Because my food intake varies from the norm, "normal" can make me quite excited. Yesterday, for example, I made a sandwich. A sandwich. You guys, there are plenty of gluten-free breads, but gluten-free, yeast-free, egg-free bread? Unheard of! Tanya found some, though, and brought it home last week. So yesterday I made a sandwich. It was beautiful. Amazing. It looked so good.

Gah. I only took one bite. Gluten-free, yeast-free, egg-free bread is not bread. It's compressed packing peanuts in loaf form. 

All was not lost, however; the chicken salad was a delicious success, thanks to Earth Balance dairy-free, soy-free, egg-free mayo. Soon we'll do a chicken salad tutorial, okay?

Tonight marked another culinary failure: no-sugar-added, vegan raspberry oatmeal muffins. Sounds like a win, right? I thought so too. Every so often, my colleagues and I come into work early to watch TED videos together. Another coworker is Celiac also, so I decided to bring muffins that we could eat; everyone at work is health-conscious so they have to be healthy, and everyone is a foodie so they have to be good.

Guess what. They aren't.

But they looked so pretty. The batter tasted so good. I took note of every single thing to share with you. They just didn't turn out well. They have a chewy exterior and taste like absolutely nothing. As it turns out, gluten-free dairy-free egg-free soy-free baked goods need sugar. Hmm.

The moral of the story is this: sometimes that happens, folks. To me, it happens pretty much all the time. That's why I have a Tanya. I recommend you get one too. 

See you tomorrow,

Becky (+ Tanya)