Friday, June 17, 2011
Separating wheat from chaff
I went a little crazy last week. Sorting the goodies from the baddies. Separating the wheat from the chaff. Except in my case I'm only interested in eating chaff. I read labels for wheat gluten and its many aliases. And checked expiration dates on packages. That led to some frightening discoveries. Mainly I need to clean out the pantry more often. Good rule of thumb: if you can't remember purchasing a particular food item, it's time to chuck it.
But it didn't stop with the pantry shakedown. I moved on to scrubbing the cabinet faces and the counters. And I while I was standing on a chair I noticed that the top of the curtains were dusty (moreso than I care to admit), so into the wash with them. Whoa, the windows look really huge with the curtains down. If we weren't renters I would have chucked those nasty old shades too. (They are all over the house, and our landlord is not interested in reimbursing us for miniblinds, so they will remain.) But check out our new canister set (Thanks, Aunt Bunny!). Red and white--that sends me to the moon! Also I would like to note that our drying rack that looks like a tiny lawn is ingenious and truly indispensable. It can hold a ridiculous amount of baby feeding gear and breast pump accessories. I highly recommend it.
Now it's all about modifying recipes like the burgers above. I crunched up Kix cereal to use as breadcrumbs, and it worked just fine. Yes, I could purchase gluten free breadcrumbs at the store, but that's kind of ridiculous. Printing the words "gluten free" on a package sets a tricky equation into motion:
"gluten free" + food = normal price x 2
There are enough foods available that do not contain wheat gluten and do not need to be labeled as such, mainly found around the periphery of the grocery store. You know, all that unprocessed stuff. Eggs, butter, milk, veggies, fruit, meat. So there will be a whole lot more cooking from scratch around here. Especially bread. I need to start experimenting with gf bread recipes and soon because this pseudo-Adkins thing I've been doing has got to go. This past week I even got Robb to try (and like) paella. It's a brave new world here at Fig Point!