What PBS Taught Me About Our Daily Bread

Baking has been on my mind a lot lately, thanks to several holidays. This month I've made Irish soda bread and Pi day apple pie on a whim. I've also been trying my hand at yeast bread. One of my Christmas gifts was Gluten Free Artisan Bread in 5 Minutes A Day, and I spent a couple snow days testing it out.

The good news is, you don't have to knead gluten free bread dough; assembly is like making brownies. The bad news is that title is a lie. It really means "In 5 minutes of active prep time, after you spent 2.5 hours the day before weighing flours and bringing the dough to a slow rise. And then you have to bake it for an hour. So yeah, carve out some time."

After all that weighing, mixing, and waiting, the results have been surprisingly delicious, although not practical for sandwiches. My loaves still aren't perfect, though. The dough is too dense, the rise too low, the crust too tough. I keep thinking about what I should do differently next time. Should I add less water? Does my pie crust need a higher fat content?

My first attempt at artisan bread. 

Still, I think all my experimenting has helped me understand the process better, even if that batch of bagels turned out flat and lumpy. While visiting my in-laws in New Orleans for Mardi Gras, I went back to the old puzzle of king cake. I attempted it several times the year we got engaged, but I never matched the Haydel's cakes the Southern Baron grew up on. This year, though, I took a long look and a light bulb went off. Eureka, it's a brioche! I just have to make a sweet bread dough enriched with eggs.

The same day as my king cake epiphany, we ended up watching the Great British Baking Show while we waited for Downton Abbey to air. I thought I was over baking competition shows - how much drama can you manufacture out of cupcake decoration anyway? But this show was different. The contestants were doing some serious, complicated stuff involving lots of rising time.

I ended up glued to the screen in suspense, hoping each person would have long enough to proof their dough AND bake it completely. Will the doughnuts puff up enough? Will the layered swirls of the Croatian coffeecake maintain their integrity? Will the fruit bread be raw in the center? (Spoiler alert: it was.) Even though the bakers had the luxury of a personal Kitchen Aid mixer plus a fancy proofing drawer (which I covet), their work was still a delicate balance of math and luck. If they didn't plan out everything perfectly, the results would be messy.

You have to assemble your flours before you make the dough.  

All this baked good suspense made me think about how we pray to God for "our daily bread." It sounds like the most basic, bland food. Sure, bread and milk are what everyone runs to get in a snow storm, but they aren't super exciting. But the actual process of making bread is a complicated scientific reaction.  If any factor goes wrong, it won't work. A round, fluffy loaf is actually kind of a miracle. It's appropriate that the Passover "bread of haste" is bread that doesn't bother to be leavened.

Daily life can feel like a maddening balance too. My routine is a pile of deadlines dependent on each other. I must leave the house no later than 7:32 am, or I'll miss the train. If I don't put my phone in airplane mode while I'm underground on the subway, the battery will drain to nothing. A letter template must be formatted perfectly, or the 250 letters I'm mailing will look terrible. 

Just as the Father wants to give us the food we need to live, we can also ask Him to give us success in our daily tasks so that life rises into a cohesive whole. The unleavened bread of Passover and the Eucharist symbolizes taking time away from the rat race demands of the everyday. We put aside complicated dough proofing so we can focus on heavenly things instead. 

Gluten-Free Communion Update!

I've written before about the difficulties of receiving the Eucharist now that I am gluten-intolerant. There has been some misunderstanding of the issue by both celiac groups and parish clergy. Last year I was concerned that preference for the more traditional communion under one species would further limit my sacramental access. 

So I was overjoyed to see Fr. Z's blog announcing a new USCCB statement on the appropriate pastoral response to celiac disease. Here is the text of the document. (My emphasis added.)

From the United States Bishops Committee on Divine Worship newsletter, October 2012.

Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. For those with the disease, eating gluten triggers an immune response in the small intestine. Over time, this immune reaction damages the small intestine's lining and hinders absorption of some nutrients. The intestinal damage often causes stomach pain, diarrhea, and weight loss, and can lead to serious complications. A Mayo Clinic-led analysis published in 2012 estimates that roughly 1.8 million Americans have the disease, but around 1.4 million of them are unaware that they have it.Given the serious health risk for those suffering gluten intolerance, it is important for pastors and other Church leaders not only to be aware of the reality, but prepared to address the situation of Catholics with celiac disease who come to parishes and seek to receive Holy Communion in a safe, sensitive, and compassionate manner. 

The Risk of “Cross-Contamination”For those members of the faithful with gluten intolerance, even trace amounts of gluten can be damaging. It is important, therefore, to be mindful of “cross-contamination” when using either low-gluten hosts or when offering Holy Communion to someone only under the species of wine. It might be best, for example, for the communicant to prepare a pyx with the low-gluten host before Mass, in order to avoid the situation of a sacristan who has handled the other hosts also to handle the low-gluten ones. At Communion time, then, they could approach the sanctuary together with any Extraordinary Ministers of Holy Communion and receive the pyx from the celebrant with the words “The Body of Christ” (or, if possible, they could be given the pyx within the normal Communion line, provided “contamination” from handling of the pyx is avoided). Similarly, it might be necessary for someone who has permission to receive Holy Communion under the species of wine alone to prepare before Mass a chalice, which will not be part of the commingling rite and from which either they alone will receive or from which they will be the first to receive. Such precautions are not only medically necessary, but they demonstrate compassion to avoid singling out those who want to receive Communion, but are unable to receive one or the other species. 

Low-Gluten Hosts and MustumThe most recent Church teaching on the use of mustum and low-gluten hosts at Mass remains the letter from then-Cardinal Joseph Ratzinger on July 24, 2003 (Prot. n. 89/78-17498), which was addressed to the Presidents of Conferences of Bishops. In that letter, pastors and the faithful are reminded that for bread to be valid matter for the Eucharist, it must be made solely of wheat, contain enough gluten to effect the confection of bread, be free of foreign materials, and unaffected by any preparation or baking methods which would alter its nature. The amount of gluten necessary for validity in such bread is not determined by minimum percentage or weight, though hosts which have no gluten are considered invalid matter for Mass. (In the Roman Rite, the bread prepared for the Eucharist must also be unleavened.)Mustum is defined as grape juice in which fermentation has begun, but has been suspended with the result that its alcohol content (usually less than 1.0%) does not reach the levels found in most table wines. It should not contain additives and may be stored through freezing or other means. The process used for the suspension of fermentation must not alter the nature of the juice in any way. The amount of alcohol needed for validity in mustum is not determined by a minimum percentage or weight. Pasteurized grape juice in which all alcohol has been evaporated through high temperature preparations is invalid matter for Mass. In the United States, it is forbidden to sell wine without the addition of sulfates as preservatives. The Church has determined that the very small amount of sulfates is acceptable and does not make the matter invalid.The lay faithful who are not able to receive Holy Communion at all under the species of bread, even of low-gluten hosts, may receive Holy Communion under the species of wine only, regardless of whether the Precious Blood is offered to the rest of the faithful present at a given celebration of Mass.Permission for priests, deacons, or the lay faithful without distinction to use mustum or low-gluten hosts is within the competence of the diocesan Bishop. The authority to permit the lay faithful to use mustum and low-gluten hosts in the reception of Holy Communion may be delegated to pastors under canon 137 §1 of the Code of Canon Law. Medical certification of a condition justifying the use of mustum or low-gluten hosts for Holy Communion is not required. Such permission, once granted, stands for as long as the condition persists which occasioned the request for the original permission.As a best practice, it is recommended that individuals with gluten and/or alcohol intolerance arrange through their parish the purchase any low-gluten hosts or mustum. This facilitates the oversight and good stewardship of the pastor who is responsible as mentioned above. It also “normalizes” the practice for the communicant, as well as keeping the purchase of liturgical supplies together in the parish budget.It is also worth recalling that, through the doctrine of concomitance, the Church teaches that under either species of bread or wine, the whole Christ is received (cf. General Instruction of the Roman Missal, no. 282; Catechism of the Catholic Church, no. 1390). Thus, the faithful may be confident in the Real Presence of Christ in the Eucharist they receive, even under only one or the other species. 

Obtaining Low-Gluten Hosts and MustumIn the dioceses of the United States, there are three approved distributors of low-gluten hosts and two of mustum known to the Secretariat of Divine Worship. (Any additional low-gluten host and/or mustum distributors are strongly encouraged to contact the Secretariat so that an up-to-date listing may be maintained.) 

Low-Gluten HostsBenedictine Sisters of Perpetual AdorationAltar Breads Department31970 State Highway PClyde, MO 64432-8100Phone: (800) 223-2772E-Mail: altarbreads@benedictinesisters.orgWeb: www.BenedictineSisters.orgGluten Content: 0.01% 

Parish CrossroadsP.O. Box 84Zionsville, IN 46077-0084 Phone: (800) 510-8842 E-Mail: admin@parishcrossroads.comWeb: www.ParishCrossroads.comGluten Content: 0.016% 

GlutenFreeHosts.com Inc.100 Buckley RoadLiverpool, NY 13088Phone: (800) 668-7324 ext. 1E-Mail: info@glutenfreehosts.comWeb: www.GlutenFreeHosts.comGluten Content: 0.002% 

MustumMont La Salle Altar Wines605 Trancas Street, Suite DNapa, CA 94558Phone: (800) 447-8466E-Mail: info@montlasallealtarwines.comWeb: www.MontLaSalleAltarWines.comMonks Wine & CandlesP.O. Box 681248 Schaumburg, IL 60168 Phone: (800) 540-MONK (6665) E-Mail: info@monkswineandcandles.comWeb: www.MonksWineAndCandles.com 

Conclusion“Any baptized person not prohibited by law can and must be admitted to Holy Communion” (can. 912). It is important for pastors to make every effort to accommodate and normalize the experience of Communion for the faithful, including those suffering from celiac disease. As this article points out, such can certainly be done within the norms of Church teaching.

I will always be grateful to the many kind priests and altar servers who have set aside low-gluten hosts for me or saved a few last drops of the Precious Blood in a chalice. When the Eucharist is a potential health risk, such understanding is a huge relief. This morning I went to daily Mass, and no one batted an eye when I skipped ahead to the chalice line. God is good. 

7 Quick Takes Volume 19

I just realized I have been numbering these all wrong; I've done way more than I thought. Thanks, Jen for hosting. And for keeping the link-up open all weekend for procrastinators like me.

1. Yesterday I moved to a new desk at my job for the fourth time. Some people are annoyed that 7 of us are sharing a room, but I'm just happy to be within earshot of my department again.

2. I am determined not to pay full price for a gown from a bridal salon, but that didn't keep me from trying on dresses last weekend with my sister and mom in tow. It's funny how things I liked on paper look silly on me in person, and how my attitude toward wedding dresses has evolved now that I am engaged. With every dress, I pondered "Would I want to be the minister of a sacrament in this dress?" What I like to wear to a party and what I want to look like for a life-changing solemn moment are different. Textiles have meaning, you know ;-)

3. Still, wedding dress ads are pretty entertaining for their sheer ridiculousness alone. On my material culture blog I wrote about some that featured zombie models and classic Hollywood references.

4. I've been trying not to focus on the HHS mandate as much, because it's just stressing me out. But I couldn't help laughing at this juxtaposition of articles in my Facebook newsfeed: a piece from the feminist website Jezebel entitled "Law Will Allow Employers to Fire Women for Using Whore Pills." immediately followed by a Human Life International article, "The Assault on Femininity: Is Fertility the Next Down Syndrome?"
Both articles were not afraid of hyperbole, but obviously I'm more inclined to agree with the latter. The politics of fertility - it's a big deal, ya'll.

5. This year's gluten free Irish soda bread turned out pretty well. Baking with teff flour is always weird - things can come out dry and a little greenish. But this loaf is pretty tasty with butter and a schmear of marmalade.

6. I've been a little bummed that The Betrothed isn't around to go see the cherry blossoms, try new restaurants, go to daily Mass etc. But this afternoon I decided "Screw it, I'm going on adventure by myself." So I drove the 30 miles downtown to attend Gregorian chant vespers at St. Matthew's Cathedral. It was awesome. Then I took a long walk down 16th Street, which ends in...the White House! That was also awesome. As were the blossoming trees and the windows-down weather. Solo excursions can be fun.

7. It's the 4th week of Lent - Happy Laetare Sunday! I'll leave you with Matisyahu's reggaeton version of today's responsorial psalm.

Alien species: Life as a Gluten-free Catholic

via Scientific American

I've lived gluten-free since summer 2006, when an antibody test confirmed my doctor's suspicion that gluten was the reason for my debilitating stomach cramps. So I reluctantly eliminated wheat, barley, rye, spelt, and most oats from my diet. Since then, my stomach problems have never returned and I've never felt better.

At first, giving up conventional pasta, bread, pizza, and baked goods seemed impossible. But really, it's not so  bad being GF in the 21st century. There are far more GF products and menu items available today than ten years ago. Still, as with any food intolerance or allergy, you have to be very aware of everything you eat. When I read a restaurant menu or enter the office break room, I do a visual scan and mentally flag anything that is off limits -  hamburger buns, sandwiches, muffins, frozen dinners, condensed canned soup, flour thickened gravies, etc. This survival technique is second nature to me now, and the memory of weekends curled up on the couch in pain keeps me from cheating.

Unfortunately, there is one other food on my off-limits list: the Eucharist. I'm not sure what one little host would do to me, but I'm positive that a Sunday habit of ingesting the "gift of finest wheat" would be bad for my body. There are some alternative options, praise God, but they all make receiving Communion a complicated operation.

Gluten-free Eucharist Option 1: Low-gluten hosts
Parishes can now offer Communion in the form of Vatican approved, extremely low-gluten hosts made by Benedictine sisters. This eliminates the need for any more kerfuffles about rice crackers. (Hallelujah). If you're curious, low-gluten hosts are lumpier, denser, and tougher than regulation altar bread, with a vague potato chip flavor. They take a long time to dissolve on your tongue.

Keeping the LG wafers in a separate pyx during Mass prevents cross-contamination. Of course, this means I need to alert the priest or sacristan to fill that pyx ahead of time.  I always feel awkward poking my head in the sacristy before Mass - it's basically an ecclesiastical men's locker room in there. My home parish in Virginia distributes LG hosts before the general distribution of Communion- this means I usually spend the Agnus Dei worrying that the priest will remember and that I'll stand in the correct place this time.Maybe this all is God's way of teaching me to trade shyness for assertiveness.

Gluten-free Eucharist Option 2: Chalice only

I've found that if I ask, a priest is happy to save a sip of the Precious Blood for me. (The only exception was my first Extraordinary Form Mass, but that's a long story of liturgical red tape.) When I'm in a parish that offers Communion under both forms, I just make a beeline for the chalice line. I've developed a series of near-dance steps that allow me to skip out of the initial host line without tripping anyone. I've gotten a few dirty looks from confused extraordinary ministers, and I probably throw off the host line's momentum. Still, it's a practical solution, especially when I am visiting a new parish. So if you see someone jump the line next Sunday, don't freak out. Ditto if you see someone eyeing the priest's chalice warily to ensure she doesn't ingest the speck of Host floating about.

Will Both Species Be a Thing of the Past?

Chalice by A.W.N. Pugin, 1851, via the V&A

Lately the distribution of the Eucharist under both forms has gotten a lot of press. I had no idea this was a trad vs. liberal issue, but it seems that way.

The Dioceses of Phoenix and Madison recently declared that Communion under both kinds would be reserved for special occasions only, such as First Communions, Confirmations, etc. Their bishops made this decision to align liturgical practices with the current General Instruction for the Roman Missal (GIRM). Bishop Morlino of Madison has stated that the Papal indult for both species on a regular basis expired years ago.

I'm certainly not going to rebel against the GIRM, but I'm still slightly baffled by the attitude that a valid form of the Eucharist is too Protestant, too progressive. This detailed post at Chant Cafe helped me understand a little bit. Essentially, the Council of Trent reaffirmed the Medieval practice of offering only the Host to the laity. This reminded the Reformation world of the Catholic belief that Christ is fully present in both the host and the chalice - the Eucharist is not just some memorial meal in courses.

Chant Cafe makes a fascinating point that the Mass and the Eucharistic Sacrament are two distinct co-existing entities; one should not be confused for the other. It's absolutely true that a Novus Ordo Mass can get reduced to a Host assembly line staffed by an army of Extraordinary Ministers. The faithful show up to "get" their weekly wafer, not unlike the perennially popular ashes and palm branches. At times the concept of the Mass as divine sacrifice gets lost.


The Church's evolving customs for reception of Communion suggest that we are always readjusting, trying to find that Eucharistic sweet spot where everyone has the right blend of piety and theological understanding. Swing too much one direction, and the Real Presence/sacrifice/Christian unity equation gets unbalanced. In one extreme, pew sitters don't dare approach the Eucharist, receiving once a year and peeking a the priest through rood screens. On the other end, the Body of Christ gets passed around willy-nilly, lacking particular reverence and ignoring the significance of an ordained priesthood.


I would counter that intense catechesis is the key to sacramental understanding, not semi-condescending manipulation of the laity's experience. Drastic changes of customs do not always work out. For example, after Vatican II, the USCCB document Environment and Art in Catholic Worship promoted reservation of the Eucharist in a chapel separate from the sanctuary and main worship space. Why? To help the folks in the pews understand the difference between "active" liturgy and "passive" private adoration. Decades later it's clear that this compartmentalizing decreased reverence, often relegating tabernacles to closet-like annexes. Without pulpit emphasis on Eucharistic devotion, genuflection and holy hours fell by the wayside. In the same way, reverting to single-form Communion won't have the desired theological effects without clear explanations and much discussion of the theology at hand. Simply reviving the Council of Trent won't do; we can't rewind to the Church of the 1500s.

The Gluten-Free Bottom line: Compassion

While the American Church is figuring out Eucharistic rubrics, please don't forget those of us with a special dietary cross to bear. If both species again become a rarity, don't be unwilling to make exceptions when necessary. I don't want us GF Catholics to sound like a rabid special-interest group or high-maintenance devotees of a fad diet. We're just ordinary people whose own bodies can prevent us from receiving the Body of Christ. It's a painful experience to sit through a wedding or Confirmation wondering if the Sacrament will be accessible at this parish, or to look at a full ciborium and feel your mental danger signals going off. Jesus in the Eucharist will always be more elusive for me, and I'm eternally grateful to the patient and conscientious priests who have brought Him to me. Parishes don't mind the "extra trouble" of bringing Communion to the sick. Please remember those of us who can make it to Mass, but still need a little extra help approaching the Eucharist.

Ten Facts about Me and The Beau

Betty Beguiles has this fun feature "about me and my better half" going on her blog, so I though I'd join in. Here are some fun facts about me and The Beau, who's really been deserving a better explanation for a while.

1. He's a New Orleans native, I'm a Virginian. So how did we end up long-distance dating in the northeast? Grad school and the OK Cupid dating website. 
2. He got my attention in his first email message by asking if I'd seen the new Sense and Sensibility adaptation. (He later admitted this was a calculated move.) Then I got his attention by agreeing that William III and Mary II totally stole the English throne from her Catholic father James II. Thus a history nerd romance was born. 
3. Our first date was on the feast of the Assumption, August 15, 2009. Meeting for coffee and dinner turned into six hours of conversation before he finally drove back to New Jersey. 
4. His blog nickname comes from the brief period before we were "Facebook official" and I needed some way to describe "That guy who drove 2 hours to meet me at Brew-Ha-Ha" to my classmates. "The Beau" seemed appropriately olde timey. 
5. We both love photography, so many of our early dates involved taking pictures in parks and on my museum grounds. Then my DSLR broke and school got crazy, so we need to get back into that.
6. Before we met he didn't know anything about gluten-intolerance, but he's been amazingly supportive about it. He's even gotten me to be more assertive asking about ingredients in restaurants! The day we figured out how to make gumbo with a GF roux was a big victory. 
7. He went to Jesuit High School in New Orleans, so the Jesuits are a big part of his spirituality. I've got a Vincentian background, so we educate each other. 
8. Due to geographic distance, our moms have never met, but we are pretty sure they are almost the same person. Bonus: my mom was taught by Jesuits at SLU, his mom has a Vincentian confessor. 
9. This summer and fall he will be in London doing history dissertation research. At first I dreaded it horribly, but I've gradually become more peaceful about it and more excited for him to have this opportunity. 
10. Ever since our third date (when we became Facebook official) we like to hold hands during the homily at Mass - except when he's in the choir loft at his parish.

7 Things I Love About Williamsburg

1. The smells - boxwood, musty buildings, honey almond soaps, the campfire aroma that has been stuck in my hair since we got to the historic area.
2. It's pretty much impossible to walk around DOG Street or the WM old campus and not have a great-looking building.in view.
3. The historic trades interpreters, who keep it real while wearing breeches and petticoats. In every shop you can hear snarky humor and funny stories about their past lives. They'll crack jokes at the blacksmith's expense, then tell you to visit their Facebook page.
4. The glee of introducing new people to the secret nook of goodness that is the Raleigh Tavern Bake Shop.
5. Using a pseudonym to help identify your sandwich order among the hordes at the Cheese Shop (which now has a gluten free bagel option, huzzah!)
6. Walking down DOG street at night while looking at the stars. 
7. No matter how many old friends I get to see, it always, always feels like coming home.

New York: A culinary recap

 At the end of every day on these long class trips I feel like I've lived through a week and am at a loss to sum up everything I've seen. Gluten-free survival is always a big part of my day, though. While all my classmates are looking forward to a platter of assorted sandwiches, I'm just praying there won't be any croutons or mysterious gravies. So I decided to chronicle New York by documenting every salad lunch. Stroke of genius or dorky idea? Whatever, I had fun doing it, and I happily did not starve or have to resort to sandwich meat and potato chips. . 

Day 1, Tuesday: Sotheby's auction house 11th floor cafe. Spinach with chicken, asparagus, roasted beets, and mushrooms tossed in lemon herb vinaigrette. Pretty tasty, though not as lemony as I hoped. We had several Devil Wears Prada moments when 80 lb. girls dressed in black cut ahead of us in line.

Day 2, Wednesday, Metropolitan Museum of Art American Wing curatorial conference room: Spinach salad of candied walnuts, sauteed pears, dried cranberries, blue cheese, and balsamic vinaigrette. Classmate L gave me her salad tomato. The Met's staff were very nice, and a few are alumni of my MA program. The silver curator caught me sneaking my one blurry salad photo,  but I don't think she thought I was too much of a weirdo. 

 

Day 3, Friday, Brooklyn Museum Cafe: Lemon tarragon chicken breast on arugula with tomatoes and manchego cheese. Tarragon was faint, but the grill marks tasted real. We sat on fun lime green chairs and learned about the museum's new extended evening hours. I also ate my last remaining sprinkle doughnut from Babycakes, a vegan gluten free bakery around the corner from the Tenement Museum. Both are awesome places to visit.

Day 4, Friday, the Appraisers Association of America: Grilled chicken, bell peppers, carrots, and tomatoes on romaine with balsamic vinaigrette. Not too exciting, but it still hit the spot. While we ate, three chatty, confident, successful New York women told us how the appraisal business works. Not unlike antiques dealers, they have customers as long as there are deaths, divorces, and debts.  

Day 5, Saturday, Cilantro restaurant on E. 71st: Tequila lime shrimp enchiladas with green chile sauce, rice and beans. Ok, I fell off the salad wagon. But watching that Sotheby's auction made me hungry!
This lunch was so good, and fortified me for two afternoon antique shows.

Such downright domesticity

(Bonus points if you can tell me the song/musical where I got that title.)

It was great to be back home on break, but I also love coming back to my own apartment and getting re-settled in my own domain. My roommate doesn't cook too much, so she doesn't mind my crazy kitchen experiments. Thus I spent Monday playing at domestic goddess. Maybe I didn't get much thesis writing done, but I felt darn productive anyway.

First, I tried out my favorite Delaware Christmas present - a new washing machine! Call me an old lady, but I was seriously ecstatic when I heard the landlords were replacing our ancient leaky, shaking, violently loud machine. Check out the glorious new toy - those buttons and timer are the bees knees.

Then I roasted a chicken in the awesome roasting pan I got for Christmas. Thanks, Mom and Dad!

 Finally, I tried out a black bean soup recipe my Mom gave me that involved bacon, sherry, and lemon. It was delicious, and I bet you could adapt the 400 degree oven cooking time to a crock pot

. If you are interested, click on the link for the recipe.

Pressure Cooker

"Don't make fun of the grad students, Bart. They just made a terrible life choice."- Marge Simpson

Last week was really icky. Grad school can sure mess with your head. Suddenly I found myself doubting and questioning pretty much everything in which I thought I believed. It was like there was a demon whispering in my ear that my life was pathetic and boring, and that there was nothing on this earth that could make me happy. Thank the Lord there were lots of good things on the horizon to cheer me up and give me a reality check. Here's the top ten in chronological order.

1. My grad prgram had a career panel consisting entirely of alumnae who are married with kids but also employed in museums. They all emphasized work/life balance and not neglecting your family for a stressful, high power job.

2. On my way out of town on Saturday, I ran to confession at a nearby church. The priest was a wonderful grandfatherly man who told me not to be too hard on myself. "You're just in a pressure cooker right now, gearing up for the next thing." Kind advice plus sacramental forgiveness = why I am glad to be Catholic.

3. When I arrived in New Jersey, I discovered The Beau had bought me flowers the color of autumn leaves :-)

4. After talking about it for ages, we finally cooked gumbo combining gluten-free roux (1/2 sourghum, 1/2 brown rice flour) with vegtables and stock

and chicken, andouille and rice. It was delicious.

5. On Sunday I tagged along to a choir concert/evening prayer at the Diocese of Metuchen cathedral. Why yes, I photographed the architecture.

6. On Monday I took another thesis field trip to New Tork, this time to Trinity Wall Street (the church at the end of National Treasure. Nicholas Cage did not actually find a fortune there.) The Trinity archivists were super nice and I even found some records of vestment purchases. A friendly security guard offered to take my picture while I was exploring the church.

7. I met my friend Laura for lunch uptown, emerging from the subway at yet another Anglo-Catholic church, St. Bart's.

8. After lunch, I went looking for a restroom. Laura suggested I try the Waldorf Astoria lobby. Good call!

9. The Trinity rector diaries were fun but not useful, so I cut out early and visited the Statue of Liberty instead. Hey lady, I'm tired and poor over here!

10.When I got off my train back to Jersey, I could look out from the platform and see where The Beau was doing homework and waiting for me. And when I got back to Delaware, my aunt was in town on business and we went out to dinner! It's nice to come home to people you love. Maybe I'll make it out of this pressure cooker after all.

Cooking on a budget

Lately I've been a little short on cash, due in part to my own stupidity and in part to the perils of being a Poor Grad Student. ($350 student activity fee when I am on campus 3 hours a week? Really?) Since groceries are a flexible budget item, I've tried to spend as little as possible. Actually, it's been a good experience and has made me get more creative. Nostalgia for rice and beans night in the VSC house led me to cooking dried beans in my crock pot, which was possibly the easiest cooking method ever.

Given my current situation, I was thrilled to discover the recipe blog Budget Bytes. I absolutely love how Beth gives prices for ingredients and per serving. This is a nice contrast to Food Network magazine, which has pretty pictures but often requires me to buy some random ingredient I'll barely use.

So last week or so I tried this recipe from the blog, and it was very tasty. Here is how mine turned out:Pasta, protein, and veggies - yum! And yes, I made it gluten free. A word about GF pasta: Trader Joe's sells brown rice spaghetti and fusilli for less than $2. It's very similar to pricier Tinkyada rice pasta, and even my gluten-full friends have eaten it happily. Personally, I don't mess with that goofy stuff made of corn and quinoa. It basically tastes like bland corn, and that is not pasta, my friends.

Gluten Free Recipes: Birthday Cake!

Since I went gluten-free four years ago, birthday cake has been one of the hardest foods to navigate. I can't just dive in whenever someone blows out the candles. One of my favorite solutions was the cake my roommate made for me senior year in undergrad. She knew I ate Reese's peanut butter cups, so she filled a cake pan with them and stuck candles in their centers. Perfect!

I've tried some GF cake mixes in my time, but this past weekend I successfully made my first from-scratch cake, in honor of my beau's birthday. Everyone agreed it was a success, and the leftovers tasted even better the next day. It was moist and spongey, unlike many a GF baked good.

GF Chocolate Cake

From Life Tastes Good Again by Kirtsti Kirkland and Betsy Thomas

1 3/4 cup GF flour (I used 1 cup brown rice, 1/2 cup sourghum, and 1/4 cup cornstarch)
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp. vanilla
1 c. boiling water

Preheat oven to 350. Grease and flour baking pan(s).

Combine dry ingredients in a medium bowl.
In a larger bowl, beat eggs well. Add sour cream, oil, and vanilla to eggs; mix.
Beat in dry ingredients.
Slowly stir in boiling water. Mix well, making sure to scrape down sides and bottom of bowl.
Pour into prepared pan.

I used two round cake pans that took 30-40 minutes to bake. The recipe also suggests
a 9x13 pan for 35-40 minutes
a 13x18 pan for 17-20 minutes.