If you’re in Seattle and a baseball fan, get pumped. We’ve been hearing a lot of talk recently about MLB stadiums serving gluten-free concessions – there’s the Mets’ CitiField in New York, Nationals Park in DC, and a handful of other ballparks now catering to their gluten-free fans. Tomorrow, for one night only, add the Seattle Mariners to the list of gluten-free friendly major league baseball teams.
The first thing that comes to my mind when I think of gluten-free meatballs is gluten-free spaghetti. And, after thinking really hard for something clever to say about spaghetti, all I can come up with is that horrible camp song, “On top of spaaaagheeeetti, all covered with cheeeeeese/I lost my poor meeeeaaatbaaaall…” The song where every stretch of vowels is as long as your list of symptoms before you started your gluten-free diet. Gluten-free spaghetti is a funny food: it’s slimy and dangly, and supposedly you can squirt it out your nose. Gluten-free meatballs are not as funny, but then again, I’ve never seen that movie…Cloudy With a Chance of Meatballs (I know, I’ve failed my inner child).
Oh, the delicious face of modern America: TV, maybe a Playstation, kids running around, just back from hockey practice or piano lessons, and of course, the time crunch. Too much to do in too little time. A possible, partial solution, as offered by 1950s post-war culture? The microwavable meal. All I can say is, my stomach’s not exactly grumbling for a soggy peas-and-carrots mixture. But there is something to be said for microwavable meals, even if it’s only, “They’re so eeeasy. And quick.” We don’t always have time to cook start-to-finish meals. (So sue us! We’re busy!) And, to be fair, many microwavable meals are now reasonably healthy and flavorful. Of course, the problem with brands like Lean Cuisine or Healthy Choice is that many of them also contain gluten or cannot be guaranteed to be gluten-free because of the high risk of cross-contamination.
The website slogan for Moore’s Marinades & Sauces is “Meat Lovers Love Moore’s,” which makes me their target audience. What can I say, I enjoy my proteins way more than I should. So when Moore’s sent us some free samples of their gluten-free marinades and sauces, I took it as the perfect excuse to cook up some steak, chicken, and wings (but not all on the same night!). How did Moore’s gluten-free products fare with this meat lover?
Everybody likes a little bit of history with their dinner…sometimes.
And sometimes, it seems that Colonial Williamsburg, Virginia is filled with actors speaking in dubious colonial accents and tourists asking directions from the College of William & Mary’s freshmen (mistake, may I say, especially in August), but it is nevertheless one of America’s most beautiful towns. Springtime is my favorite season in Williamsburg because foxgloves and tulips constantly bloom along white picket fences, but the end of summer and fall are just as beautiful, with colorfully blossomed trees and late-burning lanterns. A living monument, Colonial Williamsburg boasts museums, performances, and, of course, tavern fare.
Interest in Colonial Williamsburg has picked up in the past couple months due to an increased interest in revolutionary history (believe it or not!). Your kitchen can take a tip from history and Williamsburg’s firebrand flavor, too. To demonstrate, I’ve assembled this 3-course supper from 1981’s The Williamsburg Cookbook, published by the Colonial Williamsburg Foundation. For most authentic (and quaint) results, serve your meal with a mug of warm apple cider.