Let’s all admit it: food allergies are a pain in the rear…but there’s a funny side. (You knew I’d find it.) Somewhere in the middle of playing 20 questions with the waiter, chef or host about the ingredients of their food, you have to just start smiling, because otherwise you’d whine and cry.
Some of my usual questions:
Do you make your fries and your onion rings in the SAME fryer?
Is there any flour / soy sauce / teriyaki sauce in that?
Is there gluten in your wasabi?
Will you change your gloves before you make mine?
What brand of ketchup do you use?
You promise not to flip my eggs with the same spatula you use on the pancakes?
It always makes me feel like a high-maintenance pain in the patootie. But the fear of wretched migraines keeps me at it. Usually, I just eat before I go to the party, or I ask the waiter to have the chef TELL me what I can eat.
However, when you first start cooking with a food allergy, it works about like this:
Do you or anyone you’re close to have any food allergies? Is it the high-maintenance or the low-maintenance kind? What is your favorite awesome-for-food-allergies recipe? Enquiring minds always want to know these things here at More Cowbell!
p.s. The hip surgery countdown has begun! I suffered through four torturous sessions of PT, learned how to use the crutches and now I’m counting the days to the 19th. ALL tips and suggestions for the first month are welcome.