The Landlady(!) and I spent the day cleaning the apartment and avoiding the cold day in NYC. Comfort food was called for.

Beef Bourguinon which is basically a beef stew with lots of red wine in it. Potatoes, onions, etc. I picked up fresh bread to sop up the gravy.

We had this delicious dish in Paris a couple of years ago and I have to say that it's better in the States because we generally have better beef. Just my opinion!

For Dad & Sis: strips of chicken thighs, mushrooms, broccoli, red bell pepper and garlic in a creamy pesto sauce over bowtie pasta


For us: Chicken broccoli alfredo over gemelli pasta. We still have ice cream for dessert.

in the refrigerator and bacon or ham. No more cooking this week as I made pot roast yesterday and Chili tonight so leftovers with one meal out at a local Cleveland place called Yours Truly. We have enough to get to Saturday. My middle daughter moved in with her boyfriend so just cooking for two. My youngest is at college...feels strange with no kids in the house.

I call it everything but the kitchen sink chili...this one even had pineapple...we have over a foot of snow in the Snowbelt (Cleveland) and it is cold. I also made homemade gluten free cornbread and a big salad using Ohio's own lettuce...grown right here in Cleveland. For dessert, I made small (WW friendly) chocolate chip cookies also gluten free...but using butter and sugar... a cookie must taste like a cookie after all. It is going on four years since my diagnoses as a Celiac, I am getting the hang of baking...and now trying to also lower the calories in baking. Gluten free flours tend to have more starch and more calories. I probably had this my entire life...the constant heartburn, infertility issues and miscarriage, skin issues and I was constantly hungry...I had all the symptoms but went years before a diagnosis.

in Cleveland in the winter?

Here we have a place in Newark that grows lettuces/herbs using LED lights. Here's a pic.



They were listed in Time last year as having one of the best inventions, which I think is their growing medium. It's some type of medium that allows them to grow using steam, if I remember correctly.

That's interesting--what you said about learning how to handle your food allergy and baking. I was reading comments by people who have done something similar--just a different type of ailment. It's amazing how just doing things differently can result in dramatically better well being.

have different varieties now. As for my diagnosis and cooking. Boy that was tough, I had used my Grandmother's recipes and I had to start over. I have been able over the last three years to adjust the recipes. I feel so much better. I used to eat constantly...I am ADHD so I fidget and am very active. But I still was overweight. I have about 40 lbs to lose...having lost 90 lbs since my diagnosis. WW is very Celiac friendly; I like it. I was tired all the time, didn't sleep well...and had numerous miscarriages...wish I knew then. My baking is getting better. My kids of course remember my early disasters. But my son ate the oatmeal cookies I made and the pumpkin cheesecake too at Christmas. If I haven't said so before thanks for the 'Dinner' link. I really enjoy seeing what people are cooking and eating.

Now for the lettuce...I think the steam method is so clever...from what I know, this company is growing things hydroponically...not as advanced as Jersey. I posted the article and a link below.

"CLEVELAND, Ohio (WOIO) - The hydroponically-grown lettuce from Great Lakes Growers is essentially “E. coli proof,” thanks to a series of safe guards put in place by owner John Bonner.

So while the rest of the country is throwing out lettuce purchased elsewhere, their business is experiencing a massive uptick.

Demand for their products skyrockets amid widespread E. coli scares, like the nationwide one currently being blamed for more than 100 illnesses in 23 states.

“There is this massive swell of demand because everyone had to throw out all their romaine,” said Bonner."
They avoid E. coli contamination, by watering the roots from underneath through aluminum channels, not on the leaves itself which are consumed. And the roots are removed upon shipping, so Bonner said there’s very little chance anything could happen.

He says they closely monitor for bacteria levels in their recycled water.

“We have a system in place that virtually eliminates the risk of it. and we also do testing every week with a third party to verify that,” Bonner said.

They’re working to rise to the occasion, but it can’t happen overnight. Seed to sale” takes them 30-45 days."

https://www.cleveland19.com/2019/12/06/lettuce-grown-hydroponically-northeast-ohio-is-essentially-e-coli-proof-so-go-back-eating-salads/