A Special Ring

Daily Prompt: Sliced Bread

Most of us have heard the saying, “That’s the best thing since sliced bread!” What do you think is actually the best thing since sliced bread?

~*~

“Sliced bread” doesn’t have the same special ring to it that it once had. At least, not to me.

I recently found out I have a sensitivity to wheat, whole wheat and rye, which more or less eliminates most forms of delicious bread accept those, perhaps, derived from the more exotic, healthier flour varieties of which I still have much to learn.

It wasn’t much consolation at the time, but my food sensitivity testing person assured me I would find another flour that works as a suitable replacement for the intolerable.

Naturally, I was skeptical, but mostly I was disappointed.

Believe it or not, the first thought that came to mind after the nutrition lady told me about my body’s aversion was “Oh no! No more sour dough!” No longer could I happily languish in the aromatic embrace of baking sour dough with the expectation of a nice slice dripping in butter after the timer finally pinged. Not that I’ve ever made it, you understand, that’s just my bread-deprived imagination going to town. Basically, the new reality means I shall have to plug my nose every time I walk past a bakery the next time I’m in San Francisco.

(Sigh …)

Still, enough about sour dough.

Since I’ve developed the habit of sitting down every day around 5 p.m. to unwind with a cup of healthy coffee (prescribed by my hormone therapist) and two small cookies (of a triple chocolate chip, locally-made boutique variety ~ self-prescribed) I needed to address this flouring issue, and pronto.

No more store-bought cookies for me!

So, I began experimenting with spelt flour which, I discovered, can be used in equivalent amounts for any recipe requiring white. And you know, I can’t tell the difference. They’re delicious and reasonably “good” for me.

Which leaves me wondering if spelt would be a good option for sour dough.

Hmmmm … now that has a special ring to it and would be the best thing since … well, whatever …

Thanks for visiting,

Dorothy

©Dorothy Chiotti … Aimwell CreativeWorks 2015

The Much Maligned Vegetable

Daily Prompt: Embrace the Ick

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Interviewer: “Tell me, Ms. Doright, when do you first recall embracing the much maligned vegetable many of our readers would agree is icky? My notes don’t actually tell me what the vegetable is, perhaps you could elaborate?”

Ms. Doright: “All in good time … Honestly, I just made up my mind it was time to change my mind. Icky is as icky does. I am in no position to make such judgements. I imagine it all depends on one’s definition of ick. Mine was more about the texture, smell and taste of the thing, but I am beginning to see things differently.”

Interiewer: “Indeed, how have you learned to see it differently?”

Ms. Doright: “Oh, I went for food sensitivity testing and the nutritionist said that my body simply cries out for … it, so … you know … one must respect all aspects of the body’s needs, not just what one thinks it needs, which is often at odds with the truth. As well, this delightfully positive woman provided some scrumptious ideas for preparation. I found her enthusiasm for said icky veggie almost infectious.”

Interviewer: “Still, forgive me, after a life-time of loathing one simple declaration has the power to change your mind? I find this hard to understand.”

Ms. Doright: “Well, believe me, learning that I should make this particularly offensive cruciferous vegetable a staple in my culinary calendar came as quite a shock. I’d only ever experienced it as over-cooked, mushy and nauseatingly repugnant. The smell would be enough to push me over the edge. But then I recalled a visit to a Portuguese restaurant last summer where this icky veggie demonstrated surprising possibilities. Baked, or maybe it was stir-fried, with a delightful combination of other ingredients including, if I’m not mistaken, ginger and garlic and other things I love, it’s crispy texture and tangy taste tickled my taste buds in ways I’d never imagined possible … with this vegetable, you understand. But then, I forgot about it until this meeting with the nutritionist. And whereas my initial response to the knowledge that my body adored this veggie (full of vitamins C and K and B6 and dietary fibre and essential minerals) was to screw up my face and declare ‘You’ve got to be kidding me!’, I’ve come to realize it may not be so bad after all. I simply need to learn new ways of preparing it. … Do you understand now?”

Interviewer: “Indeed, which brings me to my final question … what the hell are we talking about?”

Ms. Doright: “Why, Brussels sprouts, of course.”

~*~

A few weeks ago I went for food sensitivity testing and found out that the vegetable I loathed more than any other (found the most icky) was in fact one my body finds particularly beneficial ~ though how it would know this when I never eat it is beyond me.

Still, to honour my body’s apparent need for the icky Brussels sprout I’m looking for a few good recipes. Any ideas? (Nothing boiled, please … )

Thanks for visiting,

Dorothy

©Dorothy Chiotti … Aimwell CreativeWorks 2015