Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Sunday, December 31, 2006


I’m sure I’m not the only one who read this article and thought I MUST go to this asap! Korean sauna in NJ! How awesome does that sound? This is now at the top of my list to go do. Like immediately. Like next weekend.

What’s at the top of your list? Notice I’m avoiding the dreaded NYE resos question; I don’t believe in setting oneself up for certain failure, which I believe resolutions do, most certainly. But small, measurable, and doable goals that you can start anytime and complete, I’m all over that!

I hope we all reach our desired goals and a happy and healthy to us all.

Friday, December 29, 2006


Thought I'd give Boqueria a try again. Last time we made the attempt it was so jammed we couldn't even get a foot in the door. We went to Pipa and had a nice time but Boqueria was still on the radar to try.

Tapas, in my experience, are tricky propositions for allergic diners or rather for this allergic diner. Whether in NY or in Barcelona, I’ve done best with what’s simplest: tortilla and that's about it. Actually I think that's pretty much all I ate in Spain, wine and eggs and potatoes in some form or other. So, I went to check out the scene but I didn't have high hopes I'd be eating like a Spanish queen.

As many New Yorkers are out of town for the Holidays, 630pm was busy in the back but had free tables up front and no major crush at the bar. A waiter quickly arrived with a long wine menu and the tapas menu. After scanning a few items, I gave him my spiel: "Allergic to nuts and fish. And yes I know this menu will be fishy cos it's Spanish food but is there something on here that I can eat?" He was genuinely surprised that I was allergic to fish; he said he had never heard of that before. I did my best to assure him, even flashing my medic alert bracelet, that I am indeed allergic to fish.

We went through the menu, he carefully pointed out dishes that would be safe versus potential hazards. And it seems that there was a lamb that might be okay and a salad or two and a couple of veggie dishes. When I asked about how the lamb was cooked he said on a “plancha”. I asked if fish was also coked on the plancha? He said not really, just the octopus. Hmm, it was gonna be that kind of night.

Whilst watching the prep guy make my tortilla, rather watching him touch the fish tapas, then the roasted macademia nut garnish, and NOT wash his hands before he went to touch my tortilla slice, I began to get a wee bit nervous. Watching in this instance was not a good thing. As the guy was right there, I approached him, and in my sweetest, please don’t kill me voice, I asked kindly if he would wash his hands before preparing my food as I am highly allergic etc., etc.. He said no problem and seemed to get what I was talking about.

I was happy to see him wash his hands, wipe the knife, and carefully retrieve my slice of tortilla. He was careful not to touch the slice and he put it on the plate without much garnish except some cheese on the side. He motioned for me to come pick it up, which I did only to notice the three small slices of bread he had lovingly placed in the last seconds. I’m sure they bake this special bread in house and that he was quite proud of the…walnut loaf! Yes, after all that careful prep, he placed WALNUT BREAD on the tortilla thus rendering it inedible!

The waiter swooped over to see if our food was okay and took one look at my plate and shook his head. I thought I should cut my losses and move on. I said, “Forget it, I won't eat it and I’ll give it away”, half kidding. The waiter, finally up to speed on the allergic sitch, insisted that the food prep guy would make it again, and make it correctly: plain, no nuts, no garnish, washed hands, and everything. Which he did. Oy. The tortilla was fine, not the best I’ve ever had but it didn’t make me allergic.

After all this food mix-up, what was the scene, the thing I was actually going to check out? Sometimes you can go to a spot that “hot” and it’s a party from the moment you walk in the door. From the host, to your server, to the crowd⎯you just have a blast. Boqueria, on this Tuesday after Christmas, was very couple-y, not too partyish, nor not particularly oozing with hotness. It was okay, fun enough. I wouldn’t run, run, run back.

Oh wait, did I mention that on the way out I was putting on my suede jacket and I mistakenly knocked over a drink on the table next to ours? I heard the crash and thought, “Who did that?” Only to discover that it was me! What an exit to a fantastic evening! The couple next to us was very gracious, they wouldn’t let me replace their drink and were only worried that I wasn’t cut or my jacket ruined. But my, my, my⎯what an exit.

PS: Boqueria won't be on the "restos to avoid" list. It's like going to a sushi joint, being allergic to fish, and writing that it was a bad resto cos I couldn't eat anything. It's not a fair assesment. Spanish food is fishy and a little nutty; I knew it was gonna be trouble. Just how much trouble was the question that was answered.

Thursday, December 28, 2006

My New Cuisinart

I received a Cuisinart for my birthday from a VERY generous friend and an equally generous mother upgraded it to this happy chopping monster!

And then I read this in today’s Times. Seems it’s that Cuisinart time of year; now I’m part of that group, the chopping, dicing, slicing, gee my machine is broken what am I supposed to do group.

I’m so excited to make things in it. I don’t even know what yet but I think it should have it’s own Welcome party!

Wednesday, December 27, 2006


Just came home from trying out BRGR with Shari.

There was a notice on the door that they ran out of beef until tomorrow! Crazy! So we both had turkey burgers. Mine was plain, no bun but with lettuce, tomato, and a few pickle slices. The burger was tasty, moist, and altogether enjoyable, for a turkey burger.

The décor wasn’t terribly Rockwellish as we both noted, and at 8pm, this lunch spot was quiet; however, for a quick, cheap lunch in Chelsea, they definitely give Good Burger and Better Burgers a run for their money.

The House, Again

Walked by The House again last night; I'm in that 'hood often. Finally, they have a menu posted on their winter doors as well as a sign that says they're opening January 3rd, 2007. Three men sat drinking at the bar whilst a small crowd gathered at the door to have a peek at their offerings. It’s a small menu, a few choice things, including the revived “MP”, and not cheap: entrees were $22 and up.

What caught my eye was the note at the bottom of the entrée page: “No substitutions or changes.” Then, “Please let your server know of any dietary restrictions.” This is a contradiction, no? I feel like this mixed message will encourage those patrons who insist they have “allergies” to foods when in fact they simply don’t like beets or onions or turmeric and want a substitution. This gives waitstaff “allergy” fatigue, how could it not?

Listen up, House. Keep the message to your patrons simple [and help out your kitchen], either you can make food subs or you can’t. You can’t serve two masters: the kitchen and the patrons. And you know where my vote is.

Tuesday, December 26, 2006

What Jews Do On Christmas

Oopsy, I meant to post this pre-Christmas. gave a nice link to a NY Sun article about the “traditional” Jewish Christmas and where to find it these days. [don’t ask me what exactly the NY Sun is, I haven't read it.] I haven't had Chinese on X-mas in a while, that pesky cross contamination issue looms large, but my memories are quite fond of going to the movies and eating Chinese take out whilst the rest of the city ate ham and sang carols or whatever it is that people do on Christmas Eve.

Post Script: Actually, I ate dinner at Ollie’s [no stray claws found in my Bok Choy]; saw a Chinese movie; and heard some caroling [Julliard students perhaps?] under the tree at Lincoln Center, which was very Hanukah Bush-y in blue and white.

Ode to Condensed Milk

An article in the NYT about Dulce de Leche set off a vague memory of boiling a can of Borden's for a dinner party I threw, and that we all ending up eating it straight out of the can. Wonder if they'll make a Lactose Free, organic version of the stuff in the future?

Sunday, December 24, 2006


Typical Jewish Christmas happening here so far. Had Chinese food last night; hope to see a Chinese movie today; and made those gluten-free PB cookies last night, which are quite rich but good. And whilst driving my brother back from college drove through Ho-Ho-Kus, a name that tickles me and seems fitting for Christmas Eve.

Saturday, December 23, 2006


Watched Rudolph the other night and had that “kid” feeling. You know the one: thinking that when it was over my bedtime was soon approaching and oh darn. It’s just such a distinct memory of anticipating it, then watching it, then knowing that after every commercial break bedtime was getting closer and closer. Frankly I just never wanted to go to bed. I wanted to stay up all night and watch MASH at 11pm or Saturday Night Live with my parents who wouldn’t let me: too grownup. Sigh.

Something about Rudolph, the music, the characters, Burl Ives’s voice brings it all back. Even though I’m way past being a child at this point, I can stay up as long as I like, MASH reruns are hard to find, and I don’t watch SNL often cos it’s just not that funny. [However, this skit is hysterical]

The NYT reports that the original puppets have been found, sold, cleaned-up, are on display, and may go on tour soon. I would have loved to have played with these as a child and I can see why the Rankin-Bass collector bought them and restored them. Clearly I’m one of millions who has strong feelings about the 5-inch high fuzzy puppets. And I don’t even celebrate Christmas!

Friday, December 22, 2006

Maple, We Love You

Just a quick link about some Maple love.

It may be quiet on here over the holdiays but back in force next week.

Happy Holidays!

Thursday, December 21, 2006

Is the Chef Comfortable?

When I worked over on west 18th street, Elmo was heavily utilized by editors for agent lunches. (Yes, I mean you Heather!) I hadn’t been in a few years but was invited to gather for Chris’s 28th birthday [his fourth] on Decemeber 13th.

I checked out the menu beforehand and even though it seemed a bit tricky I thought a burger would be pretty straightforward. Well, I was wrong but kudos to the waiter and the chef who were on that night for communicating with me.

Here’s how it went down. After whispering my sweet allergic nothings in the ear of our very pretty waiter, I asked for a burger no bun, made in a clean pan, not on a fishy grill, thinking that would be easiest. He checked with the kitchen; they said their pans were pretty dirty as they also cook fish in them. I asked if they had any clean pans; logical question, right?

When it came time for everyone to order, and I hadn’t heard more on the clean pan sitch, I ordered a burger adding only if the "chef feels comfortable" that the pans are clean. The waiter came back and discreetly whispered in my ear that the chef felt very uncomfortable about cooking in the pans and recommended the steak, cooked in the oven, no pans, no grill.

Now steak wasn’t what I really wanted to eat and was a bit more than I wanted to pay but I appreciated that the staff was communicating clearly about possible cross contamination issues. So I had the New Zealand skirt steak with a plain side salad and all was fine.

I wonder about Elmo--was my positive dining experience based on the attitude of a conscientious waiter or a smart line cook? Is that the stance they usually take with their patrons or did I just get lucky? I don’t know. Would I run back to Elmo? Eh. But if I were in the area and if that waiter were there, I’d stop in and try again.

Secrets Revealed

What if someone passed a law that your 25 year old diaries could be made public. I mean your deepest, darkest, most intimate thoughts; or your murderous plots, plans, and machinations. Well that’s what’s happening with our national records; classified records are going to be declassified as of midnight December 31. The academic and trade books that will be written in the next few years, based on this newly released information should prove to be either really interesting or really dull. Regardless, in this current polictial climate, the sudden whoosh of even old information seems like a breath of fresh air.

Wednesday, December 20, 2006

Shopsin's, also gone, also yay

Back in the day, way, way back, my mother and I went to Shopsin's. Blondie was sitting and eating in the window booth in its former location on Bedford. We went in, sat down and ordered.

Or rather we tried to order. I asked for pancakes. One of the points of Shopsin's was the ridic menu, everything, anything, all day, every day.

Except this day.

The waitress came back and told us that the Chef [Mr. Shopsin] didn't want to make pancakes. Nor did he want to serve us. And in fact, could we please leave now. My mother and I looked at each other, stunned. My mother fumed; I wanted to crawl under the table. We left the resto in a huff, which was empty mind you, and never went back.

So yes, now they're finally closing. It may have taken 20 years for bad karma to reach them but good riddance Shopsin's.

Tuesday, December 19, 2006

Googies, googies, gone.

Not a moment too soon. Fake diner, fake people, fake food. So long Googies, you totally out stayed your welcome.

Ah, Universe

Just when you think you are soooo original, the universe gives you a healthy dose of "not so fast."

The Magic Pot, NJ

I ventured across the river and state lines into New Jersey two Sundays ago. Matt just bought a gorgeous new seven-footer Mason and Hamlin piano. He kindly invited Danielle and me to go over and help him break it in. Before we got down to some serious singing and some more serious goofing, we went to dinner at the Magic Pot, a fondue resto.

It sounded like a good idea. I couldn’t have the cheese course but would indulge in the meat, cooked tableside in broth. After we stepped into the zone of steam, picture 10-12 silver pots of boiling broth in a small space, it became apparent that the fondue concept was more complicated in reality than in my mind.

I asked the waiter about wheat, nuts, fish or soy in the broth and what they made themselves. I had a small hunch that it was not fine dining fondue, if there is such a thing outside of the Swiss Alps. After going into the kitchen for a discussion, our waiter returned with the news that, no, they don’t make their own broths [which was already an issue], there was soy in all of the broths except for vegetable and there was flour in the cheese to help thicken it when melted. Hmmm. Not a good start. But what to do?

Dani and Matt are dear friends, accommodating and flexible concerning my allergies. That aside, I knew that Dani was chomping at the bit to try the coq au vin broth and to have fish to dip into it, two things I couldn’t have or share. We decided to do the vegetarian broth for my sake with just plain meats. Sigh.

Truly, once I knew nothing in the Magic Pot was made from scratch but rather more assembly line, pre-fab I simply couldn’t trust it. Add to that that I knew my hungry friends were making concessions so I could eat something but I was already feeling that this was a bad idea for my needs.

So should I try eating something that I knew had a high probability of giving me a tummy ache for the rest of the night [soy-wise]? Or tell them what I truly wanted which was not fondue? I didn’t want to deny Dani and Matt a full dining experience. And yes, I know, dinner was about being together and having a good time but the food was part of that and I felt a little awkward that my needs potentially denied someone else their preference/enjoyment.

Of course, after the cheese course and in enough time to change the order I told them how I really felt. No fondue for me. Order what you want. I will eat later. Which is what we did: they changed their order and ate what they wanted [coq au vin with meats and fish]; I went to Whole Foods across the street, bought some food I wanted and ate back at Matt’s place.

But it was sucky to feel that conflict: between my desire to try something new and push my culinary boundaries versus knowing I didn’t feel safe with the presented options. And of course not wanting to hurt anyone’s feelings or be too demanding. And it felt kinda like a punk out but now I know, only home-made meat/broth fondue for me and no Magic Pot!

Monday, December 18, 2006

Je Suis Allergique, Le Examen

My allergies/intolerances made it into a French final for Barnard students, how funny is that!

A little back story: my dear friend Casey's dear friend Isabelle [who is now officially a Ph.D.! Yay ] teaches French. She and her colleague Brian [coincidentally Casey's boyfriend] needed some scenarios for their Fall exam and voila--Casey and I are fictional French characters! Here’s my moment of Frenchy-fame:

J. The partitive, definite and indefinite article.

Claire is telling her grand-mother from Périgueux about her American friend’s diet, who’s coming over during the Summer holidays. Complete the following passage by supplying the appropriate partitive, definite, or indefinite article.

Claire: Sloane est végétarienne alors ne cuisine pas ________ viande!
Grand-mère: Comme c’est bizarre. Elle aime ________ foie gras?
Claire: Mais non… Ton foie gras est délicieux, mais il entre dans la catégorie “viande”.
Grand-mère: Bon, alors je fais ______ oeufs avec ______ carottes en salade. Avec _______ bonne bouteille _______ vin de Bordeaux!
Claire: Ah non, Sloane ne boit pas ______ alcool. Elle peut boire beaucoup _________ jus de fruit, ________ l’eau, mais pas _________ vin.
Grand-mère: C’est bien compliqué. Et ________ gâteaux, elle aime?
Claire: Oui, mais elle est allergique au gluten, alors tu ne mets pas _______ farine.
Grand-mère:Des gâteaux sans farine! Mais ça ne va pas du tout! Alors je vais la nourrir (feed) avec ________ crème caramel.
Claire: Oui, mais avec _________ lait de soja et très peu ________ sucre parcequ’elle est au régime.
Grand-mère: Oh, alors, vous allez manger de _________ salade verte pendant tout l’été ou elle fera elle-même la cuisine!

Thursday, December 14, 2006

Latke Madness Has Begun

Bureka boy puts my paltry latke link to shame. He's put together an excellent latke resource and post for those of us about to decend to Latke madness! Thank you BB!

Not So Fast Green Onions

It seems lettuce might be the E.coli culprit in the recent Taco Bell outbreak. Ugh.

Foodcandy Meetup

Foodcandy creator dB organized drinks on Tuesday night [thanks for my glass of Cotes Du Rhone, it was yummy]. It was great to mingle with fellow foodie bloggers.Here are some pics.

Wednesday, December 13, 2006

Joan Nathan and Me

Today, Joan Nathan's Q&A about traditional and non-traditional Chanukah foods is in the NYT and they printed a question from yours truly.

Do you have any suggestions for Gluten-free, nut-free, dairy-free Chanukah treats? Thanks! — Allergic Girl, New York City

How about making vegetable or potato latkes, substituting chick pea flour for matzo meal. I just tasted a delicious chickpea pancake at the River Café in London. And for dessert, why not make chocolate-chip kisses.

Chocolate Chip Kisses
Adapted from "The Children's Jewish Holiday Kitchen" (Alfred Knopf)

1 cup chocolate chips
3 large egg whites
1 cup sugar
½ teaspoon vanilla

1. Preheat the oven to 300 degrees and cover a cookie sheet with parchment paper.

2. In an electric mixer beat the egg whites until they form peaks. Gradually beat in the sugar and vanilla until the whites are stiff.

3. Gently stir the chocolate chips into the egg whites with a spoon. Drop the batter on the cookie sheets in teardrops. Bake for 20 to 30 minutes, until the kisses are hard but still white. Yield: about 36 cookies.

Small Bites

An ode to cane sugar in this morning's NYT.

Singer with peanut allergies who travels the world and eats!

Assholes don't get their day in court. [2nd item]

Dairy free sites: one and two.

Great minds think alike.

More Jewish food, this time from Hungary.

Tuesday, December 12, 2006

Heritage Burger

Burgers, non-profit, higher wages for workers and sustainable food? I would love this to work. I'm rooting for you Joe!

Monday, December 11, 2006


Have you been reading about S’MAC? I keep passing by their spot downtown and find myself day-dreaming about the days when I could readily order a cheesy, bubbly, comforting bowl of the stuff.

Mac-n-cheese used to be an all time favorite, in the pre-no dairy, no wheat phase of life. Actually an ex-boyfriend used to make yummy batches, a gourmet version no less, at the bat of an eyelash. But these days there is so much about the dish that is off limits and would equal a major tummy upset for a few days. Really, just not worth it. But what is worth it is asking them if they’re considering an intolerant folks version.

Here’s the exchange:

“Mac and cheese is one of my all time favorites dishes--and I would love to go to your spot. However, I’m gluten and dairy free. Any chance you guys have considered doing a special rice pasta and gluten free breadcrumb, dairy free version of your mac n cheese? "--Allergic Girl

"Dairy-free mac & cheese is something we do keep hearing, (along with gluten-free) - so rest assured that we will indeed introduce this option at some point. The thing that I can't tell you is when. But send an email to and we will keep you posted as time goes by. Thanks for writing. Best, Sarita"

Hmm good to know; good to ask.

Friday, December 08, 2006

Nut-Free Ice Cream?

nut allergy too said... Great site, very encouraging to see a highly-allergic person eating out! Any tips on nut-free ice cream? 8:29 PM, December 07, 2006

Hmm, a good question to be sure. My biggest tip for optimum nut-free control in an ice cream: make your own.

Gone are the days of the pricey Italian yuppie ice-cream maker as your sole option. Or even the old fashioned hand-crank one. I just read about this cute ice cream maker which, if it actually works, would be great.

Alternatively, if you don't want to invest the money or the time or you're not a cook, many high end restos make their own treats which "can" be safe. You’d need to have a discussion with the pastry chef. But for example the folks at Gramercy Tavern here in NYC are always very helpful about such matters and they make everything from scratch. Baring spending $10 on three handmade boules of ice cream I assume Nut Allergy Too was wondering about commercially made ice cream.

When I ate dairy, I ate soft serve Carvel all the time without incident. Pretty straight-forward line of vanilla and chocolate and yum-de-yum. But they are also pretty local to the Northeast.

Out of the bigger commercial guys, I think the good news is that bigger companies are getting savvy to the you-must-list-your-allergens stuff given the most recent ruling by the FDA.

As for individual companies, I think a little research will get you the answers you need: call the customer service lines or look up their websites. Many now have an FAQs that includes nuts, gluten and soy allergy issues. For example, Haagen Daz’s site is low on allergen info and uses too many clicks to get to where you want. UPDATE: 2017 here's Haagen Daz now.

I hope this is helpful, good luck and let me know what you find!

Thursday, December 07, 2006

More E.coli

Be wary if you are a Taco Bell eater in the tri-state, the green onions are the icky culprits. And here's Marian on why this is happening more often: “A little bit of contaminated produce from one farm can infect tons of produce when it is all mixed together. 'Someone makes a small mistake, but someone chops up green onions and puts them in salsa and ships them off to Taco Bell, and you have exponentially magnified the problem,' said Carole Tucker Foreman, an agriculture official in the Carter administration, speaking hypothetically."

Here's what a food safety guy says: "Dr. Michael P. Doyle, director of the University of Georgia’s Center for Food Safety, says his family buys only whole vegetables, not those that have been processed, chopped and bagged. 'We don’t eat bagged salads because I don’t think they are safe under present conditions,' Dr. Doyle said. Instead, for example, his family buys a head of lettuce. The person preparing the lettuce washes it and removes the outer leaves, where most of the harmful bacteria are likely to be, then washes his hands and washes the inner leaves of the lettuce."

Hmmm. Here’s another reason to be an “anal retentive chef” [who knew that SNL bit would be so prophetic?] like Dr. Doyle. Or alternatively to eat locally grown, unprocessed veggies and support your friendly farmer. Personally, I like that direct relationship, knowing that I can ask the farmer everything I need to know about how his/her food was made. And stories like these make me quite conscious that buying food at my local Associated, even in Whole foods, where veggies and fruits are being grown, processed and shipped from all over the place cannot be great for my body, the environment or the local economy.

Am I beginning to sound like a broken record? I'm feeling like one; too many outbreaks like this recently. It's getting to be more than just a possibility that your veggies, whether in your fridge or at a large chain resto, can be contaminated. Just yuck really.

Wednesday, December 06, 2006

A Latke Story

A lovely ode and recipe for Latkes.

More Christmas Story

Is there some kind of agreement between the NYT and whomever owns this movie [is it Turner?] because here is the second article about about it. Yes, yes I've heard Santa is coming to town and soon but I don't recall reading two articles last year about A Christmas Story.

Tuesday, December 05, 2006


I was near the MetLife Building last Friday and I needed to grab a quick something for lunch. I stumbled upon a midtown Hale and Hearty, a soup spot that has a bunch of stores in the city.

I haven't been in a while but their three-lentil chili used to be very good. Their policy from the beginning has been to list whether a soup is V=Vegetarian; L=Low fat; or D=Dairy. Back in the day I was concerned mainly about a soup’s veggie-tude [and nuts of course] but not dairy or wheat.

Of course that’s all changed: bring on the meat, hold the wheat and dairy, etc. So I popped in thinking maybe if they had an ingredient list somewhere I’d get something, perhaps even my old favorite chili. At my turn at the glass counter, I asked if perchance they had an ingredient list for their three-lentil chili [which they still make all these years later]. Totally unfazed, which I love, the nice soup lady walked me over to the soup container and lifted the small card/label that was stuck on top. Behind it was a full list of ingredients. And I mean full, everything from olive oil to sherry to carrots and lentils. Hurrah!

Lunch is a bit more complicated when you can’t grab a sandwich. Especially as certain areas are just dead zones for decent non-bready fast food. Good to know Hale and Hearty is an option.

Another lunch option may be Au Bon Pain as I was just informed by one of my faithful spies. She said: “I picked up a ready made sandwich at au bon pain the other day. On the label was listed every ingredient for each part of the sandwich including the dressing plus the now-becoming-usual "food allergen" alert.” I went to their website under nutrition found all I ever needed to know about their ingredients which specific allergen listings.

They are clearly making an effort to offer healthy food options. Whilst not organic nor unprocessed, listing every single ingredient and potential allergens is a great start for a chain/franchise like Au Bon Pain.

Monday, December 04, 2006

Allergic and Jewish and Foodie Group

Ms. ByTheBay has started a recipe swap for those of us with food allergies, intolerances or sensitivies with a focus on Jewish Food. Join us!

Chanukah is around the corner; whoever has a GF doughnut recipe gets a prize. Ok not really, but you get to have doughnuts!

Grand Jury Duty

Yup. Going downtown this morning to do my VERY civic duty. Will post later on tonight. Wish me luck!
PS I voluteered to serve and wasn't chosen to be on a panel. Woo hoo!

Sunday, December 03, 2006

Soy Lecithin

So one of the reasons I haven’t indulged in the chocolate chips that are still left over from the package Divvies sent is because they have soy lecithin, a soy by-product. Is soy lecithin really soy-like? Would it upset my tummy like soy milk does? Luckily, I'm not allergic to soy just a bit intolerant and after reading this fact sheet and this article it looks like either the lecithin has no proteins that cause the tummy distress or you just have to try to find out. Hmmmm.

Saturday, December 02, 2006

"Bein' Green"

Listening to Audra sing it's not easy being green--really an anthem for being different and accepting it. Allergic/food intolerant folks--this means you too!

Friday, December 01, 2006

No Shoe Zone

I'm totally one these too. My studio apartment is a shoe-free zone.

My thinking: one room is my entire living space.

When you have multiple rooms, perhaps the dirt comes off after you’ve tramped in the hallway, been through the front door, through the foyer, taken a tour of the kitchen and living room and dining room and maybe made a pit-stop in the guest bath. And then perhaps, if you’re very lucky, you were invited into the bedroom: the sanctum sanatorium.

But since a studio apt is all sanctum, I say shed your shoes, leave the NYC dirt on my doorstep and welcome with open and clean arms!

PS: if you read the article, I have say that I think that the guys who wrap their furniture in saran are very anal retentive chef gone haywire. But I’m sure that some readers think that about me. Ah well. To each…

A Dressed Tree

Let the traffic begin!