When I started this blog, I never thought this is where it would end up. Then again, I never really knew where it would go which is why I don’t have any kind of kitschy blog name. I knew if things changed (as they are wont to do) I wouldn’t be pigeon holed by a silly name.
I started off with just needing an outlet for my writing, focused on health. Then I went gluten-free. Then friends wanted me to share recipes. Now I’m dairy-free, too.
For anyone who doesn’t know the story, I did an egg and dairy-free trial at the same time I did my gluten-free trial last year in March. My reaction to dairy was just a little extra mucous production. I know. I should have just cut it out there. But, at the time I didn’t feel it was as serious as my reaction to gluten and I figured cutting back would suffice. Which it did. Until recently.
I don’t like milk. Never have. I disliked milk so much that one time while my dad’s best friend’s parents were babysitting me and his best friend’s daughter, I cried when they tried to force me to drink it. I’m sure that made me dislike it even more. I cringe when I see milk commercials. From the dislike of the stuff and the mass lies the ads perpetuate.
Alternative milks (mostly coconut) have served as my replacement in cooking for a while now. Cheese is another thing. I love cheese. While I didn’t eat it daily, there were times that I just wanted a slice of colby-jack or a schmear of Camembert on a cracker with fig spread. I’ve never really cared for yogurt either. I’ve downed it now and then simply because I believed what marketing told me. That I needed it. Sour cream and cream cheese never really were my thing but they both make my rather awesome mashed potatoes as awesome as they are. And cream cheese, well…have I mentioned how much I love cheesecake? Whipped cream, far from my favorite. Ice cream, quite another story. Butter. Well, butter makes everything taste better, right? True, but I used it sparingly.
It was about a month ago that I decided I needed to heed my body’s protests against dairy. For a few months I noticed my reactions were becoming more like my reactions to gluten. I believe I’ve either developed an allergy or the multiple accidental glutenings I’ve had since end of April have created this problem.
My initial thought about doing this was, I need to get Alisa Fleming’s Go Dairy Free book. So, I hop on to a popular bookseller’s website and order the book. And a few others. Have I mentioned what bookworm I am? All is good. Free 3 day shipping. I won’t have to wait long.
If you saw my post on Facebook or Twitter, this is where the snafu enters.
The books got shipped to our previous address. I seriously don’t know how it happened since I’ve ordered books since our move. So, as soon as I realize this, I email them they fix things. Everyone is happy.
Or so I thought.
When the book shipped again, they sent it to the previous address AGAIN. This is after the numerous emails that included me giving them the correct address after they asked for it. I immediately email them AGAIN and this time express my extreme displeasure at them screwing up AGAIN and copied and pasted the aforementioned emails into the email. It didn’t take long before I got an email saying my account would be credited.
This is about the time I started kicking myself for not buying it at the Expo.
So now, 3 weeks later, I was still bookless. I hopped on to another popular website and ordered the book.
It came in Tuesday. YIPPEE! Along with one of the books that was shipped to the wrong address. Free book to giveaway! Then, Wednesday when I got home from work a third book was waiting for me! Yes, the replacement that was sent to the wrong address finally made it, too. I thought they were lost in that black hole of wrong address mail.
So, what better way to make use of a bookseller’s double mistake and to celebrate my dairy-free adventures than do a giveaway? This book is chock full of information on dairy, what it does to our bodies when we are allergic to it or intolerant to lactose, and the foods we eat (or should be eating) that contain the higher amounts of calcium. Many of you who may have this book already or are familiar with it also know there are wonderful dairy-free recipes. It’s a great starting point for different ways to make your own dairy-free butters, sour cream, and the like. This is something I know I will make great use of since I really don’t want to buy the over processed substitutes when I want or need them for a recipe.
Two of these books are up for grabs!
How to enter the giveaway:
- Leave a comment below.
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