why do i take so stinking long to write??!!!!

well, here i am. i think im lazy. nope!!! im pretty sure of it!!! ok. moving on. when last i wrote there was this carb fast thing going on & i pretty much blew at that. i dont think i made 10 days. i did try though. clearly not very hard. again..... moving on!! this was the summer of firsts for me being gluten free. as ive stated in earlier posts im self diagnosed gluten intolerant. by removing these glutens from my diet my love level of my body & life has greatly increased. my husband & i have learned how to cook differently, look at food & boxes differently,& look at our loves together differently. our loves consist of outings, fairs, carnivals, trips, stuff like that. our first was folklife fest @ the seattle center in may. i was quite agitated to say the least. first off, i forgot to take my pills before we left. rained. drove around for ( & im not joking!!!) 1 hr looking for parking. in all the years we've been going up there, we have never had to do that. Praise God we kept a good sense of humor about the whole thing:) finally parked. i was pretty set on not being able to eat a darn thing!! my husband was determined otherwise. he asked what i wanted. & he went from there. we found two places,a thai & an indian place. incredible offerings i must say. can i remember the names??!! of course not!! my hunny does & he will tell me so i can tell you. i cried, i could have something. fast forward....a couple amazing things have happened .ive found some cool places to eat safely, things to buy to eat safely & have learned that some people have the craziest ideas as to what can be or not be done with gluten. a couple cool burger places.... im sure ive told you about "friesenburgers "here in tacoma? the best by far!! oh my goodness!!! to this i add respectfully..." the counter" in ballard. a build your own burger joint for adults. i highly recommend the 50-50 fries. half french fries, half sweet potato fries. shoestring, crispy, yummmy!!!!! a bit pricey to build your own but oh so worth it. you can down load an allergy list from their web site thecounterburger.com. every thing is there for a safe & fun experience. now, the web site for this next place said that nutritionists came in & taught the chefs how to be safe in cooking the gf ways. that , i thought was awesome. everyday the gf menu would change to meet the days offerings. how exciting is that??!!! we went to celebrate my beloveds 40th birthday. the manager, eric, greeted us enthusiastically!! i greeted back the same way. great seats outside on deck,(didnt realize the sun was setting behind trees 10 mins later... we froze) i had my special menu. they had theirs. (hubby & my mom) i ordered the 8oz sirloin with garlic mash taters. thats not what i got. oh, im sure the steak was great but the fries looked nothing like the mashed potatoes i had envisioned.we called the waitress over, she was already a mess ,the poor thing, from dropping the spoon in my hunnies clam chowder, dumping some all over him. the bus boy aleksy had to assure her we didnt hate her. so, here we are calling her back. "i cant have this." " why not?" its been deep fried with the fish & chips, right?" "yes, but it should still be fine." " i cant eat any of this. its all contaminated." " um. i can have the chef take the fries off...." " no, i cant eat any of this." she leaves & comes back with eric, the manager. "so, whats the problem?" "i cant eat any of this. its been deep fried in the same oil as the fish & i need a whole new dinner." " but we get our fryers up to 250 degrees & that kills the gluten." with a straight face he says this. i feel like ferris bueller, looking into the camera with a raised eyebrow. " no, it doesnt" says both me & my husband. " i need a whole new meal" he complies. we look at each other saying what the heck!!! when you dont know, you dont know. eric comes back a moment later , profusely apologising for his error in thinking. it seems the waitress didnt hit the allergy button so the chef put on plate what goes on that plate. had she hit the other button, bells & whistles would have alerted the chef somethings up, need different items. eric also relayed that we were right, gluten doesnt NOT get killed in oil thats heated to 250 degrees. im thinkin if thats the case im so having the fish & chips. it seems the kitchen had the talk & no one else did. the waitress, the manager had no clue. they knew that the disease is getting worse, & they know we arent going away any time soon, they were good with that, they just were not as informed as they should have been. eric said he was gong to go home & do some studying on this. i think it scared him to have given me information that was so far from the truth, that if i had been an uneducated gi or cd, i could have gotten VERY sick. i later told him that i was glad it happened with us. we have a great sense of humor, we have to. we want to teach, not yell. well, i think ive said enough for now. i will be writing more frequently. i have to, ive so much more to say.