MGoodSilver's Profile

Vanilla with a dash of bourbon is the best base for the ice cream I'd mentioned.

Also, you don't really need a proper ice cream maker. If you're going to make black walnut ice cream, you could at least make it like hill folk. Get a paint bucket and a coffee tin (or ball jar). Fill the paint bucket with ice and salt on the bottom, pack in the coffee tin with the mixture inside and affix the lid tightly. Pack more ice and rock salt around the tin. Hammer down the lid on the paint bucket and kick it up and down a hill for a while. Then freeze solid.

Dinner of the 7 fishes, or festa dei sette pesci, is traditional and delicious. There are some great menus around the web, including a few on epicurious.

This is insane. Halloween is about sweets. This project reeks of Martha Stewart-esque OCD, with just a dash kill-joy parenting. I would imagine the type of person who would make a veggie skeleton is also the mother who gives out toothbrushes, or raisins "they're nature's candy!," to the trick-or-treaters. Kids can get their vegetables the rest of the year, no need to sully the one holiday were sugar comas are encouraged.

Living in the DC area, we have always been inundated with Ethiopian food. I love it, but for anyone who is thinking of eating Ethiopian and is gluten free, call ahead and ask about their injera. Oftentimes the soft, delicious bread is made with a 50/50 teff/wheat flour mix to save on cost...even at the most authentic of spots. If that's not a problem, happy eating! Ethiopian food is one of my favorites!

I use a tiffin. It's 2 stainless steel containers that interlock and then lock down completely on top. Popular in India. I never worry about my food spilling out, so I just throw it in my messenger bag I use for work.

I was diagnosed with this exact intolerance as a baby. My favorite as a kid was english muffin pizzas with goat feta. They're kid sized and the feta, tomato sauce and crisp muffin are frankly more salty and delicious than if you made them with mozzarella. Just toast the muffins, top with sauce and cheese and broil until bubbly.

Also, I will warn you, your kid will hate not being able to eat pizza and ice cream. I hated it so much that I started introducing bits of it into my diet when I was 12 and now I can eat just about anything with cows milk in it except: ice cream, yogurt, skim milk, or an entire pizza (which is a bad idea anyway.) Even if I do eat ice cream, it only goes about half way down my throat then just comes right back up. And sometimes, you know what, it's worth it.

Not suggesting your kid try this, just saying they probably will.

We use this down south for things like sunnies and cat fish, but we use butter milk. It takes the mud flavor out.

Mash half a fresh peach in the bottom of the glass. Mix with 2 oz moonshine. Add a few ice cubes (Dilute with soda water if you must.)

or

Make Limoncello (depending on the proof--because we usually just use Everclear) steep the bottle of moonshine and the peels, no pith, of 15 to 20 lemons for 2 weeks. Remove the peels. Dilute with 50/50 simple syrup, about the same amount as you have of the lemon/moonshine mix. It's limoncello. If it's too weak, add more liquor.

Goat's milk ice cream is excellent and the small amount of lactose in it is generally digestible by those with lactose intolerance. Oftentimes lactose intolerance is a catch all for milk processing problems. I have an issue with casein whey found in cows milk, and goats milk gives great flavor and none of those pesky side effects like...I don't know...throwing up the delicious ice cream before it even has a time to digest.

Ratatouille is delicious cold. There's no reason not to serve it in the summer. Hot one night, cold the next day in a sandwich or on top of toast. Our family adds some chopped basil to the top or some grated lemon zest when we eat it cold.

Try: Toasted bread, with chevre spread on one side, top with cold ratatouille, some lemon zest, and olive oil. If you love garlic, rub the toast with a clove when it's right out of the toaster.