Oh dear. I am enjoying time catching up with my friends and, being the foodie types, we like to eat out. So yesterday and today, I met up with friends; yesterday, the food was sent back; today, we walked out. I know that being a Delicate Diner does make things a little more difficult than usual but I am quite shocked at both yesterday’s and today’s experiences, for different reasons. Although both could result in serious consequences. Day two, further down, is the more disturbing read if you are Coealic or gluten intolerant and it raises many questions about education…
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Continue ReadingI am sorry for being so absent – my few days in Las Vegas was very busy, full of migraines and headaches, meetings and work, and then the horse show to focus on too! The food was average in the hotel I was in and was summed up by this cake below… I’d ordered steak for the last night in Vegas, and gone through all the options with my waiter. There was no sauce option for me – even the champagne sauce contains gluten (seriously?!) – so the waiter proudly presented me with a plate of steak with lemon butter sauce, that…
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Continue ReadingIt is funny. You start something and very quickly, you outgrow things. I had originally planned a full website for The Delicate Diner but decided that I didn’t have time to do that right now – what with running The Arabian Magazine (horses), being on the Board for Your Gluten Freedom (next Expo on 8 May), being Chair of the Norfolk & Suffolk Arabian Horse Group (show 22 May), and all the travelling I’ve done for the magazine so far this year. But, as they always say, ask a busy person…! And anyway, what makes my time any busier than…
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Sunday afternoon. The first day of 2016 that has actually felt like spring. And I am doing one of my favourite things – cooking with chocolate. I should point out that this is not as I have been daydreaming about chocolate. After all, it was Easter last weekend and, while I am a great chocolate saver and have only just started to nibble the ears of my dark Lindt bunny (to the horror of my chocoholic friend, Wizzy!), I feel no need to be making anything chocolatey and unctuous right now. So, why the chocolate? In a word – Galton.…