Reflections and changes

Food is a funny thing. You get used to certain foods, habits, cooking styles – and then, sometimes, things have to change. You develop an allergy, sensitivity, or plain and simple boredom.

I never thought I would get bored with food. Homework? Sure. I graduated from college with a BA in European Studies, not solely because I loved the curriculum (which I did); the other huge factor was that it wasn’t top-heavy in any given subject. I studied two languages, European and Far Eastern history, political science, literature, and more. Never bored.

Food? I’ve spent the last year blogging about food. And eating food (a lot). Always thinking, I will blog about this, at least. A blog is a wonderful excuse to try things I wouldn’t ordinarily try, because I can be … (sigh) … picky.

But right now I am halfway through a two-week limbo period with food. I know, I know; two weeks. It ain’t long.

Let me tell you … it’s long. Two weeks, dictated by the Dahctah, with no bread and no cereal, as a precursor to potentially going gluten- and dairy-free. (Please, God, I can handle gluten – but don’t make me do dairy too.)

When he asked if I could do that, I said, “Sure, no problem.” (On a side note, Doc, I “can” do a lot of things … whether I “will” do them is something else altogether.) He gave me pills and powders and a nice bill, and I was off. Excited. Pumped. I can do this; no problem. I’m Captain-America-all-over-it.


The realization hit.

“Bread” doesn’t just equal sandwich bread. “Bread” equals chocolate cake, chocolate cookies, dinner rolls, banana-chocolate chip muffins that my mother made. (weep) “Bread” could be stretched to include pasta. Yakisoba noodles. Tortillas. Tortilla chips. Any kind of chips. In other words, every morsel of carbs I’m used to eating at two or more meals a day.


(End capslock of doom/rage/Hulk-smash.)

Hulk Smash -
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And don’t even get me started on the metabolic protein powder. “We have chai- and chocolate-flavored; most folks go for the chocolate. That’s our best-seller.”

Of course they would go for chocolate over chai. What sane person would overlook that?

Oh, right, the person that has actually tried the stuff.

Ignoring the fact that I haven’t tried the chai-flavored powder, let me tell you that chocolate-flavored metabolic protein powder is vile. Rubbish. Filth. Putrescence! “Your true love lives – and you marry another! Boo!”

Thank you, Ancient Booer from “Princess Bride”. (Did you know that’s what she’s called on IMDB? Really.)

Ancient Booer - Youtube.
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Ahem – back to the normal programming.

So … yeah. I have been told to eat eggs for breakfast! Lots of eggs! And I am trying to make them as interesting as humanly possible over these two weeks, this “opportunity” to “try new things”. In other words, resuscitating that sense of excitement I felt when studying five different subjects to get that overarching degree. Reminding myself of why I started this blog in the first place, and what has kept it going for the last year, despite the fact that I haven’t blogged about half the meals I’ve told myself I would. (It’s all about grace, my friends; extending grace to myself, which is often just as hard as extending grace to others.)

And I will say … the sliver of hope I found last night came in the form of an excellent chip dip – with bell peppers instead of chips.

I may survive the next six days, folks. :) Salud. And cheers if you’ve made it this far in my post; I know, it was a long one.

Mexican Beef and Bean Dip with Bell Peppers


  • 1 yellow or orange pepper (or 1/2 of each), in wedges
  • 1 can refried beans
  • 1/2 lb. ground beef
  • 1/2 sweet onion, chopped
  • Dash chili powder
  • 1/2 tomato, sliced
  • Olives, sliced
  • Cheese, grated
  • Salsa


  1. Preheat oven to 400 degrees.
  2. Spread refried beans on a lightly greased baking sheet, to ~1/2 thickness.
  3. Line outer edge of beans with bell pepper wedges.
  4. Cook ground beef with onion and a dash of chili powder; drain grease. Spread evenly over refried beans.
  5. Layer tomato slices, olives, cheese, and salsa over the ground beef and beans.
  6. Cook for ~20 minutes or until heated through and cheese is melted.
  7. Serve with additional salsa, guacamole, and sour cream as desired.

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    • thecurriednut says:

      Yeah, I’m just off bread and cereal for now. We’ll see about the rest of it on Monday!! :) Stay tuned!

      I heartily agree … dairy would be even harder than the gluten. *twitch*

  1. Anne Elizabeth Baldwin says:

    My fullest sympathies. allergies and food sensitivities are tough. I have quite a few, but at least they aren’t dairy or gluten. {Sympathetic Smile}

    One friend who can’t have dairy likes Silk, the brand of a soy alternative to milk.

    Friends who can’t have gluten are particularly fond of Rice Chex and Corn Chex. Neither rice nor corn seem to be close enough to wheat gluten to trigger reactions.

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