| Wednesday, August 13, 2014 |
I have definitely let this blog go for too long without an
update.I’ve been kind-of under the
weather and, as a procrastinator, just kept putting it off and feeling stressed
about putting it off and putting it off some more!
As I mentioned I haven’t been feeling tip-top; so, my doctor
has suggested an elimination diet--just gluten and dairy … just no cheese, or
cream, or yogurt, or cream, or cheese. I’m ok with leaving off gluten; I’m not a bread hound.But for some reason eliminating the combo can
be a bit difficult—or, at least, making it more difficult to fall into my
regular eating habits.
Overall, I think that eliminating a food group or two really
forces one to cook more creatively.It
has certainly lead me to a new appreciation of my spice blends (they are gluten
free, of course!)—many of which I have been leaning on to help with my food
transition! My favorite, most satisfying
dish, is pan fried (not deep, but not sautéed either) skinless, boneless
chicken thighs which have been lightly breaded with a mixture of brown rice
flour and Mediterranean Seasoning (then lightly salted with Jalapeño-Lime
In other news, I’m about to transition the salt used in
ReginaSpices blends from a flaked Kosher salt to Maine Sea Salt’s Coarse Salt,
which is a nice flaked, finishing salt.Maine Sea Salt salts are super full flavored – I excited to see how much
the blends will improve. Certainly, Jalapeño-Lime
Salt will enter an all new stratosphere.