My latest shipment of Humira just arrived today. I still have a bruise on my leg from my last injection, so at least I won’t have trouble remembering which leg to use this week. In 2005, I was diagnosed with Ulcerative Colitis. After eight and a half years I’m finally at a point where I feel comfortable talking to people about my condition. I won’t get into the details of all the symptoms with you here, but please take the time to read up on Ulcerative Colitis and Crohn’s Disease on the Crohn’s and Colitis Foundation of America website. Another great resource is iHaveUC. Roughly 1 in 200 Americans suffer with these conditions – and many folks haven’t been diagnosed and are struggling along without help. That’s a lot of people in pain, malnourished, trapped at home or in restroom stalls, and quite possibly dealing with depression. This week is Crohn’s and Colitis Awareness Week, so I encourage you to learn more about these diseases, to visit a gastroenterologist if you’ve been suffering any of the symptoms seen on the CCFA website, to spread the word about Awareness Week, to make a donation to the CCFA, and/or, if you know someone with Crohn’s or Colitis, to let them know that you’re there for them when they need help.
Dinners here lately have been experimental. About a month ago I started cutting gluten out of my diet, hoping to control some symptoms I’m still dealing with. It seems to be helping, which is great. The downside is that I have to learn new recipes, or rework the ones I know. I’m also pretty sentimental about food – I love the recipes we had growing up, and have grown really attached to new ones I had learned since I moved out of my parents’ house.
So I took a chance to create a gluten-free version of one of my favorite childhood recipes. In my mom’s cookbook this is Pizza Noodle Bake. In our house it’s called “that pizza pasta stuff”. For now I’ll call its new incarnation Spaghetti Squash Pizza Casserole, until a shorter or more confused name comes along. Pizza Squash, perhaps.