Much of my Thanksgiving was not quite compliant, but the gravy was, and I'm happy to report that it got rave reviews, even by the gluten-eaters. It's a big responsibility in my extended family to be the one in charge of the gravy, and so of course it curdled, but I kept whisking it and it came out beautiful. Sweet rice flour is very forgiving that way. In my early rice gravy days I threw out a few batches that would have been perfectly fine, had I stuck with it. Sometimes it makes a perfectly fine roux, sometimes it curdles as it did this time, but once I gradually whisk in the broth, and keep at it, it turns out perfect every time. (It reminds me of making risotto, just stirring faster)

We're doing well. We had a bad flu the week before Thanksgiving, but were over it in time for the meal and the preparations. The fever, aches and chills were quite brief, but my stomach still isn't quite back to normal.

Now to give up the bad stuff again...the dairy. I keep thinking that I can eat it for just one day and get back on the wagon, but that's still not how dairy and I get along together. So, I take it one day at a time, and keep getting back on track, starting with a compliant breakfast, and hopefully following through with meal planning and preparation throughout the day. Today's breakfast was poached eggs and sauteed spinach, with a little bit of rice cake. Lunch was leftover curried carrot soup. Dinner was a chicken salad on rice cake, but I used commercial mayo, so that part was not compliant. I'll keep at it though, always. I need more beef, so tomorrow I'll have a nice steak.