My family is very partial to cheeseburgers, it’s one of the three meals that all four of my children will eat without complaint. We tried a place that was highly recommended for burgers in New Rochelle, NY, AJ’s Burgers. It did not disappoint.
The serving dishes were fry pans, the fries are sliced potatoes plunked right into hot oil and the place had a low key, jeans appropriate ambiance. The cheeseburgers were cooked exactly how we ordered them, the toppings were fresh and savory and best of all, the owner understood gluten-free.
I ordered my burger with the usual “no bun” which prompted the question, “is this a gluten thing?” I replied that it was and I was then asked if I would like my burger wrapped in lettuce in place of a bun. I said yes, my son said no. He hasn’t eaten a vegetable since it came from a jar, with the exception of practically force fed baby carrots.
The sole redeeming quality of iceberg lettuce is to wrap up cheeseburgers with a crunchy, gluten-free “wrap” in order to eat it without a knife and fork. It’s messy but really quite good. In and Out, the California burger chain, has perfected the “double, double-protein-animal style” burger since they wrap the whole thing with lettuce and paper to ease the spillage of delicious condiments right down the front of one’s shirt.
Since I am in New York and not California, it’s great to have AJ’s Burgers so close to home for that cheeseburger fix. I am glad that more and more people are asking if special requests are a “gluten thing” and finding creative ways to accommodate it.
Kendall Egan
Tuesday, July 14, 2009
Tuesday, July 7, 2009
Eating Simply
We have some fun traditions that surround the fourth of July and as the weekend ended, I thought about how much easier it is for my son and me to attend these functions and still follow the gluten-free diet.
In years past, I would pack up a sandwich, pretzels and other snacks when we went to my sister-in-law’s club for their big Fourth of July celebration. This year I just packed bathing suits and towels. I didn’t even have to monitor what my son was eating because he now knows what to order and what is safe to eat. I did get involved after he told me he was on his fourth snow cone and third cotton candy. I realize they are gluten-free, but I also just spent a chunk of money at the dentist getting a couple of cavities filled.
We then went out to the North Fork of Long Island to visit my mother-in-law and once again, I only packed a few slices of bread and a couple of snack bars. I used to pack pancake mix, cookies, cereal and all sorts of food because the gluten-free diet was so unheard of and she felt bad if my son didn’t have food to eat that was just like everyone else’s food.
Our dinner was crafted from the farms and ocean that surround her house. We had a gorgeous piece of striped bass that had been caught a couple of days earlier with a fresh tomato salsa, organic salad greens, corn, asparagus, beets and roasted potatoes….all grown or caught within a ten mile radius. It was a simple, delicious and entirely gluten-free meal.
In the morning, my mother-in-law brought out a selection of Chex cereals just for me and my son. She was absolutely thrilled to have them in her pantry, completely prepared for her grandson’s visit.
It’s easier and easier to eat simply and to eat locally and most importantly, to eat delicious gluten-free foods without lots of preparation.
Kendall Egan
In years past, I would pack up a sandwich, pretzels and other snacks when we went to my sister-in-law’s club for their big Fourth of July celebration. This year I just packed bathing suits and towels. I didn’t even have to monitor what my son was eating because he now knows what to order and what is safe to eat. I did get involved after he told me he was on his fourth snow cone and third cotton candy. I realize they are gluten-free, but I also just spent a chunk of money at the dentist getting a couple of cavities filled.
We then went out to the North Fork of Long Island to visit my mother-in-law and once again, I only packed a few slices of bread and a couple of snack bars. I used to pack pancake mix, cookies, cereal and all sorts of food because the gluten-free diet was so unheard of and she felt bad if my son didn’t have food to eat that was just like everyone else’s food.
Our dinner was crafted from the farms and ocean that surround her house. We had a gorgeous piece of striped bass that had been caught a couple of days earlier with a fresh tomato salsa, organic salad greens, corn, asparagus, beets and roasted potatoes….all grown or caught within a ten mile radius. It was a simple, delicious and entirely gluten-free meal.
In the morning, my mother-in-law brought out a selection of Chex cereals just for me and my son. She was absolutely thrilled to have them in her pantry, completely prepared for her grandson’s visit.
It’s easier and easier to eat simply and to eat locally and most importantly, to eat delicious gluten-free foods without lots of preparation.
Kendall Egan
Monday, June 29, 2009
Hot news, cold facts
“Hot” authors like Elisabeth Hasselbeck make news. The resulting publicity the gluten-free world has received from her new book, “The G Free Diet,” is welcome but for one glitch. Elisabeth Hasselbeck does not always know what she is talking about when it comes to gluten free. Still I respect her diligence, her sincerity, her ability to cope and her success in becoming a TV personality. So I was glad when Amy Ratner, our associate editor, said she was going to publish a book review. I even bought the book myself and labored through about half of it.
I say “labored” because the book did not hold my interest. There is nothing in this book that you can’t read elsewhere or find more accurately stated. If you are a new celiac, this is not necessarily the book you need to cope with a gluten-free diet. It might make you feel optimistic, as you should now that you are going to return to health, and that is a good thing. It might make you feel “hot” and that might be a good thing, too.
Informed is another matter. For that, I refer you to Peter Greens book, The Hidden Epidemic, and of course our magazine, Gluten-Free Living. I will take the opportunity here to note that we have a sterling history and reputation for getting things right. You can check that out. Dietary myths were exposed in the pages of Gluten-Free Living. We beat everyone to the punch – the national support groups, the dietitians, even the medical establishment, which still shows a remarkable ignorance of the diet itself.
Alas, we have yet to make Access Hollywood, but that has not been our goal. Our mission is to provide reliable information to help you cope with the demands of gluten-free living. Trust me, it’s not at all sexy or glamorous but we like what we do and we keep on going without the acclaim and with the knowledge that we bring some good into the world.
Amy’s review is now on our site at glutenfreeliving.com. We are posting it because there has been a great deal of concern about the extent of Ms. Hasselbeck’s misinformation and the unintended consequences of making people think they can just adopt the diet like they might a new hairstyle, lose weight on the gluten-free diet so they look better in their bathing suits (not!) and live a happier life.
Nothing is that simple!
Ann
I say “labored” because the book did not hold my interest. There is nothing in this book that you can’t read elsewhere or find more accurately stated. If you are a new celiac, this is not necessarily the book you need to cope with a gluten-free diet. It might make you feel optimistic, as you should now that you are going to return to health, and that is a good thing. It might make you feel “hot” and that might be a good thing, too.
Informed is another matter. For that, I refer you to Peter Greens book, The Hidden Epidemic, and of course our magazine, Gluten-Free Living. I will take the opportunity here to note that we have a sterling history and reputation for getting things right. You can check that out. Dietary myths were exposed in the pages of Gluten-Free Living. We beat everyone to the punch – the national support groups, the dietitians, even the medical establishment, which still shows a remarkable ignorance of the diet itself.
Alas, we have yet to make Access Hollywood, but that has not been our goal. Our mission is to provide reliable information to help you cope with the demands of gluten-free living. Trust me, it’s not at all sexy or glamorous but we like what we do and we keep on going without the acclaim and with the knowledge that we bring some good into the world.
Amy’s review is now on our site at glutenfreeliving.com. We are posting it because there has been a great deal of concern about the extent of Ms. Hasselbeck’s misinformation and the unintended consequences of making people think they can just adopt the diet like they might a new hairstyle, lose weight on the gluten-free diet so they look better in their bathing suits (not!) and live a happier life.
Nothing is that simple!
Ann
Tuesday, June 16, 2009
Here's to a healthy gluten-free diet
A few years ago at Gluten-Free Living we started focusing on the lack of vitamins and minerals in gluten-free products.
We launched a series of articles, called Neglected Nutrition, which covered topics like whole grains, enriched foods, fat content, vegetarian and gluten-free diets and healthy eating for kids. (You can order back issues with these stories at Gluten-Free Living)
As more gluten-free products became available, we wanted our readers to know the nutrition facts so they could choose food that was gluten-free and healthy.
So I'm happy others are paying more attention to the important issue of healthy eating and the gluten-free diet. I found evidence of that trend everywhere from the Digestive Disease Week medical conference, to a Harvard Medical School health publication to the Institute of Food Technologists convention.
At Digestive Disease week, researchers at Beth Israel Deaconess Medical Center presented findings of a nutrition study of about 100 men and women with celiac disease that showed most were not getting the daily recommend amounts of calcium, fiber and iron.
The study concluded it would be "sensible" to recommend a daily multi-vitamin for those who follow the gluten-free diet. (We'll have more on daily vitamins and the gluten-free diet in an upcoming issue of Gluten-Free Living.)
Food diaries kept by study participants showed they ate few healthy, gluten-free whole grains and that most of their foods were made from rice, potato and corn.
Meanwhile, in a recent article in the Harvard Health Letter Melinda Dennis, nutrition coordinator at the Celiac Center at Beth Israel, said gluten-free food made from rice, potato and corn starch lacks important vitamins and fiber. Dennis said gluten-free food makers have learned that adding xanthan and guar gums improves taste and texture of gluten-free foods made from nutrient-lacking starches. But these gums don't add any nutritional value.
So you end up with gluten-free food that tastes good, but is not really good for you.
Those who follow the gluten-free diet should eat "unconventional but nutritionally well-rounded substitutes," Dennis said. She calls them the super six - amaranth, buckwheat, millet, quinoa, sorghum and teff.
Many specialty gluten-free companies sell baking mixes made with the one or more of the super six flours directly to consumers for home baking. But many ready made gluten-free products still rely on the trio of nutritionally weaker starches.
We might start to see that change.
At the recent food technologists conference, Conagra Mills announced the development of gluten-free, all-purpose multi grain flour that the company says is both healthy and works well in gluten-free products. It contains a proprietary blend of whole grains, plus tapioca starch. Conagra has previously sold amaranth, quinoa, millet and teff as individual flours, but the company said the blend will improve the quality of gluten-free products. The blend can be used to make bread, tortillas, muffins, snacks, coatings and cereals, according to Conagra.
If these flours catch on and if we start paying attention to all the advice to eat whole grains, as well as naturally gluten-free fruits and vegetables, nutrition for those who are gluten free won't be quite as neglected.
Amy
We launched a series of articles, called Neglected Nutrition, which covered topics like whole grains, enriched foods, fat content, vegetarian and gluten-free diets and healthy eating for kids. (You can order back issues with these stories at Gluten-Free Living)
As more gluten-free products became available, we wanted our readers to know the nutrition facts so they could choose food that was gluten-free and healthy.
So I'm happy others are paying more attention to the important issue of healthy eating and the gluten-free diet. I found evidence of that trend everywhere from the Digestive Disease Week medical conference, to a Harvard Medical School health publication to the Institute of Food Technologists convention.
At Digestive Disease week, researchers at Beth Israel Deaconess Medical Center presented findings of a nutrition study of about 100 men and women with celiac disease that showed most were not getting the daily recommend amounts of calcium, fiber and iron.
The study concluded it would be "sensible" to recommend a daily multi-vitamin for those who follow the gluten-free diet. (We'll have more on daily vitamins and the gluten-free diet in an upcoming issue of Gluten-Free Living.)
Food diaries kept by study participants showed they ate few healthy, gluten-free whole grains and that most of their foods were made from rice, potato and corn.
Meanwhile, in a recent article in the Harvard Health Letter Melinda Dennis, nutrition coordinator at the Celiac Center at Beth Israel, said gluten-free food made from rice, potato and corn starch lacks important vitamins and fiber. Dennis said gluten-free food makers have learned that adding xanthan and guar gums improves taste and texture of gluten-free foods made from nutrient-lacking starches. But these gums don't add any nutritional value.
So you end up with gluten-free food that tastes good, but is not really good for you.
Those who follow the gluten-free diet should eat "unconventional but nutritionally well-rounded substitutes," Dennis said. She calls them the super six - amaranth, buckwheat, millet, quinoa, sorghum and teff.
Many specialty gluten-free companies sell baking mixes made with the one or more of the super six flours directly to consumers for home baking. But many ready made gluten-free products still rely on the trio of nutritionally weaker starches.
We might start to see that change.
At the recent food technologists conference, Conagra Mills announced the development of gluten-free, all-purpose multi grain flour that the company says is both healthy and works well in gluten-free products. It contains a proprietary blend of whole grains, plus tapioca starch. Conagra has previously sold amaranth, quinoa, millet and teff as individual flours, but the company said the blend will improve the quality of gluten-free products. The blend can be used to make bread, tortillas, muffins, snacks, coatings and cereals, according to Conagra.
If these flours catch on and if we start paying attention to all the advice to eat whole grains, as well as naturally gluten-free fruits and vegetables, nutrition for those who are gluten free won't be quite as neglected.
Amy
Wednesday, June 10, 2009
Culinary Pride
Typically in the back room of our board of education meetings, there is a platter of cheese and crackers, freshly cut fruit and chocolate chip cookies to sustain us through the long evenings. I always enjoy the havarti and gouda cheeses and the pineapple. I never care that I can’t eat the cookies or crackers. Nobody really needs chocolate chip cookies at midnight. Come to think of it, none of our arteries need cheese at that hour either.
Earlier this year a fellow board member and his son were diagnosed with celiac disease. That’s a tough transition for a kid in his sophomore year in college, but I guess he’s doing pretty well. Last night, my fellow board member brought us some gluten-free cookies for late night board meeting munchies that his son had baked! These were my very first cookies at a board of ed meeting and I was pretty impressed.
They were an oatmeal, chocolate chip cookie and they had a chewy, chocolate taste. I think it is very exceptional that a 20 year old man experimented in the kitchen to come up with a cookie. His dad said he went shopping at Whole Foods for ingredients and then whipped up a batch.
It served as a reminder that I need to further encourage the kitchen experimentation of my own celiac. Cooking is an important survival skill for someone with celiac disease. My son’s favorite snack is to “bake” himself a Food Tek cinnamon coffee cake. It’s a few simple steps…adding water into the mix, pouring the batter into the mold and hitting start on the microwave. The important thing is that a nine year old can do it all by himself and he is very pleased with the warm cake that he makes.
There is a bit a pride that goes into fending for oneself. It doesn’t have to be culinary artistry, sometimes an invented cookie recipe or a microwave cake is satisfying in more ways than one.
Kendall Egan
Earlier this year a fellow board member and his son were diagnosed with celiac disease. That’s a tough transition for a kid in his sophomore year in college, but I guess he’s doing pretty well. Last night, my fellow board member brought us some gluten-free cookies for late night board meeting munchies that his son had baked! These were my very first cookies at a board of ed meeting and I was pretty impressed.
They were an oatmeal, chocolate chip cookie and they had a chewy, chocolate taste. I think it is very exceptional that a 20 year old man experimented in the kitchen to come up with a cookie. His dad said he went shopping at Whole Foods for ingredients and then whipped up a batch.
It served as a reminder that I need to further encourage the kitchen experimentation of my own celiac. Cooking is an important survival skill for someone with celiac disease. My son’s favorite snack is to “bake” himself a Food Tek cinnamon coffee cake. It’s a few simple steps…adding water into the mix, pouring the batter into the mold and hitting start on the microwave. The important thing is that a nine year old can do it all by himself and he is very pleased with the warm cake that he makes.
There is a bit a pride that goes into fending for oneself. It doesn’t have to be culinary artistry, sometimes an invented cookie recipe or a microwave cake is satisfying in more ways than one.
Kendall Egan
Monday, June 8, 2009
Gluten free - getting it right
In the new summer issue of Gluten-Free Living, I review Elisabeth Hasselbeck's book, The G Free Diet.
I won't repeat what I say in the review here, but I wanted to comment on some of the things I've been reading about it on other blogs.
Some bloggers write that we should overlook inaccuracies in the book because it will still bring lots of attention to the celiac disease and the gluten-free diet.
Others say despite mistakes, it's a decent beginners' guide to the gluten-free diet.
At Gluten-Free Living, we have the advantage of the long view of celiac disease and eating gluten free. We've been publishing for 13 years. My daughter was diagnosed nearly 17 years ago and editor/publisher Ann Whelan at about the same time.
So we know the damage done by inaccuracies, big and small. From the beginning, our goal has been to give people the best information so they can live a happy, health gluten-free life.
By that we mean a life unfettered by needless worry over ingredients and foods that are questioned for no reason. Or those that have so little potential to contain gluten that finding even one example would be as rare as getting criticism of an American idol contestant from Paula Abdul.
And we've found lots of example of needless worry over the years -vinegar, maltodextrin, citric acid, glucose syrup - to name a few. When Gluten-Free Living was started, all of these were on lists of ingredients that you had to stay away from or question. Now, we know all are safe (Malt vinegar is an exception). Some got crossed off the list because of research we did at Gluten-Free Living. Others, like caramel color and modified food starch, were clarified by the allergen labeling law that requires wheat to be labeled when it is used in most foods. We now know that wheat is rarely used in either ingredient.
To me, accurate information is essential for my daughter and everyone like her to be healthy and gluten free.
So every time someone, especially someone new to the gluten-free diet, gets bad information that makes the diet more difficult to follow, a minor mistake grows into something larger and more limiting.
Is it a big deal to incorrectly tell someone struggling to figure out the gluten-free diet for the first time that the declumping agents in spices almost always contain wheat, that you have to worry about additives in modified food starch, that you should stay away from all marinades?
I think of all the ways this makes living gluten-free much more difficult. My answer is yes, it is a big deal.
Why all the fuss about calling celiac disease an allergy when we are getting all this free publicity from Hasselbeck?
Because celiac disease is not an allergy and it does not really help spread the word when we confuse waiters, chefs and food makers by using the wrong explanation. More than 15 years ago when Amanda was diagnosed, hardly anyone had heard of celiac disease. When we used the words in a restaurant or when talking to a teacher or the parent of child who had invited Amanda to a birthday party, the response was usually a blank stare. Now, because so many people have painstakingly spread awareness and because so many more have been diagnosed, the reaction is more likely to be, "Oh, my friend just found out he has celiac disease."
Why turn the clock back to a time when you sometimes needed the crutch of saying it's an allergy? Plus, it's one thing to use "allergy" on a small, personal scale. It's another to declare that's what celiac disease is in front of millions of television viewers you are lucky enough to reach because of you are a television celebrity.
Finally, what's the big deal about diagnosing yourself with celiac disease and going on the gluten-free diet without benefit of the much improved testing and diagnostic tools available today? Some bloggers say there are cases where this might work.
For one, as long as you don't have a real diagnosis of celiac disease, you can't be added to the official number of those in the US who have it. If you can't be counted, the celiac community as a whole loses a little bit of clout in lobbying for improved labeling on foods and drugs, more money for research that might one day result in a cure, more access to gluten-free food in schools, colleges, hospitals and nursing homes. And when food makers start tallying up the people who are surely going to stick with the gluten-free diet and buy gluten-free products for life, they might not count you either.
Celebrity and publicity are the popular kids in today's culture. It makes sense to use them whenever we can to create a better life for anyone living the gluten-free lifestyle. But this isn't high school and they don't get a free pass. Accuracy matters too.
Amy
I won't repeat what I say in the review here, but I wanted to comment on some of the things I've been reading about it on other blogs.
Some bloggers write that we should overlook inaccuracies in the book because it will still bring lots of attention to the celiac disease and the gluten-free diet.
Others say despite mistakes, it's a decent beginners' guide to the gluten-free diet.
At Gluten-Free Living, we have the advantage of the long view of celiac disease and eating gluten free. We've been publishing for 13 years. My daughter was diagnosed nearly 17 years ago and editor/publisher Ann Whelan at about the same time.
So we know the damage done by inaccuracies, big and small. From the beginning, our goal has been to give people the best information so they can live a happy, health gluten-free life.
By that we mean a life unfettered by needless worry over ingredients and foods that are questioned for no reason. Or those that have so little potential to contain gluten that finding even one example would be as rare as getting criticism of an American idol contestant from Paula Abdul.
And we've found lots of example of needless worry over the years -vinegar, maltodextrin, citric acid, glucose syrup - to name a few. When Gluten-Free Living was started, all of these were on lists of ingredients that you had to stay away from or question. Now, we know all are safe (Malt vinegar is an exception). Some got crossed off the list because of research we did at Gluten-Free Living. Others, like caramel color and modified food starch, were clarified by the allergen labeling law that requires wheat to be labeled when it is used in most foods. We now know that wheat is rarely used in either ingredient.
To me, accurate information is essential for my daughter and everyone like her to be healthy and gluten free.
So every time someone, especially someone new to the gluten-free diet, gets bad information that makes the diet more difficult to follow, a minor mistake grows into something larger and more limiting.
Is it a big deal to incorrectly tell someone struggling to figure out the gluten-free diet for the first time that the declumping agents in spices almost always contain wheat, that you have to worry about additives in modified food starch, that you should stay away from all marinades?
I think of all the ways this makes living gluten-free much more difficult. My answer is yes, it is a big deal.
Why all the fuss about calling celiac disease an allergy when we are getting all this free publicity from Hasselbeck?
Because celiac disease is not an allergy and it does not really help spread the word when we confuse waiters, chefs and food makers by using the wrong explanation. More than 15 years ago when Amanda was diagnosed, hardly anyone had heard of celiac disease. When we used the words in a restaurant or when talking to a teacher or the parent of child who had invited Amanda to a birthday party, the response was usually a blank stare. Now, because so many people have painstakingly spread awareness and because so many more have been diagnosed, the reaction is more likely to be, "Oh, my friend just found out he has celiac disease."
Why turn the clock back to a time when you sometimes needed the crutch of saying it's an allergy? Plus, it's one thing to use "allergy" on a small, personal scale. It's another to declare that's what celiac disease is in front of millions of television viewers you are lucky enough to reach because of you are a television celebrity.
Finally, what's the big deal about diagnosing yourself with celiac disease and going on the gluten-free diet without benefit of the much improved testing and diagnostic tools available today? Some bloggers say there are cases where this might work.
For one, as long as you don't have a real diagnosis of celiac disease, you can't be added to the official number of those in the US who have it. If you can't be counted, the celiac community as a whole loses a little bit of clout in lobbying for improved labeling on foods and drugs, more money for research that might one day result in a cure, more access to gluten-free food in schools, colleges, hospitals and nursing homes. And when food makers start tallying up the people who are surely going to stick with the gluten-free diet and buy gluten-free products for life, they might not count you either.
Celebrity and publicity are the popular kids in today's culture. It makes sense to use them whenever we can to create a better life for anyone living the gluten-free lifestyle. But this isn't high school and they don't get a free pass. Accuracy matters too.
Amy
Wednesday, June 3, 2009
Grossology 101
I had a college reunion this past weekend, as did my husband. He is a graduate from the same school in the same year, so getting out the door and off to the reunion was an absolute feat in the middle of spring sports madness with my children.
Last Wednesday I realized that my pantry of gluten-free foods was precariously low and while that wouldn’t stress out my celiac, it would stress out his Grandma who was babysitting. I went shopping at night since I was going straight from a meeting to catch a train on Thursday.
This gluten friendly store was calm and quiet at that point of the evening so I cruised quickly around the aisles. I also picked up a couple of quick dinners and some extra milk. In the vegetable section, I had a seriously eye opening experience.
As a lazy cook, I always buy my lettuce shredded and pre-washed whenever available. I scooped up a bag of mixed field greens and smiled to the guy who was waiting for my tongs. I stepped aside to tie my bag in a knot and he scooped up some greens as well. I moved down a bit to carrots and a woman moved into the lettuce section as the gentleman tied up his greens in the bag.
All of a sudden, she reared her head back and sneezed loudly. People sneeze all the time, it was just completely horrifying because she didn’t cover her mouth and she projectile AH-CHOO’d all over the pre-washed, pre-shredded mixed field greens that I had just scooped into my bag.
My jaw dropped to the ground and I sounded like the girls in the “Baby Got Back” video…”OH. MY. GOD. I can’t believe you just did that.” The guy was so repulsed he just dropped his bag on the floor and walked away.
I was thankful for all of my boxed and wrapped gluten-free goodies that were protected from sneeze germs and I re-washed all of my pre-washed, pre-shredded greens when I returned home.
Kendall Egan
Last Wednesday I realized that my pantry of gluten-free foods was precariously low and while that wouldn’t stress out my celiac, it would stress out his Grandma who was babysitting. I went shopping at night since I was going straight from a meeting to catch a train on Thursday.
This gluten friendly store was calm and quiet at that point of the evening so I cruised quickly around the aisles. I also picked up a couple of quick dinners and some extra milk. In the vegetable section, I had a seriously eye opening experience.
As a lazy cook, I always buy my lettuce shredded and pre-washed whenever available. I scooped up a bag of mixed field greens and smiled to the guy who was waiting for my tongs. I stepped aside to tie my bag in a knot and he scooped up some greens as well. I moved down a bit to carrots and a woman moved into the lettuce section as the gentleman tied up his greens in the bag.
All of a sudden, she reared her head back and sneezed loudly. People sneeze all the time, it was just completely horrifying because she didn’t cover her mouth and she projectile AH-CHOO’d all over the pre-washed, pre-shredded mixed field greens that I had just scooped into my bag.
My jaw dropped to the ground and I sounded like the girls in the “Baby Got Back” video…”OH. MY. GOD. I can’t believe you just did that.” The guy was so repulsed he just dropped his bag on the floor and walked away.
I was thankful for all of my boxed and wrapped gluten-free goodies that were protected from sneeze germs and I re-washed all of my pre-washed, pre-shredded greens when I returned home.
Kendall Egan
Subscribe to:
Posts (Atom)