Well, I haven't written for quite awhile. I have been traveling for my job a lot and volunteering a lot and something had to suffer apparently. So I guess it was my blog. I am back on track now and I have some observations to share with you. Since I have been traveling frequently, it was hard not to notice the complete and total lack of gluten-free food in airports. Trust me it is non-existent............nada, nothing! It is like looking for the pot of gold at the end of the rainbow! A person could starve to death at an airport. Yes, I can hear you wondering....why don't you pack food to take with you? Well, because I have no way to keep things cold and you are really limited as to what you can take on an airplane these days. Yes, I pack some fruit, gluten-free bars and some nuts.......but strangely when you are traveling those delightful items loose their charm fairly quickly. I managed to find a few things but it took a long time and some super sleuth skills. Then there is the whole cross-contamination issues.........people working at airports are not really interested in the fact that if you ingest untoward items that you will probably get sick on the airplane and that brings up all kinds of lovely issues. I managed to eat fairly safely when I was in actual towns because I had done a little research before embarking on my journeys. It made me want to start talking to the airport powers that be and lobbying for gluten-free food! Anyway, maybe in my next life:)
So I have also been out to eat a lot lately with friends and relatives (What else does anyone do in Omaha, Ne, but eat out?) and that is also a slippery slope.......not to mention very frustrating when your friends want to go somewhere that you know is dangerous for you and has very few redeeming qualities for anyone with celiac. Note: Carlos O'Kellys now has a gluten-free menu. Kona Grill's gluten-free menu is top notch and their passion fruit creme' brulee is a small slice of heaven! Chili's has a gluten-free menu, as well as Red Robin. (I have never gotten glutenized in any of these establishments.) I really like Biaggis gluten-free menu and their pizza is magnificent!
So I went out to lunch today with my Mom and I became somewhat agitated at all the baked goods they offered at the cafe (Summer Kitchen) so I came home and made some kick-ass pumpkin bars with cream cheese frosting. Here is the recipe:
1 Betty Crocker Gluten-free yellow cake mix.
1 Box Vanilla Instant Pudding
1 stick of butter
2 generous teaspoons of vanilla
1 & 1/2 cup canned pumpkin
1 & 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 cup chopped pecans
1/2 cup milk
Mix it all together and then beat with mixer for 2 minutes. Pour into oblong pan (9X12) that you have greased and bake at 350 for about 20 minutes or until toothpick comes out clean. Cool bars and then frost with cream cheese frosting........and enjoy the heck out of them and share them with your friends....they won't know that they are gluten-free! Happy Fall to All!