On Saturday, the 13th, I’ll be teaching a class for Gluten-Free Living at Crave Northwest. Crave! is a 3-day celebration of food in Spokane Valley at the Centerplace Regional Event Center. My class is free with admission to the Grand Tasting. It will be my first time at Crave! and I look forward to checking it out! Hope to see you there. For more information on CraveNW!, go to CraveNW.com. #food #glutenfree #CraveNW
Thinking of going gluten-free? Don’t know how or where to start? Get the help you need from a veteran. Take the guess work out of how to shop, eat, and travel gluten-free in this informative two-hour course. Advanced registration is required to prevent cancellation of class. Register by contacting the Community Colleges of Spokane ACT 2 program at (509) 279-6030.
The upcoming class schedule is as follows:
Magnuson Hall, SFCC, 2917 W Fort George Wright Drive, Spokane, WA 99224
Thursday, August 23, 2018 11:30AM – 1:30PM
Cost: $8.00 (There is a charge for parking at this location.)
Whitman County Library, 110 S. Main Street, Colfax, WA
Thursday, October 4, 2018 4:30PM – 6:30PM
Newport Center Campus, 1204 W. Fifth St., Newport, WA 99156
Thursday, October 18, 2018 2:00PM – 4:00PM
CenterPlace, 2426 N. Discovery Place, Spokane Valley, WA 99216
Thursday, October 25, 2018 9:00AM – 11:00AM
Spokane, WA — April 24, 2018 — Award-winning writer and gluten-free blogger K.S. Brooks will present a free 45-minute “Introduction to Gluten-Free Living” class on the third Monday of each month at Cole’s Bakery and Café, 521 E. Holland, Suite 20, Spokane, WA 99218. The first class will be held May 21, beginning at 6 p.m.
The class will cover the basics, and will take the guesswork out of eating, shopping, and traveling gluten-free.
“Cole’s Bakery and Café is the perfect location for this,” Brooks, who teaches “Gluten-Free Living 101” for Community Colleges of Spokane, said. “It’s the only dedicated gluten-free restaurant within hundreds of miles.” Almost immediately after being diagnosed with wheat intolerance in 2006, Brooks began blogging about it to help others struggling with their own journeys. In 2016, she began recording video tutorials to help newbies shop gluten-free.
Jeanine Smith, who opened Cole’s Bakery and Café back in 2014, was diagnosed with celiac disease nearly 15 years ago. “We wanted to put together a free class to provide folks with some guidance. There are a lot of people out there having difficulties with going gluten-free. Hopefully this will make it easier for them,” Smith said.
For more information on the free classes, contact Cole’s Bakery and Café at 509-413-1739. Learn more about Cole’s at http://colesbakeryandcafe.com. K.S. Brooks’s gluten-free blog is at https://glutenfreegusto.wordpress.com.
That’s right. And you’re welcome.
Here’s a round-up of some foods I can’t recommend. In fact, I shudder to think of them. Here you go:
Okay, I’ve had seaweed before, and I like it, honestly. But this… I don’t know what this was. It was everything I could do to choke one of those cellophane-thin wafers down. I really thought it tasted and smelled like raw sewage. Conversely, I gave them to a friend who absolutely loved them and asked me to buy out every package they had in the store. So, go figure. Continue reading
Preheating the toaster oven.
Well, perhaps my expectations on these are the problem here. When I saw the box, and the description on it, I got excited. Something different, and it appeared to be low carb (compared to everything else, mind you), so woot! But I didn’t read the box carefully enough. If I had, I would have realized that 4 servings in this box would mean each serving was small. One pupusa per serving. So, no, it’s not a standalone meal. My bad.
What is a pupusa, you ask? Well, it was my first time, and in this case, it is a stuffed corn tortilla (thicker than I’m used to) with seasoned chicken, mozzarella cheese, and beans. There seems to be a wide variety of how these are prepared, so it could be completely different wherever you live.
You can either cook these in the frying pan or in the oven, so I chose to use the toaster oven. I have to say, the flavor is excellent. The corn shell is crispy on the outside and smooth (sometimes grainy) on the inside. The chicken filling is not shredded, it’s more pulverized, but it is savory. Next, I tried in the frying pan. I mean, fried is always better, right? And it was good that way, too.
I think this would be great as a side or as a snack, but not as a meal. You can learn more about Tres Pupusas (they have 5 different flavors, and some of them are vegetarian-friendly) on their website at http://trespupusas.com/.
Cooked in the toaster oven.
If you’re having a hard time getting someone you know (not me, of course … riiiiiight) to eat their vegetables, here’s the cure.
Going in I thought they might be a little light on flavor, so I was standing by with some Litehouse OPA Bleu Cheese dressing, but these little cakes are robust enough on their own. I wasn’t expecting them to be as hearty as they are, either, as they were a bit smaller than I expected.
As I ate them (2 cakes per serving per the packaging), the pepper started to build up in my mouth, eventually burning my tongue. Of course, you normal people won’t have a problem with it. I started out eating with a fork, but they are sturdy enough that you can just eat them with your hand, like an English muffin. Continue reading
Finally. Cold cuts that actually say they are gluten-free, right on the package. Yay! And keep in mind, I have coldcutslimeophobia. YES, that is a REAL thing! And that means if the cold cuts are the least bit slimy or sweaty or what-have-you, they turn my stomach and then go in the trash. So when I tried this Oscar Mayer Delifresh Honey Smoked Turkey Breast, I was not only pleasantly surprised, but extremely pleased. They’re not filled with gristle or fatty pockets. They have excellent texture and flavor, and they keep in the fridge for a surprisingly long time after you’ve opened them. Much longer than cold cuts you get at the deli counter. Those are usually over the top of my slime-meter within three days.
And the news gets even better. Continue reading