Blathering on about God, food, and more….
Growing up in the South means backyard gardens throughout the poorest and poshest of neighborhoods. In Virginia, that especially means backyard tomatoes on any scrap of land you can find, but it also means backyard summer squash, because squash – yellow crookneck, zucchini, patty-pan, or heirloom globe – is easy. It’s easy for everyone, that is, except me.
Our most beautiful foods are often times the simplest. Scrambled eggs. Steak on a grill. French Fries. These foods are easy to make, and with a careful hand, they are amazing to eat!
Congratulations! You’ve made it through a week, maybe two, successfully avoiding gluten! You feel better now than you’ve ever felt! But after a week or so, you wonder, “How do I keep this up for the rest of my life?”
So what tastes like purple? I know Evy loves purple. Keep that in mind. I could have done a chocolate or a vanilla or even a lemon cake and made it purple. But where’s the creativity in that? And they don’t taste purple.
For future reference in reading “Rage for Cooking:” I am gluten intolerant. If that statement makes you wheeze, please move along to my other blog entries in which I do not mention gluten or what it does to my body. I wouldn’t want to wig you out so early in our relationship. But before you go, let me explain that I like good food and the purpose of cooking, in my opinion, is to create good food. And I can do so without the gluten. Even my gluten tolerant family can’t tell the difference.