Last night at dinner I had g-free pasta coated in olive oil and garlic.  Success? I think so.  I needed to talk to the management company's manager (wow, that's a mouthful), so she understood exactly what I was missing- and voila! pasta the next day!  I still have to struggle to get what I want, you know at home I could just make whatever I wanted with gfree flour, but it seems I'm finally getting what I need.  My classmate would argue I don't need g-free pasta, but I beg to differ.  It taste...
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