Emmys! (and some hives)

It’s the superbowl of TV…the Emmy Awards! Only, there’s no typical food for this major American holiday, which is a shame. It’s my turn to host the Emmy’s “party” this year (read: a few friends in sweatpants sitting on a couch watching the show), and I decided to cook what will maybe become an Emmy’s staple menu.

Main Dish:

Homemade pizza — for recipe, see here.

Side:

Fried zucchini — essentially, zucchinni fried with garlic, salt, and pepper.

Dessert:

Strawberry chocolate oat muffins – a twist on my pumpkin oat muffins (vegan! gluten free! nut-free! woo-hoo!) only with pureed strawberry and some chocolate powder instead of pumpkin…or cherries

It all would have been an absolutely SUPERB dinner to accompany a really incredible Emmy show (Homeland! Homeland! Homeland!) but I erupted into hives for a reason I simply can’t understand.

Or maybe I can understand it. Last Monday, on the second night of Rosh Hashana, we had the traditional new fruits to make a blessing for the new year. I am allergic to most fruits, certainly exotic fruits, so I didn’t eat them. No one anticipated an airborne reaction, because there was no horseradish involved. And yet, I broke out into hives for a few days following that meal. My guess right now is that I had an apple that was right next to the fruits, and as with the horseradish incident of Passover, I think the apple absorbed some of the other fruits’ essences. Apples are pretty absorbent — they’re known to absorb most of the pesticides sprayed on them, for instance — and since I had definitely not overdosed on apples and that’s what I was eating when the hives began, I can only imagine they are the culprit. It’s been under a week, and I haven’t been strict about my Benadryl usage, but these sorts of hives can reappear for days. So I’m betting it’s that. Or I overdosed on wheat, with it being in the pizza, and having challah pretty regularly as part of all the ritual meals. Not that I’ve been eating a ton of challah, but I’ve had less wheat over more time than in most weeks (most weeks I eat wheat only on the weekends, in huge amounts. This week, I’ve had bread at many meals, but in small amounts).

Either way, my traditional Emmys meal was slightly marred, but very delicious, so here’s to hoping that next year:

a) I’m closer to winning an Emmy

b) my allergies are in check enough to eat the above foods totally 100% safely

An Ode to Cheese (and a wheat-free recipe!)

Cheese is something I can totally live without. I barely missed it over the last few months. But man, now that I can live with it again…wow.

I think I just invented food heaven. And it took five minutes…

overrated.

I’ve been making rye, oat and rye/oat crackers for a while now as a bread substitute/starchy snack. And I stopped once bread came back to my diet, because, you know, rye/oat crackers are only just okay, not to die for. But I have been craving cheez-its for a few days now, and I can’t eat them yet, and I can’t bake my own because I’m running low on wheats (have to have challah twice this weekend, plus I had that mean pasta and some bread on Sunday). But it occurred to me – what if I baked cheez-it rye/oat crackers?

BEST. IDEA. EVER.

Make this. Every day. It will be the best thing that’s happened to your tongue.

This recipe yields 10 small crackers.

1/2 cup rye flour

1/2 cup oat flour

1/3 cup oil (canola?)

some water — look

a few shakes of garlic

shredded mozarella cheese, to taste.

Mix the ingredients, roll the dough with your fingers into small circles, stab with a fork, and bake at 400 for about 5-10 minutes.

EAT.

Thank me later.