Unpinning Pins & Sloppy Joe's

After searching far and wide for a tasty recipe for Sloppy Joe's I finally found it, right under my nose the whole time at Cook's Country. On Pinterest I had repinned a plethora of pinned recipes relating to Sloppy Joe's and read all of them but cooked 5 of them over a few months. They were not good. Even the ones that boasted THE BEST SLOPPY JOE'S YOU WILL EVER EAT - THE BEST SLOPPY JOE RECIPE! - THE ABSOLUTE BEST SLOPPY JOE RECIPE YOUR FAMILY WILL LOVE! Nope, they were not good. Not good at all. 

I realize taste is subjective and we like what we know, what we grew up with, what is familiar when it comes to food.  But there does come a time when our tastes change and we want something that actually has good flavor. That's where I'm at these days. I don't know if it's my age, my food-snobbery rearing it's head, or what, but I couldn't stand the recipes I was making for Sloppy Joe's. Fully of sugar, salt, butter (?!) apple cider vinegar, Worcestershire sauce, and on and on, it was all too much. Way too many ingredients for a single pound of chopped meat. And would we taste the meat? No. We would taste salt and sugar and vinegar and more salt. It was crazy. 

To be fair, I did not grow up on Sloppy Joe's. I grew up on Boar's Head deli meats on the best freshly made Italian bread bought at Moltisanti's bakery across the street from our apartment building. Or, a hero bought in one of the neighborhood delis. There was no Manwich in our apartment, nor in my house once I married until my husband (from a small PA town) asked me to make Sloppy Joe's one day. I bought a can of Manwich and made them. They were meh... I would rather take my meat sauce and ladle it over crusty Italian bread, or better yet, make a meatball hero. So much better! 

Anyway, I began searching for a recipe in old cookbooks, really old cookbooks, and read about the origins of the Sloppy Joe. Of course, there's controversy - The Heinz Co. says the Sloppy Joe originated in Sioux City, Iowa when a cook named Joe added tomato sauce to his loose meat sandwich back in the 1930s. Other's say the Sloppy Joe sandwich originated in Cuba. Then there's the NJ Sloppy Joe which is a triple-decker deli sandwich always made on rye bread, with either roast beef, corned beef, or pastrami, with Swiss cheese, coleslaw and Russian dressing. Oh, that sandwich is delicious! Memories of The Market Basket in Franklin Lakes, NJ..... they made the best!

The ground beef Sloppy Joe may have conflicting sources for it's birth, but it is a good sandwich and perfect for this time of year. It's cozy. It's warm. It's comfort food. It's fun to eat because it squirts out the sides and lands on your Trader Joe's Corn Dipping Chips and it's tasty on those little golden scoops as well! 

So, I made the pinned Sloppy Joe recipes a few times and the last time I made them the King & Princess said, "Ewwww...this has too much vinegar!" and I thought, that's it, no more with these ridiculously overdone recipes. Time to pare down the ingredients and overwhelming flavors and unpin those pins! 

Time went by and I thought, "Duh! Check if Cook's Country or America's Test Kitchen or Cook's Illustrated has a recipe!" I did and they do. I made it last week and it was clearly a nice, flavorful, clean recipe with minimal ingredients and delicious flavor. The meat was tender and juicy as well, not dried up little granules of ground beef drowned in tomato sauce. The sauce the recipe made was tasty and thick. Just thick enough to stay on the bun but if you 'just happen' to overfill the bun then some will invariably drop onto your TJ's corn dippers, and that would be just fine! 

Sloppy Joe's Recipe adapted from Cook's Country:

Tips: Cook the ground beef until just pink - not browned - before adding the sauce ensures the meat stays tender. Combining tomato puree and ketchup gives a sufficiently sweet, rich tomato base to build a nice complementary flavor with chili powder, hot pepper sauce and garlic. 

Ingredients:

• 2 Tablespoons vegetable oil
• 1 medium onion, chopped fine 
• 1/2 teaspoon table salt
• 2 cloves of garlic - minced 
• 1/2 teaspoon chili powder
• 1 pound 85% lean ground beef
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• 1/2 teaspoon hot pepper sauce
• Ground black pepper
• 4 hamburger buns

Instructions:

1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir, coating with oil. Reduce heat to medium, cover and cook for about 10 minutes. 
2. Add garlic and chili powder and cook until fragrant.
3. Add ground beef, breaking up with wooden spoon, stirring until just pink.
4. Add ground black pepper, brown sugar, tomato puree, ketchup, water and hot sauce, and simmer until sauce thickens, about 8-10 minutes.
5. Spoon onto buns and serve with your favorite pickles or sides.

And don't forget those Trader Joe's Corn Dippers! 

By the way, this recipe is much tastier the next day, if you happen to have any leftovers.

Roasted Cauliflower Casserole with Tomatoes and Goat Cheese - Yes, goat cheese!

My daughter and I went to the Saturday Farmer's Market and I picked up a huge cauliflower. We all like cauliflower - roasted, sauteed, baked, etc. It took up a lot of space in the refrigerator for a couple of days and I would stare at it every time I opened the door. I kept wondering what I would do with it. The spousal unit wanted me to boil it and cover it with cheddar cheese sauce and breadcrumbs and bake it. That's my idea of ruining a completely beautiful cauliflower. But I did want to make something he would like, that would be comfort food-ish, without boiling the flavor out of a deliciously sweet cauliflower. 

While browsing my favorite recipe sites I found a recipe in the NYT for Roasted Cauliflower with Tomatoes and Goat Cheese. At first I wondered how that would work...would I roast the vegetable with tomatoes and goat cheese right on a baking sheet pan? Then I read through it and saw that it was a casserole.  Hmmmm....  sort of like what the husband wanted but ... not.

So, I sliced the cauliflower into thick slabs (sorry, "slabs" is not a very appetizing word) to get as much surface area exposed to the heat as possible.  I set the oven at 450* and doused the cauliflower in extra virgin olive oil, kosher salt and pepper.  I laid the pieces out onto a baking sheet.  Many of the ends of the head fell apart into florettes, that's what you're seeing in the photo below. I forgot to take a shot of the large, intact slices of the head. 

Anyway, I roasted and turned half way through the 45 mins it spent in the oven. I let it cool a bit before removing to a large bowl. While it was cooling I sauteed some onion, garlic, thyme, cinnamon and crushed coriander seeds in a bit of olive oil until very fragrant, then added a 28 oz can of diced tomatoes.  As the sauce simmered and thickened I beat 4 eggs with 3/4 of a log of goat cheese. I use Laura Chanel goat cheese, I think it has a wonderfully balanced flavor. If you absolutely don't care for goat cheese you can use ricotta or cottage cheese as a substitute. But really, the goat cheese with the spices was just delicious.

I poured the tomato sauce into the bowl of cauliflower and mixed it all together then poured it into the baking dish. I then poured the goat cheese/eggs mixture over that and dotted the top with the remaining 1/4 of the goat cheese log.

Here is the 9 x 13 baking dish full of the cauliflower that was mixed with the tomato sauce.  Before I poured the sauce onto the cauliflower I saw that there were a lot of pieces of the coriander seeds and onion floating around along with pieces of tomatoes and I didn't like the way it looked. I could only imagine the mouthfeel of the sauce so I dumped the entire batch of sauce into my handy-dandy Vitamix and pureed away! It made the sauce a very nice consistency and got rid of the chunks of tomatoes and onions and pulverized the coriander seeds. When I gave it a taste it was perfect! All those spices made a great mix, the cinnamon was an outstanding addition to the tomatoes with the coriander and thyme. And the cloves of garlic gave it all a nice mellow flavor.

I popped it into the oven and turned the temp down to 375* and baked it for an hour until it was bubbly and browned. I must say it ate like a lasagna, I cut it into squares and it was oh so delicious! We all enjoyed it and because it was so substantial we didn't have anything else with it.  It was really great. Hot and cheesy (but not too much) and custardy and so full of flavor.  Very satisfying!

Here's my recipe, adapted from the NYT recipe:

Prehead oven to 450*. Cut away bottom of cauliflower stem and trim leaves. Slice cauliflower into 1/2 inch slices. Coat cauliflower with olive oil, salt and pepper. Arrange on baking sheet and bake for 45 minutes, turning half way through the bake time.

Meanwhile, grease a baking pan, heat some olive oil in a saute pan and add onion. Cook until tender, add salt, garlic cloves, thyme and continue cooking until fragrant. Crush coriander seeds (or use ground coriander) and add to pan, cooking until fragrant. Add cinnamon and 28 oz can of tomatoes. Simmer until sauce thickens.  Remove from stove and add to blender (if you prefer it blended and smooth). Pulse/blend until thoroughly mixed. Just take it to the consistency you would like. 

Set aside 1/4 of the goat cheese log, beat 4 eggs then add cheese and continue beating until smooth.  

Add cooled (somewhat) cauliflower to a large bowl, pour tomato sauce mixture over it and mix gently, then spread into greased baking dish. Pour egg/cheese mixture over the cauliflower and dot the top with the remaining 1/4 of the cheese log.  Bake for about an hour in a 375* oven until it's bubbling and the top is lightly browned.  Remove from oven to a cooling rack and cool for about 20 minutes. Then slice and serve.  It will slice up like lasagna and stay intact.  I know! I was surprised too!

We ate the cauliflower for three days. On the second day it tasted even better. On the third, wow. I made chicken cutlets with it the second day and yesterday, meatloaf.  A great accompaniment to a meat dish, for sure. 

Ingredients:

1 large head of cauliflower - trimmed and rinsed

Salt and Pepper

Olive Oil

1 large yellow onion

4 garlic cloves crushed

2 tsp dried thyme leaves

1 28 oz can tomatoes - if you're going to blend it like I did use any kind. If not, use either tomato sauce or diced tomatoes. Whatever you prefer in consistency.

1 tsp cinnamon

1 tsp coriander - if seeds, crush well

4 large eggs

1 8oz log of goat cheese

Of course, you can adjust the seasonings to your liking. I really liked the cinnamon/coriander mix so I added a bit more.  Let's just say I eyeballed the amount and didn't use a measuring spoon. 

                                             Mangia e statti zitto!

Voilà! Quiche!

I bought a hunk of Le Gruyère cheese, real Le Gruyère AOP cheese imported from Switzerland. There's nothing like it. So creamy, so savory, so delicious.  I decided to make a quiche since I've not made one in a very long time. I have an abundance of quiche ingredients -- broccoli, an assortment of other types of cheeses, ham, bacon, peas, onions, mushrooms, scallions, roasted peppers, etc. But the Le Gruyère was beckoning yodeling to me.  I could imagine those pretty cows grazing in their Alpine meadows with their beautiful bells around their necks, sending their sweet melody over the mountains to the kitchens of the world below, "Buy our cheese! Buy our cheese!" Here are the lovely ladies coming down from their verdant meadows to be milked.

http://www.cheesesfromswitzerland.com/cheese-assortment/le-gruyere-aop.html

So, getting back to the quiche, I had a box of Trader Joe's frozen pie crusts (gasp! yes, I used a premade crust, which really isn't all that bad, honestly...) and sauteed very thinly sliced potatoes. I chopped about 10 slices of cooked bacon, grated about 1 1/2 cups of the gruyère, and 8 large organic farm-fresh eggs (their taste is so different than eggs from the supermarket).  I beat the eggs with a splash of milk (from the dairy farm down the road, which tastes off-the-deliciousness-charts from supermarket milk), salt and pepper.  Then I built the quiche.

The pie crust had come to room temperature on the counter this morning so it was as easy as just pressing it into the pie plate. I used a deep dish 9" Pyrex glass pie plate.  Then I blind baked the crust for about 30 mins until it was lightly browned and cooked almost through. Quiche tastes so much better in a precooked crust. The crust holds up to the wet ingredients and doesn't get soggy or gooey.  

I then layered the thinly sliced potatoes on the bottom of the crust, added the cooked bacon, sprinkled the cheese in an even layer and sprinkled a couple of scallions on top.  Next came the beaten eggs and I popped it into a 350* oven for 50 minutes.  I used my Breville toaster oven to bake the quiche and it came out perfectly, see? 

The crust is a bit ragged, but it will be eaten shortly and no one will notice.  I notice, but no one I'm serving it to will notice, nor will they care.  When food is made with love for those we love no one cares about whether or not it looks picture perfect.  If I were in a retail business where I was selling the quiche then it would look perfect. Absolutely. But for my family and friends... I'll be forgiven and I forgive myself.  Better it should taste good than look good.  When you're home cooking I believe best efforts always count and are satisfactory.

Well, it's cooled sufficiently to gather my court to the table.  I've paired this quiche with a big salad of iceberg lettuce dressed with fresh lemon juice, a bit of roasted garlic I made earlier, sliced roasted peppers & olive oil.  Plain but oh so good!  

Time to mangia! 

Small Town Football Night and My Attitude Adjustment

Last night we went to a high school football game in the town where my husband grew up. It was a beautiful night -- cool with a nice breeze carrying with it the last tendrils of summer warmth and the faint smell of wood smoke. Most of the older folks had light jackets and sweaters in the crooks of their arms, ready to be draped over shoulders once the sun fully set behind the Bald Eagle mountain range close on the horizon. The younger crowd, and surprisingly most of the older crowd, were displaying all the glory of their hometown school spirit -- orange and black t-shirts, sweatshirts, jackets and ballcaps. It was quite the sight to behold. Even our adult daughter wore her fathers 40+ year old team jacket. I'm used to seeing a large portion of the people I work with and the student body sporting the blue and white colors of the local university, but this was really something. It was fun and I felt excited to see all the support for the team in addition to the large turnout for the game.

The home team won the coin toss and deferred. It was only a few minutes to the first touchdown. The Golden Eagles scored and the bleachers began to rumble. Everyone in the bleachers stomping their feet and cheering! It was not only exciting but exhilarating to feel the cheering for the home team! What a great start to the game! And it kept on going from there... at half-time the score was 33-0. Poor Visitors.

We were seated on the first row of our section and as I watched the groups of boys and girls -- ranging in age from 9 or 10 through 15 or 16 -- running back and forth from the concession stand, from the rest rooms, from groups of friends, with their arms looped around each other, the girls laughing and eyes darting, wanting to be seen but not really...the boys in gangs, so cool, so clean, clothes neat, hair combed, I came to realize that these kids were really nice kids. The boys waited for the girls to clear the ramp onto the bleachers before going down, there was no yelling or screaming, no cursing, no pushing or rude behavior. There were quick hellos and lingering eye contact between the cute wrestler and the sweet girl with the giant orange and black bow in her hair. There was an abrupt, "Hi Mallory!" from the chisled faced red-headed boy to the blushing brunette. Her face was flaming red while her friends giggled and hugged her and each other as they scurried to the other end of the section all the while she and he were in an eye-lock.

The little ones were on the shoulders of their "Pap" held high above the crowds as they were taken to get treats. The babies were bundled up in orange and black blankets, their little squeaks and sounds helping to round out the big cheers. The young and very young parents, the grandparents, the dads who lined the fences at the end zones, and the elderly and infirm visitors from the local health care facility, these were the hometown spirit and heart of the team.

My husband tells me many of the last names of the players were the same last names of boys he played football with in that same high school four decades earlier.

After we left and headed for home I couldn't stop thinking about how much of a gift it is for my husband to be able to revisit his past and it still be such a positive experience.  Yes, the town is economically depressed and has been since the 1970s, but they hold a lot of community activities supported by their local churches and social agencies. They have a very good school system, and it's a safe place to raise a family with access to a beautiful community pool, acres and acres of community park, playground, rink, a stocked pond and stream for fishing, and a local library. What more could you ask for or need?

When we moved to the area five years ago I never thought I would develop such a soft spot for that dirty old town I'd been visiting since 1975, when my husband and I first met. Yet, when I think about what makes our country great, I certainly don't think about our government or our elected prostitutes politicians. I think about all the small towns across America just like my husband's small town. Small towns full of people who are doing the best with what they've got, who earn what they have, who teach their sons and daughters what's right and wrong, what's good and evil, and then let them have a go at the world without hovering over them or making excuses for their mistakes. They're accepting. Their temperament is one that is straightforward...what you see is what you get and if you don't like it, well, ok. Towns full of people who work very hard -- in chemical plants, glass factories, garment manufacturers, meatpacking plants, and in days gone by, for the Pennsylvania Railroad like my husband's grandfather and great-grandfather. These small town folks made this nation great, giving its best men to the armed services since the beginning of our country's founding. We have visited the cemeteries at the little country churches out on the back roads and dusty lanes during our Sunday drives and it was surprising to me how many of the headstones mark the remains of Revolutionary War veterans. Yes, you read that correctly, Revolutionary War.

For a long, long time I was not happy to be living here. I was "homesick" for New York/New Jersey. I missed my beautiful house, I missed my beautiful pool, my 10 month job with the great salary. I couldn't stand the "hickness" of this place called Central Pennsylvania. Everyone was a hayseed, a rube. Over time I've come to realize that here there is no pretense. What you see is what you get. Yes, they're plain, they're simple, they're ordinary. But, they love their country, their home teams and their families. And, I'd say they love God too, because the churches here are always full on Sunday and everyone is kind.  Living here reminds me of when I was a kid in the 60s. The family traditions are strong here and the ties that bind are strong as well.

I think I'll stop complaining in my head (I try not to vocalize my criticisms because I don't want to hurt people's feelings since everyone is so nice) about living here in "God's country" and just appreciate it for what it is... a great part of the country that still holds fast to traditional values and community.  It's the America I've missed for a long time and it's about time I quit the sulk and appreciate it.

 I can't wait for the next home game.

The Maid of Orleans, The Heart of France

Falconetti as Joan of Arc

I tuned in to TCM and watched The Passion of Joan of Arc, the 1928 silent French film based on the actual record of the trial of young Joan, the Maid of Orleans. Directed by Carl Dreyer starring Maria Falconetti as Joan.

Her face... her beautiful, tortured face. I can't get it out of my mind. It has been said, and is generally believed by those of the cinema world, that her performance is the finest ever filmed. As a voracious classic film watcher, I would concur. Her performance was haunting, engrossing and heartbreaking. The angles with which the film was shot was unsettling, conveying uncertainty and disorientation. The intense close-ups on the faces of the actors -- who were not permitted to wear any make-up -- are harrowing, especially the judges, who were shot in harsh, high contrast light. Joan is shot in a soft, even light.

The soundtrack was exquisite. The film broadcast on TCM on Sunday night was accompanied by Richard Einhorn's acclaimed 1994 oratorio Voices of Light and Anonymous 4, a female vocal quartet specializing in medieval music. Just beautiful. The bell sounds were recorded at the church in Domremy, Jean's birthplace.

The film has intertitles in French with English subtitles. If you love classic film you should make it a point to watch this one. It is one of the best films I've ever seen in my life.

Focaccia Update!

Ta-da! Voila! Presto! They are delicious! 

Crispy crust, perfectly puffy, and very tasty! After slicing them into little squares I put the pieces on a rack so that condensation wouldn't make the bottom crust soggy. Perfect! 

These are great to eat at room temperature. The caramelized onion/walnut/blue cheese was extremely delicious. The broccoli with the heat of the pepperoncini complemented the Locatelli. The bacon/goat cheese was so good. They had very different flavors and all were really wonderful.

Here's a photo of the 1/2 goat cheese/onion/walnut and 1/2 bacon/goat cheese: 

And here is the Broccoli focaccia - although there is a bit of onion and goat cheese on the end - pre-cheese topping

And here I've grated fresh Locatelli cheese - WOW! It was superb!

Making Focaccia Today

I was browsing the Pizza Quest website yesterday for some pizza dough ideas and I happened upon a focaccia recipe.  So, I started the dough last night and put it in the baking sheets this morning.  I must admit, I mistakenly added too much water - distraction is a saboteur! - so I doubled the recipe.  I can't wait to top these and get them into the oven. 

There is no stretching of the dough in making focaccia. It's all in the fingertips, ever so gently coaxing the dough, over 60 minutes' time, to the corners of the tray and letting it rise for a few hours. 

The toppings will be: caramelized onions with blue cheese & walnuts, goat cheese with bacon, and pan roasted broccoli sautéed with garlic, pepperoncini & olive oil with Locatelli cheese. 

I'm going to do half of one tray with the goat cheese/bacon & the other half with the blue cheese/onion/walnut and the other tray all broccoli & Locatelli. 

Pictures at my Francie's Fancies Facebook page here.

Winter Comfort Foods

After a day of blowing snow, howling wind, a trip to Harrisburg and back, it was time to do some work around the stove to warm my bones!  I couldn't decide on pasta e fagioli or black eyed peas with ham hocks.  Since I could not make up my mind I decided to make both.  In the photo below you can see the saute pan on the stove and the crock pot on the counter.  Since I was starting with dried black eyed peas I decided to make them in the crock pot for 8 hours on low.  Because the black eyed peas and ham hocks would taste great the longer they sat, I made the pasta e fagioli for dinner tonight. We'll have the peas one night during the week and I'll make some cornbread. 

I ALWAYS have canned beans and macaroni in my pantry. Always. Even if I don't make pasta e fagioli for a year, I know the items are there for the making...just in case...

I found a small container of mirepoix in the freezer so I added it to the saute pan, cooked it until it was deeply colored and created fond. Macaroni and beans can be pretty bland, so the added flavor of the onion, carrot and celery in olive oil and butter would add a good flavor base.  

  

Once my veggies were well done I added two cans of drained and rinsed Goya Cannellini Beans.  I really like Goya canned beans.  I buy their dried beans as well, but their canned beans are very tasty and firm. Their firmness holds up well in cooking as they don't turn to mush. I sauteed the beans for a bit, letting them absorb that great flavor from the veggies and the oils. I also seasoned them lightly with freshly ground black pepper and dried oregano. See how nicely the Goya beans held up? They are creamy goodness!

Meanwhile, I had elbow macaroni cooking in a heavily salted pot of water (it should taste like the ocean). I slightly under-cooked them and then added about 2/3 of a pound of the macaroni to the beans.

Here's a shot of the mixture, all getting along so nicely!  As most cooks (should) do, I taste while cooking and I decided it needed something... so I opened my refrigerator, pulled out some shelves and found what I was looking for! I had made sauce earlier in the week and determined that my pasta e fagioli needed some good old marinara sauce for acidity and a flavor boost.  So I added a spoon or three...

And then I added a few ladles-full of the macaroni water.  It is always good to add some of the pasta water to your dishes. It helps the sauces to stick to the macaroni and adds a nice creaminess to the sauce.  I then stirred it all together and with the added marinara it was so flavorful.  My marinara is made with olive oil, garlic, salt, pepper, and oregano. The garlic added just the right amount of flavor.

And here is the finished dish! I spooned it into a little bowl and added freshly grated (absolutely never pre-grated) Locatelli cheese. PERFETTO!  A creamy, savory, warm bowl of love... il mangiare è pronto!

Mangia e statti zitto!

A quick & delicious Cinnamon Roll Swirl Cake

I found this recipe today and it appealed to me because I had all the ingredients in my pantry and refrigerator. I got home from work, made dinner then made this cake. It is delicious! And my house smelled great while baking as the cinnamon and sugary aromas permeated the kitchen.  While it was still hot from the oven I poured the glaze over the top and it seeped into all the nooks and crannies in the top caused by swirling the brown sugar-cinnamon-butter mixture throughout before baking. 

Here it is in the required 9x13 pan.  Doesn't it look tasty?! Believe me, it is!

And here's the piece I served my husband.  He was impressed and thought it was most excellent!  Especially that it was still warm from the oven.  I think that's key, having a warm piece of cake that's soft and just the right temperature to make it "cozy comfort food."  This evening's chilly, damp, windy weather called for a nice hot treat.

If you like cinnamon buns or rolls you will love this cake.  Adding nuts and/or raisins would definitely add another level of tasty goodness! 

Herewith, the Recipe from Just a Pinch:


Cinnamon Roll Swirl Cake Recipe

Good Morning!

I had to have a root canal yesterday and was given two apap/codeine pills by the dentist to use in case of pain. I took one when I got home while I was still a bit numb to take the edge off of the anticipated pain.  There's nothing worse than tooth pain except foot pain.  The teeth and the feet.  When they hurt the entire body is in pain!

Anyway, I had a "reaction" to the apap/codeine pill.  I have NEVER had a reaction to meds before and this was very scary and I thought I was going to have a heart attack! My upper stomach around to my middle back was KILLING ME! Much worse than any tooth pain would have, that's for sure! I was honestly afraid for a while, trying to figure out what was going on! I surmised that I hadn't eaten anything for at least 7 hrs and the pain in my stomach was due to the medication being taken on an empty stomach.

My daughter was a great help, she helped me downstairs as I was a bit groggy from the stupid codeine and she heated up some Trader Joe's tamales for me which were probably the best thing I had ever eaten at that moment! They soothed my stomach and made me feel much less groggy and fuzzy-headed. Then I drank about a gallon of water and was well on my way back to normal health.

Unfortunately, this episode brought to my mind my recent experiences of having reactions to common foods that I LOVE!  Namely, these:

Red Onions are just about my favorite salad/burger topping!  I love red onions!

  

 

Cucumbers are another favorite salad topping. I could eat cukes by themselves, I love their freshness and "green" flavor!

Bananas! My #2 favorite fruit of all time, after apples!  I'm so distressed at not being able to eat anything with bananas, they are so versatile and delicious! 

And now, add apap/codeine. Which I really don't care about, they taste horrible and who wants to have a fuzzy brain? But they do take the edge off pain... Still, there are other painkillers and I rarely ever take any painkilling meds unless I'm having dental work, which is occurring with more frequency now that I'm getting... ahem... older :-\

So, I'm wondering what all of the above have in common that are causing me such horrible, debilitating stomach aches/pains.  My internet research thus far has yielded no useful info. I did learn that many people with banana allergies also have allergies to latex. I don't.

The investigation continues...