Life sucks when you are intolerant to dairy. I have no doubt that my life could have been ten times better and sweeter if I could just eat some stinky cheeses or buttery pastries, without having to pay the price.
Creativity and improvisation in the kitchen are the name of the game when dealing with allergy restrictions and frustrations. (God, how I envy those people – like my husband – who can drink their lattes with milk, and can eat a big bowl of cereal, minutes before bedtime, then sleep through the night without snoring or going through an entire package of tissue!)
Three days ago, an amazing cake came out of my hideous frustration. I swear, you would never guess that there is olive oil in the cake instead of butter (NEVER margarine or any other poor substitute). I know olive oil sounds like a turn-off, but, believe me, it blends in very well. (So does coconut oil.) None of the people who ate this cake suspected that it’s non-dairy.
For a while now, I’ve been fantasizing about a real pear pie, with butter and cream, like Karin Goren’s recipe, but I know that it would cost me my health, so I give up. Luckily, this improvised cake came out just as good as the one in my fantasies, and managed to calm my taste buds and the frustration.