Uncle Bob

Everyone should have an Uncle Bob. I visited my in-laws this weekend and my uncle Bob made an SCD binder for each house in the family so that when I visit people will know what I can and cannot eat. He inserted tabs and included the Legal/Illegal list from the Breaking the Vicious Cycle website as well as our favorite SCD recipes. What a guy!

For dinner we celebrated the spring weather with shish kabobs made of chicken and beef (marinated in oil, red wine vinegar, garlic, salt, pepper, and spices), red and orange peppers, sweet Vadalia onions, and cremini mushrooms.

Appetizers were thick tomatoes layered with fresh basil, avocado, and drizzled with oil and vinegar (the non-scders had mozzarella instead of avocado).

Dessert was a fresh fruit platter with organic red grapes, fat strawberries, and juicy pineapple. We topped that off with a game of Trivial Pursuit and called it a night.

Traveling and Technical Difficulties

I spent the last few weeks traveling around for business visiting both Kentucky and California. In California I was lucky enough to meet up with another SCDer and have some tea. We both agreed that it is amazing that when I work in California I am in the building across the street from her. We speculated on how many other people are right outside our doors who are also on the SCD and/or living with Crohn's.

While traveling I stuck to my usual routine of bringing my own staples (yogurt, stew, cookies, crackers) and then buying salads with grilled chicken/shrimp, hamburgers, grilled fish, steamed veggies, etc. I feel like I have this "domestic traveling with the SCD" thing down. Now my next challenges will be to travel internationally (I would love to go to Italy) or even to take another cruise. I have heard that other SCDers have enjoyed cruises with no problem so maybe that will be my next adventure.

Upon my return home I found that our computer was on the fritz. We had to completely re-image it and upload everything again. This, of course, was not fun but the good news is it seems to be back in business.

As of late we have been very busy at work so dinner has been a quick stir fry or something on the grill. As the weather continues to improve the grill becomes our best friend on weeknights. We are mindful of grilling on low to medium heat however, as I have read about some concerns with high heat and carcinogens. I suppose to be 100% healthy we should just be eating organic raw vegetables for the most part. Hmmm- I will leave that to the rabbits for now.

Today's Breakfast- Cinnamon Raisin Scone from the SCD Bakery
Lunch- Yogurt with fruit and honey
Dinner- Not sure - something with ground turkey probably

Hi Ho, Hi Ho, it's Off to Kentucky I Go

I am flying out to Kentucky for a quick three day trip. I made my new favorite beef stew to bring along. It is from Cooking Light magazine and is called Beef Daube Provencal. This stew is really amazing. It calls for beef broth but I just substitute my home made chicken broth (which I make, pour into ice cube trays, freeze, and then store in plastic bags). It also calls for serving the stew over egg noodles which, of course, I omit. It also calls for canned tomatoes but I am sure you can jut cut up your own.

At the very end of the cooking process I add sliced mushrooms and frozen peas as well. This stew is the best you will ever have.