I’ve been finding out things the hard way in regards to my health. I chalked my Hashimoto’s up to just getting older and having to live tired. Then there was the scare I had with the first blood pressure medication I tried. And then there were the first three years of college, when I would bravely attempt to drink beer, only to be retching for the rest of the evening, and cursing the fact that I couldn’t handle my alcohol (around my junior year, I gave up on beer and would instead drink gin, because I’m an old man). Fast forward to my first job with insurance and a visit to an allergist, whereupon I learned I’m allergic to hops.
I had another one of those light-bulb moments at one of my recent doctor’s appointments. The intake nurse was going over my list of allergies (which seems to be growing…My allergist back in Ohio was right…I DO need to be put in a bubble!), and when she got to sulfa drugs, she asked if I was aware of the sulfites in wine. I had a derp moment and started laughing because I never even thought that my allergy to sulfa drugs would be connected to wine.
However, in doing a bit of research, the two actually aren’t connected. If I drink wine, almost immediately, my face turns bright red and it’s really warm–I drank that tiny bit of wine in the picture there, and after we ate, I popped out to the store to pick up some ice cream. I looked like I had a sunburn.
It doesn’t happen as severely when I have a mixed drink or hard liquor, so I suspect it’s something more to do with the processing of wine itself. Or I have an allergy of sorts to alcohol in general.
If that is indeed the case, it’s not severe enough to stop me enjoying my occasional White Russians or Whiskey Sours. I will however, avoid beer at all costs, and in most cases, wine too.
Thankfully, as far as I know I don’t have any wheat allergy or sensitivity. Which is good, because otherwise, there would go my blog! And it means I could make this amazing gnocchi dish! The farro in it comes from farro flour, which you can buy online, or you can do like we did, and grind your own:
I’d bought farro in berry form at the store specifically to make this recipe, but had intended just to use the food processor to make the flour. Jay reminded me we had a grain mill, and the bambino took it upon himself to mill the bulk of what we needed for the gnocchi.
I wish I had the time/resources to make this on a regular basis. It takes a good chunk of time to make, but OH is it ever good. Salty, chewy, cheesy…The bambino kept comparing the gnocchi to buttered bits of bread. And he went back for seconds on it–That almost NEVER happens!