It took me a long time to post this, but the warning to friends and readers with food allergies or special diets was too important not to post. This summer, I flew from London to Chicago on American Airlines without a full meal. American Airlines promised on their website and on the phone that they would cater to my very necessary dairy-free diet by providing vegan meals on the plane, but they did not deliver.
I don’t know about you, but my social media feeds have been blowing up for a while with how lousy 2016 was, for a lot of reasons. You’re probably looking forward to a new start with 2017, hopefully with less lousiness in general. Since 2015, I’ve picked a word of the year to think about every day, with varying levels of success at keeping it in mind.
Last Monday, I cut sugar out of my diet. I’m going to go sugar-free for 30 days, and might go well beyond that. What I wanted to do today, and what I’ve wanted to tell all my readers for a while, is why. It’s also one of the reason why I haven’t been posting as much in the past year.
(photo credit: Jesse Egan)
It is once again canning season, and I’m so happy to see it come around again! This year, our plans include canning strawberries, peaches, cherries, and apples, with the possibility of adding blueberries into the mix. Last summer we got a crate of peaches from Tree-Ripe and made peach jam, among other things, from the cookbook, Canning for a New Generation. I’m not going to share the recipe from the book because I think you should get it for yourself, but here are a few tips for making peach jam, and tips for canning in general:
This week, Dairy-Free State turned 2 years old. It’s been a fun couple of years and I’m looking forward to many more with much more growth on the horizon.
In 2014, my site received over 16,000 visits and almost 22,000 pageviews. Visitors almost doubled from 2013. I’m hoping to continue this growth into 2015, and although things have been quiet lately, a lot of big things are on the horizon.
Long time, no post! It’s been a while since my last entry, but with a performance ending and the semester winding down, my time has opened up a bit. I can see the end of my first semester back at school, and Thanksgiving break is right around the corner. I’ve learned so much but I’ve also never been so busy, so my apologies again. Luckily, without a show to worry about, I’ve had some time to work on new blog posts that will be coming up in the weeks to come.
That bread better be whole-grain. If it isn’t, I can’t eat it this week.
For our week 8, the mini-challenge is to only eat 100% whole grains. Once again, I think this is going to be a pretty easy week. We eat sprouted bread every day, but I think I’ll even investigate that to make sure it’s 100% whole grain. We didn’t really think about it when we were groggily making sandwiches this morning. I’ll keep you posted on what brand we end up using during the challenge.
Hello, any loyal readers this humble little blog has! I’m so sorry for the recent “off the air” time you’ve experienced. Trust me, it’s all for good reason. I recently started back at school and have been getting the hang of the “having it all” kind of life. Turns out, school is pretty demanding.