It has always been a source of pride that I can make truly delicious samosas. Golden-brown purses of soft vegetables rife with aromas of the subcontinent, the crisp, bubbling skin in perfect harmony with the rich chew of the inner dough. Are ya with me here?
Last spring I was the unhappy recipient of allergy test results which stated in no uncertain terms my body’s intolerance for what can only be described as “the good stuff”. You know, wheat (and gluten while we’re at it), eggs, milk, cheese, cream, butter, and even mushrooms. I have held off on getting into all of this nonsense in my recipes as I still cook for a certain someone who happily enjoys “the good stuff”. But for nearly a year I have dutifully adhered to this dietary regime. And my physical and mental health is exponentially better for it. Oh there have been lapses … Continue reading
