pie overboard

Today I am throwing a dinner party, as my younger sister is in town. She’d normally just invite folks she wants to catch up with out to dinner, but, following some allergy testing, she’s in an elimination diet that prohibits yeast and chocolate. Yeast is in a lot of things*.

Our dinner party is a perfect reflection of Hilly Quirky City. We have a meal planned that is vegetarian, as well as dairy, yeast, chocolate, and gluten free. It accommodates all of the allergies and sensitivities our crew exhibits, while still looking like food for the two people who have no actual restrictions.

The menu is: salsa, guac, and chips for nibbles**. Meat and veggie chilis, with corn tortillas or home-baked sourdough on the side and a green salad. Apple pie (gluten free crust) with ice cream or coconut bliss “ice cream” on the side. Everyone will eat essentially the same thing, with some easy swaps for those who can’t eat one or the other option. Pea made the chili (one giant vat of veggie, with browned ground beef on the side to add to half upon reheating) and I made the apple pie last night, so today we just have to reheat, make salad, and enjoy.

Also, I dropped the pie on its head right before it went in the oven last night. Top crust was a write-off, but it protected the rest of the pie from floor crud. I fashioned a geometric and patchy top from the trimmings of the crusts when sealing, and it seems to have served well when baking. Still, not my finest hour.

* yeast IS everywhere, mostly if you are being very strict, which she needs to be right now. So no citric acid in canned or processed foods, no cheese, no yogurt, no breads, alcohol, vinegars, or soy. Taken together, vinegars, citric acid, and soy turn this into a ‘nothing but whole foods’ dietary requirement. We’re hoping she can add back some of these minor sources once she figures out what her non-allergic baseline health looks like.
** store-bought salsa and guac, but different from our usual brands to avoid vinegars.

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6 thoughts on “pie overboard

  1. Turia

    I told E. about the pie last night at dinner. He was intrigued, to say the least. Some questions: “But why did Auntie Labmonkey not realize the baking sheet was hanging over the edge of the counter? And why did the pie flip upside down? Was it still tasty? Is the top crust still stuck to the floor? How will they ever get it off!”

    Reply
    1. labmonkeyftw Post author

      Ha ha ha amazing. I posed many of these questions myself while the pie was upside down on the floor. Tell him the top crust was sticky, but Auntie C. was able to scrape it off the floor, and once we washed the floor a bit, the kitchen was as good as new. Also, having eaten it now, the pie WAS still tasty. I was quite impressed with the gluten-free crust which did not handle like pastry at all, but which baked up and tasted great!

      Reply
    1. labmonkeyftw Post author

      I’m hopeful for her – she only reacted to yeast and chocolate in the food allergens, and she hasn’t had severe responses to yeast (chocolate she hasn’t been eating for the past ten years). Perhaps this will reset, or she’ll be able to eat some things she was previously avoiding (as she’s been no-gluten for a few years, which may well have been a result of the yeast allergy rather than a gluten sensitivity).
      I’ve seen your posts about food – it sounds like a hard, rough road with the number you have.

      Reply
      1. labmonkeyftw Post author

        It would be rough, but she’s hated it since childhood (probably because she is allergic to it and it made her feel awful). So she doesn’t feel the lack.

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