Saturday, October 2, 2010

By the Sweat of My Face

Please bear with me for a moment. Instead of writing more right now about our story of becoming Foster Parents I'm going to write some on my struggle with food allergies.

It is written in holy script:

  1. 19 In the asweat of thy face shalt thou eat bbread, till thou return unto the ground; for out of it wast thou taken: for cdust thou art, and unto ddust shalt thou return.
  2. 25 By the asweat of thy bface shalt thou eat bread, until thou shalt return unto the ground—for thou shalt surely die—for out of it wast thou taken: for cdust thou wast, and unto dust shalt thou return.
(http://scriptures.lds.org/en/search?search=by+the+sweat+of+thy+face&do=Search&anonymous_element_1_changed=search)

This now has become more true than ever. It is offical, I now am forced to make and bake my own bread from here on out. I used to have 2 store-bought breads I could eat. A few months ago the local store named Harmons Home style bread changed their recipe to include milk - which I am allergic to. Today, Kabaju bought us the other bread we knew I could eat today as we are out of bread entirely.... I checked the ingredient list and to my horror saw that Sara Lee's Grandma Scyamore's bread has followed suit. It is no longer safe for me to eat. Wish me luck in re-learning and finding a recipe for bread that I can eat. Don't bother mentioning "gluten free" as that makes no difference to me - they tend to use dairy and eggs - both of which I cannot eat. I am unfortantely missing the annual FAAN Food Allergy Walk (http://www.foodallergywalk.org/site/TR/2010Walk/2010Walks?fr_id=1471&pg=entry) but I need to go make myself some bread. I am afraid Rhodes Frozen Rolls will soon follow suit...... who knows, perhaps they will stay different. I can only hope.

1 comment:

Evenspor said...

The most basic bread recipe only uses flour, yeast, salt and water. Plus, no-knead bread takes very little effort. You do need to let it rise for almost a day, but if you know how often your family goes through a loaf, it's not a big deal to just make sure you get a new loaf started as often as necessary:

http://hans.fugal.net/bread.pdf