Guest guest Posted March 5, 2006 Report Share Posted March 5, 2006 Hi everyone, I dont post much here, but do so enjoy reading and learing from everyone! Once the hubby and I get moved and settled in the new house in Finland, I look forward to sharing more with you all. I have had one crazy week! Most good and some bad, and all had lessons well learned. Tuesday, I was rushing around getting paperwork for customs for the vehicles ready, stuffing things into boxes etc and realized I was quite hungry and thought I would grab a bowl of cereal to hold me over till supper (Im quite ravenous on the GF diet) so poured a bowl, grabbed a spoon and milk and proceeded to eat it like it was my last meal.... Lesson 1 for the week... DO NOT keep gluten containing cereals (with my home made warning sticker) anywhere near the GF stuff! Yep, I glutaminated myself! I was sick as could be tues night and well into wednesday despite mega doses of bromelean and probiotics. Sigh... On the upside, I found out I will be getting a government food subsidy from Finland for having CD, as GF foods are more than regular, and a MILLION thanks the member that posted the celiactravel.com web site! I was able to join the Finnish Celiac Society, will be getting their publications shortly after we move, along with dining guide, manufacturers information, labeling etc! HORRAY! More on the upside... Hubby and I went shopping yesterday for some last minute stuff prior to the move, and I was just too darned tired to cook... He suggested we go out, but there was only one GF accomadating restaurant that I knew of in town, and I lunch there a couple times a month. I started thinking of another place that has great broiled fish on fridays, so figured I would find something tasty there even if I had to pick and choose. They did not have a GF menu per se, but were above and beyond in getting me a WONDERFUL meal, the chef came out and talked to me, and suggested a broiled chicken dish. WOW! DEEEEELISH! Boneless skinless chicken breast broiled, topped with sauteed onions, sweet red and green peppers and just enough ancho chili to give it a zing, then topped with cheese and nice crisp bacon strips! He had creamed veggies as the choice for the day (other than slaw or salad) but went out of his way to cook me fresh green and wax beans with carrot and snap peas, and tossed salad with a red wine vinagrette. So, last two lessons learned, are the same, but for different situations. Dont be afraid to ask questions, most people out there are good folks that are willing to help, and any chef worth their whites will do the best to accomodate! Sorry for the long winded post, but had to share. If I get a couple more free moments, I will post the recipe for the chicken to share with the group, you wont be disapointed! (and its simple to make!) Best! Cassi CABBAGE, n. A familiar kitchen-garden vegetable about as large and wise as a man's head.Devils Dictionary, Ambrose Bierce Quote Link to comment Share on other sites More sharing options...
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