Friday, December 29, 2017
Here's a new recipe --born out of leftovers from a party we had.
The spinach --tons of it-- was the "nest" for a lovely crudite presentation (in a crate, very nice). As I was dismantling after the guests had left, I noticed, as I put all the peppers aside to make stir fry, I noticed that the "nest" was all baby spinach. Two huge bags full--
I rinsed it all and set it aside to dry.
Then I sauteed garlic in some olive oil, with a few diced tomatoes --I used canned-- and let it cook for about 10 minutes. Then I added stock [ShopRite boxed stock, without wheat or whey or any allergens at all and made in a safe facility] and let it simmer for about 10 more minutes.
Then I added pepper-- lots of shakes-- and a 15 oz can of chick peas [ cannellini beans will do nicely as well]. In about 5 minutes I stirred in handful after handful of that baby spinach. I let it wilt in the broth, seasoned for taste. and Viola--dinner.
And we where live it's been about 15 degrees-- so a warm easy soup -- I had some safe Italian bread I had made-- makes a wonderful welcoming meal. And not wasting the spinach made me feel good, and so easy.
Enjoy-- and a happy safe new year to all.
Sunday, November 19, 2017
9-10 lb. pork shoulder/ pernil
Salt and pepper
Preheat oven to 475
In a roasting pan, Have the Pork at room temperature-- out of the refrigerator for an hour or so.
Peel and half 3-4 garlic cloves and make slits in the roast and stuff in the halved cloves.
Rub the top of roast with olive oil, squeeze the juice of an orange over the roast
And salt and pepper
Tent the pan
Put in 475 oven for 35-40 minutes
Reduce heat to 425, for another 25-35 minutes
Reduce heat to 350 and roast for 2-21/3 hours more.
Baste with juices as you wish.
Roast should be crisp and golden brown and be super tender--
If you want it more brown, take tent off for last 20 minutes or so.
Let it rest 10-15 and enjoy!
Saturday, October 7, 2017
Thursday, August 10, 2017
We are on our way to Chicago to look at colleges, and I am stopped, as I slip back into my loafers, and watch my carry-on being X-rayed. Again.
My son nods to me, questioning--Epi-Pens? No, I say, think it’s the food bag. And the security guard pulls out the rectangular soft case meant for keeping baby bottles cool—ours happens to be plaid—and unzips it. Inside she finds a Ziploc bag of frozen steak, strips of chicken and ½ pound of roast beef.
My son has food allergies—multiple food allergies—so we travel with food. Everywhere, every trip.
It’s a strange territory this food allergy world—it’s not intolerance, you explain, he could stop breathing if he eats an egg or something made with an egg.
My son is anaphylactic to Dairy, Eggs, Peanuts, Tree Nuts, Sesame, Shellfish—that means if he eats these foods in any of their multi-various forms, his throat will close, he will need a shot or two of adrenaline and a hospital visit.
As for other allergies—he’s allergic to wheat, soy, peas, strawberries, barley and so on—to these he merely vomits until they’re out of his system. But at least we know he won’t be guzzling beer at all these colleges we’re visiting.
But it also means that he’s never had pizza or ice cream or birthday cake at a party. Or ever sat down in a restaurant without a frisson of anxiety—prior research and experience notwithstanding. But at least we go to restaurants; some allergic families do not.
In the large scheme of bad things, food allergies are not the biggest deal. But the devil is in the details.
In the everyday details of life—breakfast, lunch and dinner. In the bring-your-own-food-to-every-
Food allergies are isolating, dangerous, exhausting and frustrating.
What it’s really about is finding a balance, like most things in life. Finding a balance between anxiety and self-confidence. Between anger and restraint. Between self-pity and joining the parade. Between avoidance and risk.
But, this day, as I step back from the virtual edge—the security guard smiles at me and waves me through. “It looks like good eats,” she says, and I smile back and say “thanks.”