Apr 30 2012
New challenge: J is going gluten free because it helps her feel better (no stomach pain). This has definitely put a crimp in my style with respect to baking, but I was over-doing that anyway. No doubt I’ll try some gluten free baking, but we’re just trying to stick to the day-to-day versus special occasion cooking. We’ve had to try different pastas (brown rice and corn, so far) and different breads (udi’s). The hardest part isn’t the home cooking, but getting food outside the home. Many of J’s favorites contain soy sauce (which has wheat in it) and other wheat products.
This week, we only have 4 nights at home. And, S will be away for 2 of them.
Here is the plan:
Monday: frittata with sausage, potatoes, onions and tomatoes; salad
Tuesday: Steak, spinach, asparagus, potatoes, salad
Wednesday: Pasta TBD
Thursday: Leftover delight (we had a roast chicken on Sunday and there are sure to be other leftovers)