This is something that comes up all of the time and in all Allergy Aware families lives. Its time to go to some location with your allergic child where you don't know what temptations will be around.
In our case it was this past mothers day weekend. We went to my parents house, where they "can't live without their milk and butter", for a family gathering. My Brother, his Daughter, my Sister, her Husband, my Parents and of course my family were all there.
We thought ahead, and knowing no stores or restaurants were near by that we could count on for safe foods, packed food with us. Everything we needed for chances diet was packed. We took Palm Shortening, Lard (boy did I get an earful for that one), rice milk, broth (chicken and beef), cookies, you name it we took it.
Of course, we come through the door and my mother is all over the boys. As we are unpacking, I look up to find my mother giving my son a glass of MILK! Ok, time to explain this all over again to the family and take the drink from Chance.
"A little bit wont hurt him" was the explanation I received from my mother with backing from my sister that "Mom just doesn't know better". A few hours of vomiting and calling later everything settles down and I've impressed enough on the family that they should listen to what we say about our children.
This is my first problem with traveling to family events, family are the worst around kids. They think that we are mean parents by not giving our children Milk and cookies (or whatever). Only when they see the evils that come from "bad foods" do they finally decide that they should listen. Thankfully enough, it wasn't enough for a rush trip to the hospital (1 hr drive away).
Problem is, that the next time we go to an event this will probably happen again even though we tell them constantly NOT TO FEED THE BABY! What do I have to do put a sign around his neck?
Anyways, on with my point. Friday night goes past and Saturday starts up. I'm out the door at 4:17 (see my twitter feed) to work a fishing tournament with my father. Wife and I are signed up for dinner.
We made Salisbury Steak with brown gravy. Get the food out and put everything on Chances plate for him (meat, potatoes, gravy, veggies, you name it). My mother comes around the corner grabs the plate throws it in the trash and scalds me for giving my child Milk!?!!
Ok, next up, explaining that our diet doesn't just consist of fruits and veggies. We have learned to modify our cooking style to appear "normal" to the outside world. Also comes the explanation that I do care about my children and know what's best for them to eat!
Of course, my wife is in the corner calming a very freaked out Chance (mom made a bit of a scene and he didn't like it, doesn't help that one of his favorite meals was sitting in the trash).
Re-feed Chance and explain how we cook (yet again) to everyone as they compliment us on some of the best Salisbury Steak (as they put it) they ever had.
For Sunday breakfast we made Biscuits and Gravy. Saturday night's little fiasco meant that no one called us on the gravy this time. Mom was on pins and needles by this time though and ever five minutes was asking "can he have juice, can he have the biscuits, can he have fruit?"
Of course, this went on through the day.
My point? My point is this, your family is your worst enemy. You place your trust in them to believe and follow your directions. At times they will, and at times they wont (a little can't hurt always goes through their minds). They are your family so you don't want to hurt their feelings, and they don't really want to hurt your children but don't understand what can go wrong. They don't live with it day in and day out, so they arn't used to it.
Take everything you need with you, and prove that you eat "normally". If the family doesn't like the idea make sure you have a backup (let them cook their own damned meals) and be ready for a "mistake" to happen. Your family doesn't live with it day in and day out like you do, they don't know better and even if they do they will forget.
- Jeremy
Todays Recipe - Brown Gravy
1 carton beef broth (safe of course)
1/4 cup flour
2 Tbs shortening (Palm Shortening from Spectrum is what we use)
Seasoning to taste
Melt shortening in pan over medium heat. Whisk flour into melted shortening until and continue over medium heat until blonde in color (slightly more brown than yellow/white).
Turn heat up to Medium High and add in 1/2 the carton of broth. It should sizzle, whisk fast until it starts to come together. Once it has add broth until desired thickness. Season to taste and serve warm.
My extended family loves this over "normal" gravy now! Guess they can live without milk :)
Potato Salad and Brianna's Dressings
Enough rants and raves about FF joints for a bit. Today I wanted to talk about a great Dressing ling we found a while back (some time in January). Its called Brianna's Dressings (http://www.briannassaladdressing.com/), if you haven't heard of them or tried them you should. In fact I'll give you a recipe that Sarah and I love to give them a try with at the end of this posting.
When Sarah and I found out that Chance couldn't have anything with Milk or Soy in it we were lost at first. It took us quite a bit of time to figure out how to modify our cooking, purchasing, and eating habits to match the diet that is a necessity to his health. Many hours were spent searching the isles of our local grocery stores (big thanks to the HyVee Nutritionist as she really stepped up and aided us in our searches).
One of the things we though he would have to do without was most types of salad dressings, in fact we couldn't hardly find any that he could have (they all had either Milk, Soy, or a hidden Soy derivative) in them. At our wits end I read the back of a Brianna's Dressing bottle one day and found that they did two things for me: First they clearly marked ALL of their ingredients and second they only used Milk in dressings that absolutely required it (not many). Reading their line I found at least 4 that night that Chance could have. Purchased two (as a starting point) and took them home. The salad was great, but the dressings are what blew my mind! Seriously, these are the best dressings I have ever tasted.
I contacted Brianna's using their published contact form saying just how impressed with their product. Didn't expect any response, but instead got a very detailed and personal response (including some swag that was actually useful).
Longer story short, we use Brianna's for almost everything now and after some learning we have found that we can make everything from an excellent Coleslaw to some of the best Potato Salad you ever had.
Everyone should try Brianna's and the recipes on their site. Again big thumbs up guys (and gals)! And thanks for the top notch products that honestly tell you whats included.
- Jeremy
Our Favorite Potato Salad
This isn't a complete recipe with exact amounts as we find that it depends on our mood as to how much we put in, but this is the basic that is easy to expand:
5-6 medium red potato's
1 cup Brianna's Dijon Honey Mustard
1/4cup Fresh Green Onion's (of course you can cut this down if you like)
5-6cloves Baked Garlic (just take a head of garlic and bake it in the oven at 350 until umpshis)
1tsp+1tsp Paprika
2-4Tbs Yellow Mustard (your choice)
Fresh Parsley and other herbs to taste
Cube and boil the potatoes till they are fork tender (meaning they don't resist a fork too much, about how you would expect them in tater salad).
While your boiling your potatoes; chop (mince, dice, whatever) the garlic and onions. Add them to a small bowl along with the herbage. Give this all a stir to bring it together (its easier if you stir before you add wet stuff). Add the Dijon Honey Mustard, Yellow Mustard, 1tsp of Paprika, and any other spices you so choose. Stir this all until it comes together getting a good coating on all of the herbage, onions, and garlic. You will have to adjust the mustard to your likes, but remember that the tastes come out the longer the salad sits.
Bring the dressing mixture and the potatoes together with a large rubber spatula and place in the fridge. Let this sit at least overnight for the best flavor. You can eat it right away but it's like a fine wine, it gets better over time (well not too much time).
Stays good for about a week (+/- a few days depending on the potatoes).
Before serving sprinkle the top with more Paprika for that finished look. Everyone so far has loved it!
When Sarah and I found out that Chance couldn't have anything with Milk or Soy in it we were lost at first. It took us quite a bit of time to figure out how to modify our cooking, purchasing, and eating habits to match the diet that is a necessity to his health. Many hours were spent searching the isles of our local grocery stores (big thanks to the HyVee Nutritionist as she really stepped up and aided us in our searches).
One of the things we though he would have to do without was most types of salad dressings, in fact we couldn't hardly find any that he could have (they all had either Milk, Soy, or a hidden Soy derivative) in them. At our wits end I read the back of a Brianna's Dressing bottle one day and found that they did two things for me: First they clearly marked ALL of their ingredients and second they only used Milk in dressings that absolutely required it (not many). Reading their line I found at least 4 that night that Chance could have. Purchased two (as a starting point) and took them home. The salad was great, but the dressings are what blew my mind! Seriously, these are the best dressings I have ever tasted.
I contacted Brianna's using their published contact form saying just how impressed with their product. Didn't expect any response, but instead got a very detailed and personal response (including some swag that was actually useful).
Longer story short, we use Brianna's for almost everything now and after some learning we have found that we can make everything from an excellent Coleslaw to some of the best Potato Salad you ever had.
Everyone should try Brianna's and the recipes on their site. Again big thumbs up guys (and gals)! And thanks for the top notch products that honestly tell you whats included.
- Jeremy
Our Favorite Potato Salad
This isn't a complete recipe with exact amounts as we find that it depends on our mood as to how much we put in, but this is the basic that is easy to expand:
5-6 medium red potato's
1 cup Brianna's Dijon Honey Mustard
1/4cup Fresh Green Onion's (of course you can cut this down if you like)
5-6cloves Baked Garlic (just take a head of garlic and bake it in the oven at 350 until umpshis)
1tsp+1tsp Paprika
2-4Tbs Yellow Mustard (your choice)
Fresh Parsley and other herbs to taste
Cube and boil the potatoes till they are fork tender (meaning they don't resist a fork too much, about how you would expect them in tater salad).
While your boiling your potatoes; chop (mince, dice, whatever) the garlic and onions. Add them to a small bowl along with the herbage. Give this all a stir to bring it together (its easier if you stir before you add wet stuff). Add the Dijon Honey Mustard, Yellow Mustard, 1tsp of Paprika, and any other spices you so choose. Stir this all until it comes together getting a good coating on all of the herbage, onions, and garlic. You will have to adjust the mustard to your likes, but remember that the tastes come out the longer the salad sits.
Bring the dressing mixture and the potatoes together with a large rubber spatula and place in the fridge. Let this sit at least overnight for the best flavor. You can eat it right away but it's like a fine wine, it gets better over time (well not too much time).
Stays good for about a week (+/- a few days depending on the potatoes).
Before serving sprinkle the top with more Paprika for that finished look. Everyone so far has loved it!
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