After nearly 5 years of unidentified stomach pain, (gotta love terms like functional disorders) I finally have a specific reason to blame! Food allergies! Can I just tell you what a relief it is to find out I’m not crazy? Or undefinably abnormal?
Instead of just telling you what I can’t eat, I thought I would write a few haikus:
Juicy, dripping, pink.
Gandalf’s Elvish word for friend.
Spit out the black seeds.
Nebraska’s cash crop.
Steamed, creamed, grilled, boiled, cobbled, and shucked.
Fields of golden maize.
It’s the poor man’s steak.
I like it Kentucky-fried.
Bawk bawk bawk bawk bawk.
The only green nut.
Nutella’s glorious nut.
These nuts grow on trees.
No more of these in a pod.
Pink freshwater fish.
There. Those are the big ones. I have also have a slightly smaller allergy to bananas, string beans, carrots, coconut, mushrooms, oats, potatoes, rice, rye, sunflower seeds, peanuts, walnuts and chicken.
I have gone through what I call the stages of allergy acceptance:
- Acceptance. (OK, so this is what’s going on!)
- Excitement. (Finally, I know what’s wrong with me!)
- Sadness. (I can’t eat. Or that. Or that.)
- Anger. (Stupid body. Why would you be allergic to all of those things?)
- Second acceptance. (Sorry about that, body. I know it’s not your fault.)
- Hope. (Yes, substituting turkey for chicken could work. So could substituting quinoa for rice! This could be OK)
|photo credit: How to Simplify|
Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours. Preheat the oven to 350 degrees and grease a baking sheet.
Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to sit on cookie sheet for 1-2 minutes. Transfer to wire racks to cool completely.