Here we are near the end of March 2020 and dealing with something that is an unknown for most of us here in the US. The COVID-19 pandemic has left the two of us pretty frazzled. Our kids and grandkids are in some of the hot zones--Washington state and southern California, so we do worry a lot about them. We have chosen to isolate ourselves because we are in a group considered most vulnerable and because we both know how fast this can spread if people are careless, but after a couple of weeks you just have to get on with life the best you can. I haven't touched my blog in about three weeks because I have been so wrapped up in what is going on, but now it's time to get some balance back in life.
Some of my favorite memories of my grandmother center around her kitchen. She never seemed to use a recipe, but everything was always delicious. She always had a big garden and summers were busy with canning and freezing and pickling. Any grandkids around were expected to shuck corn, shell peas, peel peaches or do any other chore we were given. She made the best dinner rolls I have every eaten, but they weren't gluten free and neither was I back then. I have her recipe, but haven't tried to convert it...yet.
I can remember when you couldn't buy gluten free pasta. I ate potatoes or rice as a substitute for pasta, and it was a poor substitute. Now the options are almost endless and I am enjoying it immensely. Even fresh pasta! Something I need to learn to make, for sure.
I was shopping recently in Albertsons and came across and end cap with a whole new selection of certified gluten free pastas from Barilla. At least all new to me. I chose one made of chickpea and a rotini made from red lentil. The ingredients list shows only red lentil and nothing else. How do they do that?
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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