Thursday, August 22, 2013

Three Things Thursday

Have you ever gotten so bogged down in food routine that you sort of get sick of eating? We're experiencing dinner burnout in my house right now, which means it's time for us to test out some new recipes. Luke and I have been relying on the old standards a little too much lately, so if you have any AMAZING recipes, please share. In the mean time, here are three good food things we've experienced this week (and I'm not including the Fruity Pebbles that were dinner last night - now with neon colors, so your colon can be seen from space).

1. You know how sometimes you eat something GF, and it tastes so. much. like something gluteny you grew up with that you sorta tear up and have a moment? That happened to me this week with a peach "cobbler" I made. My mom used to make it all the time - very simple, just canned peaches, butter and yellow cake mix. Regular ol' Duncan Hines. It never occurred to me to try it with the GF Betty Crocker mix until Tuesday, and I could tell from the smell, before I even tasted a bite, that it was going to be good. Could have been the nostalgia, could have been the wine I'd had with dinner, but seriously, I thought I was going to cry. For those of you who want to play along at home, here's how to make it.
Step 1: Pour a couple cans of peaches into a well-greased 9 by 9 pan.
Step 2: Dump GF yellow cake mix over the peaches. You want to use the whole box, but make sure it spreads out evenly.
Step 3: Melt a stick of butter and pour over cake mix. Just do it, no one said it was going to be healthy.
Step 4: Pop in oven at about 350 for 45 minutes or so.
Step 5: Serve with ice cream. Eat with face.

2. We got the opportunity to dine at Stephanie Izard's diner-style restaurant Little Goat on Friday, and other than feeling like country bumpkins in what is apparently Hipster Central, we had a great experience. I opted for some GF pancakes, but they have a ton of non-gluteny options, and the waiter assured me that when the order goes in the computer, there are "like six exclamation points" so the kitchen knows to take it seriously. Also, I got to enjoy a smoked pork and toffee milkshake. Smoked pork. Toffee. Milkshake.

3. While moving my baby sister into her big-kid dorm last week, we took a lunch break at Biaggi's, which is easily one of my favorite places for safe, yummy GF dining. While we were waiting for our food (and I happily noshed on the GF flatbread), the chef came out to the table to tell us he'd had an accident. I wondered what manner of accident requires my intervention (is there a reference question that needs to be answered? A picture book that must be read aloud? Dear God, do we need glitter?), but he simply confessed that after making my GF pizza, he'd accidentally used the REGULAR pizza cutter on it. He was remaking it, and wanted to let me know there would be a few minute holdup on my food. I was incredibly impressed that he a) understood the severity of using separate utensils for GF food, and b) took it on himself to tell me about it, instead of passing the original off. I gushed pretty hard at the manager for it - yay for Biaggi's for taking cross contamination seriously.

1 comment:

  1. Um...that cake sounds amazing. That might have to happen this weekend.

    Also, how awesome are those Biaggi people?! Seriously amazing. I've never been to a Biaggi's, but flatbread, pizza, and a cautious kitchen staff sold me!