Old and New
Back to my home city, but in a new residence! It is an efficiency, but a good-sized room, which I’ve divided in two with strategic furniture placement, and a separate kitchen WHICH WILL BE GLUTEN FREE AHAHAHA JOYJOYJOY! This is a big deal when one has to worry about how well plates/utensils were scrubbed, crumbs on counter tops/in drawers/in cupboards, and pots and pans that have ever seen the light of gluten (i.e. should not be used if Celiac). Plus eating a more or less paleo, gluten free diet requires LOTS of fridge/freezer space for fresh foods.
Vacation was great (to post pictures soon), but I am glad to be back in my safe-eating-zone bubble. Most days the breakfast buffet had nothing to offer me aside from an orange and banana. In the process of desperation tempered by an in-room kitchen (I brought pans, spatula, and a few other Celiac-must kitchen gear), I discovered that sauteed tomatoes, kale, and swiss cheese (LF) make a decent breakfast! I also had some great dining-out experiences in Charleston, SC, which I will detail with pictures subsequently.
So many blogs/books say that cravings for forsaken/forbidden foods die down after a period without. I still want real bread (haven’t had any since March), as in warm, fresh, melt-in-your-mouth white bread. I did cheat and eat some grains and dairy here and there (evil, addictive Blue Diamond nut crackers contain rice, butter, potato starch, and taste amazing but make me feel like a lump of laziness and lethargy; rice cakes; corn kernels I tried to pick out of a salad and soup), and I’m paying for it. I think I’ll have to make my paleo/FODMAPs diet a bit more exciting to ward of temptation, perhaps by whipping up some carrot muffins and pesto (sans garlic) to dress veggies.
My local (well, 1 hour away) Celiac Disease support group is up and running again! The founder (Celiac specialist MD) left just as I received my diagnosis, and all meetings were subsequently cancelled. The next (my first!) meeting is August 21, and I am so excited to talk to people about life with Celiac Disease and associated conditions (IN PERSON rather than through the internet or reading books). I also hope that this will serve as an outlet for my frustrations so that I can minimize my harrumph-this-has-gluten-or-has-touched-it and they-say-this-baked-good-is-gluten-free-but-it-was-made-in-a-gluten-containing-kitchen and do-not-offer-gluten-free-meals-if-you-don’t-know-what-gluten-is and do-you-know-you-are-helping-ruin-my-intestines-by-your-carelessness irrationally emotional rants to my friends and family.