Social Distortion

I love the band Social Distortion.  There is always a song for each happening in life and, although this may seem like it will be a band tribute, it isn’t. I’ve had some experiences in the past few weeks that … Continue reading

Review: Mission Tortilla

There are things that I really have missed being gluten free.  Egg rolls, although Feel Good Foods make them and I can’t get them in Western Colorado.  Good bread but there is decent bread out there, just not the same as regular bread.  Burritos and the like…because there was no good tortilla.  Until Mission Tortilla.

My parents had found Mission Tortilla’s when they visited Washington, I believe.  They brought a package home for me.  They were delicious.  Then they went to Arizona and found more and brought me a package…and then a drought.  Nothing in Grand Junction and I checked every time I went to any grocery store.  Then, behold, one day they were at my local City Market.  Goodness, I was happy.  Fajitas were on the menu that night!

The thing about these tortillas is that they are like the real deal.  Soft, foldable…so tasty too.  Of course, like any gluten free item, they price point is up there but it’s worth it even though there are only six in a pack.

If you miss tortillas I would highly recommend that you try these!

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Overwhelmed

It’s been a while since I’ve written.  The last couple of months have been crazy.  I went into sales in June and I’ve been concentrating on building my book of business and have been running on all cylinders.  I’ve spent quite a few days out of town as well.  Things are going well but it’s a crazy, crazy time.

I also moved to 2nd Vice President in Lions last month which means new responsibilities and learning more there.

It’s a lot of change at one time and while I embrace change, this week things have caught up to me.

You see, there have been a lot of changes in my personal life and my friend’s lives.  I have done a little “housekeeping” when it came to friends and have decided to weed out those that have wronged me or that use me.  It’s felt good to surround myself with positive people.

While I’ve been overwhelmed with what’s going on in my life, the worst thing is when I can’t help my friends.  I know that when things are crazy in my life I have a good cry and the weight is lifted.  But when I see my friends hurting, it overwhelms me in a different way.  There aren’t enough words or hugs or cards that can make things better.  Only time.  But all I want to do is fix things, make them right again and make sure everyone is happy.

The reality is that not all times are happy.  In fact, Ecclesiastes 3 says:

There is a time for everything,
    and a season for every activity under the heavens:

    a time to be born and a time to die,
    a time to plant and a time to uproot,
    a time to kill and a time to heal,
    a time to tear down and a time to build,
    a time to weep and a time to laugh,
    a time to mourn and a time to dance,
    a time to scatter stones and a time to gather them,
    a time to embrace and a time to refrain from embracing,
    a time to search and a time to give up,
    a time to keep and a time to throw away,
    a time to tear and a time to mend,
    a time to be silent and a time to speak,
    a time to love and a time to hate,
    a time for war and a time for peace.

We take the good with the bad, we laugh and cry…and in these times of being overwhelmed I pray.

Getting Glutened

For those of you who aren’t Celiac, gluten intolerant or have a wheat allergy, you are probably saying “what is glutened”?

It’s a term that means that we were, essentially, poisoned.  We accidently ingested something with gluten and have exited the building.  If you are anything like me, it leaves you curled up in a ball with pain like someone has taken your intestines and just yanked on them.  A lot.  Hard.  You can’t stand up straight and it’s PAINFUL.

I hadn’t been glutened, at least to this degree, for a long time but it happened on New Year’s Eve.  Yup, way to bring in the new year.  Glutened.  Anyway, before I went to the party where I was to spend the rest of the evening, I stopped to have a beer with two of my friends:  Don and Craig.

Now, I hang out with those two guys a lot.  We talk politics, sports and anything else.  So, when I walked in, Craig orders himself a Bud Light and me an Angry Orchard.  Gotta love friends who know what you drink!  The server brings the beer and typically I take a sniff because Angry Orchard has a sweet smell to it.  This was the one time I didn’t do that.  I was deep in conversation or distracted  or something but all I know is that I took a sip.  ONE sip.  It wasn’t Angry Orchard.  It was Bud Light.

Two thoughts ran through my head:  1.  Oh crap.  2.  How did I used to drink this stuff?

I put the beer down, said “This is NOT Angry Orchard”.  Craig got a hold of the server, told her that it wasn’t the drink I ordered and she brought me my correct drink.  Don recognized that it was an issue and I was grateful for an opportunity to tell him what happens when I’m glutened.  I should have spoken to the server and/or manager but it was so busy and…I missed an opportunity.  An opportunity to educate, to help someone realize that it wasn’t just a simple mistake.

I got sick.  It was more gradual than it had been in the past.  Usually it takes about 15 minutes to an hour and then, BAM!, you won’t see me for a while.  This time it took a few hours, I kept getting more and more bloated and ended up going home late that night.  I slept all night but the next day I just sat on the couch.  I was tired, lethargic and didn’t want to do anything.

I guess the moral of the story is that when things like this happen, when I KNOW that a mistake has been made, to educate.  To use the opportunity.

Don’t forget to follow me on Facebook and Twitter as well as Instagram!

2015: Year in Review

Last  year was a wild and crazy ride.   What a year! I started a new job with a new company…kind of.  As my office was absorbed by another company, I learned a new role with my promotion.  This meant that … Continue reading

Recipe: Chocolate Whiskey Bundt Cake

When it comes to holidays, we don’t do much tradition for meals.  Yes, for Thanksgiving we have turkey and stuffing but then it kind of varies.  For Christmas we don’t do ham or turkey (or rarely do turkey), we do things like shrimp scampi or steak or something like that.  For Christmas Eve this year we ordered in pizza from Chicago’s Pizza in, where else, Chicago.  I can’t even tell you how excited I am about that!

So when it comes to dessert, I usually take it on.  I LOVE baking and for a holiday is no different.  I want to do something that is unusual, last year for Thanksgiving I did tiramisu.  This year I found a recipe that will remain close to my heart:  Chocolate Whiskey Bundt Cake.  Anytime you have whiskey in the title, you have my attention.  The only issue was that this wasn’t a gluten free recipe and, if you have tried converting recipes in the past, sometimes you have luck and sometimes you just throw it away.  This one turned out SO good!  I have to share and, maybe for Christmas, this will be your dessert.  Also, I found this recipe at www.loveandoil.com, I want to give credit where it’s due!

Chocolate Whiskey Bundt Cake with Whiskey Caramel Sauce

Yield: 12 servings

Total Time: 2 hours

Ingredients:

For Cake:

  • 2 cups granulated sugar
  • 2 cups gluten free flour
  • 3/4 cup dark or dutch-processed cocoa powder, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 3/4 cup warm water
  • 1/4 cup decent quality Tennessee whiskey or bourbon (I used Pendleton)

For Caramel:

  • 1 cup granulated sugar
  • pinch cream of tartar
  • 1/4 cup water
  • 2/3 cup heavy cream (I ended up using light cream, that’s what I get for shopping the night before Thanksgiving)
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons whiskey or bourbon
  1. Preheat oven to 350ºF. Generously butter a standard (12-cup) bundt pan. Dust with 1 tablespoon each flour and cocoa powder, and tap and turn until pan is completely coated. Dump out excess.
  2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt, whisking until thoroughly combined. Add eggs, buttermilk, oil, and vanilla and mix with an electric mixer on medium-low speed until dry ingredients are almost incorporated, scraping down the sides of the bowl as needed. Add warm water and whiskey and mix until just combined and no dry ingredients remain (do not overmix). Pour into prepared pan.
  3. Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean. Remove from oven and place on a wire rack until cool enough to handle, then gently invert onto a wire rack. Allow to cool completely.
  4. To prepare caramel, place sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. Pour water around edges. Bring to a boil, then cover and cook for 2 minutes (the steam buildup will help dissolve any stray sugar crystals on the sides). Remove cover and continue to boil, without stirring, until sugar caramelizes to a light amber color, about 5 to 7 minutes. Watch it carefully, as it can go from golden brown to burnt in no time if left unattended.
  5. Remove from heat and quickly whisk in cream and butter (mixture bubbles a lot, this is normal), then return to low heat and whisk until completely smooth. It may seem like it is seizing, but keep whisking and most of the hard caramel chunks should dissolve.  I had a few left and strained them out. Remove from heat and let cool for about 2 minutes, then stir in whiskey. Transfer to a heat-proof container and let cool to room temperature, about 1 hour, or until thickened yet still pourable.
  6. Pour about half of the caramel over the top of cake, letting it drip down the edges and pool at the base. Slice and serve and drizzle with additional caramel as desired. Cake will keep, stored in an airtight container, for up to 5 days.

Chocolate Whiskey Bundt Cake
For a gluten free cake, this kept SO well.  I’m talking that it was still moist after four days, which is unusual.  This is a recipe I WILL make again…and why not?  It’s amazing!

Don’t forget that you can follow me on Facebook, Twitter and Instagram for more information on what’s going on in the gluten free world and my life!

Always a critic

Lately there have been a lot of articles written that are anti gluten free or anti any “free”:  dairy free, etc.  People saying that it’s all in our heads and that the incidences of these conditions aren’t real.

A New York Times author, I won’t say his name because he doesn’t deserve the recognition, just wrote an article on how a restaurant overseas blatantly said on its menu that it doesn’t have anything gluten free and then the writer went on his “everyone is faking it” rant.

First, I’m glad that the owner put that on his menu.  It makes it easier for me to not go to that restaurant.  I don’t waste my time or waste the owner/manager/server’s time by asking questions.

Second, it’s his prerogative to not serve anything gluten free.  It’s what he wants to do and I will NEVER piss and moan because someone makes that their choice.  I know it’s gotta be a pain to stock foods that you aren’t sure if you will ever use and to try to keep cross contamination to a minimum.

Third, if you don’t get it, don’t talk about it.  This writer has never eaten something and then been cramping for days on end, lived in the bathroom, couldn’t think clearly, etc. because the smallest particle of gluten affected him.  He thinks it’s all in my head and, this is evil, but I wish people who write about things like this could live in my shoes for a month.

I bet he wouldn’t be poking fun.

So until you get it, don’t write about it.  Knowledge is power, don’t be a jerk because you don’t get it.

Recipe:  Pumpkin Cupcakes

I admitted in an earlier blog that I’m not a big pumpkin fan but I am up to try new things.  A few weeks ago I saw a recipe for pumpkin cupcakes (by Gluten Free Mama) and, since I’m a sucker for baking, thought I’d try them out!  Fall means baking in my world so break out the mixer!

Pumpkin Cupcakes:

1/2 cup butter                                                                                                                                                                          1/2 cup brown sugar                                                                                                                                                                1/2 cup sugar                                                                                                                                                                            1 cup pumpkin puree (not pumpkin pie mix)                                                                                                                                2 tsp. vanilla                                                                                                                                                                               2 eggs                                                                                                                                                                                        1 1/2 cups gluten free flour (I use Jules)                                                                                                                                   1 tsp. xanthan gum (if your flour doesn’t have it mixed in)                                                                                                          1 tsp. baking powder                                                                                                                                                               1/2 tsp. baking soda                                                                                                                                                                  1 tsp. cinnamon                                                                                                                                                                      1/2 tsp. ginger                                                                                                                                                                        1/2  tsp. nutmeg                                                                                                                                                                         1 cup chocolate chips or walnuts, if desired (I used chocolate chips)

Preheat oven to 350 degrees.  In a small bowl mix together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, ginger and nutmeg.  In a mixing bowl cream butter with brown sugar, sugar and vanilla until creamy.  Add pumpkin and mix well.  Scrape down sides of bowl.  Add egg one at a time, mixing well after each addition.  With mixer running on low speed, slowly pour in flour mixture until combined.  Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined.  If desired, add in chocolate chips, walnuts or other desired filling.

Using a two inch scoop, fill cupcake liners with batter.  Bake for 26-28 minutes or until cupcakes bounce back when touched.  Place on cooling sheet and cool completely.  Frost with frosting.

Cinnamon Cream Cheese Frosting

1/4 cup shortening                                                                                                                                                                    4 oz cream cheese                                                                                                                                                                      1/2 tsp. vanilla                                                                                                                                                                           1 1/2 cups powdered sugar                                                                                                                                                     1/2 tsp. cinnamon

Cream the shortening and cream cheese until soft.  Add vanilla, mix well.  Add cinnamon and slowly add powdered sugar.  Mix on high speed until smooth.  If needed add 1-2 tsp. milk to achieve desired texture.

These cupcakes smelled and tasted amazing.  They were very moist, flavorful and the chocolate chips added that “sweet treat” feel.  The cinnamon cream cheese frosting finished the cupcakes off perfectly.  I had my best friend, Shawna, taste them.  Shawna LOVES pumpkin and has a “30 days of pumpkin” challenge where she eats something with pumpkin every day for 30 days.  I call her the “Pumpkin Queen”.  She thought they were delish and gave them her stamp of approval!  My co workers also loved them and they stayed moist for a few days, which is unlike most gluten free baked goods.  My parents also gave their stamp of approval…three groups approved!

The other thing I loved about this recipe is that it is so easy to whip together.  If you need something quick, this is the recipe!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

As always, don’t forget to follow me on Facebook for recipes like this or on Twitter!

The Great Cheerio Debate

Earlier this year Cheerios came out saying that they would start making their products gluten free and the whole gluten free community was excited…until they came out.  We found out that their testing methods weren’t the best, that batches were tested together, etc.  If you want to read all about it check out my Facebook page or to go the Gluten Free Watchdog‘s website.  They are on it.

This evening I saw that Fox News had reported on it and had posted it on their Facebook page.  I wanted to know what people were saying about it but wish I hadn’t.  I started reading comments and was first angry, then hurt.  People are on there making fun of people with “made up” gluten allergies, saying it’s a fad that everyone is now jumping on, etc., etc.  “Give me the extra gluten” and more comments like that.  Even making fun of a little girl that has a service dog that detects gluten and keeps her safe (yes, it’s a real thing and I think it’s cool).

I think the thing that irritates me the most are the people who have NO idea what it is like to live in my shoes and others with Celiac Disease as well as gluten intolerance and wheat allergies.  Celiac isn’t funny.  Celiac almost cost my dad his life.  Celiac disease made me super sick for years and I should have just eaten my meals in the bathroom.  That is the honest truth.  It pisses me off that people make fun of something that they no NOTHING about.

Maybe I shouldn’t get so worked up but this is my life and this is something that is important to me.  I work hard to bring awareness to this disease and then a bunch of idiots comment on Facebook and I feel like I’ve been set back and all of my work is for nothing.

All this over a box of cereal.

This is what I want to say to all of them:

Review: Chicago

Yes, Chicago:  The Windy City, Chi-town, the City of the Big Shoulders.  I returned from there Monday and, let me tell you, it was an amazing trip!

It was my first time to Chicago and it all came about because I started a bucket list a couple years ago.  Most of the items are travel and learning items but this year I decided it was time to cross some of these things off.  I am turning forty in a few short months and I wanted to at least cross a couple items off.  It’s always been my dream to go to Wrigley Field and to Soldier Field (I am a die hard Cubs and Bears fan) and since they are on my bucket list, it was going to happen.

I asked my dad to go with me at first and he was excited.  Then, a while later, I decided to ask my mom as well.  I love my parents and I want to make memories with them.  Mom was hesitant but chose to go and I’m glad she did.

Last Thursday we made the trek to Denver to board our plane for a short two hour flight to Chicago.  I was excited to say the least.  And then the Midwest weather got in the way and we circled Chicago for a while…then got diverted to Kansas City.  After waiting on the plane for almost three hours we finally got back into the air and landed in Chicago only to wait another two and a half hours to de-plane.  I wanted to kiss the ground in Chicago!

I am a member of the Grand Junction Lions Club and our first stop on Friday was to Lions Club International for a tour.  We went straight from there, via our trusty Uber driver, to Wrigley Field.  We had the fortune to take Michigan Avenue to the ballpark and got our first peak of Lake Michigan.

When we got to Wrigley, I was ecstatic!  I actually skipped once inside.  My dream was coming true!  I had written Wrigley Field ahead of time regarding gluten free eats and they had a diner that had buns for hamburgers and hot dogs, although this day they were out of hamburger buns.  Not to worry, I wanted a ballpark hotdog!  Since the fries are not in a dedicated fryer they were careful to give us kettle chips instead.  Pair that with a hard cider and I was in heaven!

In front of Wrigley Field

After the game we decided to walk a mile to Chicago’s Pizza.  I had read reviews of this place online and they were great.  Their gluten free pizza had high reviews so we decided to give them a try.  The atmosphere was cozy and warm and we were warmly greeted.  We told the server that we were gluten free and he proceeded to tell us about the gluten free offerings.  We decided to have cheesy garlic bread and then ordered a stuffed pizza.  They brought out a little appetizer breadsticks and then the fun began.  The cheesy garlic bread was crispy with a nice layer of cheese and a hint of garlic.  Dip it in the tomato sauce and it was amazing.  Then the pizza.  Let me tell you, if you EVER get to Chicago, you have to stop here.  The pizza was about four or five inches thick and the cheese strung out forever!  It was the best tasting pizza I’ve ever had.  By the way, they will ship pizzas nationwide and it’s going to be my little treat from time to time!  Pictures don’t do the pizza justice but you can see the goodness!

Chicago's Pizza Breadsticks Chicago's Pizza Chicago's Pizza Cheese Garlic Bread Gluten Free Pizza First slice! Gooey, yummy pizza

The next day we decided to venture to the Navy Pier.  It’s a beautiful area with shops and restaurants as well as an amusement park.  They give boat tours and dinner/lunch tours as well.  We started the day at Harry Caray‘s and weren’t disappointed.  Dad had the burger with a gluten free bun and said it was amazing.  Mom and I had the fish tacos and they were the best I ever had.  The tilapia was seasoned just right, the sauce added a little kick and the salsas finished it off.  We wandered the pier, having a mid afternoon cocktail after our boat tour, and then settled on Bubba Gump‘s for dad’s birthday dinner.  The server was helpful and I decided on the shrimp and veggie skewers with jasmine rice and mom and dad had the Accidental Fish & Shrimp Broiled Mahi Mahi over a bed of Jasmine Rice.  My meal was so refreshing and done just right and mom and dad said that their meal was great as well.

Harry Carey's Burger Fish Tacos Navy Pier Shrimp and Veggie Skewers Accidental Fish and Shrimp

The last Chicago item on my bucket list was to see the Chicago Bears play at Soldier Field.  While the Bears didn’t have the stadium food that Wrigley had, it still had a few options.  The brats were gluten free (no buns) as were the tortilla chips and the nacho cheese.  They also have popcorn and Redbridge Beer as well as hard ciders.  We had enough to eat and got to see the Bears get stomped but it was well worth going.  That night we ate in the hotel and they were so good about knowing what was gluten free and had it marked on the menu.  My chicken was done just perfect and the potato-bacon hash was amazing!

At the Bears GameChicken and Potato Bacon Hash

The plane ride home was without incident which I was thankful for!

I’ve read that if you are a foodie that Chicago is a place to visit and I wasn’t disappointed.  Their gluten free foods were delish and I do plan on going back.  In the meantime, I will have my pizza delivered from Chicago!