Dinner on the screen porch, May 2012
My husband has celiac disease. What that means in short is that he can’t digest and is actually harmed by gluten, which is mainly found in wheat and is all-pervasive in the standard American diet. This condition affects more than just his life and well-being; it has repercussions in our relationship, our social life, and our family. And it doesn’t involve just his digestive system but has come with a lot of other symptoms that have had an impact on his, and our, quality of life.
It’s been a long and roundabout journey for both of us, and in recognition of May as celiac disease awareness month, I’m sharing the story from my perspective.
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Egg separation tutorial, May 2012
Sometimes in conversations about food, people will tell me they don’t cook. When I hear that, my first thoughts are, “Oh you poor thing,” and “…What do you eat?” Then I want to help them any way I can, so when I write about food, I think of this population and try to give some basics.
One basic task that’s brought me lots of frustration is separating egg yolks from whites. I was taught to pour the yolk back and forth in the halves of the shell while the white dropped into the bowl. But that method gave me a lot of broken yolks. Egg separator gadgets can do the job, but I would never remember to use mine, and I don’t need another gadget cluttering up the utensil drawer. When I finally tried just letting the egg slide into my hand and the white drain through my fingers, I had much more consistent success.
What can you do with leftover yolks or whites? Intact yolks can be covered with water and stored for a few days for use in scrambled eggs, lemon curd, pound cake, tiramisu, or hollandaise sauce. Whites can be placed in a small container and frozen for use in scrambled eggs, angel food cake, coconut macaroons, or meringues.
Here’s a tutorial. Read More »
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