As Willy Nelson is to have said: the early bird may get the worm, but the second mouse gets the cheese.
1. Measure twice, cut once.
2. Take your pulse before administering (glucagon).
3. Gauge the depth of the pond before diving in.
4. Stop and smell the roses.
5. Fools rush in.
You get the idea; life can be enriched by taking a moment.
Today one can find a dedicated gluten free bakery or restaurant in almost every city. Vinland in Portland, Maine is our current favorite: beautiful, smart, sophisticated, locally sourced, seasonal, organic food that doesn’t shout GF. Expensive, but it’s worth supporting every one of the aforementioned descriptors. It wasn’t always so easy to get prepared gluten free food. We spent a lot of time in our kitchen creating and testing GF recipes – still do. The extra time, dedication, and love, and has been worth every minute.
To quote an excellent bumper sticker designed by Penzey’s Spice Company: “Love People, Cook Them Tasty Food.”
I have been GF for 14 years and it is amazing how much has changed. I once had to explain that even white bread was made from wheat.
So true! A cool post! 🙂