I have fond memories of trick or treating when I was young with my brother and parents. But as a kid with a peanut allergy, there were so many restrictions.
Every kid who has food allergies or restrictions should not feel like they are missing out on fun on Halloween. But it is so important to stay safe this time of year.
When I look back, my parents were really good at explaining to me the risks involved when gathering candy from neighbours with my peanut allergy and the rules that went along with my trick or treating days….
Wear your fanny pack of your medicine (and it NEVER matched my costume!!!!)
Do not eat anything while out collecting until there was a full inspection at home
Do not consume anything without the OK from parents.
Two of my mom’s strategies to not restrict my fun and keep me safe were
keeping sweets at home that she would trade for all of the candy I collected
bringing any peanut candy or treats to other peanut safe households with no dietary restrictions there.
I am flattered that my blog name sometimes gets called “fabulous” as an alternative to “fearless”. My friend B has inspired me this week with an idea to combine the two words for a new weekly Friday blog called “Fabulous Fearless Fridays”.
Each Friday I hope to inspire you with a new recipe, idea or meal plan for the upcoming weekend. Sometimes an extra bit of motivation and encouragement is all one needs to be creative with food. It has been an honour to have such an enthusiastic audience since the beginning of my blogging journey. Thank you to you all who listen to my stories. And thank you for stirring my creative juices. I have enjoyed taking pictures each day to post along with food ideas and information.
As with all my posts, it will be PEANUT, FISH and SHELLFISH free. I also hope to encourage myself in the future to create gluten-free recipes and make other substitutions.
Summer does not equal rain in most cities, but here in Vancouver that is how the recent weather has been treating us. But keep your chin up! Everyone is still wearing shorts, visiting their local farmers market and filling their kitchens with summertime produce. I am sorry for the lack of sunshine my little tomato and basil plants!
Since the weather is not a scorcher outside, I am still able to turn on the oven guilt free. This means that J can enjoy warm strawberry rhubarb cobbler, roasted asparagus and brown rice pilaf all from the joy of the oven. (If it was a scorcher though, all of these could be done on the barbeque!!)
But any weather should involve ice cream. Anyone with a peanut allergy should be able to enjoy ice cream .
Like many, my allergies give me the misfortune to not be able to experience ice cream from a restaurant or local cafe. With flavours like peanut butter or pistachio, never mind the shops that have over a hundred flavours like seaweed and tuna, it is not safe for anyone with a nut allergy to eat safely in a cafe. So my choices are either to make it myself or recently I have been enjoying Avalon Ice cream that I am purchasing from my local green grocer. It is made in a peanut free facility. If you are eating ice cream or waffle cones that are store bought, please make sure you find a brand that is made in a facility that is made without the contamination of ingredients you are allergic to. Always check the ingredient list! You can also call the 1-800 number of the company and ask them any questions if you have any hesitations.
The weather is perfect outside (right now…) to enjoy ice cream in these waffle cone bowls. They will be filled later with vanilla ice cream and apple rhubarb compote.
1 cup flour
¾ cup sugar
½ cup milk
¼ cup water
1 tbsp melted butter
2 tsp vanilla
Mix all dry ingredients in a bowl. Add the rest of the wet ingredients and beat with a wire whisk.
Pour 2 to 3 tablespoons into waffle iron until golden brown. Remove and immediately press into any shape you desire.
For a crispier cone, add an additional one or two tablespoons of water into the batter.
Canning and preserving can be a satisfying and safe way for me to enjoy the fruits and vegetables of the summer. I am able to create food that is made in a controlled environment that is fish and peanut free. Each year I try new recipes and I am always looking for new ways to build a complex flavour profile. One way to do that is to use flavoured vinegar when pickling!
This post was inspired by the website Food in Jars (http://www.foodinjars.com ), I was thrilled to see a way to use the chive blossoms that were flourishing in my own backyard. You can do this with any amount of blossoms.
You will need:
Jar or bottle
Any type of mild vinegar (I used basic white vinegar because I keep quite a bit it at home because of all the pickling and cleaning I use it for)
The following are the steps I used to flavour the vinegar:
Sterilize the bottle. I used a 1 Litre milk bottle that I dropped in boiling water for a few minutes.
Cut the tender purple blossoms off of the chive plants and thoroughly wash blossoms with cold running water. I let mine soak in cool water for 10 minutes, then drained off the water (because the sediment had fallen to the bottom), covered with new water and gently swished the blossoms in the water for a few minutes.
Dry blossoms thoroughly
Place in jar to fill ½ to ¾ full. Cover and fill the jar with white vinegar.
Store in cool dark place for a few weeks,( I put mine in the fridge), strain and use accordingly!
I will keep you posted on how I used my chive blossom vinegar! Thanks for the inspiration Food in Jars!