My Test of Grace
Picture this scenario with me.
I’ve been up out of my cozy, warm bed since 6:30 a.m.
All day long I’ve sliced and diced, calculated quantities, determined times that dishes should be put in and out of the oven, and burned my left thumb and right lower arm.
Two meals have been prepped, prepared, served, and cleaned up. Only one more to go for the day…
My head itches under my hat and I smell like sautéed onions.
At one point in the day, I realize my deodorant doesn’t live up to its claims.
“Hmm…” I ponder to myself, “ I need to buy some of that stuff that says it’s strong enough for a man, but made for a woman!”
My feet are screaming at the fact that, although happiest bare, they are now trying to figure out how to mould to the confines of their new (incredibly uncomfortable) and highly recommended Danskos. After 11 hours of standing on them, the dull ache has now turned into a full fledged pulsing throb.
But, finally, yes, finally, the dinner meal is on the serving table.
The lasagne is tender, yet firm enough to cut in squares (hallelujah!).
The garlic toast is hot and crispy, and the Caesar salad is flying on to the guests’ plates faster than you can blink.
The ice cream cake is cut, plated, and ready to serve at the proper time.
All is well…
UNTIL…
I see a guest approaching.
“Um,”
“excuse me?”
“Yes”, I smile and nod politely.
“What do you have as a gluten free option?”
{Insert silent scream}
And, now, I will hold my tongue…
This is, most certainly, my current test of grace.
***
Please, please, please don’t misunderstand my frustration. (Hold the hate mail!) I know and love many people who have gluten (or dairy) issues that are genuine causes for concern and attention.
The people aren’t the frustration (well, most of the time, anyway).
But, I’m frustrated that I can’t figure out how to cook a hot meal for 50 (or 60 or 85) and then still do something completely separate for 1 or 2 people.
I’m working on it, but I haven’t mastered it.
I’ll fully admit that I don’t know yet how to do the “gluten free, dairy free, vegetarian” thing very well.
I know this for a fact.
A guest already told me so…
I so feel your frustration and pain. Being a cook for 150 boarding students at a Christian high school, we had an assortment of dietary issues every year. And there was the odd time we would forget to prepare something just for them. And there would be that sinking feeling, mixed with panic as to what you could make them quickly, when you saw their face in line. I guess if you didn’t know you had a person with dietary issues, the onus was on them to tell you ahead of time. Our supervisor would have special foods for them in the freezer that could be heated up quickly. We really didn’t have any with gluten allergies. But there are a number of gluten free pastas, breads available. But it takes some time to figure this all out. You can’t beat yourself up over it. Live and learn from it, I used to tell myself, and move on! And you are a newbie after all!
Having food allergies myself, I put the burden on myself to notify people ahead of time (especially airlines) so they will have time to prepare special meals. If I dine with friends, there are generally items that I can eat, as I do not like to put anyone out (I tend to eat a lot of salads sans dressing!).
Surely that guest should have notified you in advance so you could have been prepared. Shame on them if they didn’t.
Oh I feel for you! I have 2 gluten-free daughters and I have a difficult time figuring out what to fix for our little family to eat! We so appreciate it when people have gluten free options for them, but we do not expect it! My girls have learned to pack their own food when they’re going somewhere.
It happens to all of us, Rita! Don’t feel bad. I know that silent (and sometimes not-so-silent) scream very well! 🙂
If someone does not inform you of their allergy/dietary restriction ahead of time, it is 100% their fault if there is nothing for them to eat. As someone who eats GF, I know that I can NEVER assume there will be an option for me…and I also know that not everyone is familiar enough with the restrictions to know how to prepare it anyway. Most of the time I will bring a snack/meal sub for myself, and many other GF’s do too.
Now, if you do know of the allergies ahead of time, Google is going to be your new best friend! (if it wasn’t already) There are plenty of meal ideas, and how-tos online.
I try to make exactly the same type of meal for everyone, (ie: GF Lasagna is exactly the same but with rice noodles, Vegetarian Lasagna with Yves brand ground veggie and some extra vegetables instead of the ground beef, etc.) and use as much of the same things as I can, so its not like you’re making 3 completely separate meals. Prep them at the same time, if you can do it without causing cross-contamination. It makes your life easier!
Having some special-diet backups in the freezer is a great idea!
Cooking for special diets is like anything else: it just takes practice! The more you know about it and understand it, the easier and less intimidating it will become. The great thing is that these days there are a lot of options available, like GF mixes or pre-made items. Superstore usually has a good selection for decent prices (its always going to be more expensive than the regular stuff). Take a look through their natural foods aisle, and their selection for tofus and other veggie options near the cheeses.
If your sous-chef is able to work independently, delegate the making of special meals to them, so you are free to concentrate on your main meal.
And finally, always be sure to read the labels on EVERYTHING! Gluten can be found in a lot of things you wouldn’t expect, from caramel coloring to worscestershire sauce to Kraft salad dressings. There are websites that will give you a list of all the “sneaky” names for gluten so you can make confident decisions on what can go in and what can’t.
Rita, you are doing an incredible job! I believe the complainers should be automatically signed up to cook the next day, to get a taste of their own medicine 😉
Rita, for gluten free campers mixes could be a great help. Betty Crocker’s
white or chocolate cake mixes are excellent and freeze well. They are also
dairy and nut free and can be varied by adding options like chocolate chips
or coconut, or dried fruit.
A cappuccino variation adds a little dissolved instant coffee and some grated
dark chocolate.
sign me Celiac, with a sweet tooth too.
OK I am gluten free and I take it on MYSELF to bring gluten free bars or options with me! I do NOT expect others to cater to my needs – I take care of myself. MY GOODNESS I am even more thankful I have that view now! I cannot imagine thinking of asking someone to cater to me because I have an allergy! You poor thing! I admire what you are doing and stepping up to the plate to be the camp cook even though it was a position you never wanted:) I so admire your dedication, sweet spirit and gusto!!!