Searching for new words

I didn't realize that I had so many friends until I became more irregular with my notes on this site. I am thankful to all of you for your emails and notes, and I owe you a sincere apology.

I know it's been almost three weeks since my last post (gosh, this feels like confession...being Baptist/Methodist, though, I'm not sure what else to do).

Here's the problem: I've stopped cooking meals for myself because I eat such a different, irregular diet. Because of this, I don't try new gluten-free food and recipes. And because of THIS, I don't post anything because I don't know what to say. I don't crave food any more. I just eat it. And I eat it GF of course.

This week has been a great Spring break, though. I've had two weeks with my Randy (one in Milly, now one in Tampa because our breaks don't match). I haven't lifted a finger in work (ok, I graded papers...) and have rested. School is back Monday. I'll be there!

Today I do have something to say. A couple of somethings....

1. Happy Happy Birthday (yesterday) to my GFBFF Kate of Gluten-Free Gobsmacked. I sent you a tweet, and a care package will be on its way as soon as I'm done spring breaking.

2. As you read on Kate's blog, you'll see that her fondest dream is about to come true -- her baby daughter, aka "The Chicklet" will be here April 9! She has a visa and a plane ticket and will soon be in her Mommie's loving hands (and Daddy's, too). And her Auntie Ging and Uncle GFSteve can't wait. I am so honored that I know her name and have seen her precious picture. Kate, can I tell you how happy I am for you?

3. Another one of my "daughters" (former advisees) had her first son last week, and I of course have a new adopted grandbaby. Congrats to you Rikki and welcome to Caleb Fisher McMillan. He's a doll. XOXO.

4. In GF business...The NFCA has a new updated website, and it is really increasing its presence in social media. So follow them on Twitter (GFCA) and Facebook if you're gluten free.

Here's some news about NFCA if you're curious. I would like to say here that the NFCA GF Guide really was my bible when I first went GF. I admire NFCA. There's direct link to NFCA on the right side bar of my blog. But, in a nutshell:

The National Foundation for Celiac Awareness (NFCA) was formed as a national 501(c) (3) not-for-profit organization to raise awareness of celiac disease among the general public and the healthcare community, to facilitate research to better understand the causes, mechanisms, and treatment of celiac disease, and improve the quality of life for children and adults affected by this autoimmune disease. One of the many tools we utilize to achieve our goal is through our website www.celiaccentral.org. Here we offer tools such as our symptom checklist, information on diagnosis and treatment, and a gluten-free survival guide. We also keep the public up to date with the latest celiac/gluten-free news, recipes, NFCA events and links to even more information and resources.

OK, that'a about all I got. I have another five weeks of school and three weeks of Maymester, and I get a break in June. Counting the days? MOI?

Much love, and thanks for hanging with me!

News from The Gluten Intolerance Group

The Gluten Intolerance Group (GIG) is please to announce a national
awareness campaign: "Chef to Plate - Celebrating Restaurants Serving Up
Gluten-Free Awareness"

This campaign is to provide support to those restaurants with gluten-free
menus and spread awareness of celiac disease and other forms of gluten
intolerances through a national awareness campaign.

Campaign Goals:

*Spread national awareness of celiac disease and gluten intolerance
conditions during May, Celiac Awareness Month

*Spread recognition and awareness of restaurants with gluten-free menu
options

*Bring Peace of Mind to persons with gluten intolerances when dining out

*Joining of restaurants across the country in a day of awareness

This campaign is about spreading awareness of celiac disease and gluten
intolerances and the restaurants that provide GF offerings - not the
promotion of any specific restaurant program.

By working together we can promote awareness of celiac disease and gluten
intolerances with the greatest amount of resources - the gluten intolerant
community. "Helping Hands to Provide Peace of Mind" is GIG's volunteer
program and is a grass roots effort to support persons living with gluten
intolerances through GIG's various programs and activities. Grassroots
efforts to spread awareness can accomplish a lot with minimal financial
resources.

Leaders across the celiac community have been invited to join this awareness
effort. Anyone can help.

*Be a Campaign Leader

*Spread Awareness - blog about it, pass it on to everyone you know

*Volunteer to help with the administration of the campaign

*Participate in the event

If you would like to help or know a restaurant that would be interested,
please contact GFRAP@gluten.net or visit http://gluten.net/events.php


Cynthia Kupper, RD, Executive Director

Gluten Intolerance Group of North America

31214 - 124 Ave SE, Auburn WA 98092

P: 253-833-6655, ext. 104; F: 253-833-6675

www.GLUTEN.net;
www.GFCO.org;
www.GlutenFreeRestaurants.org


Much love for a great cause!

Ging

Getting back to normal

I know, it's been AGES. I realized today it has been three weeks since I last blogged here.

I know I need to catch up. I'm finally well from my viral infection after a round of antibiotics and some medicine adjustments. In the meantime, my main gastroparesis medication, Reglan, has received an FDA Black Box warning, so I'm waiting to hear from my doctor about its continued use.

Whew. Where did the time go? I feel like I lost the entire month of February. In fact, I did.

So what's new in the gluten-free world? Not much is new in my corner, but I hope to get back to myself soon and begin offering some new Spring recipes for gluten-free eating.

I just wanted to duck in for a minute and say hi. Hi. And I'll be back really soon, I promise.

Much love, and thanks for the caring!
Ging

Live and learn

On Feb. 10, I had a relapse of the stomach flu that, I swear, has sidelined me until today. It included a sickly birthday, a sickly weekend with Randy here for Valentine's Day (I dined on applesauce and Ginger ale) and a six-hour stint in the emergency room for dehydration. What a week!

My last full meal was last Thursday night, and it didn't last. A chicken breast and some carrot raisin salad....Monday night, we took out a job candidate, and all I could manage was half a baked potato. And Ginger ale. God bless my namesake beverage!

I learned a lot about gastroparesis this last week, mostly from the ER doctor who gently cared for me yesterday. He knew right away that my poor addled stomach was the reason I couldn't shake this virus. Two bags of fluid and some Demerol later (yay!) I slept most of last night and some today. He said bed rest, but I can't miss any more classes -- I feel too guilty to stay home.

So that all comes in way of telling you, my wonderful friends, where I've been. I'm still not out of the woods yet, as I still haven't eaten solid food beyond applesauce. But I can watch The Food Network without gagging again (for the most part, haha). That has to be a good sign.

I'll get back to more regular blogging soon, I promise.

Much love, and thanks for wondering,
Ging

Be my Valentine

(My Mama's cake looked like this, with pecans on the top.)

I've been seriously sick for two weeks now with a stomach virus (I think it was the flu) and have been functioning on one engine for most of the past week. So yesterday and today I vowed to stay close to the couch, rest, and try to get ready for a busy couple of upcoming weeks.

I had one of those "deja vu all over again" moments while watching my friend Paula Deen on TV, though. She was making a strawberry cake...the same one my mother made for my birthday, those last few years she was alive.

I remember the last time she made it -- 1997. She brought it into my kitchen in a pan, and said, "Enjoy this, because this is the last one of these I'm going to be here for." She was right, of course. She died three months later, to the day, from my birthday.

So as down in the dumps as I've been being sick, this cake made me remember all those 40 birthdays with my Mama around. She always made a big deal about my birthday. She had this tradition -- one present for every year. (MY Daddy, to this day, keeps this tradition alive in his own way, and I love him for that.) I remember all the lengths they both went to to make my birthday MY special day. My Randy more than does his part now, since Jeffrey, well, if it's not HIS birthday.... But it's true, I'm still a little girl about my birthday. I guess I'll be that way until the day I can't be that way any more.

That just reminded me of a scene in "Fried Green Tomatoes," but I digress. Friend green tomatoes might just kill me right now...

But back to my Mama's strawberry cake (which, originally, came off a Duncan Hines box. I still have the original box recipe.)When I looked closely at the recipe, though, I realized it was easily convertible to gluten free with a gluten-free white cake mix for a two-layer cake. That's the only thing I'd do differently.

I wish I could tell you I'm making myself this cake for my 52nd birthday this week, or for my sweetie this weekend for Valentine's Day. With all my stomach woes lately, I don't think I could take the sugar bomb. But hey, this might work for you. And if you're not gluten free, use a plain old white cake mix and enjoy.

Oh, and if your Mama is still around to make you a birthday cake, give her an extra hug and a kiss. Oh that I could do that one more time.

Much love, and happy, happy love day.

Ging

Simply Delicious Strawberry Cake
from Paula Deen
Makes 1 (9-inch) cake
1 (18.25-ounce) box white cake mix (I would use a Gluten Free Pantry Mix or other white mix to make a two-layer cake.)
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2cup vegetable oil
1/4cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries
Preheat oven to 350. Lightly grease 2 round 9-inch cake pans. (My Mama always did this in a sheet pan. I like it better that way.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Strawberry Cream Cheese Frosting
Makes about 4 cups
1/4cup butter, softened
1 (8-ounce) package cream sheese,m softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2teaspoon strawberry extract
7 cups confectioners' sugar
One cup chopped pecans (My Mama's addition to this cake)
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth. Sprinkle chopped pecans on top of cake.
Note: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.

News from the Gluten Intolerance Group

My GIG friend Carol pointed out a new guide from the Gluten Intolerance Group that suggests safety tips for a gluten-free hospital stay. The guide is HERE.

Having been in the hospital with gluten issues, I know how important this guide can be to our safety.

I hope it helps you, or someone you love, in a time of need.

Much love, and THANKS, Carol, for the suggestion!

Ging

One day, I mean meal, at a time...oh yeah, and Lemon Pie

And so, another 10 days has passed, and I've learned a lot more about gastroparesis and diabetes, and the combinations thereof.

1. I learned that eating sugar is like a "gut bomb" to me that paralyses my stomach and swells it up to twice its size. I have tried to avoid sugar, but failed miserably last weekend. Randy was here (the sweet thing he is, I am so lucky) and I ate WAY too much of a low sugar lemon meringue pie (recipe to follow).

2. To much of a white carb also freezes up my stomach a lot. I ate rice for dinner Friday, with some GF Sushi Saturday, and in a GF pizza I made Saturday.I also made a low sugar banana bread (recipe ALSO to follow) and ate two pieces. It's NOT that I'm exceeding a calorie intake of 1400 or so calories a day (most days, it's lower than that). It's just sugar and carbs don't set well.

Which brings us back to the question, "So what DO you eat?" The other day, I thought of a book I used to love when I was little -- called "Cheese, Peas, and Chocolate Pudding." I was never the kind of kid who wouldn't eat anything, of course, See picture above -- that's me as a cute lil four year old butterball...mascot for the Pepperall High School Marching Band...

Anyway, my diet kinda feels like that now. I eat a lot of cheese (Laughing Cow Light and Cottage Cheese,) peas and carrots are one of my only solid veggies, and I just love sugar free Jell-O chocolate dream pudding. YUM. That, baby food fruit, and the occasional bowl of soup. I really tolerate a mild chicken salad well, and last night I discovered that my local Chinese joint makes a fine Shrimp and Lobster Sauce GF for me. I had it last night with 1/2 cup of rice (Jeffrey loves rice so he ate the rest).

And so, like my favorite high school show, "One Day at a Time," THAT is how I am taking it, only I'm really doing it "One Meal at a Time." I realized Wednesday I can't eat pork BBQ any more (but baked sweet potatoes are A-OK). And a whole chicken breast half is OK, but not with lettuce, black beans, or corn (I thought...there's just a bit of this. But turns out, no no no. I was some powerful sick Thursday night into Friday morning.

And so, I promised two new recipes: GF Lemon Meringue Pie with a low-sugar custard, and GF low-sugar banana bread. I'll save the banana bread for my NEXT post, so you can put some bananas aside to ripen....

The lemon meringue pie is because Randy brought me a ton of lemons, and I was just dying for a lemon pie. I have since been eating the lemons with my water and diet sodas. YES, I eat them. Soak them then eat the pulp. Anyway. I used a Whole Foods Gluten Free Bakeshop Pie Crust (quite a favorite, GF, low sugar and all that). And Randy and I ate it, and I didn't look book. But because it really had so little sugar in it, it didn't tear up my blood sugar.

Low Sugar Lemon Meringue Pie
(adapted from a recipe by Nancy Primus in "Good Eatin' from Jack Daniel County," circa 1982

I baked GF pie crust, blind baked and cooled

Four eggs, separated into yolks and whites
3/4 cup each sugar and Splenda (if you have no sugar issues, it's 1 1/2 cups sugar)
PLSU six additional teaspoons Splenda (or sugar, if you can)
1/4 t. cream of tartar
1 t. vanilla
5 1/2 t. GF cornstarch (I use a nonGMO brand)
dash of salt
1 1/2 cups water
1;2 stick butter
1/2 cup lemon juice
Zest of one lemon

Separate eggs into separate bowls. Set whites aside for meringue.
You are going for something the consistency of a thick custard.....
In a saucepan, mix sugar, Splenda, salt, cornstarch and water. Cook stirring constantly until very thick. Remove from heat and add lemon zest. In the separate bowl, beat the four egg yolks and slowly temper them into the cornstarch mixture. Return this to heat, bring to a bubble, cook one minute, and remove from heat. Add butter and slowly add lemon juice. The mixture should be a thick custard. Let cool completely (which could take an hour, but it's OK to set it aside and go off and do something else for a bit.

In the other bowl with the four egg whites, beat them till frothy and add Splenda a spoonful at a time. Add cream of tartar and vanilla until it forms a moist, soft peak.

Immediately place cooled filling in cooled GF pie crust, and place meringue over filling, sealing the edges to the edge of the piecrust. Bake in a 350 degree over for 15 minutes until top of pie is lightly browned. Cool thoroughly before serving.

Much love, and Viva La Vida (I love that song...)
Ging

P.S. A big shoutout to my dear friend Jen O'Brien, who convinced me to buy some baby food BANANAS. All my former students with babies on baby food, HOW to you resist this delectable treat? YUM. Jen, you made me search out baby food bananas in the store yesterday, and I loved them. To me, they're better than the real thing.