Servelan's Profile

Take some sliced turkey (Mesquite's good) and smear a mix of cranberry sauce and low-fat cream cheese on it and roll it up and slice it into pieces.

Get some gluten-free salami and smear a bit of pesto on a piece and then layer on salami, more pesto, etc. until it's about 3/4" tall, and slice into wedges.

Get some pickled asparagus, pickled mushrooms and marinated artichoke hearts, drain and mix together for a salad.

Rice crackers and hummus with a lot of garlic mixed in is tasty...

Never. That's where the flavor is.

For me, the 'forced food' was fried eggs; my mother would put a clock on the table and tell me I had an hour to eat one. She remembers me eating and then throwing them up, so to this day, I can't even cook a fried egg...but wait - there's more!

In second or third grade, she sent me to school one day with a babyfood jar full of half lime jello and half cottage cheese. I took one look at it and tossed it; tepid jello, especially in my least fave flavor, lime, and cottage cheese make a horrid melange of inediblity..

I would scour your local library for cookbooks that have gluten free bread recipes. I know of one I have called "The Gluten Free Gourmet Bakes Bread" that has a lot of different recipes in it...

You can't convert 1:1 and get the same result not only because of the lack of gluten but because of the different flours themselves having a different taste from wheat flour.

This is useful if you are not already a packrat. Packratting is on the lower end of the hoarding scale; hoarding is a spectrum disease. It is not limited to those who walk around on layers of cat doodie. If you are already a packrat, watching Hoarders can help because while they do point out the doodie, they also talk about the issues behind the hoarding.

When in short course several relatives died, I ended up with things from each person. One person's apartment was full of things I had to deal with. Each item, to a packrat, represents a decision; you feel compelled to stop and think what to do with the item, 'would X have wanted me to have that, or is it ok to get rid of? Will I ever enjoy or use that hideous thing?'. It isn't as easy as merely going through a closet until you have gone through the process of getting rid of things and learned how to make the snap decisions necessary, and that takes time.

I do not have a recipe (had this at a restaurant) but I wager it would be easy to make: rhubarb, apple and blackberrry pie with a Dutch crumble topping.

I make stir-fries all the time with a mix of 2 T. tamari, 1 T each sesame and hot chili oils (and about 1/2 c broth made from chicken stock stuff and water, plus lots of garlic and some ginger). I've never had a problem with high heat and sesame oil.

Stirfries don't take long if you chop your veg the night before and use rice you've frozen up (see The Bento Box at justbento.com for how-to). 2 T. tamari, 1 T each hot chili oil and sesame oil, some garlic, some ginger (powdered works as well as the bottled stuff, I've found) and some chicken broth or even just some water - 1/3 to 1/2 c. and you've got yourself the makings for a good stirfry sauce.

I do, and it's big enough that my husband calls it 'the hot tub'. Holds about 16 oz as far as I can tell; enough to get the ol' eyes open in the a.m.

You could spend a whole lot less and have them in colors other than black if you buy the materials and make your own.