Hoppin’ John, collard greens, gluten-free cornbread, and the luck we make for ourselves

I’m back, and I hope you’re not all “New Year, New You”-ed out, because I’ve still got New Year’s on the brain. Don’t worry, I won’t talk about resolutions. I want to talk about luck.

December 31st is almost inevitably a day of regrets: most of us are proud of some accomplishments and pleased with how some things worked out, but less thrilled about others. It’s a lucky person indeed who can look back at an entire year with approval.

I, for example, am happy I started and kept up a blog, but I wish I’d written more fiction. I did some fun stuff, including in the celiac community, but I ought to have taken advantage of more of the cultural opportunities New York has to offer. I’m glad I got celiac figured out, but I probably should have made time to go to the dentist. You get the idea.

January 1st is a day to put behind us all the failures and disappointments of the previous year, and, perhaps, the previous night. New Year’s Eve is among the most hyped holidays of the year, but I find it’s usually a letdown.

Angostura bitters and Dominos sugar cubes

Not pictured: the bubbly, which is gone. By the way, if you like trivia, the reason the Angostura label is too big for the bottle is explained here.

This year, it started off well with “classic champagne cocktails” (sugar cubes, Angostura bitters, and lots of bubbly) at a friend’s home, but it ended at a “warehouse party” in Brooklyn that got shut down by the fire department at 11:37 (cruel), watching the ball drop on TV in a random bar, and leaving just past midnight to trek home on the train with only Butterfingers for consolation.

After that, I was more ready than ever for my customary New Year’s Day celebration. I’m honestly not a superstitious person, despite my love of astrology. But a few years ago, I discovered a list of foods considered lucky to eat on New Year’s Day in various cultures. Though I didn’t grow up eating lucky foods on New Year’s Day, I’m a “make new traditions but keep the old” kind of girl, so I decided to pick up the custom.

This year was, as Sprue Jr. dubbed it, “the third annual traditional down-home Southern New Year’s Day meal cooked by wannabe New Englanders,” consisting of:

  • Hoppin’ John, a black-eyed peas and rice dish, lucky because the beans’ swelling represents prosperity (less lucky because we made ours vegetarian and missed out on the extra luck benefits of pork or ham)
  • braised collard greens, made in the slow cooker with leeks and garlic, lucky because greens are…green…like money
  • cornbread, lucky because it’s gold, like money (sensing a trend?), and extra traditional because Southern-style cornbread includes little to no wheat flour, given its former scarcity in the region
  • grapes and pineapple for dessert, because we got lazy, and because grapes are eaten for luck at midnight in Spain. Plus, pineapple is gold, like cornbread, and money.

We were a bit unlucky with how long the rice took to cook (I still don’t understand why), and our grapes were a bit sour, which apparently is a bad sign. But the meal, though delayed, was overall delicious. I felt lucky to have plenty of food to cook and share, and good friends with whom to enjoy it.

Althea, David, and Alex (friends)

Everyone wore their most festive gray sweaters. (Lucky, because it’s the color of quarters?)

Will it bring us luck for the rest of the year? Maybe. One last good omen is to have leftovers of your Hoppin’ John, which then gets called Skippin’ Jenny. Don’t ask me why—no one even knows why it’s called Hoppin’ John. Leftovers demonstrate frugality, which is sure to increase prosperity (according to tradition, if not to some economists).

Sprue Jr. and I just yesterday polished off the last of the Skippin’ Jenny, so we must be pretty lucky. But, we purposefully made more food than we could eat, in order to have leftovers. So if anything, we made that luck for ourselves.

friend serving herself vegetarian Hoppin' John

Not pictured: the pot of Hoppin’ John, which my food photography talents are not equal to portraying in a decent way.

In my opinion, it’s often that way, with luck. As the owner of a chronic disease, I won’t say that there’s no such thing as bad luck. But I do think we can, at least sometimes, set ourselves up for “lucky” things to happen. (And many psychologists agree!)

I felt unlucky after my party was a bust, with not so much as a refund of the tickets (thanks, Rubulad). But the night might’ve gone better if I’d settled my plans sooner and nabbed tickets to a different, quickly sold-out, event—or if I’d bounced back more quickly after the party’s premature demise.

Sure, bad things will always happen. But by adjusting plans and perspectives, we can bring ourselves more of the good stuff. It’s too late now to cook a New Year’s Day meal for 2014 (though you should try Hoppin’ John anyway, if you never have), but you can still make sure you have a lucky year. If you’re gluten-free, for example, you can choose wisely when you go out to eat or shop to avoid unlucky glutenings. In any area of life, putting in some effort and putting on a smile might bring us all the luck we need. 

So, a little belatedly, here’s to 2014. May it bring you good luck, good food, and good times—and may you help make darn sure it does.

Do you agree that we make our own luck? Do you celebrate New Year’s Day or Eve with traditional foods? And did you make any resolutions this year?

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Sprue Stories: The Christmas Edition

You may have figured this out by now, but I love Christmas. It’s the most wonderful time of the year! Some of the most wonderful bits, in my opinion, are the songs, movies, and stories that go along with it. (You know, scary ghost stories and tales of the glories?)

So, I thought I’d share some with you. You’ve read the fairy tales; you’ve seen the Disney remakes; today, it’s time for the Christmas Edition, with a side of good cheer. Enjoy.

Note: I guest-posted a handful of these at Taste Guru’s blog today. If you’re incoming from there, you’ll want to skip straight to A Christmas Carol, with Gluten.

Santa with sleigh and reindeer

The Other Reindeer

You know Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donder, Blitzen, Rudolph, and maybe even Olive, the other reindeer. But do you recall Ceecee, the celiac reindeer? Of course you don’t; no one does. Ceecee used to laugh and call Rudolph names just like everyone else, but then something in that North Pole air activated her celiac genes. Soon, she was breaking antlers like a much older deer, spending sleigh practice in the bathroom, and struggling with sinus infections that gave her a scarlet schnoz to rival Rudy’s.

Since celiac was dramatically underdiagnosed in Santa’s Village, Ceecee never learned what was wrong—everyone told her it was probably just holiday stress. Boy, did she ever feel bad when Rudolph got to guide Santa’s sleigh, and she got cut out of even the footnotes of reindeer history.

The moral: If celiac disease has to happen to someone, it might as well be to a bully.

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Not So Jolly and Happy

Frosty the Snowman was a jolly, happy soul, until his latent gluten sensitivity manifested itself with symptoms of depression and anxiety. After that, all he did was sit in a nearby walk-in freezer, eat frozen pizzas, and complain that he was going to melt any day now. So much for laughing and playing just the same as you and me. Mind you, as a snowman, he ought not to have had a digestive system in the first place, much less a malfunctioning one, but there you go: he really was as alive as he could be.

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What the Grinch Really Stole

The Grinch, as you’re likely aware, hated Christmas. So much, in fact, that he tried to stop it from coming. But Dr. Seuss, as doctors often do, got a few parts of the story wrong: it wasn’t a heart, but a gut problem. The Grinch had suffered through years of gluten cross-contamination at the table of those daft little Whos, and this year, he was ready to end it.

So, he stole into Whoville and packed up all the gluten in every house, except for a crumb that was even too small for a mouse (though not, of course, too small to make him sick, had he eaten it). Okay, yes, he did get a bit carried away and nabbed a wreath or two as well. And he did pitch it off a cliff with a maniacal glint in his eye. But then he stayed up all night preparing a totally gluten-free feast—right down to the marinade on the roast beast!

By the time the Whos were rolling out of bed, the Grinch was rolling back into town, tooting his horn and distributing quinoa cookies right and left. Little Cindy Lou Who (whose stunted growth and persistent insomnia suggest she might’ve been diagnosed with celiac herself if Dr. Who hadn’t been so busy holding hands and singing nonsense with the rest of the town) beamed, and they all marveled that, even without gluten, Christmas Day was still in their grasp.

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Almost Twelve Days of Celiac

On the first day of celiac, my doctor gave to me…a positive endoscopy.
On the second day of celiac, my doctor gave to me…uhhh. Man, we really need to work on our follow-up care.

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Underneath the Mistletoe Last Night

No one suffers from fad diets as much as Santa Claus. Maintaining that jelly-bowl belly isn’t easy, you know, and he doesn’t ask for much: just cookies and milk, and a carrot or two for his steeds. But first the low-fat craze brought him soggy applesauce cookies; then the low-carb people started leaving him no cookies, just milk; then the vegans got into the game and started setting out cups of hemp milk (with more applesauce cookies). Now the gluten- and grain-free crowd gifts him lumpy cookielike substances that disintegrate into his beard as soon as he takes a bite. Poor guy.

Still, when I saw Santa kissing my gluten-sensitive mommy, I hoped he had indeed gotten only gluten-free goodies at all the hundreds of thousands of houses he’d visited before ours. Otherwise, I knew that Mommy, weak Mommy, would be waking up on Christmas feeling considerably less than nice.

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Wise Career Moves

It’s a good thing Hermey became a dentist when he did, because Ceecee the reindeer was just the first in a long train of undiagnosed celiac animals and elves, none of whom could understand why they suddenly had so many cavities. Hermey was there for the fillings and root canals, and eventually, Mrs. Claus went back to school, became a gastroenterologist, and diagnosed them all. Now, if only something could be done about Santa’s awful insurance policies.

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A Christmas Carol, with Gluten

Old Scrooge was a rotter, but he had an excuse: he felt lousy. One gloomy Christmas Eve, the ghost of his old partner Marley appeared (not a figment of Scrooge’s imagination conjured by indigestion, though you could see why he’d think so). “You’re forging a chain of symptoms that will destroy your life and your afterlife,” Marley warned.

The culprit, as you might guess, was gluten. Since Scrooge was sunk in denial, Marley ushered in some backup.

scrooge2

“I am the Gluten of Christmas Past,” said the first apparition, showing Scrooge a nightmarescape of himself on Christmases gone by: running to the toilet, lying in bed with a cool towel on his forehead, and snapping, “What right have you to be merry? What reason have you?”

The Gluten of Christmas Present came next, showing cheery scenes of Christmas dinners with nary a speck of flour, even in the pudding. The last home belonged to Scrooge’s clerk Bob, whose tiny and mysteriously ill son Tim had found considerable relief from a gluten- and caseine-free diet (though his parents could ill afford to pay the premium for such foods).

Christmas Future drove in the final nail (door, coffin, whichever you prefer): Scrooge’s tombstone. “Lymphoma,” the ghost confirmed, gloomily. “Entirely preventable.”

Scrooge awoke ready to change his ways. He called out the window to a passing boy, “What food is gluten-free?”

“Why, turkey, sir!” the boy called back.

The matter decided, Scrooge sent the boy off for a prize bird for his clerk, dumped the remnants of his (questionable) gruel in the fire, and went gluten-free immediately (because, New Year’s resolutions? Bah, humbug). Weeks into his reformed diet, Scrooge’s rage issues dissipated, and he lived charitably and gluten-free all the rest of his days.

*

Let me know your favorite Christmas stories in the comments. After that, have a happy, healthy, cross-contamination-free holiday. See you next year.

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A Christmas update, with apologies to the Gluten-Free Capricorn

Somehow or other, tomorrow is December 21st, which means T-minus 4 days till we need to have all of our presents not only bought, but also wrapped.

But that’s not all. December 21st is also the first day of Capricorn, which means I owe you all a gluten-free astrology post. Unfortunately, for the first time, this flighty Gemini is blowing it off—for now. I’ll get to you guys soon, I promise! Just been a little too busy to get it together.

What’s keeping me so busy? Well . . .

A little of this . . .

Carols! (Listening in public, singing in private.)

Carols! (Listening in public, singing in private.)

A little of that . . .

Peppermint bark! (Easiest. Candy. Ever.)

Peppermint bark! (Easiest. Candy. Ever.)

Sweater parties! (But not ugly ones.)

Sweater parties! (But not ugly ones.)

And a whole lot of THIS:

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Now that's just mean, Google.

Now that’s just mean, Google.

Without lying, I could simply say Capricorns are the best sign ever at being gluten-free, and call it a wrap (seriously, no lingering intestinal damage 1.3 years after diagnosis for those guys—it is under. Control). But you know I’d much rather go on and on about personality traits, celebrities, deities, and all those other astrological tidbits that are quite possibly amusing only to me.

Besides, I imagine that if I’m this busy, then you’re all probably a bit too wrapped up in your Christmas wrapping-up to pay any attention to the blogosphere right now. So, I’m going to hold off till we can all give Capricorns the attention they know they deserve.

Just because I can’t resist, I’ll have one last Christmasy post for you on Monday. After that, I’ll be wishing you a happy holiday and checking out till next year (when Capricorn will totally get its due).

For those of you waiting: forgive my delay. (In the meantime, why not check out the astrological archives?) For those of you who couldn’t care less: forgive me for how close together this means my Capricorn and Aquarius posts will be coming.

Want to be sure you don’t miss “Sprue Stories: The Christmas Edition,” or all the nonsense that will no doubt ensue in 2014? Then join 1,592,337,805 other readers and subscribe via Twitter, Facebook, or email.

And, if you can find the time amidst your own cookie-baking and gift-panicking, let me know what you’ve been up to recently, too (links welcome!).

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Is Snow Gluten-Free?

If all the snowflakes were candy bars and milk shakes,
I hope they’d be gluten-free!

It’s snowing here in New York, and the city is beautiful when it snows. At least, when it starts to snow. Once it begins to accumulate and all those pedestrians and bicyclists and drivers go tramping and swishing and churning through it, it turns to gray mush pretty fast. I’m sure the superintendents responsible for shoveling out the apartment steps and sidewalks aren’t huge fans, either.

Gorgeous! Photo © emilydickinsonridesabmx (which is a great username) | Flickr

Gorgeous!
Photo © emilydickinsonridesabmx (which is a great username) | Flickr

Still, right now, while the flakes are falling white and pristine, melting on impact with my face and sticking to what’s left of my hair (just kidding, it’s doing okay), it’s beautiful. And, as an eternal kid and a goofball, at times like this I can’t help but stick out my tongue for a taste.

Today, as I was doing so, I got to thinking. People ask if envelopes, and charcoal, and bodily fluids, and lemon and lime wedges are gluten-free (yes, yes, yes, and I don’t know, but I hope so, because sometimes I accept one because you can’t drink a gin and tonic or a gimlet without a squeeze of lime, and I’ve not yet started bringing my own wedges to the bar).

But, is snow gluten-free?

We all know that those downy flakes aren’t necessarily so pristine as we might hope. Certainly, once snow has hit the ground here in the city, yellow or not, I’d be wary about scooping up a handful to eat. It’s bound to be full of grime and who-knows-what-else. Gluten? Well, I’ve queasily side-stepped enough discarded chicken wings, half-eaten brownies, and whole loaves of white bread being torn to bits by pigeons to be at least a little worried. Whether or not the sidewalk snow would test under 20 ppm gluten, it’s 1 million ppm disgusting.

But what about the falling snow? Snow is primarily composed of what is, essentially, distilled water (evaporated by heat, and thereby naturally purified). As most of us know, distilled liquids do not contain gluten, unless it has been added in after distillation. So evaporated water, even if it came from a river by a flour mill, is gluten-free. (All those water bottles marked gluten-free are, well, obviously gluten-free, unless they’ve had natural flavorings added to them [which is as gross as New York street snow].)

Still, snow, even fresh from the atmosphere, can contain lots of icky stuff, such as the bacteria Pseudomonas syringae (nasty, but ubiquitous enough to be considered harmless), mercury, acid (it’s not just for rain), and other pollutants, including particulate matter (dust). And in fact, snow has to contain particulate matter: according to the UCSB Science Line, “tiny dust particles are . . . the ‘seeds’ on which the water starts to crystallize (freeze).”

At that, I started to wonder. Let’s consider that dirty polluting flour mill again. Couldn’t the dust around which my snowflakes formed their pretty selves have been flour dust, once? Eek!

But don’t freak out yet. Though I’ve not conducted any studies, I’m pretty sure we’re safe. Though flour dust is found in high concentrations in factories themselves, I’ve not found any stats on flour pollution in the air in general. And even if one or two of the dust particles in the few snowflakes you catch on your tongue came from a Wonder Bread facility, there wouldn’t be a high enough concentration of gluten there to make you sick. Other stuff? Yeah, maybe.

Most scientists agree that, although for a variety of reasons eating snow in large quantities isn’t the greatest of ideas, a little bit (unlike gluten) won’t harm a kid—or you. So if you’d just like to stand outside with your mouth open wide and sing “Ah! Ah-ah-ah, ah-ah-ah, ah-ah-ah” for a little while, I say go for it. You’re only really at risk for looking like a crazy person . . . and here in New York, you’ll fit right in.

If only we all looked so cute eating snow. Photo © satakieli | Flickr

If only we all looked so cute eating snow.
Photo © satakieli | Flickr

Do you eat snow (or allow your kids to)? What’s the craziest thing you’ve ever considered the gluten content of?

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