Things I Learned Tonight While On Benedryl

1. Don’t touch people in grocery stores.

2. Don’t go to the checkout aisle with gefilte fish on the conveyor belt

(one of the above might actually be ok. There’s no telling which, and there’s no telling if it’s the combo)

3. Try to always bring a new bottle of water in the car when driving in case you need to pop some Benedryl on location, and the water that sat in your car all day is burning hot from the 90 degree sun.

4. Singing/rapping is a good test to see if your throat is closing. But also, singing “Hopelessly Devoted To You” and “As Long as He Needs Me” for the better part of an hour is not great for your throat. If you get hoarse, scratchy or generally irritated it might be because you’re NOT a Broadway star.

5. It is possible to cook 95% of a shabbat dinner plus tonights dinner while on Benedryl. And also random turkey burgers because it’s hard to remember that freezers exist while you’re cooking on Benedryl. And also that you can’t eat 4 turkey burgers in one day.

6. The above cooking is tiring. Sitting down feels much better.

7. Sitting down is important.

8. Like, super important.

9. Stopping to sing is also important.

10. Lists should always have ten things.

THE JOYS OF AIRBORNE ALLERGIES!

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The Best Home Cooks in America, Anthony Anderson-Style

Ok, so this is really not about allergies at all, but it is about episodes, and that’s half this blog, right? Plus, it involves cooking. So you might get some recipe help from it…

Check out Anthony Eats America, a new webseries we produced at work, starring comedian Anthony Anderson (from the beloved and cancelled-too-soon Guys with Kids). Basically, Anthony goes around America and learns how to cook with some of the best home chefs around. It’s a really funny show that’s part how-to and part plain ol’ silly irreverence.

And as a budding home chef myself, I definitely try to have this much fun in my own kitchen!

Shameless self plug ends here…now back to our regularly scheduled allergy programming…

Anthony Eats America

 

Cross Contamination Can Happen to Anyone

On Thursday night, I cooked what should have been a delightful Shabbat meal. I made turkey cutlets with safflower oil, paprika, cayenne pepper, and pepper, sweet potatoes with safflower oil, paprika, garlic, cayenne pepper, salt, and pepper, butternut squash kugel/pie, quinoa with safflower oil, salt, and pepper, and a grilled chicken with cumin and oregano.

I was just about done at 9:30pm when I decided to start on dessert – a gluten-free oat apple/pear crisp/crumble/pie. While mixing the pie crust ingredients together, I wandered over to my oil counter to see which oil I wanted to use as a substitute for vegetable. Canola? Safflower? Grapeseed?

As I looked at the bottle of safflower, my night began to derail before me.

It was a bottle of sunflower oil.

Sunflower oil, otherwise known as one of my allergies.

Can you tell the difference?

I threw a package of ribs on the counter to defrost. The chicken might be fine, but I’d had chicken twice that week already and I needed it for dinner Friday and lunch on Sunday — which would leave me at four times a week, a serious no-no. Whole Foods only has turkey sometimes. The trip I’d made to the kosher grocery store at lunch earlier that day seemed futile — especially since I’d held two package of turkey in my hand, and thought, “why cram two packages into the minifridge at work, when I clearly don’t need a backup? What could possibly happen?”

Halfway to Whole Foods (which luckily is a mile away), I realized I’d used the same knife for the turkey and the chicken. I’d thought, “It’s my own kitchen; it’s not like anything can get cross contaminated.”)

Except, I guess, that I was too tired to read when I’d bought the oil. Too tired to read before I used it (like I ordinarily do). So my trip to Whole Foods now expanded to chicken, turkey if possible, and sweet potatoes. Luckily, I still had some quinoa. And even better – Whole Foods had ground turkey!

I came home, ate my delicious soup quickly, and got back to work. Finished the pie crust, which had been sitting nearly ready while I was out, and threw together the same sweet potatoes (using sweet potatoes instead of Japanese yams, though), tri-colored quinoa (because colors make me happy), baked chicken with cumin and oregano, and turkey burgers. Thank goodness the squash kugel, the hardest dish to prepare, didn’t require oil.

It was a rude awakening – an allergic accident and cross contamination incident in my own home. Lessons learned:

1. READ EVERYTHING. Not just when I buy it, but when I cook it, and before each dish I use it for.

2. DON’T SHOP/COOK WHILE EXHAUSTED. I’m not sure how to get around that one, but I’ll figure it out.

3. EVERYONE MAKES MISTAKES. I obviously have more invested in my allergies than anyone else, and I have to remember that I am human and can make mistakes. I will probably make more mistakes in the future. I know anyone else around me is capable of the same mistakes. That’s why I carry an epi-pen and benadryl, even at my own meals. Because you never know. I can try my best, and that’s all I can expect from myself and others. I just have to be cautious, vigilant, and prepared. Avoidance is the only way to prevent allergic reactions, but the only way to practice 100% avoidance is to stop eating altogether, and so I have to settle for less. Luckily, my elementary school teachers used to say, “100 is reserved for God, 99 for the teacher, so the highest grade you can get is a 98.” So too with my allergies, though I don’t know who the teacher is in this case. Whatever. It’s a close enough analogy.

Anyway, one really good thing did come from this: I know what I’m going to challenge on Wednesday. Sunflower oil. And if I pass, I can not only eat a ton more processed foods (which I’m actually not that excited about, I like having no choice but to be healthy), but I have 4 meals worth of food cooked. TIME SAVER. To counter the exhaustion, I’d hope.