Imagine the aroma of baking brownies drifting past your nose.
Not much smells better than that.
Imagine biting into a pepperoni pizza with extra cheese - pulling the cheese into strings as you drag it to your mouth.
Not much tastes better than that.
But not everybody can eat brownies or pizza. People with celiac disease, an inherited autoimmune disorder that affects the disgestive process of the small intestine, could get way too sick eating brownies and pizza.
Way back in early September, the state celiac group had its convention in Fort Dodge, bringing to town a woman named Julianne Karow, of Minocqua, Wis.
Well, I love Minocqua - I love that whole north woods area - so I settled right in to a conversation with her and her husband, Roy. Not only did we have northern Wisconsin in common, they used to live on the far side of the mountains in Colorado. That was close enough for me to start remembering when.
Karow came to Dodge to speak to the convention about her book, "Celiac Resource Guide - Helping to Navigate Life's Detour." It's a personal resource guide for those with celiac disease "who struggle to solve everyday challenges."
She includes references to Web sites with celiac education and suggests ways to make a home pantry gluten-free, also talking about how to find gluten-free productions, gluten-free medications and how to travel on a gluten-free diet. Likely, there's more information, too. Her Web site is www.celiacresourceguide.-webs.com and her e-mail is firstname.lastname@example.org.
This Saturday Karow will be among a group of people putting on Wisconsin's largest celiac and food allergy expo from 11 a.m. to 3 p.m. in The Patriot Center at Cedar Creek Mall in Rothschild. Guests will have the opportunity to sample and purchase products for a variety of vendors.
It's about an 8-hour drive to Rothschild through some beautiful country. It's just south of Wausau.
It's weird to have all that information in my mind then to get my hands on the new "Bake Deliciously! Gluten and Dairy Free Cookbook," by Jean Duane.
It shows at-home cooks how to make more than 150 baked items without gluten, dairy and other common allergens - cakes, muffins, quick breads, cookies, even truffles and souffles.
Just writing the words truffles and souffles makes me feel special. Maybe it's the double f that's so appealing.
The cookbook also provides money-saving tips and baking tips unique to gluten- and dairy-free baking.
The Web site for that cookbook, www.alternativecook.com, is worth a look-see, if you ask me. The cookbook sells for $24.95, which seems to be a small investment for something so important to the well-being of a sweets-loving person.
One of the recipes is for lemon chiffon cake. The 25 bucks is worth that recipe alone.
So long friends, until the next time when we're together.
Contact Sandy Mickelson at (515) 573-2141 or email@example.com