I have been fairly sick for quite awhile. I've taken prednisone two times, and just discovered that a lot of the staples I've been eating were made in a facility containing gluten. So, I've given away the spices, sesame seeds, gluten free cookies, almond butter, and himalayan salt crystals. Which one was making me sick I don't know. Maybe all together. I don't feel well, rebound from the prednisone most likely, but I'm hopeful.
Yes, it's boring, but it seemed important to me to explain why I disappeared and to encourage any of you trying to figure out why your gluten free diet doesn't entirely work to keep investigating, keep calling the companies and asking "Is there any gluten in the facility." In my experience, if it's in the building, even if they swear the line is sterilized, the gluten will find it's way into my mouth and I will be sick.
The food is lemon filled crepes which are superb. And sweet potato dumplings with the old stand by pork chop and applesauce from a jar which photographed very nicely.
My pototo starch from Kinnikinnick finally got here. The box spent some months in my mom's garage in LA due to my poor planning. But it's here in Baja and I'm using it a lot.
Lemon filled crepes:
1. 2 large eggs beaten to mix
2. Juice of one lemon - I used a meyer lemon because they are sweet and juicy.
3. Half a cup of potato starch
4. Mix it with a whisk. It needs to be a little thinner than heavy cream, so if it's too thick, add liquid, water, not milk because it will curdle, coconut milk, anything.
5. Make lemon filling. Mix a quarter cup of maple syrup, the juice of one meyer lemon (if you have it, if not try a regular lemon) and 2 tablespoons of potato starch. Put it a little non stick pan and heat. Stir it right along as it will try to turn into a pancake itself. Keep mixing. It will not look attractive. It will get thick and gel like and just not very appealing. Don't worry. Set the pan aside.
6. Heat some butter or good margarine in a non stick pan. When it's hot, but not burning, pour in a third of the crepe batter. Immediately swirl the pan to spread the batter around in a more or less even coating in the pan. Let it sit for a minute over a medium to low heat. Using a spatula carefully turn it over when you see it's getting firm. You're aiming for slightly brown and buttery on each side.
7. After you have turned it, begin to spread one third of the lemon gel down the center line of the crepe. I aim for about a half inch line running down the midway. Work fast.
8. When the gel is in place, use the spatula to fold one side into the center. You want the fold to be at about the one third line. Then fold the other side in. The goal is to fold the gel into the center of the crepe. Make sense? Like a baby in swaddling.
9. I'm telling you it was delicious. I felt sophisticated and comforted.
Sweet Potato Dumpling
1. two small to medium well baked sweet potatoes
2. one egg
3. Two to three tablespoons of potato starch.
4. Salt is nice
5. Heat olive oil in a non stick pan. Form little cakes, fry till browning and firm through. Quite good.
You're on your own for the pork chops, and any applesauce that you think isn't from a gluten environment is fine.
I am so hopeful that I will feel better soon and that my strength and health will be restored. I am hoping to do this more often. Hope you're all well and taking good care of yourselves. Happy spring. Barb
