cookbook: Splendid Grains

During my brief jaunt to Port Townsend (more on this later), I found a copy of The Splendid Grain. Splendid it is. Written by Rebecca Field, an obviously thoughtful writer on whole foods, it's bursting with brilliant ideas on how to cook with the unusual grains. Translation: the gluten-free grains. Yes, there is one section of the book that will remain pristine and stain free in my kitchen: wheat, barley, rye, and oats. But everything else is safe. And everything sounds delicious.

Can you taste these?

Strawberry and Blue Corn Waffles
Southwestern Cheese Sandwiches with Sweet and Hot Pepper Sauce
Quinoa Tarts with Kiwi Sauce
Jicama and Buckwheat Salad

Yum.

This is one of the parts I love best about this diagnosis and the gluten-free life I'm living now: the constant discovery. I can't eat gluten, but I'm gobbling up knowledge. Ravenously. I can't stop trying new recipes, far more daring concoctions than my old standbys. I've always been a good cook, but before my diagnosis, I was eating the same, plodding meals, over and over. Not anymore.

And there's something deeply satisfying about exploring grains and foods from around the world, learning about the history of tef in Ethiopia. (Fascinating.) Somehow, this feels like honoring the experience of people other than Americans. And I'm happy to do that, protesting narrow-mindedness by eating. My favorite form of social protest, actually.

Given how much I adore food, I love that my new life means that I'll soon be eating popped amaranth for breakfast or making tef flour in my coffee grinder. Never could you have told me that this would be my life.