it's a crazy notion, but it could be true! gluten in dish soap?! there's no sense in washing your dishes in gluten, so check out the skinny here along with some great, accessible options for gluten free dish soap and dishwasher detergent!
who doesn't love some movie theatre popcorn? popcorn in general is pretty great, i have a favorite right now in a new kind of kettle corn we've been devouring, but at the end of the day, i don't think anything beats the buttery goodness from the theatre! but... and it's a bit but... is it gluten free?
unfortunately, i can't answer that for you, because each theatre is different. you, however, can do a little bit of leg work and most likely find a place close to home that can hook you up! (i can hear you groaning... it's not a LOT of legwork, just a little ;) here's what you need to look out for:
1. the oil. what kind of oil do they cook it in? likely it's not just a straight oil, in which case you'll need to find out who the manufacturer is and give them a shout. if you're new to calling companies to get this kind of information, here are some tips for you.
2. the seeds themselves - are they straight up popcorn kernels? or do they have anything that they've been coated in or flavored with?
3. what's that deliciously greasy stuff they're putting on top? is it real butter? probably not entirely, what we've encountered so far is a mix of butter and margarine. once again, find out who they get it from, who makes it, and get in touch with them. this is an important step, as the "butter" is half the goodness of movie theatre popcorn!
1. friday night at 7:00 is not the best time to go in and ask all of these questions. for one, you're going to be asking a 14 year old boy who is working at the concession and he's likely not going to know the answers. you're going to need to talk to the manager at very least, if not the owner. off times are the best times to be a detective in this case!
2. it may seem like a lot of work, but we've found it to be well worth it. we have a cheap theatre in town and the owner has called the companies for us, checking into every aspect of what they use and what could possibly touch our popcorn. as a result, we have a place we can go and enjoy the heck out of a movie and popcorn! and thanks to our great babysitter, we've been hitting up that theatre a lot!
3. each time you go in, it's super important to check with the person in charge to make sure that none of the ingredients have changed. they could change their oil, or kernels, or butter, at any time so it's really crutial to check in and make sure they haven't switched anything up. this can be done when you arrive at the theatre, or to keep things even easier, you could call earlier in the day and just get it out of the way. easier for them and easier for you!
enjoy your movie, enjoy your popcorn, and if you stumble upon this kettle corn...
enjoy that too because it's gluten free and soooo good!! even our dog loves it, here's how badly he's hoping i'll drop the piece in my hand...
check ya later-
'tis the long weekend! this means camping, barbeques, yardwork and lots of friends... right?! and good food. let's talk about that - barbequeing is one of the easiest ways to cook gluten free food, and one of the easier social events to attend! that's great news, right!?
here's what you need to be heads up about if you're going to attend a barbeque this weekend:
1. be sure to bring your own, delicious food to grill up, unless the host is preparing straight up cuts of meat. anything marinated needs to be seriously investigated to make sure that each ingredient in the marinade is safe for ya. burgers should also be checked out as there's most likely a source of gluten in there - bread crumbs, worcestershire sauce...
2. the area of the grill that your food will be on needs to be well cleaned
3. you need separate cooking utensils for your food to keep from contaminating it with the sauces or spices on the other food on the grill
4. watch out for any oil the host may put on the grill - if it's a spray, this is dangerous territory! if this is the case, opt for cooking your food first, or switching up your gameplan and pan-frying your meal on the stove instead
5. be friendly eagle eyes - get the barbeque master a drink, hang out beside him, and make sure that none of the sauce or spice he's putting on the other food gets on yours. this will also help you to either make sure he uses your separate utensils for your food, or just handle yours yourself!
*bonus: clubhouse montreal steak spice is gluten free, so if that's been your choice of flavor, continue to enjoy! (the montreal chicken spice is also safe)
if the rest of the meal is potluck style, get the full scoop on enjoying and staying safely gluten free here. and remember - always bring something that you'll love to eat so that you don't feel envy of the other guests' food! having savory food options goes along way towards being happily gluten free ;)
happy barbequeing friends!
p.s. the meal in the picture was our dinner one sunny day this week, and it's simple as all get out. i chopped up the veggies, put them on the grill, painted them with a little oil, and in the end squeezed some lemon juice on as well as fresh ground sea salt and pepper. the chicken was just as simple, only i used gf barbeque sauce instead of oil. and it's a flavorful enough meal that i have even served it to company. easy peasy lemon squeezy. literally.
we've talked about starbucks, and what is safe to drink there. (if you missed that one, check it out here) but the truth is, i'd rather to pop into a small, independently owned coffee shop than a starbucks anyday. then the question becomes, what is safe to drink at your favorite, local coffee shop?
well, i'm a little bit ashamed to tell you, but i learned this lesson the very hard way. one of my very favorite places to have a latte - a matcha soy latte with agave, to be exact - was using this really great brand of soy. it's called vitasoy, and i had checked out the box, it is a canadian company, non-gmo, organic... it had all the makings of something i could whole-heartedly embrace. so i ordered my drink, and just like every time i was at this particular shop, a few hours later i would start to pay for it. and for days, weeks, and months after that i would pay for it! all of my auto-immune symptoms would flare up - i would be freezing cold for days on end, thanks to raynaud's phenomenon. my belly pains would have me doubled over whenever they chose to strike, thanks to endometriosis. and by far the worst of all, my eyes would flare up which would mark the beginning of a long, steady decline in eye sight and quality of life. foggy brain, exhaustion, bloating, skin sores, and all the rest of the symptoms ensued.
but i just couldn't figure out where this was coming from! it hadn't even crossed my mind that it would be my beloved matcha lattes since it only has 4 ingredients - water, pure matcha, agave & soy milk. the shop put nothing in the frothing machine but soy and cow's milk, so what the heck? what was sneaking into my digestive system without my permission? repeatedly????
it was the soy milk... the one with all the right accolades, also has barley extract in it! all along, it was the darn soy milk. and the kicker is that i would drink this latte and bask in the knowledge of all the good things i was doing for my body - a double shot of straight matcha, loaded in antioxidants, unsweetened soy milk, great protein... oh how wrong i was! well, i was right about the antioxidants and the protein, but all along i was drinking GLUTEN!!!
so please learn from my mistake. my repeated mistake, that is! not only do we need to take a look at the carton of soy milk from every shop we go to, and every time we go there - we never know when they will switch to a different brand, so checking each time is important - we also need to be aware of what else they're making. are they using a frothing machine that is shared with a gluten-containing product? do their syrups contain gluten? if so, you can only imagine how far those remnants could reach in all their stickiness, so be weary of the equipment used to create your masterpiece. first step is to investigate the ingredients they use in the shop, if they're all gluten free then you're golden. if not, everything that will touch your drink needs to be cleaned before your drink is made. this sounds extreme, but we're not asking them to clean their whole shop, just the utensils that will be coming in contact with your drink - ie, blender, frother/steamer, spoon.
if you're concerned that you might be a pain in the butt, ask yourself - what's more important, being an easy customer, or keeping yourself safe from getting sick? and if you're solid that it's not worth getting sick (i can assure you, it's not!), yet you're still a little uneasy about being so bold as to ask for all clean utensils, then pull out the tip card. my favorite line at any eatery is "i am going to be a pain in the butt, and then i'm going to leave you a really good tip" (this pairs well with your best smile). leave a great tip to say thank you, and i betcha the next time you go in you'll have to explain a little less. and after that, a little less. and pretty soon, your new favorite barista might even welcome you with your favorite drink, made safely gluten free!
enjoy my friends, happy monday morning -
"but if i try to take just one more thing away...it puts me in the headspace of deprivation"
here's the thing i've found about being celiac. i am very content with what i can and can't eat - i have learned to cook what i crave, found a few restaurants i can trust, and i can honestly say that i don't want for any food that i can't have. in fact, i don't even think about the things i can't have, because i'm too busy enjoying the things that i can have. that's almost the truth - i do have a running list of things i would eat if i had one day where i could eat gluten and have it not affect my body at all. that list is fairly short, and everchanging, but always includes two timbits from tim hortons - one sour cream glazed, and one honey dipped - and a burrito from steamrollers in those soft flour tortillas. BUT - and this is a big but - i really and truly am content and satisfied with the food we eat. if this sounds crazy to you, i can assure you that you will get there - keep experimenting with making foods you desire, and you'll get there.
now here's the catch. i'm completely okay with it, until i try to take something out of my diet. just one thing - be it dairy, or sweets, acidic foods, coffee - if i intentionally eliminate something from my current diet, i become a basketcase. i've tried it multiple times in the past, and i really do come unglued - it puts me in the headspace of deprivation. in day to day life, i don't feel deprived by avoiding gluten. but if i try to take just one more thing away, i become obsessed with food, all i can think about are the things i can't have, and as a result i end up completely overeating the things i can have but probably don't need. does that make sense?
my favorite way choose healthy foods, eat a balanced diet, and maintain my weight (and sanity) has been by using a program called "reset" by a company i partner with, usana health sciences. whether the program is something you've used before or will choose to use or not, the premise of healthy, low-glycemic foods and habits is the key. once you find healthy foods that you love, it's easy to have they commonly occur in your life. it's just all what we focus on - if we focus on the quest for nutritious food we love, it becomes fun and a bit of an adventure. if we focus on what we can't have, it's nothing but a bummer.
so here is my new years resolution advice for you, my dear friends - what about looking at this new year as a chance to try out a new kind of food, a new kind of cooking, to input something new into your diet that could potentially replace something that doesn't need to be in there, but without denying yourself that food if you want it. for example - a while ago i realized that i was drinking coffee everyday, and probably relying on it a little too much. i wanted to try to cut back on it, but i knew exactly what would happen - the pendulum would swing one way and then the other, and i'd end up a jumpy monkey. so instead, after learning many hard-headed life lessons about myself in the past few years, i went into my favorite tea shop (david's tea) and stocked up on delicious teas. i actually got so excited about my new tea that i very naturally switched over to drinking tea on most days instead of coffee. but i didn't tell myself i couldn't have the coffee - i still meet my friends at starbucks and enjoy a good americano with mucho cream, but i find that on most days when i'm at home i choose to start the day with tea instead. by choice, not because i've laid down the law and forbidden myself to have coffee.
this new years, instead of making your rules so rigid in an effort to make some healthy changes, why not try a different approach on for size? stock up on some delicious, nutritious options, and see if you choose them? or intentionally choose them sometimes, and opt for the loves of your life other times. exercise a little more, and enjoy the things you enjoy eating. i never thought i would say this, but i have become a woman who much appreciates moderation. i love me a good kinnikinick pizza crust with tomatoes, spinach and feta on top.... but i don't eat it everyday. i am loving the sugar cookies and my gramma's icing i made for christmas, but i try not to have more than a couple at a time and i've been hopping on the treadmill a little more. i've found that iced matcha lattes with unsweetened soy milk and a little agave are my very favorite beverage of the moment, and by choosing unsweetened soy and agave instead of sugar, i'm actually drinking a pretty healthy little situation. maybe your resolution is to find some new healthy things you love, as opposed to cutting out some of the other things you love. can you see the difference?
my friends, take a deep breath, and let's explore some healthy options for new favorite things to eat and drink so we can live in a mindset of thriving, not depriving. sound good?
we're heading to the cabin for a few days to play in the snow, drink much tea, and do some snowboarding. but don't worry, i've got the cookies packed and the bottle of wine will not be left behind. happy new years, we're going to make this a great one!
buckwheat & wheatberries.... what is the story with these things? can food get anymore confusing? let's de-mystify.
buckwheat. while it sounds like it would be completely forbidden to those of us with gluten sensitivities or celiac disease, it actually is free and clear from wheat and gluten. and it's really healthy! buckwheat is grain-like, but is actually more closely related to rhubarb than any grain. it is rich in antioxidants, minerals, and contains high quality plant proteins. you could try out this great fruit in products such as gluten free baking, nutrient-rich, slow-cooked breakfast ceraels, and even in soba noodles as pasta - but beware, some soba noodles include wheat-derived products as well so be sure to get a gf product! and yes, i called it a fruit!
wheatberries. this is actually the name for the whole wheat kernel, minus the hull - so that includes the bran, the germ, and the endosperm. in other words, wheatberries are the embodiment of gluten. stay away my friends!!!
how crazy is that!? wheatberries are not at all a fruit, but are made of wheat. and buckwheat isn't at all connected with wheat, but is actually a fruit!
and this is why we need to work together on this challenging task of being gluten free!!
*please "like" www.facebook.com/theglutenfreeadventure in order to receive the latest and greatest blog posts and gf information!
really, i'm not asking the question of whether or not you're taking care of your teeth. hopefully you are, but i'll stick to the soap box i know well and i'll leave your personal hygiene in your own hands ;) but there are some things we need to talk about when it comes to going to the dentist...
so chew on this one... it is entirely possible that the products your dentist uses to clean and repair your teeth, could contain gluten. for example, when they polish dane's teeth they have a special product they use for him because the one they would otherwise use has gluten in it. brilliant that they know this, right!? but i can assure you that most dentists don't. and in my experience, i've yet to meet a dentist other than dane's who isn't completely insulted when i pose some questions about the things they're using in my mouth. so tackle this one gently. my dentist, for whom i have incredible respect, was offended beyond belief when i first asked him about this. his response was "of course there's no gluten in anything, what are you talking about?" - he's a biodentist, with immense pride in the fact that everything he does is to support the health of your body, so i suspect he thought that i was accusing him of using something unhealthy. and he is a fiesty italian guy who speaks his mind very well! once i explained to him what celiac disease is, and how gluten is often used in colors, flavors, to help with consistency, etc, as well as explaining the potential consequences should i ingest the big ugly, he was much more willing to work with me on it. after he took a few minutes to cool off ;)
i have sjogren's syndrome (an autoimmune disease where, amongst some other pretty nasty things, has caused me to stop producing saliva) so i have met with many a dentist. i've yet to meet one who i haven't had to do some convincing that the products they're wanting to use on my teeth could potentially be harmful to me. i anticipate you having to do the same thing, so here's what i suggest you do:
step 1: start by calling your dentist office ahead of time, and let them know that you have some questions about a serious allergy you have in regards to the products that they'll be using on your teeth. find out who the best person in the office is to ask about that.
step 2: give your doc (or whoever you speak with) the benefit of the doubt and ask him/her if the things he/she uses are gluten free.
step 3: if the answer is yes, ask a few more questions to make sure that he/she has actually looked into everything. it is very common for people to assume that everything they use is safe because they would never suspect that there would be gluten in it. have grace. this isn't out of malice, but out of a lack of experience with celiac patients.
if the answer is no, or i don't know, ask if they're able to look into it. if they're super willing, great - give them some tips from the how to call a company page, and thank them! if you don't feel comfortable with them checking it out, or if you get the impression that you've just asked too much of them, offer to do the work yourself. find out the product names and companies who make them, and then get to it! if you're new to the idea of checking with companies, see this page in order to get some tips!
step 4: once you've checked everything out, and you actually go in for your appointment, remember: you need to be your own advocate. before each step of the process, double check that the product they're about to use has been checked out and is safe. even with dane's dentist who we've been seeing for a year and a half, i still check at every step just to make sure. remember this for your subsequent appointments as well, always stay aware and keep your eagle eyes on!
at the end of the day, it's important to remember this: YOU are the one living with this disease, and YOU are the one who knows what that means. we can't expect other people to think of everything, or to be able to keep us completely safe - that is our job. be. your. own. advocate. always.
here's to healthy teeth and healthy peeps -
p.s. if you want to be notified of future blog posts, lik
well, to be fair, i can think of a few places that would probably win for most gluten in one place - like a bakery in the south of france, the bulk aisle at the grocery store with flour galore, or krispy kreme - but this would give any of those a solid run for their money. my little man, dane, and i spent the past week at our great friends’ house in arizona. it was awesome. but as jeani said on about day 3, once she was really starting to see all of the hidden gluten in her house, “being gluten free is a job”. agreed my friend, agreed. and thank you for the kudos!
here’s what i had to think about to survive in another family’s house - and hear me loud and clear, they were the greatest hosts, and bent over backwards to try to keep us safe.
-pack safe shampoo, conditioner, bodywash, and sunscreen
-locate a grocery store near the destination (thank you google for allowing me to plan) (in this case, there was a whole foods, a sprouts, and a trader joes all near to where we were going, so had to bring very little in terms of food)
-travel snacks/meals (my favs are pizza made the day before, cheese and crackers, or pb&j - which really means sunflower seed butter and berry preserves in our house, quinoa salad, and pepperoni. yes - i packed enough snacks to travel to europe and back, but i’m most relaxed when i know we have ample food options. )
-bring a pot, a pan, a cutting board,and a stirring/wooden spoon
-bring a water bottle for each person (we brought the ones with the filter built in so we didn’t taste the change in the water when we arrived - with a three year old who only drinks water, this felt important)
-kids activities: if your kids will want to color, paint, or play playdough - bring your own, or pick it up when you get there. visit my safe kids page for the skinny on kids craft supplies. if you bring gf playdough or moon dough, either be super careful to clean the surface before playing, or leave the dough behind as a thank you gift. we brought some home from our last trip only to find a big crumb in it, noticably not gf, once we had played with it on our kitchen table! ugh! it went to some friends, and we bought a new package, after sterilizing the kitchen table and the floor around it.
after we arrived:
-hit up “sprouts” (similar to a whole foods, or a health food store) on the way from the airport to our friends’ house, to buy the stuff that a normal house wouldn’t have
-bought: bread, pretzels, chips, salad dressing, soy sauce, cheese (goat’s milk cheddar), crackers, coconut yogurt & ice cream, almond milk, gorilla pops cerael, heinz ketchup (the house had a store brand that i couldn’t find a gf guarantee for), gf pasta noodles, gf pasta sauce, corn tortillas &/or brown rice wraps. if peanut butter, mayo, or any other dip/spread that allows you to put your utensil in it, are staples in your life, go ahead and pick up a new one as you can bet that the ones in the pantry have already been contaminated.
-i bought a new pot, frying pan, and wooden spoon because my suitcase was too full to bring them from home
expensive? yes. but the way i see it, i would be buying groceries at home if i were there, and a little extra for vacation is understandable. one way to save money would be to bring some spices along, as flavors will cost ya if you buy them at your destination, and food will be awfully bland without them. another way is to locate a farmers market where you’re going and pick up all of your fruits and veggies there - i find that the majority of my meals are made up of produce, so if i can find those for a good price, then i’m laughing. that all being said, i did a lot more processed foods on this trip than usually as i wanted it to be a vacation for me too - which meant that i let my standards for food down a little, and fed the dane man some more pretzels, chips, cheese and crackers, sandwiches, etc, to give myself a break from making everything from scratch.
managing in the kitchen:
-i cooked everything for us in our new pot and pan, and washed them myself with dish soap and paper towel, avoiding the potentially gluten-filled sponge and tea towels. paper towel is my best amigo while traveling, always. i can prepare food on it, i can wash dishes with it, i can use it as a pillow if needed... just kidding.
-i made everything on a plate, not directly on the counter
-i covered the cutting board with paper towel each time
-i stored all of our dry goods in the pantry, on the top shelf, so that there was no risk of crumbs falling on and contaminating our food
-clean out the bath tub before the first bath, to ensure that there was no leftover gluten that your little ones can be affected by in a bath
-use a clean towel/rag to wipe down the bathroom counter, faucet, and toilet flusher
-put their soap away, and put yours on the counter so you don’t make the mistake of using soap with gluten in it
what to drink....
-wine is my go-to, so safe. also, rum and coke is a staple in a lot of households, thats a good one. my fav this week though was vodka, sprite, and a splash of real orange juice....mmm....
i mean water. water, unless you're travelling to a country where water is not safe, is your easiest gluten free drink option ;) juice boxes are also a great idea, find one you (or your kids) like, look it up, and then you know you have a safe drink that doesn't require double washing a cup to ensure your safety!
and to do it all without being irritating.
-my biggest tip - it’s okay to just say “no thanks” to something, instead of “oh, i can’t, i have celiac disease and there might be gluten in that, or you might have touched gluten, or you might have thought about gluten while you were holding it....” - know what i’m saying? try “no thanks” on for size... bet it will feel good.
-remember: it is our job to do the thinking, not theirs. so step up and do the cooking, the cleaning up, and the putting away - its work, but just like spending the money it takes - it is worth it. and be sure to be a whole lot of fun so your friends remember how great you are more than they remember how goofy you had to eat!
so what did we eat? easy meals with few ingredients:
-salsa chicken burritos (chicken and salsa in the slow cooker all day, shredded, in corn tortillas. to add some umph, rinse a can of black beans, a can of corn, chop tomatoes, lettuce & avacado, and pile ‘er all up)
-beef lettuce wraps (olive oil, onions, garlic, gf soy sauce, agave/sugar, ground beef, carrots chopped in little pieces, red/yellow/green pepper chopped in little pieces - sautee ‘em all up and put them in ice berg lettuce leaves. sauce: ketchup, gf soy sauce, brown sugar & garlic - saute them up and drizzle on your wraps)
-turkey spaghetti (ground chicken/turkey, chopped peppers, pasta sauce, over noodles - surprisingly delish, especially with ragu sauce)
-asian chicken wraps (chicken and your choice of veggies, rice, and same sauce as lettuce wraps: onions, garlic, agave/sugar, soy sauce, olive oil. sautee ‘em up and put the rice, chicken & veggies in brown rice wraps or corn tortillas)
-sandwiches (my fav: turkey, cheddar cheese, avacado, tomato, a slice of apple, and hummus. even dane loves it!)
-crackers and cheese
-grilled cheese (or cheese melted on bread in the microwave)
*please remember, i’m less concerned about nutritional values when we’re on vacation!
-nutrimeal shake (this is a must have for us - full of nutrients, sooo easy, and delish) click here for more info.
-cold breakfast cerael with bananas cut up (gorilla pops, or rice/corn chex cerael)
who'd have thunk that whip cream - real, amazing whipped cream - could have the big bad g in it!? not i, my friends, not i. but i learned a great lesson last night! let me set the scene -
i have these amazing friends - and being that it's canadian thanksgiving today, i'll take this moment to be very thankful for these friends - and all 5 of us get together for something involving wine, at least once a month. i kid you not, it's an ab workout, an antioxidant superboost, and a night out all at the same time. we laugh the night away, always drink red wine, and usually go somewhere pretty cool - be it a hipster restaurant, a new band's concert, etc.
so you've got the "who", now let me tell you the "what" and the "where". last night we chose a cool restaurant that is in an old bank, where one of the tables is actually in the old vault - we did not sit at the vault table, but nonetheless this restaurant has a cool feel to it. cool brick walls, leather seats, exposed beams... you get the picture. and best of all, fresh food! upon hearing a great review of the hotpot from my sweet gluten sensitive friend, i asked my usual questions - where is it prepared, are all the utensils clean, is the chef thinking about gluten when he makes it... just kidding, gluten-containing thoughts are allowed, even i have them from time to time. all sounds good, and when the server's eyes got really big and expressive as she assured me that they take gluten "allergies" very seriously, i thanked her for her enthusiasm and had no problem believing her. the seafood hot pot arrived, and it was delicious! red coconut curry, vermicelli noodles, all sorts of seafood... it was super.
now, onto dessert... anytime creme brulee is on the menu, i get pretty excited. it helps that i love that dessert, but more importantly, i've yet to find a creme brulee that has any gluten in it. of course, i still ask the questions to be safe, and that i did. in the case that a restaurant doesn't have any g-free options on the dessert menu, being the foodie that i am, i generally go for whipped cream (if it's real) and fruit (ideally fresh berries...yum). my gluten sensitive friend and i were going to share this one, so we ordered the creme brulee with a side of whipped cream..... and then we salivated while we waited... just kidding, kind of. it arrived with a drizzle of chocolate syrup overtop, so my first question to our sweet server was - are you able to check if this chocolate sauce is gluten free please? bingo, she did, and yes it was. so we dug in - obviously into the whipped cream first, who wouldn't? dun dun dun... (imagine that sounding just like it would in a horror movie). this was not your average whipped cream, it tasted like something. what a terrible feeling it is to have something in your mouth, and know that in that very moment you might be causing some serious suffering that could last for the next few months! shoot! i asked the server, and she didn't know what was in it - possibly baileys (which we can't be sure are safe, based on their current ingredient and processing info). oh man!
after talking with the manager, them making some phone calls to find out who made the whipped cream that day, and what she put in it, about 45 minutes later they were able to assure us that in fact it was kahlua and cinnamon. pfeuf!! in that case, what delicious whipped cream!!!!
i have to say that the manager would have rather not dealt with the situation and we had to press the issue in order to get the fire lit and get to the bottom of things. however, the server was heartfelt and incredibly apologetic - she doesn't know the inner workings of celiac disease or gluten sensitivity, she doesn't suffer from that herself and therefore really has no idea where it could be found, beyond the obvious. and as she apologized yet again, with tears in her eyes, we assured her that the information needs to come from the top down, and we weren't going to shoot the messenger. we did, however, make sure that they changed their system on making whipped cream from last night onward - either there needs to be a standard recipe for it which remains the same, regardless of who makes it, or whomever makes it needs to record what exactly they've put in it that day. and if they don't know whats in something, ANYTHING, they certainly shouldn't serve it to their customers with "allergies". bam.
but more importantly, as it always comes back to me being the advocate for myself, i learned my lesson. i should have asked what was int he whipped cream, at which point she would have told me that she didn't know as its different each day, and i would have declined it. problem solved. so i gave her a great tip, and vowed to share with all of you that we need to ask just a few more questions about the simple things, like beautiful whipped cream.
*it must be noted, if i'm going to tell this story accurately. my great friend, not the gluten sensitive one, but one of the two red-heads in the group, was actually the one who got to the bottom of this at the restaurant last night. the mama-bear in her came out when someone may have hurt her friends, and she went all red-head, made things happen, stayed classy, and is the real reason why the system at this restaurant for making their whipped cream has changed. she is amazing, and i love her. and, how cool is it that my friends know enough about my needs that they can advocate for me and give me a break from doing it myself?