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The ladies in my Sunday School class have a luncheon once a month. We pray for the needs in our church and then visit while we eat.
I took a salad today - a mixture of greens, shredded carrots, and tomatoes. I took one bottle of traditional salad dressing that others in my family like. I also took Herbamare, Trocomare, and olive oil. I said that my favorite salad dressing was seasoned salt and olive oil. Those who tried it were surprised that they liked it.
Last month our hostess fixed brownies for dessert. I had to explain that I'm very allergic to chocolate. She apologized and offered to substitute cookies and ice cream. So I had to explain that I didn't eat wheat or dairy either. She remembered! When she called this month she said she was planning to fix chicken corn chowder and wanted to know if I could eat it if she fixed it with soy milk. Corn is an avoid, of course, but I just didn't have the heart, after she had gone to so much effort, to say "no corn either." She made it with lots of herbs and not a whole lot of corn. It was delicious.
For dessert she had baked apples along with pecan muffins. I had passed on the French bread that was served with the chowder, so I decided to taste one of the muffins. It was heavenly. I asked for the recipe, thinking it would make a great breakfast for my husband and daughter. This recipe is a lot like the walnut torte that I like so much. There is a little flour, but the largest ingredient is pecan meal. If I cut the sugar back and substitute kamut or rice flour, I will have a muffin that would be tasty, good for Os and As and ideal for the holidays.
My daughter is away on a school retreat this week. I plan to make the muffins for breakfast when she gets back on Monday. I'll post the altered recipe if it is a success.
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