Ready Steady Cook

December 2, 2015

It’s a common pickle –– eight friends for dinner, eight food intolerances to contend with. Marjorie is gluten and dairy intolerant, Camilla doesn’t eat meat, fish, eggs or night shade vegetables and her husband, Diego is on a strict Alkaline diet.  What’s a girl to cook? “It sort of sucks the joy out of cooking,” I said to my friend Stephanie, who’s struggling to devise a menu that will suit a laundry list of intolerances (no onions, garlic, lentils, wheat, dairy, meat and leaks) that one of her guests emailed over in advance of an upcoming dinner party. Diets, intolerances and allergies can be such a bother for a cook, but knowing Steph, she’ll turn this into a creative challenge. I, of course, suggested she ask her friend to bring her own dinner. I was kidding, sort of. But cooking sans onions is no fun at all. As a picky eater myself, I’d rather bring my own food than stop seven others from gorging on garganelli and salsiccia.






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