by Jenny Hansen
Let’s all admit it: food allergies are serious, and often a gigantic pain in the rear for everyone involved… But there’s a funny side. (You knew I’d find it.)
Somewhere in the middle of playing 20 questions with the waiter, chef or host about the ingredients of their food, you have to just start smiling, because otherwise you’d whine and cry.
Some of my usual questions:
- Do you make your fries and your onion rings in the SAME fryer?
- Is there any flour / soy sauce / teriyaki sauce in that?
- Is there gluten in your wasabi?
- Will you change your gloves before you make mine?
- What brand of ketchup do you use?
- You promise not to flip my eggs with the same spatula you use on the pancakes?
It always makes me feel like a high-maintenance pain in the patootie. But the fear of wretched migraines (and joint pain and gastric disturbance) keeps me at it. Usually, I just eat before I go to the party, or I ask the waiter to have the chef TELL me what I can eat. Whatever it is, I shut up and eat it just because it’s easier.
However, when you first start cooking with a food allergy, it works about like this:
I’ll discuss how changing my diet changed my life for the better in a future post, but do you or anyone you’re close to have any food allergies? Is it the high-maintenance or the low-maintenance kind? What is your favorite awesome-for-food-allergies recipe? Continue the discussion at the #SocialIn hashtag on Twitter or SocialInDC on Facebook!
Disclaimer: This is a humor article and is in no way trying to minimize the serious nature of allergies.
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About Jenny Hansen
By day, Jenny provides training and social media marketing for an accounting firm. By night she writes humor, memoir, women’s fiction and short stories. After 18 years as a corporate software trainer, she’s delighted to sit down while she works.
© 2015 Jenny Hansen. All content on this page is protected by copyright. If you would like to use any part of this, please contact me.