My only creations lately are diet-related. Mom has celiac (no gluten or foods processed on gluten-containing machines–they erode her intestinal cilia, which digest your food) and Dad can’t have nightshade (peppers, tomatoes, potatoes) or dairy. This equates to all-natural eating and snacking with some contortions.

Try gluten-free chicken enchiladas sans peppers or milk. I didn’t think it was possible but they turned out to be some of the best enchiladas I’ve had in my life. Boil chicken, shred and season with cumin, coriander, salt and pepper. Reserve broth. Melt vegetable crisco, saute chopped onions, salt and pepper. Add brown rice flour to make a roux. Take off the heat and stir in enough chicken broth to make a thick sauce. Stir in mayo. Chop mushrooms and olives, and open a can of corn. Roll chicken, mushrooms, olives, corn and some sauce into corn tortillas and place into a slightly sauced casserole dish. Repeat until filled. Spread remainder of sauce over the top, shred sharp cheddar over all, bake at 350 for 25-30 minutes. Let cool. Serve with chopped cilantro, lettuce, tomatoes and salsa.

Tonight I fried up pancakes with quinoa, shredded zucchini, egg-whites (proteins from yolks and red meat aggravate Mom’s arthritic symptoms), grated cheese, salt and pepper, and served them with syrup and cantaloupe. Simple and tasty.

The truth is, as we get older, our limitations force us to wisdom. I feel so good eating this stuff.

S: stubborn. or shadows.
T: tip-toe
U: understatement, undercover, underwear