Family Business

The Buzz

August 8, 2008

It’s been a BIZZIE couple of weeks here at the Homestead and I’d apologize for the lack of post-age if my little Rav4 wasn’t so damn cute! Yes, she’s 11 years old but she’s such fun to drive!!! Compared to the Gas Beast I was driving. I went 74 miles on 1/6th of a tank. A SIXTH!

Don’t hate me because I’m beautiful.

In other news… After confessing many real and several imagined sins in an effort to beg healing from a bout of “acute intestinal distress” which was kind of like saying labor is some “mild cramping” we have a possible culprit.  I’m not kidding.  I wondered if being hit by a truck would hurt less.  Think convulsing, spasming stomach pain with an aside of acid reflux and some other things even I won’t discuss publicly. Oh, what the hell, I could have peeled paint off the walls and my genteel burps registered on the Richter scale in Wyoming. As a result of these phenomenon, I have discovered that among other things that I’m “wheat sensitive”.

This is hippie speak for eating wheat makes me want to gut myself with a slightly sharpened rusty axe because it just might hurt less.

To add insult to injury, I was actually forced to have a lengthy conversation with a woman in the Health Food section of the store today about the relative merit of rice flour v. potato flour. In spite of her adamant head bobbing and somewhat insane (to me) assurances that a rice flour pie crust will turn out just SMURFY if I use this xantham? gum stuff? I left a bit under-whelmed and not quite on the bandwagon. If you know what I mean…

My mother-in-law, bless her, says it’s ok and since she’s a marvelous cook I’ll take her word over Head Bob Helper.

Hmmm…. We will report back our findings.

Do you realize the impact this will have on my life? No cheeseburgers. No pizza. No spaghetti unless it’s that brown rice stuff and I’m still a bit leery… Do you know how much wheat is in EVERYTHING? Cookies, cakes, pies, doughnuts *groan*, candy, cereal, bread, gravy, did I mention cookies? And cake?

I’m going to start crying any minute now…

*sucking it up*

I will persevere. I will figure this out. Even though it pleases me immensely to complain, it really is worth it because, for the first time in A Very Long Time, I have been pain free in my stomach for almost a week. Well… I thought the cookie crust on the DELICIOUS bon bons would be ok but apparently I thought wrong.

This morning brought a fresh round of misery.

Apparently I am a bit of a delicate flower.

Who knew?

  • Weird how this stuff works. I used to eat fresh fish all the time as a kid. Now I’m allergic to it. Sucks to have lakes nearby loaded with fat walleyes and now if I eat one it feels like a heart attack.

  • BoysMom

    Try buckwheat noodles if you don’t care for rice. Rye bread (look for a Finnish recipe book if you can’t find a recipe elsewhere). The biggest problem is you have to cook nearly everything from scratch. (I have friends with wheat allergies.) You can make a carrot cake with rye flour, too. I haven’t tried rice flour in a pie crust, but it works well for banana bread and chocolate cake.

  • Congrats on the new wheels–love that gas mileage. Can I fit 7 people in it?? Maybe a few up top?

  • heidi

    It is weird!!! And since I do most of my cooking from scratch anyway it won’t be a huge change in the amount of time it’s just the learning curve and figuring out how to re-do everything. I love rye bread and am happy to learn that a pastrami on rye will not be out of my diet.

    See, the real problem here is that I am a Major Foodie and love to cook. I have a plethora of recipes that are very much a part of my life and a tendency to, um, overdo the holiday stuff. Pies, breads, etc, etc… Now I have to either do with out. Perish the thought. Or learn how to make it all differently.

    *sigh* I think it’s going to be a long winter….

    Jen,

    Well… You could fit FIVE… And two on the roof makes seven? I’d rather have a ginormous family than a gas-saver car though… Hey maybe this means I can make a trip up to your corner of the world without having to take out a personal loan!

  • heidi

    It is weird!!! And since I do most of my cooking from scratch anyway it won’t be a huge change in the amount of time it’s just the learning curve and figuring out how to re-do everything. I love rye bread and am happy to learn that a pastrami on rye will not be out of my diet.

    See, the real problem here is that I am a Major Foodie and love to cook. I have a plethora of recipes that are very much a part of my life and a tendency to, um, overdo the holiday stuff. Pies, breads, etc, etc… Now I have to either do with out. Perish the thought. Or learn how to make it all differently.

    *sigh* I think it’s going to be a long winter….

    Jen,

    Well… You could fit FIVE… And two on the roof makes seven? I’d rather have a ginormous family than a gas-saver car though… Hey maybe this means I can make a trip up to your corner of the world without having to take out a personal loan!

  • Serena

    Heidi,

    We’ve gone gluten-free more than once and feel better when we do. If we had such bad gut-wrenching as you describe, we’d probably be doing it permanently. I’m getting ready to work on it again, though I’ve found information that sprouted grains and old-fashioned sourdough do not cause the problems that the gluten does in grains that are just milled and used as we are accustomed to using them. I’ll post the link to a wonderful free e-book that has a section on how to do the sprouted grains. It is a learning curve and more than anything just a change to habits and that is the hardest part.

    I do want to tell you that a combination of amaranth and rice flours is probably my favorite gluten-free flour for making a lot of things. I’ve even made some gluten-free yeast challah that turned out different than the usual yeast bread but was very tasty and we enjoyed it. I’ll be glad to share anything with you that I’ve learned. Just drop me an email and I’ll give you links and recipe ideas.

    Love and shalom,
    Serena

  • Serena

    Heidi,

    We’ve gone gluten-free more than once and feel better when we do. If we had such bad gut-wrenching as you describe, we’d probably be doing it permanently. I’m getting ready to work on it again, though I’ve found information that sprouted grains and old-fashioned sourdough do not cause the problems that the gluten does in grains that are just milled and used as we are accustomed to using them. I’ll post the link to a wonderful free e-book that has a section on how to do the sprouted grains. It is a learning curve and more than anything just a change to habits and that is the hardest part.

    I do want to tell you that a combination of amaranth and rice flours is probably my favorite gluten-free flour for making a lot of things. I’ve even made some gluten-free yeast challah that turned out different than the usual yeast bread but was very tasty and we enjoyed it. I’ll be glad to share anything with you that I’ve learned. Just drop me an email and I’ll give you links and recipe ideas.

    Love and shalom,
    Serena

  • “This is hippie speak for eating wheat makes me want to gut myself with a slightly sharpened rusty axe because it just might hurt less.”

    Yep. I get that (along with itching, LOTS of itching and serious headaches) from corn syrup and sugar. Corn syrup and/or sugar seem to be in almost every pre-made food known to modern man. It’s a good thing we cook from scratch!