bless this food

Bless this food which might make mes sick, when I don't break bread with others.
Bless this food which I trust my friends and family made to nourish and sustain me.
Bless this food which I am about to receive.
Bless this food which I didn't watch being made and I myself didn't confirm is Gluten Free.
Bless me and this food, so that I may still take sustenance and hopefully someday, not have fear with each mouthful.

If someone didn't know I was Celiac, they would think I had an eating disorder. I stress about food and mistrust of chef's and friends that mean well, but don't check ingredients.

I stress about being a gracious recipient of food, and I stress about wasting what I don't trust.

Kindness breaks my heart

after a rough day, my boss took a break and went off to do errands. He stopped a local Small chocolate/confectioner factory/shop, and picked up three pieces of delicacy to cheer me up.

I almost cried at his kindness, except, two months ago, I stopped there myself, to check on gluten free options...
Oaks, does not have anything gluten free.
they dust the surfaces for everything they prepare, with white flour!

I graciously explained that he had been so truly kind and gratefully thought he was fabulous, but even though I wouldn't eat them, I couldn't accept due to them being so truly tempting.
I felt awful. truly awful, and yet grateful.
What dos a girl do to be gracious? I could have accepted them, but then I would have had contaminated candy, deliciously tempting me.. and god knows, I was stressed... there are moments of weakness that leave me stupid...

Muscian referral

This lady is amazing! Free spirit, and beautiful soul.
Please, if you are looking for something.. she might have the connection...

cookie recipe

Super nummy cookies.

From a friend of flutterby (quintina)
Flourless Almond Butter Cookies

One cup creamy Almond butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the Almond butter and sugar in a bowl, with a wooden spoon or by hand works best.

Beat in the baking powder.

Add the egg.

Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

(If you prefer, you can use peanut butter instead, but I truly perfer the almond butter)