Monthly Archives: April 2011

Hiatus Does Not Mean Good-bye…

Thank you for all your kind words and wishes!  It is impossible to turn off the creative process so I’m still cooking and taking notes.  “On Hiatus” does not mean good-bye…or that I’m magically cured.  It simply means I’m taking some time for myself and enjoying life…something I was unable to do last spring and summer.  I’m looking forward to a few exciting adventure like kayaking with Hubby or taking our 100-plus pound Bullmastiff Zelda for a few good romps on the beach as well as more mundane pursuits like being able to spread bark mulch and mow my own lawn.  I sincerely hope you’re all able to do similar things in your own lives.

My Twitter account is still active and you can follow “GastroandGastro” (Mary K) whenever you’d like or stop in periodically to check the Twitter feed on the blog.  Stay tuned and subscribed as G&G will be back but until then…keep moving, keep hoping and keep taking on life one (GP-friendly) meal at a time.  Eat Well!  Be Well!  Enjoy!  Mary


On Hiatus

Just a quick post to let you know that Gastroparesis and Gastronomy will be going on hiatus for an indefinite period of time.  Everything is fine and I’m doing well.  I want to take advantage of the free time I have and the approaching warm weather to accomplish a few of the things that fell by the wayside while I was “sick” last year.

A big thank you to you all.  I’ve enjoyed your support and appreciated your interest and comments over these last 90 posts.

Wishing you only the best.  And, as always…Eat Well!  Be Well!  Enjoy!  Mary

My Apologies

My apologies to all my gluten-free readers.  You’ve heard the saying: “No good deed goes unpunished!” well, I thought I was being helpful mentioning that the Squash Herb Bread could be baked gluten-free.  It was, after all, published as a gluten-free recipe (only specifying “gluten-free” flour) which I baked with traditional white, all-purpose flour with good results.

Before mentioning that it was a gluten-free option I googled the recipe and found several gluten-free bloggers who had made it successfully and would happily make it again.  One GF blogger specified her gluten-free flour mix of choice was a British brand called Doves Farm Gluten Free Plain White Flour.  This flour mix consists of rice, potato, tapioca, maize (corn) and buckwheat.  Not being a gluten-free baker and being unfamiliar with all the gluten-free flour options available I stated that the bread could be baked with your favorite gluten-free flour.  Since posting the recipe, two GF readers have experienced disappointing results…not something I ever intended.

Lesson learned!  In the future I will refrain from offering suggestions regarding topics of which I have very little experience.  There will be no more gluten-free suggestions.  The post has been updated to remove any suggestion of GF options.  Thank you for you patience understanding.  As always, Eat Well!  Be Well!  Enjoy!  Mary