That’s not like me, and also, what IS like me anymore?
I’ve tried very, very hard to keep this whole thing afloat: my family, and my passion projects, and my work, and my faith in democracy and science and kindness and humans, but…
My eleventh grade English teacher told me sentences cannot ever begin with the word “however,” so I put them in the middle of sentences, or maybe a third of the way into sentences, like this: There is not, however, a guarantee that working hard for years and years on a project will guarantee the outcome I want. And also, this: I believe in myself and my strength; however, lots of powerful and gifted people never get what they want most.Continue Reading…
I’m trying to teach my daughter to drive, but there’s nowhere to go. We order our groceries online for delivery, prescriptions come with a three-month supply, and school is taking place in our basement on a laptop. Where to drive?
But I’m doing it anyway, the same way I browsed grocery stores all gaggle-eyed and hopeful when our family followed the six-food-elimination diet for eosinophilic esophagitis ten years ago. My daughter was misdiagnosed, it turned out, but we didn’t know that as we ate food without dairy, soy, eggs, nuts and wheat. I pushed my cart around the store aimlessly, hoping for a surprise. Maybe, I thought, this brand will have discovered a secret combination of ingredients that tastes like what I remember, for once.
Sometimes, that surprise DID come. I found that Fruity Pebbles, that horrible day-glo cereal my husband loved that made my throat hurt from the intensity of the sugar, fit the diet perfectly. I brought it home like a trophy, drizzled it with rice milk, ate it with a big fake smile on my face. Continue Reading…
In 2010, when my daughter Sammi was diagnosed with eosinophilic esophagitis (a misdiagnosis, it turns out, but that’s another story), I suddenly had to learn to cook without dairy, eggs, soy, nuts, and wheat. The restrictions were part of something called the “six food elimination diet,” a way to tease out if any of those major allergens (plus fish, which we’d never eaten before so didn’t need to eliminate) might be making her sick. To describe this as a lifestyle change is not so different from describing the stay-at-home orders of our current pandemic as “taking some time for myself.” It was a smackdown.
I felt like I had a handle on dinner, initially. I could do some things with beans and rice and gluten free pasta that seemed manageable. What really messed me up was breakfast. At the time, Sammi was about to turn five years old. Living, as we did, with a grown man whose favorite breakfast was highly processed simple carbohydrates flavored with chocolate or artificial colors, doused in soy milk, meant that most of the time, the ample supply of cereal was our go-to breakfast, especially for Sammi and her then-eight-year-old sister, Ronni. The first week of the diet, I spent a dejected half-hour in the “natural foods” section of the grocery store, returning with some very beige cereals that made both kids groan.
Eventually, we settled on a few things that worked for Sammi in the morning, not without a lot of trial and error. In the years that have followed — long past the end of the six food elimination diet — I’ve come to realize that a lot of what she and I both like for breakfast is still either safe for that diet’s restrictions or pretty darn close. Every summer, as reminders show up in my Facebook memories of what it was like to plunge face-first into cooking for that diet, I realize that it changed my palate, my cooking style, and my approach to feeding my family. Not all of it was bad. Some of it has made us — dare I say? — a little healthier. I thought I’d share a few accidentally safe breakfasts for the six food elimination diet here for anyone who’s searching for what the heck they’re going to eat in the strange new culinary world in which they find themselves. Continue Reading…
No more restaurants, my husband and I said to our daughters when the stay-at-home order began. And no takeout. Just too risky.
But I’m a good cook — inventive, curious, mostly patient. I’ve been pressure-tested in ways that have made me adaptive and flexible. I understand substitutions on almost a molecular level because, for the first nine years of my daughter Sammi’s life, I learned to cook in a gauntlet of food restrictions I could never have predicted.
I learned to cook first without almost all forms of acid: no citrus or tomato or chocolate for my toddler with severe reflux.
Then I learned to cook without dairy, soy, eggs, nuts, and wheat (all at once) when she was misdiagnosed with eosinophilic esophagitis.
So after all of that, cooking normal, unrestricted meals every night while we’re staying at home seemed like it would be no big deal. At first, it was exciting — unlimited time to make whatever I wanted. I even started a journal for the first time since middle school: a few sentences about our day and then a note about what was for dinner and what we watched on tv. My tone was light and my dinners were pretty impressive. I felt proud of the fact that my family could eat well — both in quantity and quality — with me at the stove.
Over the ensuing weeks, I learned to be careful about planning in a whole new way than I’d learned when Sammi was little. Now she and her sister Ronni are both teenagers, and instead of planning around holes in our diet from medical restrictions, I started planning around holes in our diet from grocery shortages. It was — and remains — nothing like shortages in the history of our country or the world; the stores are full of food, and after one fraught trip to our local grocery on March 19, we’ve been ordering our supplies online. They simply arrive at our door, where we sit on the stoop and wipe down package after package of treasures, but always, there are some things the grocery store doesn’t have. Continue Reading…
Yesterday, my daughter Sammi went under general anesthesia for the nineteenth time.
The surgery was minor compared to some of the others she’s faced, and I wasn’t worried about it going poorly, but the moment I stepped off the elevator into the hospital corridor leading to the Pediatrics ward, I felt something in the air settle on me and seep in. It was familiar, heavy and soft and warm. It had a smell — cleansers covering up disease — and a visible quality like steam just moments before it evaporates completely. I walked through yellowish, dim light, floors and walls an indeterminate shade of grey or green or beige. There’s a haze to the air, and a weight. I felt something gently pushing on the top of my head and my shoulders. Gravity is more powerful on a hospital ward.