No, Dominos, That's Not Technically Gluten-Free

So, today I get an email from Dominos that proudly claims that they now have gluten-free crusts.  Then, they tell you to read a disclaimer which states:

"Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but CANNOT recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza."

So, no, that's not technically gluten-free.  While they have the best of intentions, Dominos is showing a lack of research and basic knowledge concerning cooking for Celiac sufferers.  My husband would practically give his left leg to be able to order pizza for delivery again, but he is not willing to take this sort of risk.

If a Celiac were to try this "GF" pizza, which has a fair likelihood of becoming contaminated by wheat flour, the repercussions could be extreme.  Luckily for him, my husband's reaction is GI-related.  My poor eight-year-old daughter would have extreme mood swings for the subsequent six weeks in addition to the GI-related issues.  In short, the consequences outweigh the risk.  By a mile.

While I applaud your effort to help those with gluten allergies and intolerances feel a bit more normal, you missed the mark a bit on this one.

Ouch! Anyone For Leftovers?

Last night, I learned my lesson the hard way.  Again.  This time, I learned that I should always, always taste new ingredients before putting them in my recipes.

Dinner last night was intended to be a soy chorizo and black bean stew, cooked in the slow cooking for eight hours.  Either my soy chorizo from Trader Joe's was a heap spicier than the soy chorizo I picked up at the organic market last time, or I added too much chipotle chili powder.  Either way, the kids and I had to switch over to leftovers or cereal for dinner last night, because the stew made our mouths, throats, nose, and eyes burn.  It was that hot.  Oops.

A good friend suggested adding agave nectar to cut the heat, so I will try that when I re-heat (pardon the pun) these leftovers for my husband this weekend.  Here is hoping that it works.