Adventure

Open publication - Free publishing - More travel

Change of Topic

Not sure why I left such a negative post up so long with nothing to follow. Burgundy Bistro has since closed and now the location hosts a new restaurant which I’ve not really looked into. Mind you, they didn’t close just because of my little blog critique because… um, nobody reads this blog. Proves they were awful and didn’t know how to bring in people to enjoy the food they claimed they offered.

So, now what do I write about? I really enjoy writing, but I have to say I don’t really know how to do it publicly. I have a ton of stuff I’ve written, but I’m afraid to share it. How do I make an exciting blog that people will read without really sharing what I write? What’s the point of that? My logical mind says. Why are you wasting your time? Write what you write… Change your blog name if Gluten-Free-Foodie seems too boring to you.

I want to write about a lot of topics. I need to come up with a name for a new blog to place all these things I’m interested in. Traveling, dreaming about traveling, adventures, dreaming about adventures, eating and dreaming about eating all the things I can no longer eat and what I can eat and cooking and baking... I want to write about how I wish I could be Anthony Bourdain, traveling and eating whatever I want, trying new things. I also want to complain and vent about things like the fact that I can’t be Anthony Bourdain trying strange foods in an alley in an off the beaten path kind of country. You can’t travel somewhere not knowing the language and expect to communicate the inquiry of whether a yummy looking piece of whatever has gluten in it or was there any way it was cross contaminated with anything resembling wheat, rye, barley. Etc. And, I don’t want to be HIGH MAINTENANCE! I miss the days when I didn’t know about gluten and I carried on like the rest of the low maintenance eating world, eating whatever the hell I pleased and a lot of it.

I want to take pictures and write about taking pictures. I want to write about working out, hiit and tabata and running and being strong. And, I guess I’ll at times want to write about the challenges of having Hashimoto’s Thyroiditis. Just when I think I have my body under control it sends me a big F-U that I don’t notice until I’m already way messed up. And then, I have to start again at figuring out what will make me feel like my SELF again!

I also want a place to write about my frustrations and confusion regarding what I’m supposed to do with my life. And, write whatever else I fancy on top of all these topics because I’m not two dimensional, I’m not just someone who can’t eat gluten or someone who has an annoying autoimmune disease or just a chick who likes to eat and cook and stay healthy... I’m so many someone’s in one that on paper I’d look like I have multiple personalities or maybe in conversation I’d seem unfocused, if I were to talk to you long enough which I won’t because I don’t really do that. I don’t really know how to share my interests in person with people. Personality flaw, I guess. Or not, I mean, I do share, but I don’t lay it all out there – relationships should take work and digging and unfolding. Now I’m off topic of this topic of what is my topic to be? Enough.

For some reason Wendy’s Wiles came to mind as a new blog name, but that’s not really nice. Though it kind of sounds like me, not the devious part, but I guess if you’re a writer or an artist you do want to entice and draw in. I don’t mind being disarming. Hmm… I don’t think I’m going to think about it much more. Instead I’m just going to open myself up and go for it – like a true adventurer (faking it).

Burgundy Bistro - Restaurant Review

Such a nice name, sounds like a place I’d like to eat especially since their enticing website with frenchie music boasts a nice looking gluten-free menu. It also happens to be geographically desirable for me now that I live in the boonies. Why I am writing a review about Burgundy Bistro when I haven’t actually tasted the food? And, why will I never set foot in the little restaurant located in a strip mall in Olympia Fields? I’ll tell you why. If the new owners, Tom and Tamara, were the people drinking at the bar about 8:15 one Thursday evening earlier this summer when I entered to finally enjoy their establishment, they were the most unwelcoming restaurant owners I’ve ever experienced. The woman, who I’ll assume is Tamara, jumped from the bar, walked forcefully towards me like I was breaking in and asked “is there something I can help you with?” Sounds innocent enough, but the attitude was frightening. I wanted to run. Taken aback by her question, because I’d think as a restaurant owner, you should basically assume that the people who enter your establishment are there to, um, EAT! I said, well yes, I’d like to dine. Just two, are you still serving? I got a “NO, we’re closed for the evening!” Like I should have known.

Being the hungry person that I am who also loves bistro food, especially one that again boasts such a lovely looking gluten-free menu, I decide to give them another opportunity. This time, I called first at about 6:30 pm (unfortunately, I don’t remember the day of the week) to be sure they’d be open for dinner. A woman answered the phone and I asked if they were still serving. Without a courteous please hold a moment or some nicety you’d expect before being put on hold, I got a hand over the receiver. There was muffled conversation and when she returned, she said NO. So, I mentioned that I can't seem to figure out the Bistro's hours can she please tell me what they are? No clear answer in return, but the kitchen was closed at 5:30 that evening.

The mission statement on the site doesn’t promise much, but it does say “To bring quality food and fine dining to Chicago’s south suburbs, in effect, to bring “downtown” food and ambiance to the south suburbs! And I think we’re doing a pretty good job – The Owners.” It may be quality food, but with their attitude and hours no one is going to get the chance to experience it. And, whose ambiance are they trying to emulate from the Chicago restaurant scene, Ed Debeviks? Tom and Tamara, you should be ashamed for ruining what the original owners, Harry and Adele, created. I’ve heard that the restaurant was once quite welcoming and lovely and in this economy you really need to go above and beyond with the charm to get people out and eating. If I were a real restaurant food critic, I’d have a hand symbol for the very lowest of the low, that’s right, I’d flip Burgundy Bistro the bird. *Stay tuned for my very own coined phrase and symbol for the restaurants I appreciate.

Giusto Giuliani - The Love of My Life

Giusto Giuliani bread where are you? I miss you so. We had a wonderful fling throughout Italy, first the Tuscan countryside, then Florence, then Oleggio in northern Italy outside Milan. At the farmhouse you were perfect for bruschetta and prosciutto, mozzarella, tomato, basil, garlic and pepperoncini sandwiches smothered in olive oil. We enjoyed each other almost three times a day, every day. You came in an unassuming package with only a few slices, you were pricey and could only be found at the farmacias. But, you were so fresh! Beautiful, large slices, the texture of an Italian loaf and sourdough mixed together with a hint of olive oil in the background. You didn’t need to be toasted to be enjoyed. I fell in love. I hadn’t been this excited about bread since my gluten days. I came back to life when I met you. We went to restaurants together. Chefs took you to the back kitchen and made you into lovely crostinis with a variety of delicious pates. When I announced that I would be eating sans gluten most restaurants would first ask, “avete portato il vostro pane,” did you bring your bread or you have carried your bread? And, yes, yes, most of the time I had you with me. Stashed deep down into my purse, waiting for your moment to shine with each meal. A few times in my rush to get out the door, I left you behind. Those were sad, sad days. I couldn’t wait to get back to the farmhouse or apartment to see you, to taste you. Oh how I fell in love. I smuggled some packages of you back home to enjoy. Making you last as long as possible. Then, one day I went to use you as my vehicle for prosciutto and olive oil and… You were gone, you had turned green and fuzzy! So much so that you couldn’t be saved. Why hadn’t I refrigerated or froze you? I’m an idiot, I thought you’d be with me at least until I was finished with you. I sound heartless, I don’t mean to offend. I will always have our fond memories of traveling and gorging throughout Italia. Wish you were here or better yet, I was there. I must, I will come back to enjoy you soon.

Gluten-Free Blueberry Pie

What a mess! I’ve been holding off on writing because I’m so angry at the pie I made for Father’s Day. I don’t even want to write about the pie. The crust was horribly difficult to work with. This was my first ever attempt at making a gluten or sans gluten pie. I don’t even like pie. Wanted to do something nice and for once make a sweet that didn’t involve my favorite ingredient, chocolate. I found the recipe from another blog. She made it sound so easy. Just throw the ingredients together and voila you have a gluten-free and delicious blueberry pie. The blueberry part was a piece of cake, but the dough was quite difficult. It wouldn’t role out; it kept sticking and breaking to bits. I was unsure if gluten-free pastry dough should be chilled as you would for wheat flour pastry dough. When it wouldn’t role without sticking (even though I threw loads of rice flour on the counter and rolling pin and dough), I tried sticking her back into the fridge to chill. Again, even chilling didn’t work. Maybe I messed it up with the initial chill, maybe I never should have chilled it, but it seemed more malleable with the chill. The chill just couldn’t seem to last long enough to handle the dough. Roughly four hours later the pie was finished. Looked fine, smelled amazing while baking and cooling, but the taste test didn’t prove successful. Of course everyone said it was good, but I tasted it myself. It was lacking. The blueberries weren’t as flavorful as I’d like and the pie didn’t scoop out with crust intact. It was a mountain of berries and crust. The only saving grace was the homemade whipped cream, but then again it’s not a recipe that needs altering to be gluten-free.

Dhani... Need I say more?

Let’s talk about Dhani Tackles the Globe. First, Dhani is hot. My colorist saw him in person and confirmed for me that, yes, Dhani is a mountain of a man women, gay and straight men want to climb. Ray, my colorist, said some of the straight men at the salon agreed they had a desire to hug Dhani. Hmm… Man crushes. Straight women and gay men, uh, would like to experience a little more of Mr. Dhani. Hot, hot, Dhani Jones. I like that his athletic, competitive attitude and his ability to make fun of himself are displayed on this new series on the Travel Channel. I was skeptical at first. Wondered what this jock would do to embarrass us all over the world. But, seemingly (possibly with very good editing) he’s made a good impression thus far. Why am I writing about Dhani? Well, because this blog is also about adventures and Dhani is experiencing new places, cultures, food, drink and sport. He’s having conversations with people he can barely understand and who don’t understand him the first go around. That’s adventurous and FUN. I want to be Dhani. Charming, hot and fumbling through cultures effortlessly (with the help of his crew) with an open mind and willingness to dig right in (albeit with a better budget than most of us). *I planned to write about Dhani after a few more shows were under my belt, but I’m a big believer in going with the flow and flow happened when I was talking with Ray just yesterday and Dhani came up. I’m sure I’ll have more on Dhani later…

Mayo and Olive Oil

This is only the beginning, but you might notice an ongoing love affair I have with mayo and olive oil. I love them both dearly, equally. My mayo fetish started not long after I had to cut the whole world of food as I knew it out of my diet. Prior to gluten-freedom I enjoyed the typical amount of mayo included on a deli sandwich, in tuna salad, potato salad and on the occasional burger. In the early days post-gluten-free, I was starving for something with substance. You may not think of mayonnaise as having substance, but I was still learning how to eat. And, most of what I ate had no fat, nothing, lots of veggies and fruits. I came across an article telling me a certain brand of mayo was safe. YUM! I began using it as my main condiment of choice. Days when I ate gluten, I dipped pizza in ranch dressing. Days after gluten, pizza dipped in mayo! The best combo ever (along with hot sauce of course)! These days I dip pretty much anything savory into mayo and have had thoughts of spreading it over Namaste brownies. Decided I’d try to hold off on that temptation until I’m pregnant.

As for olive oil, I use her on everything. She’s always fresh and moist. I use her a little too freely, dousing my tuna tacos (that already have a ton of mayo), my pizzas, my bruschetta, BREAD, eggs of all kinds, anything sautéed, roasted chicken, fish, guacamole, anything and everything (except baked sweets). I love olive oil, peppery, green and aromatic olive oil. She really tastes great with sea salt, garlic, herbs, tomatoes, everything (again, except for baked sweets). Some of my favorites are Capezzana (Capezzana holds a special place in my heart, I’ll explain as we go), Poggio ai Lippini in Bolgheri, Lucini, De Cecco, and more…