tag:blogger.com,1999:blog-68888718593551684712024-03-13T15:36:12.715-04:00Food Allergy WorksAs a mother of a food allergic teen, I have been through the ups and downs of food allergy, but I have also seen my teen's calm maturity and enhanced sense of responsibility. And––because food allergies are not an isolated event anymore––I have enjoyed the community built around a common cause. So Welcome. You'll find recipes, comments on life with food allergies, a blog, resources and occasionally "notes from the field."msgoodmanhttp://www.blogger.com/profile/09192809944032271969noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-6888871859355168471.post-18608324641950098872022-05-10T15:06:00.000-04:002022-05-10T15:06:28.752-04:00It's been a minute-- but it's Food Allergy Awareness Week<p> </p><p><br /></p><p>So--It's FOOD ALLERGY AWARENESS WEEK!</p><p> I'm listening to FARE leaders Anne Thompson and Denise Bunning talk about 25 years of their support group. Without support-- we are nothing. And these two women really did the work of writing Food Allergy Plans in schools, and legislation in DC, and generally generating good will and information for all with food allergy.</p><p> We are still working --but kids who have food allergies know they have support and that they are not alone. Life with food allergy is not easy-- but it's SO doable and it's a great way to make friends who will have your back forever.</p><p>We still need to navigate food allergies-- but there are so many food options, and so many people who understand the gravity of food allergies these days.</p><p>take at look at these websites-- resources galore!</p><p><a href="https://mochallergies.org/">https://mochallergies.org/</a></p><p><a href="https://www.foodallergy.org/resources">https://www.foodallergy.org/resources</a></p><p><br /></p><p>I'll be back with recipes and experiences to share-- there's so much we can share together-- and remember food allergies can be challenge OF COURSE--but it's also an opportunity to show how smart, how resourceful, how powerful we can be --<b><u>together!</u></b></p>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-28059453462682772102019-11-18T14:40:00.002-05:002019-11-18T14:40:46.019-05:00Holiday Thoughts for the Food Allergic Family<br />
<div class="MsoNormal" style="line-height: 140%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt; line-height: 140%;"><a href="http://www.foodallergyworks.blogspot.com/2014/11/food-allergy-holiday-meals-and-family.html"><span style="color: #cc0000;">Food Allergy, Holiday Meals and Family!</span></a><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">You’re doing the final
shopping for ______________(<i>insert a Holiday here </i>)and your
–mother—aunt—cousin-- calls and says “I’m making strudel for the holiday
dessert and I know that Johnny is allergic to nuts, but it really doesn’t taste
good without them, so I just wanted you to know.”<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">You hang up the phone
–and <i>(circle one)</i><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">A.<i> Scream </i>B.<i> Cry </i>C.
<i>Laugh</i> D. <i>Shake your head</i> E. All of the above</span></b><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><i><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">All of the above</span></i></b><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";"> is the correct
answer – and then you get the baking mix from the cupboard and read about how
to make a strudel.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">
This is a typical holiday conversation for a food allergic family. We’ve all
been there, and we all know what it feels like to NOT be able to make that
special family recipe for a holiday meal. Well--as Loretta famously told Ronny
in <u>Moonstruck --</u>“Snap out of it!”<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">This is our life.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";"> And
this is especially true around holiday celebrations when ritual meals, steeped
in tradition, are the standard fare. Food allergies can cut us off those
traditions, memories—whatever you want to call those remembered moments from
our past-- and not allow us to make those dishes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">But we can’t make them. And neither can my mother or my Aunt
Sadie. Instead, I can make a menu that does not include allergens—and no
one will know the difference. I can ask Cousin Pesky to bring a green
salad—since that would be ‘easier’ for her—and ditch the strudel altogether. I
may feel a pinch at giving up a family tradition, but what really makes
the meal a tradition is that we gather our family and close friends to share
it. That part doesn’t change.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";"> As parents
we must smooth the way for a happy holiday. People may mean well, but
don’t have as much practice at keeping our children safe—or people may not want
to change their habits. Whichever the case, your child will have a happy
and safe holiday because you –and possibly only you—make the effort to prepare
and bring a special meal or host a worry-free fete. That you must think
ahead, prepare, and possibly reorganize tradition—that is a <i>given</i> in
the food allergic household.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">But, above all, we must
remember that --while the menu may need to change-- the message of these
holiday meals does not. <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 140%; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><u><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";">What</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 140%; mso-fareast-font-family: "Times New Roman";"> we are eating should not be as important as <u>who </u>we
are eating it with— as well as the laughter and gusto we bring to the table—no
matter if it’s ravioli or rice cakes and jam.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Verdana",sans-serif; font-size: 8.5pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">The
love, the sharing, the connection are what truly matters and there is no
substitute for that.</span><o:p></o:p></div>
<br /><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Happy Thanksgiving!</b></span><img alt="image.png" height="128" src="https://mail.google.com/mail/u/0?ui=2&ik=fad738db98&attid=0.1&permmsgid=msg-a:r2976220263516498617&th=16e0d89dd3f5d669&view=fimg&sz=s0-l75-ft&attbid=ANGjdJ-WJIDsIeRd7DSKywq30CxBzVaOiGO-o9GMIWpSNtZpeCgSuaAufrl_CxzrSXNLSNG3P8or9ANj9Ywy-mOTcMomOLxdVKxC66A-9Sy9PcUMbJiCDBPWb7zT5zw&disp=emb&realattid=ii_k283q7jj4" width="200" />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-9786527441320655402019-10-18T15:48:00.000-04:002019-10-18T15:49:18.897-04:00NEW recipe for Revised--that is Food Allergy Friendly--Gumbo<br />
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>The weather turned cooler, and all the magazines were starting with Halloween cookies and Thanksgiving sides--- too soon I thought.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>So, instead I thought soup or stew --but something new.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>And as I leafed through some cookbooks and took a look at what I had in my cabinet, I thought of gumbo. This version is safe for the Big Eight, plus sesame and is pretty easy to make.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"> <b>Chicken Gumbo: <a href="http://www.foodallergyworks.com/"><span style="color: blue;">Food Allergy Works</span>-</a>style</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4-5 chicken thighs with bone and skin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4-5 drumsticks with bone and skin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 large onion, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 carrots, peeled and sliced into 1inch rounds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 28oz can of diced tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cans (15 oz cans) kidney beans</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/ 16 oz bag of fraozen diced chopped okra</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 bay leaves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">teaspoon File powder(optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt and pepper to taste</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Saute onions in olive oil in a medium hot pot-- large enough to hold all ingredients</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">As onions become see-through, add in the chicken and turn up heat to medium high/high</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">--be careful of flying spatters as the chicken skin will pop.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Brown the chicken on all sides-- about 15 minutes total</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the diced tomatoes with a slotted spoon--reserve the juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Turn heat to medium high </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add in carrots</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add in file powder, salt and pepper -- I'm generous on the pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Let this simmer together for 10-15 minutes, adding in the tomato reserve liquid at intervals</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the okra and bay leaves and simmer for another 10 minutes</span><br />
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Chicken should be getting very soft--</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Stir a number of times and keep simmering another 10 minutes or until chicken is nearly falling off bone</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add in kidney beans and stir</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Simmer for another 10 minutes and then turn off heat</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Keep on stove, with pot cover tilted to let heat escape</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Stir occasionally to mix it all up</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serve with rice or safe bread for your family </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This meal keeps in the refrigerator --and deepens in flavor-- for a couple of days.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">ENJOY!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-17926545017794045792019-08-22T15:34:00.000-04:002019-08-22T15:34:06.959-04:00Email your Food Allergy Frustrations!So, last month, I finally got fed up-- pun intended!-- with the NYTimes Food section which never acknowledges food allergies, much less publishes anything about them.<br />
Actually, that's not true-- last year there was an excellent article on food labels and how crazy-making they are, with "may contain"and "processed not he same line as" and "made in the same facility as"-- <u>you know</u> what I'm talking about.<br />
<br />
THAT article was really good, but in general no mention is made of allergens or reactions or substitutions for even common ingredients like nuts of dairy.<br />
<br />
So, I sat down and composed an email to the writer Melissa Clark--whose recipes I always like. But, more importantly, I have always liked the upbeat "voice" in her writing and the acceptance of real world constraints, like time, affordability, accessibility of items as well as how difficult the dish is to make. In general, I always like Melissa Clark's columns.<br />
So I wrote to her, noting that I was not a nutcase--but acknowledging that nutcases often say they are not crazy. And, I laid out my beef [yes, pun intended]: Why didn't the NYTimes ever acknowledge food allergies or food allergic people when 15 million of the eating public deals with food allergies every day.<br />
<br />
I wrote one morning, never expecting an answer-- but I got one a day later-- and, her response was lovely. She noted that food allergies must be hard to live with, understood my frustrations, and vowed to tell her editor that food allergies matter.<br />
<br />
Of course, over the next couple of weeks Clark published [unintentionally of course] two recipes that were safe for my family to eat! I immediately wrote to tell her; and again received a lovely email back, hoping we would enjoy the meals she had published the recipes for. <br />
[We did.] --and a note here: my family is dealing with the Big 8 plus sesame--so the recipe jungle is a little more complicated to navigate than if we had only a couple to cook around. [Not that even a couple is easy--especially when milk, wheat and nuts seem to be the extra added deliciousness in every dish conceived!]<br />
<br />
So, while there have been no more allergen-acknowledged recipes, I do feel that people listen, people are concerned and can be educated--if we persist and push the conversation forward--always with a smile.Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-91471451553413525262019-03-05T12:11:00.000-05:002019-03-05T12:11:05.866-05:00Sample Food Allergy Letter to School Nurse -<br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<u><span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";"><o:p> </o:p></span><span style="font-family: Georgia, Times New Roman, serif;">Sample Food Allergy Letter to School Nurse-- Preliminary to Meeting</span></u></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">Dear Ms. Y:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: Segoe Print;">I wanted
to touch base with you as these health forms are returned since CXX,
my son, has severe, but controlled food allergies. I hope that what I've sent
along doesn't feel like overkill-- I felt that you should have a variety of
ways to put the information in your files.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">I would
like to come in and talk to you about CXX's allergies and hand over
medications--whatever date is convenient for your schedule.<span style="mso-spacerun: yes;"> </span>Our pediatrician, MXX, is
available for further information if necessary and has told me that CXX will
be in very capable hands at Independent School.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">Thank you
for your time and please feel free to call me at 877-4724.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">Sincerely,<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">Jody Falco<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Segoe Print"; mso-bidi-font-family: "Segoe Print";">(re: CXX, Kindergarten 98-99)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
Here is where I would ATTACH AN ALLERGY LIST, A LIST OF SAFE SNACKS AND FOODS and CONTACT INFORMATION again.Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-46786058187717127402018-11-29T16:29:00.001-05:002018-11-29T16:29:17.059-05:00Split Pea soup-- Thanksgiving Leftovers<br />
<br />
Thanksgiving here and gone-- we had a blast with family, friends, and the occasional near-disaster--like my setting a pie on fire in the broiler-- but at least it was hot! Or the fact that my oven konked out: BUT the turkey and ham were cooked.<br />
And, speaking of ham....<br />
Yesterday I got a bag of split peas-- I use GOYA brand. <br />
I chopped up a small onion, three small carrots and threw these into a 6-8 oz pot with the ham bone. <br />
I let this sizzle on high heat for about 10-15 minutes, turning it a lot, so nothing burned. The fat from the ham will help the vegetables soften.<br />
Then when the smell is very delicious and the ham looks browned-- pour in 6 cups of water and bring to a boil. <br />
Add an entire 16 oz bag of split peas, bring to boil again, then turn down to a simmer.<br />
Let simmer for 30 minutes, then pepper to taste, and add a bay leaf should you wish; sometimes I do, sometimes I don't.<br />
Stir frequently, and cook for another 30 minutes -- or until the peas are soft and soup starts to become thick.<br />
Ham --whatever little was left on the shank--should be falling off bone.<br />
Again, add pepper to taste.<br />
<br />
And there you go--<br />
It's free of all major allergens-- but I know some folks can't eat legumes.<br />
And, we sometimes have it with cornbread [made without milk or eggs]--but then, it's not wheat free.<br />
<br />
However-- this soup is hearty, great for cold weather and delicious all on its own.<br />
enjoy!<br />
<br />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-11088913375916224392018-10-25T15:40:00.002-04:002018-10-25T15:40:13.369-04:00FARE TEEN SUMMIT and FARECon coming up!As always, I am looking forward to seeing my 'people" at the Teen Summit! I hear it's 500 strong for the kids this year-- which is tenfold from when it started over 10 years ago! which is great!<br />
There's so many great symposia from:<br />
<b>Innovation Tank</b>-- where teens share their very creative ideas for products to help themselves and others in this food allergy world-- to<b> industry experts</b> trying to answer our questions about cross contamination on food lines and why ingredients change year to year.<br />
<br />
But, as always, the greatest part is the community. The give and take and TALK among the parents about how DO you send food to Camp. Or make a gluten free eggless birthday cake that travels well. or how to ask relatives to NOT make anything unsafe-- or simply laughing at your worst flops-- like that cake I made that literally was liquid inside... ewww.<br />
<br />
And the sounds of happy kids finding friends for the weekend or BFFs who share not only food allergies-- but interests in music and clothes and dating and video games and sports and rebellion and school and reading and --well, you get the point! Food Allergies are there-- but they ain't the only thing in the room!<br />
We always say:<br />
<span style="color: magenta;"><b>We're All In This TOGETHER!</b></span><br />
Hope to see you in DC!<br />
<br />
<br />
And--<span style="color: orange;"><b>Happy Halloween</b>-</span>- stockpile those Smarties and Twizzler packets and lots of stickers to hand out! Or get ready with change to "ransom" your kid's milk, nut and other unsafe booty! Have a safe and fun time--<br />
<br />
More for Thanksgiving and a FARECon sum-up, next time!Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-6482490189675968022018-09-06T13:58:00.003-04:002018-09-06T13:58:58.042-04:00Sporting Events--REDUX!I misspoke.<br />
When I was noting that there was only one option at the USOpen Tennis in New York, I had not researched fully.<br />
<i>Actually-</i>- At this year's USOpen there are two fabulous salads from <span style="color: blue;"><b>ANGRY TACO</b></span> [ no clue about that name] which were <u>delicious, fresh and loaded with interesting vegetables. </u><br />
Crunchy asparagus tips, wax beans, green beans, toasted pumpkin seeds, baby spinach, radishes and either chicken strips with a light chipolte rub or beef strips with lots of salt. <br />
These were available at all locations-- and were made carefully with no cross-contamination!<br />
So, actually there was selection --and wonderful, if hot, tennis to watch.<br />
<br />
I'm looking for the correct Open food service team/ department to contact to offer my appreciation and comments.<br />
Glad I could update. Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-74865589179453675012018-08-28T17:38:00.004-04:002018-08-28T17:38:47.730-04:00Sporting Events-- again!<span style="font-family: Trebuchet MS, sans-serif;">US OPEN Tennis</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">This event-- which I love-- comes to my town and takes over--it seems every third person is carrying a racket and wearing tennis whites. My son and I love to go and wander all the courts for these sweltering last days of August into early September. Such amazing athletes to watch and such a lovely atmosphere to enjoy... <span style="background-color: #eeeeee;"><span style="color: blue;">but really really hard to find some safe options to eat!</span></span></span><br />
<span style="background-color: #eeeeee;"><span style="color: blue; font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Yesterday, there was exactly one option-- a lovely salad with veggies and grilled chicken [Farm to Fork]. But one item, from a regular menu, that was safe. </span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><u><i>AND-- let me say that I am GRATEFUL for that one safe option!</i> </u>***</span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Sigh... at least there are always safe fries!</span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;">I just want to get it out there that sporting events can be tough. Again, it takes planning, and supervision, and that willingness to ask, observe, and WAIT. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">That's how it often goes-- at the burger concession, you can ask that they give you the burger only--no bread, no condiments, and you can wait for that-- but I mean WAIT. It's just that anything different for a food court operation is difficult and needs to be addressed individually-- and there are literally hundreds of people waiting.</span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"> Of course, in past, I have waited for that burger, and <b>I am grateful for that one option, for that server who takes the time to give me a plain burger.</b></span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"> But of course, I'm human, and after 25 years, I want my kid to have options, to have a selection, to be able to feel safe easily, without picking through the salad to make sure there's no cheese.</span></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;">But push through we must, and try to prioritize the good things, the happiness at being together at a great arena or event. Knowing that your kid's "I got this" attitude is going to buoy them for their whole lives, not just through food allergies at the US Open.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"> <span style="font-family: Trebuchet MS, sans-serif;">***And, possibly a </span></span><span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">brisket sandwich, from Hill Country BBQ. </span></span>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-90428653466402764242018-08-15T17:09:00.003-04:002018-08-15T17:09:38.990-04:00Food Allergy Conference and Teen Summithttps://www.foodallergy.org/education-awareness/farecon<br />
<br />
let's remember the Teen Summit-- which has community plus lots of good stuff to learn and share.<br />
<br />
see you there!<br />
<br />
https://www.amazon.com/College-Cooking-Allergy-Free-Jody-Falco/dp/0990948609<br />
<br />
<br />
<img src="https://images-na.ssl-images-amazon.com/images/I/5147vuYOgrL._SX382_BO1,204,203,200_.jpg" />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-66955651257483526802018-06-21T15:39:00.002-04:002018-06-21T15:39:29.782-04:00it has been a while...It has been a while; I've been distracted, though not with food allergies issues which can arise all the time!<br />
Big news for our "mothership" organization is the new CEO Lisa Gable. Can't wait to meet her at the Teen Summit which is incorporated into <a href="https://www.foodallergy.org/education-awareness/farecon">FARECon</a><br />
I'll be there!<br />
<br />
Summertime is finally here and I've been experimenting in the kitchen with some easy ways to make summery foods like pasta salads and the like.<br />
For my last pasta salad-- I use Luigi Vitelli farfalle-- I roasted thinly sliced red and yellow peppers, zucchini [green and yellow] and onions, and halved cherry tomatoes, on a cookie sheet with olive oil and salt and pepper. High heat-- about 450-- for approximately 30 minutes.<br />
<br />
Boil the pasta-- I like it a little "al dente" which is not crunchy but not mushy, and mince some garlic and toss it into the bowl when the pasta is done.<br />
<br />
Add in the veggies and toss gently-- season with some fresh basil if you'd like or nothing at all-- viola!<br />
This dish is delicious warm or at room temperature-- so a good picnic or outdoor meal food.<br />
<br />
More to come, as my coast finally acts like it's summer [today is the first day of that season].<br />
<br />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-76802503163580800202018-04-25T09:50:00.002-04:002018-04-25T09:50:34.978-04:00New Recipe: Lamb Meatballs, Spicy and Allergy-Free<span style="font-family: Georgia, Times New Roman, serif;">HI folks--</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Just a recipe this time--one I adapted from the New York Times at that. My family enjoyed these as a Sunday afternoon snack-- without a cooling cucumber salad (recipe below)which might be good if these are served for lunch or dinner. The browning process helps keep the meatball from becoming too greasy when they've cooled down. So, snacking or putting out for a picnic is possible.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><u>SPICY LAMB MEATBALLS</u></span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1 pound ground lamb</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/3 cup Gluten Free breadcrumbs-- or PANKO if gluten is allowed</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1-2 Tbsp of olive oil</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">3 garlic cloves chopped</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1 tsp kosher salt, to taste</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">4 Tbsp golden raisens</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1 tsp cumin seeds-- grind if you'd like-- I don't</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp crushed red pepper</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup[ chopped parsely</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 cup chopped mint leaves</span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Put all in mixing bowl and mix by hand</span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Form small -- little smaller than a ping pong ball-- meatballs</span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Brown well-- giving room around them-- in a frying pan on medium high</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Turn so all sides get browned.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">When browned on all sides, turn heat to medium, and put a cover on the pan-- but TILTED-- not fit on tightly, so that steam escapes.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Cook for about 6-8 minutes.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><u>Cucumber Salad</u>-- a refreshing side for these meatballs</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">2 European cucumber washed and sliced thinly</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">If using regular cucumbers, use 3, and peel skin in stripes for color, </span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Slice thinly.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Dress these cucumbers with:</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup white vinegar</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/4 teaspoon Kosher salt</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup sugar</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">Blend together, until sugar and salt melted,</span><br />
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;">pour over cucumbers and let it steep for an hour or so-- stirring gently a few times.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;">ENJOY!</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><u><br /></u></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><u><br /></u></span>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-63091608788272759972018-03-27T12:14:00.000-04:002018-03-27T12:14:10.791-04:00Homemade EASY candySo!<br />
I have found a way to cheat on making homemade candy for my food allergic folks.<br />
It's easy -=- but it helps to have the right "equipment"-- which in this case is:<br />
<br />
<ul>
<li> WILTON's ceramic candy melting cups-- available at Michael's crafts stores/ Joann's for under $12.00. </li>
<li>Vermont Nut Free semisweet chocolate chips [in baking products section]</li>
<li>Vermont Nut Free dark chocolate candies [coins are what I use]</li>
<li>mini cupcake liner cups -- I like the foil ones</li>
<li>mini cupcake baking pan-- OPTIONAL </li>
</ul>
<br />
<br />
So, I set up the little gold foil cup liners in my mini-cupcake pan. Then I melted the two kinds of chocolate together, exactly as the directions on the Melting Cups said.<br />
While the chocolates were melting, I put a mini marshmallow or two in each foil cup-- it actually cuts the sweetness. When the chocolate was pourable, I poured enough to half-way full for each foil cup-- and put it all in the fridge.<br />
About an hour later... handmade, homemade candy-- which everyone loved. and the gold foil cupcake holders (minis) made the treat a little more fun.<br />
<br />
Happy Easter!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-41019333601540401242018-02-19T16:11:00.001-05:002018-02-19T16:11:21.141-05:00Birthday party experimentsSo-- my young man is about to turn 25 and we are hosting a party for him,<br />
Obviously, he is old enough now-- unlike in grade school-- to have a say in every part of the planning. [<i>Except the secret silly things I am doing, like making buttons with his picture on them!</i>]<br />
<br />
So, we have discussed that many of the party platters are not for him--pates Cheeses. However, I did make special beef tenderloin skewers with garlic and mustard and chicken skewers in lemon and capers. Those too will be surprise, I hope.<br />
<br />
But he knows there will be Italian prosciuttos and cotto ham, sopressata and salame that he can have as well as lots of crudite-- for which I plan a special black bean and salsa dip, instead of ranch or sour cream and dill. He wanted 'elegant' appetizers and not chips et al that usually accompany the words 'Millennial' and "party."<br />
<br />
So-- the birthday cake-- should there be a cake for an open house type party? Hmmm-- his cakes have always been delicious but definitely homemade looking. Not only am I a pretty useless baker, but there can be no dairy, no eggs, no wheat, no nuts --which comes together into a charming but very low cake. I won't say flat... but low. <br />
So, I've been experimenting. <br />
<b>First</b>, mini-cupcakes: well the lemon ones came out OK.. but not great, At least they rose over the top of the paper holders. Unlike the chocolate ones which basically refused to rise, then sunk into themselves as they cooled.<br />
Stuck all of <u>that </u> in the freezer for a rainy day snack.<br />
<b> Then</b> I had the brilliant idea of brownie bites! So I made the delicious Glutino double fudge brownie mix, gently spooned it into mini-cupcake pans and baked....<br />
Wellllll, not exactly a slam dunk. <br />
The brownies looked good-- just like little bites of chocolately goodness. Brownies don't have to rise and have a little peak that you can frost at the top-- so that was great. But-- and this is a big 'but'-- these brownies wouldn't pop out of the paper cupcake cups. They just stuck in there. I froze them, hoping it would help... it didn't. In fact, made it worse-- couldn't even dig it out with a spoon.<br />
Those went into the garbage-- after I struggled and consoled myself with a few.<br />
<b>Third</b>, I tried chocolate chip cookie mix. I use, and always have, CherryBrook Farms Gluten Free mix. It's easy and delicious and requires only vanilla and margarine and some water. So totally safe,<br />
<u>This time: A winner! </u> The batter rose over the mini cups and held their shape after they cooled. They looked adorable-- and tasted delicious. Yay; They froze well [don't want to be cooking<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-fMBmQsvEkBs/Wos9ZRX3l6I/AAAAAAAAASg/beRoXP-rZIM1AFfw6KpvnGwFkOlEG8y6gCLcBGAs/s1600/mini%2Bcupcakes_3422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-fMBmQsvEkBs/Wos9ZRX3l6I/AAAAAAAAASg/beRoXP-rZIM1AFfw6KpvnGwFkOlEG8y6gCLcBGAs/s320/mini%2Bcupcakes_3422.jpg" width="240" /></a></div>
day of the party] and came out of the paper wrappers with ease! Double Yay!<br />
<br />
So,along with the Italian antipasto, and the Prosecco and Champagne, there will be chocolate chip minis to enjoy-- And lots of friends to raise a glass and celebrate!<br />
<br />
<br />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-92044524331834878562017-12-29T17:23:00.000-05:002017-12-29T17:23:14.599-05:00Holidays and LeftoversHolidays are in full swing. Lots of homemade treats our kids can't eat, and lots of cooking on our parts so they can have something delicious.<br />
Here's a new recipe --born out of leftovers from a party we had.<br />
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--<br />
I rinsed it all and set it aside to dry.<br />
<br />
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.<br />
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.<br />
<br />
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.<br />
Enjoy-- and a happy safe new year to all.Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-73663093013588699562017-11-19T11:10:00.000-05:002017-11-19T11:10:44.687-05:00High Heat Pork Roast: YumHere's a recipe that's easy and quick(er) for a pork shoulder.<br />
9-10 lb. pork shoulder/ pernil<br />
Salt and pepper<br />
Garlic<br />
<br />
Preheat oven to 475<br />
In a roasting pan, Have the Pork at room temperature-- out of the refrigerator for an hour or so.<br />
Peel and half 3-4 garlic cloves and make slits in the roast and stuff in the halved cloves.<br />
Rub the top of roast with olive oil, squeeze the juice of an orange over the roast<br />
And salt and pepper<br />
Tent the pan<br />
Put in 475 oven for 35-40 minutes<br />
Reduce heat to 425, for another 25-35 minutes<br />
Reduce heat to 350 and roast for 2-21/3 hours more.<br />
Baste with juices as you wish.<br />
<br />
Roast should be crisp and golden brown and be super tender--<br />
If you want it more brown, take tent off for last 20 minutes or so.<br />
Let it rest 10-15 and enjoy!<br />
<br />
<a name='more'></a><br />Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-20878573657072872522017-10-07T08:56:00.000-04:002017-10-07T08:56:01.908-04:00Challah --allergy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-tO4i4bIFYwU/WdjOfVS3TdI/AAAAAAAAAM0/aDOWKpPQ9yIL-ULxpySV_RqfMeiMtV7PgCLcBGAs/s1600/challah_3146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-tO4i4bIFYwU/WdjOfVS3TdI/AAAAAAAAAM0/aDOWKpPQ9yIL-ULxpySV_RqfMeiMtV7PgCLcBGAs/s320/challah_3146.jpg" width="320" /></a></div>
No Eggs<br />
No Diary<br />
Delicious!<br />
The trick to the burnished crust--maple syrup!Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-53504762240094246942017-08-10T22:32:00.001-04:002017-08-10T22:32:44.982-04:00Memory Lane: Food Allergies on the Move<p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We are on our way to Chicago to look at colleges, and I am stopped, as I slip back into my loafers, and watch </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">my carry-on being X-rayed. Again.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 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.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">My son has food allergies—multiple food allergies—so we travel with food. Everywhere, every trip.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">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.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">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.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">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. </span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">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.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the large scheme of bad things, food allergies are not the biggest deal. But the devil is in the details.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the everyday details of life—breakfast, lunch and dinner. In the bring-your-own-food-to-every-<wbr>event-you’ve-ever-been-to details. The change-every-meal-in-your-<wbr>family-tradition –from lasagne to chopped liver to chicken soup. The details of the ship-your-own-food-to-every-<wbr>travel-destination, and by the way, get a doctor’s note for carrying that food the airport security is now squeezing back into your little plaid insulated case.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Food allergies are isolating, dangerous, exhausting and frustrating.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">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.</span></p><p class="MsoNormal"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">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.”</span></p>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-8745422711831222172017-06-30T16:14:00.001-04:002017-07-06T23:11:49.634-04:00Good Things with Food AllergiesIt's been forever, I know. Life gets like that as we all know. <div><u>Good things</u>: someone made a cassoulet for us that was the centerpiece of a great dinner party. And all was well; the cook thought it was no big deal-- AND it was delicious!</div><div> Restaurants have been easier-- sometimes with allergen guides; sometimes with just maturity and experience. </div><div> Sometimes there's one safe thing on the menu then out-of-the-blue "Boom!" Someone else's dish is safe and they're going to share!</div><div> <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Of course, there's still nights when work leads to drinks out and then an event-- and all of a sudden it's 10:00 and my kid has had a hard cider and maybe some french fries-- but sometimes that's okay. Especially if the company's good!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> As we always say in my family-- and rememebr we're Jewish on one side and Italian on the other, so food counts!--but as we always say: <u>it's not WHAT's on the table but WHO's at the table that's important. </u></span></div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com1tag:blogger.com,1999:blog-6888871859355168471.post-72995886555633989102017-05-07T12:25:00.001-04:002017-05-07T22:29:25.961-04:00Casseroles -- Not!I love casseroles. In <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">the heartwarming category, t</span>hey're almost like soup . But because these oven baked treasures are often bundled with cheese and egg, I never make them. Can't do egg and cheese in my house. <div> So, I've decided in my misguided, no-holds-barred, gonna-make-it-like -there's -no-substitutions way that I would invent some allergen-free casseroles. </div><div> Well-- at very least-- meals made in a casserole dish served with a spoon... </div><div><br></div><div><b><u>Chicken thighs á la Pizzaiola</u></b></div><div>Take chicken thighs with skin and sear with oil and garlic in a fry pan. Cook on high-- but don't burn-- for 5-7 minutes. Turning a couple of time to get a full sear. </div><div>Place in rectangle "<i>casserole dish" (</i>AKA baking dish) and spoon canned, diced tomatoes over all thighs. Salt and pepper. Add thick cut carrots. Bake in a 350 over for 45 minutes to a hour. Chicken will fall off bone. </div><div> Spoon over rice or noodles. </div><div><br></div><div><b><u>Chopped Chile Beef Casserole</u></b></div><div><b><u><br></u></b></div><div>Sautee chopped beef and chopped onions together-- cook thoroughly. About 10 minutes. Add small can of tomato sauce or chopped tomatoes. </div><div>Take a 15 oz can of kidney beans, 1/2 cup chopped celery and 1/4 cup chopped red pepper. </div><div>In a casserole bowl, layer <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">the meat mixture, beans, and peppers in a casserole dish, sprinkle liberally with chile powder. If you have leftover rice, use that as bottom and top layer. </span></div><div> Bake for 20-30 minutes at 350, until bubbling. </div><div><b> Enjoy!!!</b></div><div> </div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-50712572426477752632017-03-19T14:58:00.001-04:002017-03-19T17:39:47.477-04:00Frustrating! Food Allergy Misspeaks in PressNYTimes. Ethicist piece this Sunday (3/19/17). <div>"I'll grant that anxieties about food allergies...may have outpaced the empirical realities. To go by the CDC's most recent numbers, something like a dozen Americans die of food allergies each year."</div><div> This was in response to a question about someone's relative who seemed to be faking food allergies-- and the ethicist's opinion went on from there. </div><div> In fact what made me the most frustrated perhaps was the casual throwaway of the lines above: "something like a dozen..." Really, I think it's been proven to be more than that and anyway-- to people who have real, documented food allergies the anxiety is real also-- and <u>those anxieties are what keep us out of Emergency rooms and off the CDC numbers charts.</u> </div><div> Because we are vigilant there aren't more kids dying. And the author of this piece neglects to say over 200,000 people show up in hospital ERs with food allergic anaphylaxis -- but they are treated so they don't die. And 200,000 is a lot more than about " a dozen..."</div><div><br></div><div>Education is a tough thing. Because we educate those in our own circles sometimes we forget that others come to food allergies from an outside perspective with no personal connection or experiences. </div><div>Here's where we still have to make a difference. </div><div> I'm certain that if The Erhicist had a child or partner or friend with food allergies this NYTimes piece would have leaned more on the experiential facts of <b>our</b> world and not simply a glib reboot of uninformed cocktail banter. </div><div>So let's not yell at or frighten or threaten those uninformed public or withdraw from the world in any way--instead let's get out there and educate!</div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-21726012990728810082017-02-05T16:45:00.001-05:002017-02-06T21:50:20.012-05:00Time travel and food allergiesYup, I said time travel. <div>I would like to travel <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Back In Time twenty years and know that I should feed my son peanuts, carefully, so he didn't become allergic to them for life. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Time travel. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It would be nice, now, to know he'd be more protected-- as we sit at a ball game and the peanut shells waft by. Or as he hugs his little cousin who's just finished a PB&J. Or as he forgoes traveling to China. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> But research moves at the speed it moves, and we have to be happy there is research for the next generation to benefit from. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> And I'm happy that there is concrete evidence that early exposure (under a medical professional's guidance)</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">can reduce allergies to peanuts. Finding one answer can lead to finding more answers like: why are food allergies on the rise? Why in these recent generations and not before? What might contribute to desensitization for other allergens? -- and the list goes on. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> So while I <u style="font-style: italic;">wish </u>that this research could have been of more help to my family, I know time travel isn't really an option-- and we've been fine without it! </font></div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-33821318678965559342017-01-08T09:30:00.001-05:002017-01-09T22:13:48.895-05:00New year!A week into the new year and I am still learning the lessons of the past: let go and watch your children take charge. <div> It's a humbling lesson sometimes as they negotiate a restaurant meal and come up with something far better than you could have imagined. </div><div>Or watch them "pre-game"-- which we all call eating beforehand-- for a party that may not serve something safe. </div><div> Or, as has happened at my house, the gracious " no worries" when my cocktail party planning includes only one or two items safe for my kid. </div><div> Let's hope that this year brings new highs in food allergy-- already with the news that by <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">introducing peanuts early in an infant's diet it may lead to possible</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> less potential peanut allergies (more on this later). </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> I look forward to more good sharing of our strength and stories. </span></div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-25202997424999202502016-12-30T14:00:00.001-05:002016-12-30T14:00:02.401-05:00Latkes a la Allergy!I'm making potatoe latkes and minestrone to honor both my family traditions. <div>Here's latkes without egg or wheat or dairy. </div><div>Just potatoes( shredding without ruining a manicure is a feat!)</div><div>Onions shredded as well</div><div>Salt pepper</div><div>And I use Glutino cake and cookie mix to thicken. Or their muffin mix. </div><div>Mix with hands and fry in hot oil-- olive oil for me-- on medium. And try not to " taste test " them all.</div><div>Enjoy!</div><div><br></div><div>The minestrone recipe is in my cookbook. </div><div>Happy and healthy and hopeful New Year to all! <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-fNtLQn3j5Nc/WGausTsjrQI/AAAAAAAAAE4/xXn6XtqR4js/s640/blogger-image-652055907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fNtLQn3j5Nc/WGausTsjrQI/AAAAAAAAAE4/xXn6XtqR4js/s640/blogger-image-652055907.jpg"></a></div></div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0tag:blogger.com,1999:blog-6888871859355168471.post-1610024632078503522016-12-20T19:43:00.001-05:002016-12-23T22:59:19.566-05:00Holidays and food allergyHappy Merry everything. And a safe and prosperous and hopeful new year to all. <div><br></div><div>I love this time of year. I live in a cold climate and the snow can be beautiful ( especially since I'm not traveling) and the smell of pine wafts through the air as the Christmas tree sellers set up on the sidewalks. </div><div> It's taken a while for me to relax into this season-- which often centers on traditional foods and recipes. And almost ALL of those family dishes are not safe for my son. My family. The feast of the seven fishes-- well. No fish or shellfish. How about "timpana" the italian potato and cheese soufflé. Nope: eggs and cheese. </div><div>Let's see-- what about Marzipan: absolutely not-- no almonds or nuts of any kind. </div><div> And while it took some time for me to not miss the foods I grew up with, I did realize finally that it was okay to mourn that part of my past I'd given up. It may sound silly to feel like my history is so wrapped up in traditional meals or foods. But it is. And I might as well acknowledge it. And move on. </div><div> And move on I have. Now we have beef tenderloin for Christmas Day. And, minestrone or slow-cooked pork shoulder for Christmas Eve. And delicious brownies and sorbet for dessert. </div><div> Happy Christmas and a wonderful new year to all. </div>Jodyhttp://www.blogger.com/profile/05971871263657867741noreply@blogger.com0