Caprese salad works for the restrictions, @Harters
The only crucifer at our Thanksgiving table is cauliflower cheese, and there’s plenty of other stuff for the person who avoids it.
My son was recently diagnosed as celiac - eating away from home is a serious and potentially life endangering experience.
Any effort by friends/relations is always welcomed.
That being said, I would prefer to bring our own, just to be safe. And there are plenty of gluten free pastas that are excellent;
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@Harters what about a pasta main like lasagna or pasta bake (eg baked ziti in these parts) for the central dish?
(A small dish using GF pasta same prep for the one person.)
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Just off the top of my head, the list of banned foods from my current crop of Thanksgiving victims. Note these are preference objections, not medical or religious:
Anchovies
Beef stew or any kind of daube or beef braise
Blue (and other “moldy”) cheeses
Cayenne/red pepper, anything “spicy”
Charcuterie and/or any cured meat, including deli
Cherry tomatoes
Mushrooms, if cooked. Raw is acceptable.
Pork, in any form including ham and bacon (this is not a religious objection)
Sour cream
Sweet potatoes
Tarragon
Yogurt
Zucchini
Legitimate medical no-no: any vegetables high in Vitamin K
Light meat/dark meat teams balance each other out. Most people have indicated they don’t care one way or another about turkey anyway.
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I know you can, and it’s still a pain no matter what, because I’d prefer not to make anyone deathly ill, and I’d also like to eat food that tastes good.
You people (including @travelmad478 and any others with picky picky picky eaters) make me very grateful for my family. While my 3rd daughter chooses to be a vegetarian and needs to avoid gluten, she helps cook dinners and any large holiday meals so she and I figure out alternatives for her (if needed - the large holiday meals usually have enough other stuff for her to eat), and she’s not pushy or demanding about it.
That’s a tough thing for him. I know what you mean about being safer to do it yourself - many well-meaning folks don’t understand how common gluten is in foodstuffs. A church lady made “something special just for you” (my 3rd daughter mentioned above) for their Wednesday class last week. It had soy sauce and some commercial salad dressing in it. She didn’t know that both contained gluten.
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Well, you must be doing something right, because there have been no deathly illnesses, and the food’s always good.
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Yes, genuine medical conditions with food interactions are another universe. My heart would be in my mouth if literally my life depended on well-meaning but information deficient cooks. I’d be rolling my own so to speak.
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I am reminded decades ago of the list of foods husband claimed he didn’t like, including entire categories, like “fish”. Our group of close friends were well traveled and excellent cooks, Each couple put on well thought out dinner parties, but many would ask me in advance about their menus, knowing about his hangups. I finally told them to forget about his quirks and cook what they want4d.
Amazing how many things he liked when he ate with his palate rather than preconceptions.
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I have sneaked a few of the “ewws” into dishes (anchovies, I’m looking at you) and watched the haters diving in for more, because who can see a dissolved anchovy filet or one that’s been pounded into a paste? Like we note, if it isn’t a medical or religious issue, and the dishes are all there, well surprise surprise. You liked that? Here, have some more!
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Poor Harters.
We’ve gone around the globe and we’re no closer to solving his original conundrum.
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I had mashed potato pie once in London. Delicious. Might work.
Oof
If you are a close enough reader to be talking about me, I plead guilty. I’ve learned it also depends on the quality of the (canned) anchovy. While not slurping up fillets out of the can, I am enjoying identifiable shards, really appreciate what they do to sauces and roasts, and swoon for fresh raw subtly marinated anchovy.
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If someone has a food sensitivity so extreme to be fatal they shouldn’t be trusting anyone’s cooking no matter how well intentioned they may be.
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I figure, the more shunned anchovy fillets, the more left for me! I credit my dad, who loved them, for setting the example for me.
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Luckily for my daughter, getting a dose of gluten means a few days of bowel inflammation and joint pain, nothing like the problems threedogs’ son will have, who has celiac. She’s been cleared according to the GI clinic she worked at last summer (she’s a nursing student), they say she’s intolerant but not celiac.
I’m not positive on the difference myself, and used to think “gluten intolerant” was a faddish thing (I was a sceptic Dad), but she’s certainly in much less pain while avoiding gluten. So even if I think it’s not a real thing, if it helps her to be GF, I’m all for it.
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I’ve never been lucky enough to try that. All I ever see here are the tinned variety in the groceries, which I dearly love, and my non-veggie 3 kids too - whether on pizza or mashed into cream cheese as a bagel topping or what not. (And in fact my veggie daughter loved them before she, uh, “transitioned”, LoL).
Where do you get fresh ones? Fish markets or the like?
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We are becoming so entitled in today’s society. Be glad you have food and a roof over your head. Oh and A/C, and cable and Wi-Fi
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