When we shared with our family what our "new diet" was going to be like, I could tell they were skeptical. They know how much we love food. They also know the reputation that gluten-free (and here I would also add "allergen free") cooking can often have: it's yucky. We talked about this a few days ago when I confessed my brownie botch up. To be honest, I am still working on beating my own skepticism one meal at a time.
So far, we have had mostly success. We've had family over twice now since beginning the food restrictions and both times they have been impressed. After dinner last night-pasta primavera with salmon-I asked for my brother's honest feedback and he gave a very enthused, "this won't be so bad after all" response.Beat
Today, I ran across this article in The New York Times and I thought, "YES!" that is how I want it to be. I will continue to seek out tasty food and focus on making what we CAN eat really rock. FYI I found the article from Lexie's Kitchen, which is also a good resource (her blog is here).
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