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View Diary: The Morning F Bomb (35 comments)

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  •  I like almost all chocolate, (7+ / 0-)

    unless it's covering fruit or has some kind of liqueur in it. I don't eat as much as I used to, but not a day goes by that I don't nibble a small piece or two. And I love milk chocolate.

    Superstitions - I throw salt over my shoulder and knock on wood, but I don't think it makes a difference.

    My son can cook fairly well. I would let him take over the kitchen but I doubt that he'd want to.

    Celiacs - my son is one. Diagnosed in college (seemingly out of the blue, no long-standing digestive issues, just sudden overwhelming pain that required 2 trips to the emergency room). While he was still here, I found some "basics," that he uses and I still buy: SanJ gluten-free tamari, Pacific Foods chicken broth, gluten-free panko flakes (can't remember the company; I know it's Kosher), masa harina for breading and aripas, rice flour (also for breading, as well as thickening, and using in cornbread). Oh, and the Rice Chex cereals are all gluten free now. I've eaten them; they're very good, if not the most nutritious. He uses a corn pasta that I've also eaten; it's fine. Doesn't taste like corn. Doesn't taste like wheat pasta, either, but it's good :)

    Thanks for the fun, Floja Roja.  Hope everybody has a good weekend.

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