favorite, avocado carbonara came to be!
I love eating grapefruits in the winter, I think they are just one of the prettiest fruits. Maybe it’s the ruby red – the way it entices and sparkles in the light, or simply the anticipation of that tart juicy flavor just waiting to be scooped up and tasted. While I have had more time to think about food photography than actually do food photography lately (thanks, injured eye), I have spent considerable time wondering why such foods are so beautiful to us, and what makes food beautiful, in general.
Why are we as a culture so obsessed with photos of food and documenting our food? Dennis Dutton explained the ideal Pleistocene landscape as inherently beautiful to our tastes in his Darwinian theory of beauty (the link goes to a really cool TED talk) – essentially we find beautiful the things that would be safe and reassuring to our prehistoric selves. He describes scenes of grasslands with trees, water nearby, paths to follow, maybe animals and other people too. But I have to wonder, if food is not also inherently attractive on that prehistoric level as well – if a little tended garden (probably a foreign element to our nomadic ancestors), or a pot on a fire of a hearty stew wafting into the air would have ruined the beauty of such a landscape? (ok, maybe a pot of stew brewing away would have been a bit ambitious for our pleistocene ancestors, but this is just a thought experiment….).
I’m not one for much sappy romantic love, never really have been. But my husband? He writes me poems, it’s so sweet and endearing. He wrote me poems on our wedding day, and sometimes I’ll wake up to find a little note that he composed professing his love for me.
Me? I request that we open up our bottle of Batard-Montrachet, and cozy up together with some homemade dinner (I seriously don’t even know what I’m going to make yet – roast chicken perhaps?) watching tv while baby girl babbles along telling the world stories about who knows what with her entire vocal repertoire of some five syllables. Maybe I’ll make another batch of hot chocolate for dessert, or maybe I’ll get ambitious and go for a little chocolate soufflé. All I know is, there will be chocolate, because that’s how I say, “I love you forveer.”
Are you up for some ideas of a few Valentine’s temptations?
Quinoa is a gluten free miracle “grain” and nutritional superfood that has garnered much attention lately – recently society has pretty much moved on from asking how to pronounce it (keen-wa or keen-oh-a?) to instead asking how to actually cook it. Everywhere I look I see people singing its praises as we happily pay for a box of the pseudocereal’s protein packed seeds to use in place of more traditional grains that are off limits to gluten free folk. Personally, I’ve never been a total convert. I don’t mind quinoa, and think it’s very well suited to certain types of dishes, but I don’t jump up and down shouting from the rooftops about how amazing it is. All the acclaim for its health benefits keep me buying it (just like I buy carrots and kale even though I despise them), hoping one day I’ll find that dish that lets me truly fall in love.
But quinoa’s story is more complex than it may at first seem. Quinoa, a plant more closely related to beets and spinach than wheat, originates in the Andes mountains of South America – Ecuador, Bolivia, Peru, Colombia, Argentina, and Chile. Due to its long history as an integral part of the Andean food culture, deemed the “mother grain” by the Inca, today it is considered one of the “ancient grains” (other gluten free ancient grains include amaranth, millet, buckwheat, sorghum, chia and teff, even though not all these are technically grains, but some are also seeds like quinoa). Quinoa outlived the Incan empire and survived the Spanish conquistadors, and today is an important crop for several populations in the Andes, where it stayed relatively unknown to the rest of the world until quite recently.
Wow can you believe that we have come full circle, onto a year of naturally gluten free links?? Last time, in December, I asked all of you what you thought of the series, and got an overwhelming response wishing me to continue with it – so here is to another year of discovering some tasty naturally gluten free recipes to offer up flavor and variety without ever having to find some exotic flour or weird random gluten substitute
In case you are new to the series, last year in January of 2012 I started Naturally Gluten Free Links, because while it seems that the general consensus is that already gluten free foods are easy to find and thus most people are only looking for baked goods, etc. that utilize gluten substitutes, I find it refreshing to discover new and exciting ways to use foods to create dishes that are naturally gluten free. In the past year my husband and I have significantly increased our cooking repertoire after finding new and creative soups, salads, meat and seafood dishes, and even several gorgeous desserts that did not require any special flour mixes. I think to approach gluten free as a lifestyle rather than a diet restriction it is important to embrace and celebrate those dishes that already are ok for a GF person to eat – one where no alterations or special accommodations need to be made, and everyone can enjoy.
So let’s hear it for this great selection ringing in the new year! As always, while the bloggers listed here may not necessarily be gluten free, these particular recipes are – and as per usual, it is important nevertheless to always always always read labels on all goods purchased and/or inquire with the manufacturer and your personal care physician as to the suitability of ingredients for your body. But enough with disclaimers, onto the list!
I had a post all ready in my mind for the past couple weeks on this quinoa salad I made, our relationship with quinoa, and the effects of its globalization. It’s a complex issue especially for us gluten free folk who often laud quinoa as the “miracle ‘grain’” for its nutritive value and just the fact that it’s one of the few starches that is naturally ok for GF people to eat. But that will have to wait a bit. Actually I’ve had (and still have!) a lot to say the past few weeks that I haven’t been able to type in this space, and I hope you can muster a little more patience for me. Julia Child once said that no matter what happens in the kitchen, one should never apologize and this blog is a virtual extension of my kitchen, so I am doing my best to refrain from actually apologizing for not posting. So why the all the pleas and protestations for time?
You see, last month I learned first-hand the perils of baby fingernails. Babies don’t have the same sense of the “bubble of space” as adults do, and even though we do our best to keep baby girl’s nails short and trim, one evening as I had just picked her up from a nap, she turned quickly and promptly poked her finger in my eye, scratching my cornea. After various hospital trips, etc. I got to be a pirate for a few days with the ever attractive gauze patch taped over my face, and slowly things improved and by about a week later I wasn’t in pain anymore. We decided to commence with our Christmas plans, and enjoyed a lovely week up in the mountains watching for Santa.
Disclaimer: I am NOT a licensed medical professional NOR am I a certified nutritionist. This site is NOT meant to be used in place of medical advice. You are responsible for your own consumption of foods. Consult a licensed medical professional before making any dietary changes. Contact manufacturer to inquire about allergy risks in specific food products.