It is not lost on me that while I’m still enjoying the last dog days of summer – hello high humidity and 90-degree temperatures – I’m here with a recipe for pumpkin dip. And it’s the last day of August. And we haven’t even seen September, apples or pears. And I rather enjoy taking one season at a time, thank-you-very-much. And over the next couple of weeks, there will be a glut of alllllllll things pumpkin which will hit the blogosphere, so brace yourself. No, sharing a recipe for pumpkin dip in August is not lost on me.
Even though it’s been continuous rain with brief moments of sunshine, our summer temperatures have still been quite hot – mid to upper 80s with humidity above 60 percent. And that means it feels more like 100 degrees . . . and while it’s great for my garden, this kind of weather isn’t great for my hair – frizz and curl is the name of the game these days.
I’ve been gluten-free for more than three years now and in the beginning, I’ll admit to being a bit apprehensive about navigating the gluten-free world. I knew I was ahead of the game because I already knew how to cook and was relieved I wasn’t learning that skill along with trying to figure out what was safe to eat. And believe me, after you been cross-contaminated a few times, you quickly understand how important it is to be able to eat well while being safe.
I love a great chip, don’t you? Potato chips, veggie chips, corn chips and tortilla chips. Chips with ridges, kettle-cooked, salt and vinegar, black pepper, nacho-cheese and barbecued – I have enjoyed my fair share of chips and dips over the years.
As I’m certain is true for most of the U.S., we like pizza in this house and in fact, have pizza at least once a week at the old Smith Bites Homestead. And while we adore a sourdough or yeasted gluten-free crust, there are times when I don’t have dough ready to go when the mood strikes.
We’re three weeks in to the new semester for The Professor (hey, that rhymes!) and our fall calendar is color-coded with activites through December; way back when I was a single mom, I assumed, incorrectly, that when my kids were grown and on their own, life would slow down. While there are no more high-school fall football practices or games to attend, I do find most days with multiple deadlines and being pulled in more directions than one. Sound familiar? I thought so.
The month of May is National Celiac Awareness month.
And while I could rattle off the numbers of people who have Celiac or some form of wheat intolerance or allergy, I’m going to share some of our family’s story instead. Why? For me, it’s personal; it hits deeply and closely to home. I have celiac, and so does my sister, so it doesn’t get more personal than this.
Not much happening here at the old Smith Bites homestead; there is still snow on the ground (‘Suprise!’ she says sarcastically) and The Professor is in his nineth week of a 16-week semester. The good news is that as of today, it looks like temperatures near 50 will be here by Friday . . . break out the flip-flops people!