Archives for November 2009

Leftovers and Something New–GFE Out and About

November 28, 2009 · Filed Under Thanksgiving, discussion, giveaway, gluten free, recipe, travel ·5 Comments 

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I hope everyone had a wonderful Thanksgiving (or a lovely Thursday if you don’t celebrate Thanksgiving)! We certainly did here in the gfe family. Thanksgiving has become my favorite holiday over the last several years. It’s simply about family, friends, food, and the fellowship that ties us all together and, frankly, I love that. My hosting this year went great. Of course, I was a bit rushed towards the end (that always seems to happen), but it worked out. The reality is that nobody will notice if you don’t get around to scrubbing your kitchen floor that morning (okay, that week, but it did get vacuumed). At first I was a little annoyed at myself because my timing was off for baking my popovers and we ate about 30 minutes later than I had originally planned. However, everyone agreed that the schedule slip worked out well because it gave us time to visit properly before sitting down to the table. During that time, folks sipped on my Reindeer Antlers. And, of course, they nibbled. They raved over my brown sugar chocolate chip cookies that came out as cookie brittle versus true cookies. (It’s a finicky recipe, but the “brittle” is still decadent and good; my sister even took home some to my brother-in-law who unfortunately had to work.) I asked Mom to go ahead and offer up her deviled eggs (naturally gluten-free), which nobody ever passes up. 

By the time the popovers were ready, all of us were ready to sit down to an impressive spread of food. I followed the 5 Tips for a Safe, Gluten-Free Thanksgiving including briefly enlightening some of the extended family about the need for separate utensils, keeping my pies away from three other glutenous desserts, and so forth. Please take a moment to add your own tips and experiences to that post, so others can benefit. (My buddy, Gluten Free Steve, just added some very helpful reminders there!) 

After our grand meal, we all lingered over desserts and even after we moved to the living room, we just relaxed. Then we chatted about everything under the sun. I love how you can do that at comfortable gatherings. Sometimes the conversation has everyone involved, but more often than not, there are several other side conversations going on. To see everyone “catching up” and interested in the happenings in each other’s lives is truly heartwarming. Without the many people we love in our lives, nothing else has meaning. 

We’ve been snacking and enjoying some pies (being able to have leftover pie for breakfast is surely one of the top reasons to celebrate Thanksgiving), but we haven’t eaten all of our leftovers yet. Last night, we had Veal Scallopini and Steamed Artichokes. I had planned that meal for Thanksgiving Eve and had actually cooked the artichokes, but then Mr. GFE came home late after visiting cousins and confessed he’d already eaten turkey tetrazzini. Of course I didn’t mind that, plus I was too busy that evening preparing Thanksgiving goodies to really enjoy a proper sit-down meal. It was easy to whip up Veal Scallopini last night and reheat the artichokes so we could have a relaxed dinner together. Steamed artichokes are one of those food choices that force you to slow down … you just can’t eat one quickly—which was great for last night. 

Tonight we ate those leftovers, and tomorrow we’ll be back eating turkey. I’m using a combo of some leftover turkey from my Traditional Turkey Breast and some from my Special Turkey Breast. I’ll just cut the turkey into small chunks to make Tasty Tortilla Soup. It’s such a flavorful soup that one can make quickly using salsa, broth (I actually have some turkey broth from slow cooking the turkey breast), and whatever vegetables on hand that sound good. I think I’ll add some corn, carrots, and butter beans to this pot of Tortilla Soup. Of course, the best part of this soup is topping it with the tortilla “crisps” (as Brian of Fire and Salt labeled them). You might find these crisps become your new toppings for all your soups. (They are delicious and you can quickly whip up a batch, instead of using crackers.) I may also try another recipe with the leftover turkey, and I’ll share that one later … if it works out. 

Reindeer Antlers 060-5Now for the “something new” …yesterday, I officially launched the new Out and About page of gfe with this post on Reindeer Antlers and a giveaway. The Out and About page will be the place where I’ll host giveaways and contests, share travel reviews, offer my opinion on occasional gfe-type products, etc. Don’t worry though … I’m not heading over to the overly processed, gluten-free specialty food world. That would be in direct contradiction to the gfe–gluten free easily approach. My giveaways will be focused on items like real food and cookbooks I find of value that I think can sincerely benefit my gfe readers. You might be wondering why I don’t just do all of these reviews and giveaways on my main page. Well, frankly, my advertising contract prohibits giveaways and reviews for complimentary products over a certain value or even if I purchased the products myself  (which I have in some cases) and these types of posts are done too frequently. This requirement makes sense because the advertisers who have paid to advertise shouldn’t have to compete with what’s shared in one’s blog posts … know what I mean? Plus, having a new page that clearly shows when products were given to me (or any other compensation that I have received) is in alignment with the recent Federal Trade Commission (FTC) guidelines on disclosing payments and complimentary products when sharing reviews or testimonials.  

Okay, you might not be interested in all of that. Here’s what you really need to know—how you will know if I have a new Out and About post if these posts don’t show up on my main page. Well, if you subscribe to my blog via email or RSS feed, you’ll get notifications on the Out and About posts just like you have gotten all the other notices that I have a new post. Subscribing is the best way to prevent missing a gfe post. (Click on the “Subscribe in a reader” or “Subscribe via email” links in the top right of my header and you’ll be walked through a very easy process.) When you receive notification on any new post, just click on the link provided in the email or shown in the reader and you’ll be taken to the post and can read and comment, just as you have done in the past. I’ll always try to have a link on my main page within a post (as I did above) to let you know that there’s a new post on the Out and About page. The Out and About posts will also show up in the listing on the sidebar under gfe’s recent posts. Just click on a title and you’ll be there. Last, if there are photos shown in the sidebar under gfe’s recent photos that are not familiar to you from the main page, that’s another indicator there’s a new post up in Out and About. You can click on the Out and About tab under my heading any time. Note that the search feature at the top right of the header allows you to search on anything on my site; no matter where the information is located, it will show up via Search.  This all sounds complicated, but it’s really not. We’ll all be used to the new routine in no time.

I’ve been “saving up” good stuff for months for my Out and About page, so I hope to share some great posts there. Fun reviews of restaurants, tourist spots, cookbooks and giveaways—that all sounds good, right? Of course, the majority of the gfe posts, including most recipes, will be shared right here on the main page. Hopefully, we’ll all make an easy transition and you’ll continue to enjoy gfe and now Out and About as well!

Shirley
Not just gf, but gfe!

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5 Tips for a Safe, Gluten-Free Thanksgiving (or Group Event)

November 25, 2009 · Filed Under Thanksgiving, dairy free, dessert, diagnosis, discussion, gluten free ·21 Comments 

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I had an all too familiar experience yesterday at the office potluck. Because I sat right next to the buffet table and was sort of expecting the “violation,” I saw what occurred and did not get glutened, but it could easily have gone the other way. Read on to find out what happened and prevent the same thing from happening to you tomorrow and at other communal meals. Note: These tips can also apply to being safe when having other food intolerances and allergies.

1. Serve yourself first. No, I am not telling you to be obnoxious or rude, but before anyone else has touched the food is the safest time to serve yourself a plate. You’ll know that the food you brought has not been cross contaminated and, likewise, the corn pudding that your boss made for you with cornstarch or the naturally gluten free mashed potatoes that your friend made (both dishes that you have eaten without issues) will be safe once again for you to enjoy. Once other folks start serving themselves and things happen, all bets are off.

2. Place your food away from other gluten-containing foods. Do this if at all possible—just in case you don’t get the opportunity to serve yourself first and would like to go for seconds and/or have other family members who need to eat safely. If you’re not hosting the event and are eating at a friend’s or relative’s house, volunteer to be part of the set up crew. This act will make you look like a very kind person, which will come in handy later when a) the dishes are being washed (you can honestly say, I already helped with setup) or b) you want to leave before the football games come on (sorry, Diane) or c) you have to leave suddenly because you got glutened. If the tables are placed against a wall, place your dishes to the side and against the wall. Placing them in the back prevents the crumbs and pieces from other gluten dishes from falling into your dish.

3. Ensure that your dishes all have serving utensils and all the other dishes have serving utensils. (Again, you can be part of the set-up crew and endear yourself to the hostess at the same time.) You might be thinking, why do I have to worry about the other dishes having serving utensils? Isn’t that their responsibility? Well, this tip relates to what happened yesterday at the luncheon. After years of eating gluten free, I’m always on the alert for cross-contamination situations. Frankly, I just do it instinctively now. I made my Great Salad and placed it near the other salads but away from the Caesar salad with the croutons. (Well, as far away as possible—you know how crowded those buffet tables can get.) I knew there might be trouble because the Caesar salad had no serving utensils. Nada. At your own home or someone else’s, you can quickly add some utensils, but in the conference room at work, that’s not likely to happen. I even said out loud that the salad had no utensils and for others please not to use my utensils for that salad because I was allergic to bread (yes, I say that … even though it’s not accurate, people are more likely to “get it”). Well, this guy behind me sort of did that nervous, silly laugh thing. Alert, alert!

When I was just about finished eating and contemplating getting more salad, I saw the same fellow snag my utensils and use them to serve himself Caesar salad, and then place them back in my bowl. (To be fair, although I don’t know this individual, he’s always pleasant and seems to be a decent guy; he’s just uneducated about gluten issues … as many are.) While I could have protested and at least stopped him from putting the utensils back in my bowl, it happened all too quickly. If I hadn’t been looking that way, I wouldn’t have even noticed that the cross-contamination incident occurred. Of course, I didn’t get any more salad. I passed what was left of my salad on to my friend to take home. She loves it (she’d already had seconds) and was happy to take it. Be aware that this type of cross contamination seems to happen even more frequently with desserts, particularly pies. Folks have one or two pie servers that they use to go back and forth between several pies. I’ve yelled, “Wait!” in the past when I saw that happening. Of course, then I do explain the situation after I’m sure my pie remains UN-violated. I’m willing to let my salad go home with a friend, but I want my pie! So, again, be sure that all the dishes have their own serving utensils.

4. Remove your food to a safe place after serving. Immediately after the meal or course, if you are confident that your dish has made it through safely and you want to take it home (you can still share more of it with others for leftovers if you like), remove it to a safe place; i.e., away from other food, perhaps by your purse or coat. If it came with a cover, lid, etc., place that same covering back on your dish IF  it’s remained uncontaminated. If it was covered with aluminum foil and your covering is now in a stack with several other pieces of aluminum foil or has been tossed, cover it with a clean piece of aluminum foil. You still might want to take a quick look at it when you get home to see if you feel comfortable eating it. Obviously, if some of Aunt Betsy’s glutenous macaroni and cheese is in the corner of your prized gluten-free green bean casserole, sadly, you’ll probably want to pass it on to someone else who still eats gluten.

5. Start planning and educating for the next event. This tip is critical if the latest event has not gone well. However, although it’s tempting to some to seize the moment and teach big life lessons right then and there about eating gluten free and cross contamination, it’s really not the best time. (Much like when opening Christmas gifts is not the best time to say, “Hey, what do you say we do away with giving each person a gift and exchange names next year?”) So much emotion is infused into these holidays and special events that people want to enjoy the moment and are not ready to hear about possible alternatives to their traditions. But, a week or two after Thanksgiving might be the ideal time to say to your family member or friend, let’s try to do things a bit differently for our next group meal so that I can eat safely and we can all enjoy the meal. How about if we do this? or that? I always repeat that old adage about putting yourself in other’s shoes. If you were hosting and had never dealt with serving folks with food intolerances/allergies before, what would you need to know? How could I make it easier for you? (That is one of the reasons behind the gfe concept—it shows others how to feed you safely and easier at the same time.)

Of course, I know that many will read this last tip and think of their own family members who don’t seem to care if they eat safely or not. I understand that … there are some of those types in a faction of my family, too. I’ve seen the eye rolls, heard the comments about eating gluten free being another fad, have been irked at the sometimes total disregard as to whether I could eat anything served, etc. Try to let it go and don’t focus on those types. Focus on the folks who want to feed you safely and educate them as kindly as possible.

I hope those of you who have been gluten free for a while and have learned to eat safely at group events will share any other tips you have developed over time. Linda shared her story of a recent group event over at her site, The Gluten-Free Homemaker. Several who commented offered some future options for eating safely, as well as their own personal experiences in this category. Please share what works for you in these situations; we can all benefit from the wisdom gained from others. I know I haven’t listed all the things I personally do because so much I do to eat safely I do instinctively now after 6 1/2 years of eating gluten free. So, I look forward to hearing your input and I know it will be greatly appreciated by those who are enjoying their first gluten-free (and/or “other”-free) holidays this year.

In closing, two things …

Keeping the true meaning of Thanksgiving in mind, here’s today’s quote from the BeFreeForMe site and blog. (Kathleen Reale shares a thought-provoking quote on her site each day. Kathleen, who has celiac herself, has created a great source of allergen-free information including reviews of products, giveaways, coupons, etc. at BeFreeForMe.)

“Gratitude unlocks the fullness of life.  It turns what we have into enough, and more.  It turns denial into acceptance, chaos to order, confusion to clarity.  It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” –Melody Beattie, American author

And, as the Sarge (Sgt. Phil Esterhaus) used to say before he sent the force out on the streets on one of my all-time favorite television shows, Hill Street Blues, “Let’s be careful out there.”

Shirley
Not just gf, but gfe!

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About Me

Shirley BradenGluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.

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GFE's Disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.

Not just gf, but gfe!