I got home this afternoon from the Ladies Retreat I had gone on this weekend.
I was on duty yesterday morning, to help with breakfast. I was tasked with making something that was gluten free, dairy free, sugar free and soy free. To fit that need, I had made up an egg casserole with bacon, potatoes, tomatoes, spinach, onion and unsweetened original almond coconut milk. I had also mixed up a batch of Gluten Free, Dairy Free, Egg Free cranberry orange pecan muffins using the Bob’s Red Mill gluten free muffin mix to make.
Having food intolerances and sensitivities is hard enough as it is, and it is even harder when you go away and are staying at a different place.
I love being able to cook for myself and others, and be able to meet a need and stand in the gap. The kitchen is the one place I am comfortable being when something needs to be done and help is needed.
Many of us who had gone took turns helping prepare different meals throughout the weekend which was nice.
I had done some preparations beforehand, and before I left. I had picked up some of the vegetables that are a bit hardier as well as a few snacks and dry goods. I had also baked the muffins the morning I left. I had stopped at the grocery store in Tillamook to pick up the more perishable items that I didn’t want to leave sitting out for several hours between the time I left Portland and when I would be able to put them in the fridge at the house we were staying at.