In this transition to a gluten-free life, I’m finding that actually putting food on teh table is easy enough, provided a few key assumptions are fulfilled. For example, I assume the children will entertain themselves long enough for me to cook things from scratch.
I assume I have gluten-free foods in the house to combine.
And perhaps the largest invisible assumption is that I will have the energy to stand there and implement the plan (did I mention I have a plan? That’s not actually something I can assume).
So I’ve assumed the first (based on experience), been shopping to provide options to match a recently concocted plan, but now I’m swimming against the current to support the third assumption, and am going to have to find it whether or not it’s forthcoming.
Ready to do, I have:
- Boneless skinless chicken thighs (my favorite quick-meal base) to cook and/or add to the other bits I have waiting.
- Peaches to can (or turn into jam if it’s too late for that)
- shredded cheese to package
- kitchen to clean (so I can process the food)
- Various greens to make salads (I’ve been craving salads for more than a week)
- Blueberries to make Blueberry syrup
- wilting leeks, ready to be added to a favorite recipe
- Broccoli for a good cream-of soup (only, I forgot to buy milk today)
- I also have a few zucchini I was gifted, but they were rubbery when they arrived, so I won’t feel guilt if they turn out to be unusable.
What I’m really excited about, though, is that I have a plan and now ingredients for some really yummy soups I can do in my crock pot or on the stove. My next gluten-free goal is to find a good soda-bread or biscuit recipe to have someting familiar with our new soups.
I placed an order last week with Azure Standard for a bunch of gluten-free grains and flours, so I might wait until that arrives before I get really serious.
For now, my highest goal is just to keep ahead of food going bad, since I don’t have energy for more.
And God only knows if I have enough for this.