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Despite the difficulties I’d been experiencing trying to find things to fit my lifestyle that were also gluten-free, I managed to stick to it for a week before giving in to some bread that I had been craving. I’d been feeling great, actually, so I was afraid I had just undone all the work of a week for several slices of carby heaven. Much to my delight, I continued feeling great despite the obviously glutenous mass of molecules I had consumed. Therefore, I have come to the self-assessed conclusion that my digestive and nutritive issues are purely IBS- and lactose-intolerance-related.

I can pretty much confirm the development of lactose intolerance from the fact that, having been able to stick to the no-milk thing, I’ve been feeling great. Then while in Reno on business a couple of days ago, I absentmindedly used some half-and-half in a cup of coffee only to be faced with tummy gurgles and bubbles not even half an hour later. So I am immensely thankful I can return to my general eating pattern aside from milk products. Sticking to soy I can definitely live with! I’ve actually grown to prefer it in my espresso drinks–a sugar-free caramel latte I had just earlier today was better with soy, in my opinion, than any I’d previously tasted thanks to the pleasant nuttiness to accompany the toasty sweetness.

Now, to savor my dinner of a tuna salad wrap–yum, gluten!! ;D

1 Comment Categories: Food Musings · No Photos

Looking over my Flickr account, I’ve eaten quite a bit of yummy things and not taken the time to write about it here! That’ll change right now, then.

A little over a week ago, my sister decided she wanted to make some garlic knots at lunchtime, so we ordered a pizza to go along with them from the only place near campus that was delivering that day, Cosmos Café. The timing wound up perfect, as the pizza arrived just as the garlic knots were coming out of the oven.

Garlicky dough-knots

While they were certainly fresh and delicious, my sister and I agreed they could’ve used a bit more garlic-and-oil topping. Next time, we’ll be keeping that in mind. At the same time, we found that her baking stone makes a wonderful difference with the texture of the bread. The outside gets a nice, dry crust while the inside stays perfectly soft. While lacking a little in the flavor department, these garlic knots had truly authentic dough.

Cosmos pizza with peppers and onions

The pizza was pretty comparitive. It did possess the thin crust, not-to-much cheese, and yummy veggies that comprise my pizza preferences in those areas, but the sauce was just good, not fantastic. It well-satisfied my pizza desires, though, and I would definitely order from Cosmos again.

I ate it–yep yep!

Here you can see that the cheese and crust are in balance. If there’s one thing I can’t stand, it’s when pizza has more cheese than crust. That’s plain just too much greasiness, ick. At the same time, I much prefer thin-crust pizza to Sicilian-style, so dramatically more crust than cheese is also in the Terrible Pizza section of my book. This pizza could’ve had less cheese and that would’ve put it into the Perfect Pizza section, at least with respect to cheesiness, but it was certainly far from disagreeable. :]

Hmm…I think if I don’t paginate this entry, it’s about to get excessively long, so continue on to the full entry page if you’d like to read more about what I’ve eaten and cooked and eaten again!

Read more…

4 Comments Categories: Breads · Breakfast Foods · Drinks · Fusion Cuisine · Italian · Main Meals · Pasta · Photos · Poultry · Recipes · Thai