I'm a sucker for new ingredients, I admit it. When I come across something I've never seen or tasted before I get kind of excited. Because of G's current gastric "issues" (parasites? wtf?), and his gluten intolerance, he is currently off wheat, rye, barley and most oats; as well as spicy food, alcohol and dairy. He's also really trying to limit sugar, so not that much fruit either, and red meat is kept to a minimum. I pretty much follow his restrictions since it's just easier that way, and it's really a much healthier way to eat. Plus I'm trying to drop my menopausal rubber tire and the less cheese, chocolate and bourbon I consume right now, the better. Despite all this, we have an incredibly interesting and varied diet. Organic chicken wings with a tangy blood orange glaze? Yes, please. Seared scallops with a reduction of pureed shallots, prunes and balsamic vinegar? Yep. Escarole salad with colatura dressing? All allowed. Our pasta is made from brown rice, and it's delicious. I never feel deprived. This is partly because I am always discovering new and exciting ingredients. Like the black garlic, above.
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