Pic taken by Antony Galbraith, Stolen by Lily
He even made a modified Thanksgiving feast that included a tasty pumpkin pie without crust topped off with a dairy-free whipped cream made out of coconut milk, yum! We had squash with a mushroom gravy, a bread stuffing made with gluten-free breadcrumbs and parsnip mash. Ooo and a faux wine made with berries, grapes and celery that he juiced...YUMMY! I did have a freak out moment when the stuffing came out of the oven and it was sitting on the stove and I saw the chunks of bread peeking out it. I said, “Oh my god, I can’t eat that, it has bread in it.” T just laughed at me and it occurred to me that it had to be gluten free bread. His food allergies are a bit more extreme than mine.
I went home with a small jar of kimchi and a loaf freshly baked bread made from bean flour. I had a cashew butter and jam sandwich last night and it was delish. I know this whole blog entry revolves around the food that I ate but for the past couple of months I’ve been living in a bubble of all the foods that I am not supposed to / allowed to eat. [No gluten, no dairy, no tomatoes, no potatoes, no peanuts and no alcohol.] So to have a little leeway, to see other possibilities of what this new diet entails helped LOADS!! A big shout out to Tony for being such a great friend, for cooking up such a feast, and for playing board games until we were cross-eyed. I'll include a pic of our Korean banquet when I get home tonight.
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