We have been so incredibly busy. Busy enough that we've been eating the same old meals. Not that we don't like our menu, but the days are warm and sunny, and the evenings are cool and full of life. We wish we were outside, exploring the city.
Since he was diagnosed with celiac disease at the end of last summer, we were just developing the first few meals that he could eat and which tasted tolerably during the summer months. Our menu really evolved over the fall and winter, and now spring has fully bloomed. The tree that shades my front door from the evening light exploded into the gloriously-shaped red maple leaves, proclaiming that summer has arrived. The white puffy dandelion heads spot across the lawn, mowed in rows, but already with new growth. A light breeze whisks away the white fluff.
The menu we've been eating is a "winter menu." Hearty stews, chowders and soups, sloppy joes, complex curries heavy with meat. We don't have much of a summer menu - particularly one that won't heat up the kitchen. The tiny, one bedroom apartment holds the kitchen at its core, radiating the inviting heat of fresh corn muffins in February. In July, the stale air in the un-air-conditioned evenings in my kitchen makes it difficult for either of us to be interested in eating. We used to remedy this by hitting the town, exploring hole-in-the-wall joints. Greasy burgers and thick shakes. Cafe patios with tempering breezes.
Now, our days have come. We need to add to the barbecue repertoire. Maybe I'll convince him to like salads. But, the undressed presence of colorful vegetables might be overwhelming. We'll take this step by step.
He's going on a camping trip this weekend, for a swordfighting competition. I'll be preparing his menu, and I'm going to pack a stack of these peanut butter bars. There'll even be another swordfighter there with celiac, and I think the boy is excited to share some of our home-cookin'.
Here's to summer. I hope we find the flavors to love summer.
Since he was diagnosed with celiac disease at the end of last summer, we were just developing the first few meals that he could eat and which tasted tolerably during the summer months. Our menu really evolved over the fall and winter, and now spring has fully bloomed. The tree that shades my front door from the evening light exploded into the gloriously-shaped red maple leaves, proclaiming that summer has arrived. The white puffy dandelion heads spot across the lawn, mowed in rows, but already with new growth. A light breeze whisks away the white fluff.
The menu we've been eating is a "winter menu." Hearty stews, chowders and soups, sloppy joes, complex curries heavy with meat. We don't have much of a summer menu - particularly one that won't heat up the kitchen. The tiny, one bedroom apartment holds the kitchen at its core, radiating the inviting heat of fresh corn muffins in February. In July, the stale air in the un-air-conditioned evenings in my kitchen makes it difficult for either of us to be interested in eating. We used to remedy this by hitting the town, exploring hole-in-the-wall joints. Greasy burgers and thick shakes. Cafe patios with tempering breezes.
Now, our days have come. We need to add to the barbecue repertoire. Maybe I'll convince him to like salads. But, the undressed presence of colorful vegetables might be overwhelming. We'll take this step by step.
He's going on a camping trip this weekend, for a swordfighting competition. I'll be preparing his menu, and I'm going to pack a stack of these peanut butter bars. There'll even be another swordfighter there with celiac, and I think the boy is excited to share some of our home-cookin'.
Here's to summer. I hope we find the flavors to love summer.
Peanut Butter Bars
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1/3 cup quinoa flour
1/3 cup sorghum flour
1/3 cup sweet rice flour
1/2 tsp baking soda
1/2 tsp salt
1 cup gluten free oatmeal (these don't work well with an oat substitute, like quinoa flakes)
1/4 cup milk
Preheat the oven to 350 degrees. After mixing all of these ingredients together, pour into a prepared 9 x 13" pan. Bake for 20 minutes or until golden.
For peanut butter-chocolate bars: Pour chocolate chips over the top of the hot bars, and wait 2 minutes. The chips will be soft, and can be spread with a spoon. These are so delicious!
Once the bars have cooled, cut into squares and share :).
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