Archive Page 4

04
Aug
10

The Sulfite Allergy CAN List


(Please note that these are all things that I can tolerate.  Yo may have different severities to things.  This is just a guideline and these items seem to work for me.  THIS LIST IS A WORK IN PROGRESS AND WILL CHANGE so please check back periodically.)

When I was looking online and trying to find ideas of things I can eat, there was nothing out there.  So here is a sample list of things that I can eat and a daily food meal suggestions. Hope this helps and I welcome your comments, input and/or hate mail.

BREAKFAST ITEMS

Greek plain yogurt with fresh fruit mixed in and a dab of honey

natural ovens toasted with butter and honey

Kashi 7 whole grain honey puffs

smoothies made with yogurt and fresh fruit

SNACKS

kettle One Sea Salt chips

Isola Thin Crustinetti’s (found at Whole Paycheck.  Basically mini breadsticks)

Lara Bars:  Read the ingredients VERY carefully.  If you can have nuts, these are fantastic.  I personally cannot but I have a separate nut allergy so  you may be fine with this.)

DAIRY

Greek yogurt – plain

Plain yogurt

cream and half and half

*Milk – this is one of those things that people can or cannot tolerate.  Make sure you find out of you can do this.   Many people actually drink non-fortified clean milk that you can get straight from farmers.

*Goat cheese  – seriously?  I don’t know if this makes me sick or not.  I feel like it might.  I am going to try it one more time today and see what happens.   I had some yesterday and my thumb is swollen like little Jack Horner.

*Fresh Mozz – YES!  Works for me!  And it melts…..yum…..UPDATE.  Yeah, no.  Can’t do mozz…I think it makes me really sick.  But I can have

FETA!!!  I get the athos brand and it melts so it’s good on everything…my favorite is melted a little on top of pasta

*Butter – I love the irish butter you can get at Trader Joe’s and so do the kids

MEAT

(I try to get everything organic and mostly from places like Whole Paycheck.  And I clean the heck out of it and dry it.  Let me also add that I was recently told that the little pads that are under chicken and meat are actually totally comprised up sulfites.  I haven’t been able to find actual documentation for that but I am working on it, so check back.)

Chicken

Turkey

Steak

Most fish (no crustaceans unless fresh right from the sea)

Beef

SOUPS

I made a ton of homemade soup now.  I make my own broth and store it.

I do cream based soups like cream of asparagus, broccoli, green pepper and I am about to venture into some other soups. My problem is that I REALLY miss the onion flavor but it’s something you have to get used to….and you just have to get used t making your own broth….

FRUIT AND VEGGIES

*Tomatoes (Like Parmesan cheese, tomatoes have a naturally high content of MSG so some people cannot tolerate it.)

Celery, carrots, all lettuce including kale and collard greens, green/red/yellow peppers, all berries, beans, eggplant, cucumber, zucchini, avocados, melons, bananas, *apples and *peaches(I seem to have  a sensitivity and not sure if it is from the sulfites that are sprayed once on the crops at the beginning of harvest on even organic fruits), Lemon, lime, mangoes, kiwi

OTHER

honey

olive, canola and sunflower oil

fresh pepper

sea salt

fresh herbs and organic spices (no spice or seasoning mixes)

tea with unbleached only bags

fresh squeezed orange juice

BOOZE GLORIOUS BOOZE

Sierra Nevada beer (the original blend)

Clear good tequila like Patron or1800 Silver  (mix it with fresh OJ and fresh mint, YUM)

Bonterra Organic Chardonnay  (I can do this, but only with the twisty top from the organic section at The Jewel or Trader Joe’s and Whole Paycheck)  NOT ALL can tolerate this.  Thank the Heavens that big momma can.

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04
Aug
10

MISS YOU


Hello gorgeous.

I have not been around…I know…I have decided that I am simply to busy having an awesome summer with the kids to be on the computer.  Sure, I have no money, no clients, no gigs, and therefore no money to buy the high maintenance food I eat, but I have a great tan.

I am about to post THE LIST.  The list of all lists…things that I can eat.  This you might be able to eat.  This DOES NOT MEAN that you can eat what I can eat.  This is just a guideline for people who share this allergy and are feeling like me, only seeing lists of things you CANNOT eat. I will post that list in a minute, and again, feel free to add comments, question me, tell me if my ass looks fat in this outfit, etc.

Things have been going okay with the new diet regimen. And when I say diet, it’s not really a diet. I have actually stopped losing weight because I have found some new cheats that are fattening like…5 ingredient really yummy french bread with irish butter. Not good. So I need to get back to the kale circuit and eat more of those yummy fresh fruits and veggies while they are in season and before I have to buy all of them at Whole Paycheck for a small fortune.

I recently had a visit with Dr. Mike and whined about hard hard everything is. He assured me that I WILL get over this… and I will be able to one day just do this all effortlessly and I believe him because my Yoda he is.
I think lately I feel really just pissed that I can’t eat out. I get angry watching everyone around me eat. I get really frustrated that I will never be able to go into a nice Mexican restaurant and order a normal dish and a ‘rita. So I am avoiding. I do that well. And I will have my own set of worry when the holidays come and there will be a virtual plethora of slutty dips paraded in front of me that I can’t dip my chip in.

But things are getting slowly more adaptable. I am getting into a routine of making a whole chicken, (Roasting, boiling or crockpot, I change it up) every Monday to make broth and eat the meat all weak. I need to actually go out and buy some jars to store the broth. Then I make a nice soup a freeze it. My freezer is stockpiling with little green soup-filled baggies. Like alien breast milk.

The other day, I made the DISASTEROUS mistake of watching Fast Food Nation. Now only was it disturbing and grotesque, it was also an interesting insight to the sad practice of how illegal immigrants are basically scooped up at the border and forced into labor. It was disgusting all around. And now, I am freaking out about meat. I love Facebook because I do one little post about it and 47 people have immediately a lot to add. I am going to look into some local places where I can buy meat in bulk. I am not apposed to eating meat. It’s the evolution of life. It’s the foul sanitary conditions, horrible labor practices and inhumane killing that is making me vomit in my mouth. Thank goodness I can’t eat a Mickey D cheeseburger anymore.
I will post information regarding local meat sources. Oh dear, I think this needs it’s own separate blog.

Lastly, I am having a Pampered Chef party as an excuse to get all my friends drunk on Arbor Mist and buy muffin tins.  I want to get a few things I need for the kitchen, but mostly I want people to come over to my house and get plowed with me.  If you want to come along, let me know, sugar.  You are invited.

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14
Jul
10

I’ll Trade You One Onion and a Garlic for…


I am really missing stuff that makes my breath reek.


Along with some surprising veggies that have high contents of sulfites like mushrooms, olives and beets, onions and garlic are also two things that effect me very severely.  I am still doing research on all of this, but I did find some useful information on the topic…check ‘er out.  This is from About.com

Cooking Without Onions and Garlic:

Onions and garlic are two of the most commonly used alliums, a group of closely related plants in the lily family. (Leeks, scallions, and shallots are other alliums with culinary uses.) While they are not among the more common food allergens, there are reported cases of IgE-mediated food allergies to alliums. In addition to those who avoid garlic due to IgE-mediated food allergies, many people find that these foods irritate conditions like irritable bowel syndrome or that they have food intolerances that can be triggered by these foods. Cooking without them can be difficult. Here are some strategies.

How Garlic and Onions Are Used in Cooking:

Garlic and onions are often used in cooking as aromatics — foods that add a savory aroma and flavor to other dishes. They’re found in cuisines from around the world, making it difficult to avoid them by sticking to foods from a certain geographical area. Often, garlic and onions are added at the very beginning of cooking to mellow their flavors before building a sauce, soup, or other complex dish.

Leaving Garlic and Onions Out:

Can you just leave the garlic and onions out of a recipe? Sometimes. You’ll usually get acceptable results — it’s not the same as leaving eggs out of a cake. However, most people would find some recipes unacceptably bland. Consider adapting the recipe with a substitute rather than simply dropping the alliums if:

  • Onions or garlic are the only flavoring in the recipe;
  • Onions or garlic are a major part of the recipe; or
  • Onions or garlic are used raw or lightly cooked.

In these situations, the flavor of onion or garlic may be critical to a delicious dish. Most of the time, though, you can find a good substitute.

Aromatics Beyond Onions and Garlic:

No unrelated vegetable has quite the same taste as onions or garlic. But some aromatics that may be safe for your allergies are good options for cooking:

  • Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.
  • Celery is among the most common aromatics.
  • Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.
  • Carrots are used as an aromatic in French cooking in combination with celery.
  • Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.
Herbs and Spices for Onion and Garlic-Free Cooking:

Garlic chives, an herb with a garlicky flavor, are an obvious substitute, but be careful if you’re managing a true food allergy: chives are in the allium family. Ask your allergist before eating them.  I don’t know if I can do chives or not.  I have not tested them out yet.

HERBS AND SPICES

Captain and Tenille

Peaches and Cream

Siegfried and Roy

I am pretty sure I am allergic to all of them.

Yes, we all know I am new to cooking, blah, ditty blah, blah…so my experience with using spices is limited.  I am really branching out, Blanche.  In my garden and/or in pots on my back stoop, I am growing the following:  basil, dill, cilantro, sage, rosemary, thyme, can’t stop thinking about Simon and Garfunkel, mint and what I thought was parsley, but I now I think it’s a weed.  (Still using it anyway.)

I am actually finding ways to use everything!  Nana Toad even reminded me that I can dry everything by leaving it out on the kitchen counter overnight and store it for winter.  BRILLIANT!

These are some of the ways I am finding to use the spices.  Please feel free to add onto this post if people have any other ideas.

Basil: salad dressings, marinades, pasta dishes, avocado mayo

Cilantro: beans and rice, chicken tacos

Rosemary: homemade potato fries, marinades

Mint:  Heatherita drinks, ice water

Dill: marinades, tilapia flavoring, sandwiches, salad dressings, my Heather of the hour de vourz (recipe coming soon.)

Sage, Thyme and the Parsley that is really a weed: seasoning to make my weekly chicken and broth….

My project for next week is to take a bunch of the herbs and start drying them for winter.  Maybe I can freeze some of them?

I have questions:  (Tracy!!! Oh, Tracy!!!)

HOW LONG TO THEY LAST?

How the heck do I get my hands on spices that are sulfite free, like cumin or cinnamon and nutmeg?  I need help with all of that.  I am going crazy without cumin.  That word looks dirty.

Over and out.

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08
Jul
10

Nana Toad’s Sulfite free Tomato Basil Pasta


This is easy as heck.

My stepmom, *Nana Toad, is a gourmet and can make a used paper towel taste delicious, but I think even the likes me me can tackle this one.  And I was so FULL after eating it.  I haven’t felt full in a long time.

Ingredients:

(This is for 2-3 people)

-1 pound roma tomatoes, de-seeded and diced

-EVOO

-fresh basil

-box of pasta (We used the bow tie, Fashuly. faleechey, fa – the bow tie one)

-goat cheese, if you like  (I didn’t use it but I will next time.  You can also throw some chicken in there.)

-sea salt and fresh ground pepper

Saute the tomatoes in 2 tsbp EVOO for 10 minutes till they “fall down” (Nana Toad term)

tossing in some sea salt

Salt and pepper them and add about 1/2 cup of either the pasta water or you can add some organic sulfite free wine, if you can tolerate one.  I am living off of Bonterra Chardonnay .  But I can only do the twisted cap from Trader Joe’s and NOT the corked that the Jewel has.  Don’t ask me why.  Don’t.  Stop asking.

Add the al dente pasta to the pan and heat everything through for another 5 minutes and BAM

Nana Toad's tomato basil sulfite-free pasta

Did I miss the garlic? Sure.  Did I miss the fresh Parmesan?  You bet your sweet ass, I did.  But I was just so thrilled to sit down and have a real meal.  I bet that I could even persuade a really kind chef at a restaurant to make this for me and that, my friends, gives me a lot of hope 🙂

*To think of the nickname “Nana Toad”, one might conjure up an image like this

NOT Nana Toad

Our Nana Toad is actually not old, not ugly and does not smoke.  She is in reality very beautiful and got the nickname of “Toad” when she was little.  So, there you have it.  She also gave me a Hamilton Beach Turbo twister stick blender, so she rocks even harder.

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02
Jul
10

Getting Out of Dodge.


Let’s blog to the world that I am leaving town so you can go rob my house.

I want you to know that I have incredibly nosey neighbors and a rabid rabbit.  Say that 10 times

rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit rabid rabbit

We are going to our family home in Indiana…my stepmother, Toad, is a gourmet cook and it way up for the challenge.   So when I get back, there is sure to be some fantastic sulfite-free Toadisms to share with the group.

Nothing much is new here.  Still can’t eat anything, but discovered I can have french bread and goat cheese so I am not a size ZERO just yet.

Riding the tequila privileges pretty hard.

I will be outty for a few days.  But I am sure to cook something in the next few days and either burn, cripple of poison myself or someone in the vicinity so I will be bound to break out the laptop on vacation and blog it.

Happy 4th!

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30
Jun
10

Sulfite Free Cream of Asparagus Soup


Hi.

Would you like to make this?

Cream of Crazy Woman Soup

Fantastic.

Here’s what you  need…

1 bunch of asparagus (2 cups when chopped)

2 tbsp. olive oil

2 tbsp. oat flour

4 cups low salt chicken broth (I made mine from scratch last week.  It’s a PITA aka pain in the ass.  But that’s what you have to do when you suffer from a sulfite allergy.  Let me know if you need help with that.)

2 cups enriched rice milk

3/4 tsp. sea salt

fresh ground black peper

1 tsp. honey

1 more  tbsp. oat flour

chopped fresh parsley

Ok kittens, this is what you do:

Break off tough bottoms of asparagus.  Cut off tips and reserve about 10 for garnish.  Don’t drop them on floor like I did.  (5 second rule.)  Steam stalks until tender.  Put rest of tips in bowl and add remaining asparagus cut into 1/2 inch pieces.  Make a roux by heating the OO in a pot over medium heat.  Add 2 tbsp. oat flour and cook, stirring, about 2 minutes.  Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens.  Add remaining chicken broth and rice milk and bring to simmer.  I am going to start typing a-gus because I am lazy.  Add the chopped a-gus and simmer about 10 minutes until very tender.   Now listen very carefully to this next step.  Do NOT do what I did and pour hot soup into a glass blender.  It will blow up and you will have asparagus soup in your mascara.

Take pot off heat and puree the a-gus by ladling it out with some broth into a food processor or blender.  Once pureed return to pot.  Good luck and may the force be with you.

Place back on low heat, add salt, pepper and honey.  Bring to a simmer.

If you would like it a little bit creamier, do the following:

Combine 1 tbsp. oat flour with 1/4 cup of the coup in a little bowl and blend it well.  Add it back into the pot.   Cook  at a slow simmer for about another 10 minutes until soup is creamy.  Remove from heat, stir in parsley, garnish with a-gus tips and have at it, friend!

Let me know how it goes for you…and my new soup motto is It’s better to sip your soup than wear it in your hair.

UPDATE 10:49am August, 4, 2010
This recipe is officially good when you substitute the a-gus with broccoli

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30
Jun
10

Why there is asparagus on my camera.


There is officially something wrong with me in the kitchen.

It’s not funny.  I can’t cook anything.  It’s like a genetic disorder.  I try SO hard.  I really really really concentrate and I lay everything out neatly and I read the recipe, kinda.

I tried to make cream of asparagus soup yesterday for lunch.  I was so hungry, you guys.  And I wanted to make a big batch, some to eat and some to freeze.  I bought this gorgeous asparagus and the Libertville Farmer’s market with the recipe in mind.  But the kids were all up in my get up and the phone kept ringing and and then Thor took them outside for a little bit because he saw that my hair was standing on end.  Alpha had a bunch of buddies over and they were playing a pick-up game of street hockey on the cul-de-sac and the girls were making the neighborhood rounds, so I was ALONE for 5 glorious minutes.

I simmered the soup and it was looking and smelling quite gorgeous.  I was SALAVATING.  I needed to puree it so I put it in the blender.  My new glass blender.  And I pureed it for a minute until it mother truckin BLEW UP

Photographer cried while taking this picture.

Oh wait, here is a burn on my leg.

My legs look fat but their really not that fat. Serious.

PEOPLE.  SULFITE ALLERGY SUFFERERS AND EVERYONE ELSE.  This is not a joke.  I am not trying to be totally sucky at cooking.  I really just really really am very very sucky.

I totally burst out crying.  I burnt my LEG.  I wailed and keened and whispered to myself…”That’s ok.  I’ll just (SOB) BLOG IT!!!! (SOB SOB SOB)”  And I grabbed my camera.  And got asparagus on it.

I was able to scrounge literally one little cup of it.  And I picked the little asparagus tip garish off the floor and rubbed it on my soiled shirt.

For what it’s worth….

cream of crazy woman soup

and I know it looks like ass, but it actually tasted really fricken good.  And it also was seasoned with the salt of my tears. I will post the recipe tomorrow when I have fully recovered my sanity, my patience and my will to live.

The good news is today I made an outstanding mango salsa and no one was burned, no one cried and no one had to throw away any appliances….will post that recipe tomorrow….OLE!!!!

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28
Jun
10

F*ck it. I’ll Just Drink Beer.


And the food travel test is over.

Grade:  D-

Dude.  That was brutal.

Part of the problem with all of this is that I have three children and I am in a constant state of crazy.  So Thor and I had the best intentions of packing all this great stuff for me.  But at the eleventh hour, pretty much all that ended up tossed in the travel food bag was a bag of pretzels, a few raisins and non organic apples.  None of which I can eat. I did manage to pack up a tiny cooker of the following:

Fresh dill, goat cheese, some avocados, a bag of kettle chips for munchies, sliced cucumbers and a load of yummy Breadsmith french bread. And some honey.  Which I never used and it leaked all over my bag.  THUMP.

This is an overview of how the meals went:

Friday night, get to hotel, check in, see our lacrosse family friends and everyone says, “Let’s get mexican!!”  Ole.  Great.

First of all, the waitress was so very fricken pissed that we showed up with 6 parents and 15 very loud, obnoxious, hungry and pumped up little lacrosse players.  And 2 whiny girls.   So when I politely say that I have a food allergy, she hated me pretty much from the starting gate.

I had the bartender make me a Heatherita, which was fabulous and got me through the next 14 minutes until I got my second Heatherita.   I ordered fish tacos, with NO SPICING and a side of fresh avocado.  I swear to God that when she dumped, and I mean, dropped,  that plate in front of me, that fish was covered with crap on it.  But we couldn’t tell if it was just…grill stuff…or not.  This is the problem.  People don’t realize that even cooking it on the grill with residual stuff can maim me for like 2 days.  But I was so terribly hungry and at this point, increasingly buzzed, so I ate it.  Did I mention that they made fresh table side guac there?  Sadists.  Then they put this HUGE bowl with the chips and salsa I can’t eat right in front of me.  Satanists.

It’s at this point, I realize that I can’t do this.  How am I going to do this? For the rest of my life?

I jsut sat there, ate my fish taco, drank my Heatherita, pouted and looked pretty.  That was all I could do.

The next morning I woke up and my right had looked like this…

It’s fine. Whatever.  Brought the wrist brace.

We stayed at one of those Courtyard Marriott’s that includes the breakfast.  I had brought with me in a baggie some Honey puffed Kashi cereal that I can eat, so I happily had a bowl of that with an orange and that worked out really well.  I wanted a bagel and cream cheese and bacon, but I resisted the pout urge and forced myself to be perky, spunky and full of life.

Ok, let me set up the scenario.  Alpha was in a tournament with some of the top little lacrosse players in the Midwest.  We were in Brown Deer, Wisconsin and there where 14 fields of games going on all day Saturday.  It was so freakin steamy and not an ounce of shade.  Cracker and Bambi were hot, sweaty little messes and pretty pissed to be there.  So after the second game, everyone say’s “Let’s go to Culver’s!”  I wanted to say, “F*ck you”.  But I didn’t.   It’s not their fault.  So everyone went and ate butter burgers while I sat in the car with the air conditioning cranked with my lil’ knife and cutting board, my fresh dill in a baggie (DORK), my goat cheese and sliced cukes/carrots and had a mini cracker sandwich/pity party.  It really wasn’t so bad.  I did have one friend peek in the window at me and laugh but that was to be expected. And she has the allergy too.  So she sympathizes.

Thor was a sweetie for packing something adult I could drink and I ended up chugging a couple of Sierra Nevada’s out of the cooler, so that took the edge off.  Oh yeah!  REALLY great idea  to drink those and then stand in the hot beating sun for a few hours.

Other notable meal issues:

One of my high school BFFs lived 15 minutes from where we were and and another HS BFF was visiting her as well, so Sat night we went over to their gorgeous glass house on Lake Michigan.  Such a blast!  IT was so fantastic to see everyone.  They were grilling kabobs, which were already marinated, so I just made myself ANOTHER goat cheese, cuke, dill, carrot sandwich.  And as my dear friend and I were eating in her back deck overlooking the magnifient lake on a perfect night, I looked down and noticed that most of the sandwich I was eating was made of moldy bread.  GAG  GAG GAG GAG GAG GAG

I cry.

The next day, we were supposed to have at least 2 more games and the weather was horrible so the rest of the tourney was cancelled.  We were planning to stay on as a family and attend Milwaukee’s Summerfest.  I was of course dreading what I would eat there and at this point I was out of all food except a few pieces of  moldy bread.

So we went to Cheescake factory for lunch.  AGGGGHHHHHHKKKKK

I was nothing short of a hot mess looking at the menu.  I opted for a steak, some rice and sauteed spinach.

This was the food that surrounded me:

Alpha – breaded shrimp and the yummiest, sluttiest coleslaw I have ever seen.

Bambi and Cracker – A seductively ridiculous mound of homemade mac and cheese.

Thor  – Don’t even get me started with Thor.  He ate for four people.  And then he ate Alpha’s coleslaw.  And he had a pile of garlic mashed potatoes  like this And every time he took a bite out of something, he would moan with delight.  I swear I was seconds from stabbing him in the neck with my fork.

My steak was clearly mistaken for one of the actual Stanley Cup hockey pucks.  And my bland rice and spinach just made me cry.  But there was a very big plus.  They had Sierra Nevada.  So I said, “F*ck it.  I’ll just drink beer.”

Seriously, it wasn’t THAT bad.   I did have pita chip crackers and some fresh berries that I would pop in my mouth every once in awhile and one time, I peeled an avocado and ate it like an apple.  It definitely is okay in the every day routine but the hardest is eating out in restaurants.  It’s such a random allergy that waitstaff are like, “What?”  And I don’t think anyone really takes it seriously.   And trying to eat anything at a fest or something like Great America, the best thing you can do is scope out the roasted corn and drink a ton of water.  I cheated with a few Blue Moons but there was an orange slice in it, so I faked myself out.  I am paying for it a little now, but all in all, I am a survivor WHAT I’m not gonna give up WHAT I’m not gon’ stop WHAT I’m gonna work harder WHAT.

Werd.

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25
Jun
10

This is a test. For Sulfites.


Check these out!

You can actually check your food for sulfites!
I don’t know.  Would I?  Could I? Should I in a boat or on a car or on a float?

It seems really anal.  But if you are out at a restaurant and want to really make sure, I guess you can get some of these strips.  You know what?  YOU KNOW WHAT?  (Throws down glove) I am DOING it.  I will throw myself under a bus for all of you and try them.  Ordering….please hold.

F*%^$^%ck man!  They charged me 7 bucks for shipping and they were only $5 for the strips.  G.D. chemists.

All alright.  I ordered them.   When I get them, I will shove one of them in my Applebee’s meal and see if a 5 car alarm goes off.  Will let you know.  That’s how much I love you.

HAPPY FRIDAY

Today we leave for a weekend lacrosse tourney.  I have decided, with the meal planning help of AWESOME Tracy, to bring some light fixings in the cooler.  But not much more.   I am going to really test out restaurants and see what happens.  I may look like this on Sunday.

I will let you know.

Sidenote:  If you ate something funny and you need to make yourself throw up, go to Google images and search for “swollen”.  Happy vomiting.

update 8:55am

Oh, you are gonna love this.

I just got an email from the the chemists who make the sulfite tests.

People like this make this whole blogging thing really, really easy.

And I quote:

“Dear Ms. Moran,

Thank you for your interest in our Sulfite Detectors.  Unfortunately, ChemSee-Foods has a minimum order requirement of $30.00.

If you would like, we can charge an additional $25.00 for an additional 5 units.  That would bring the total order cost with shipping to $37.17.

Otherwise, I will be happy to reimburse your charge.

At your earliest convenience, please let me know how you would like to proceed.”

My response:

“I don’t need anything else from your company.

I think it’s too bad.  I have a blog that reaches out to (note the use of the world) thousands of  sulfite allergy sufferers and I notified everyone that I was going to be purchasing these and testing them for everyone.  You would have definitely gotten a lot of orders.”

So to all of the thousands (4) of pals who are reading this:  Sorry.  I tried.  They wouldn’t even let me near the bus.

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25
Jun
10

What the heck is a widget.


Still learning all of this craziness.

Look what I made:
Amazon.com Widgets

Click on it.  I get paid thousands of dollars.

I am really just kidding.  I think.

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Heather Moran

Crazed sulfite-free woman.

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