…I actually got tears in my eyes after tasting the gluten-free carrot cake at the Wildwood Cafe in Austin, Texas. Carrot cake is my absolute favorite cake in the world and, apparently, I’ve missed it.
My sister treated me Thursday to dessert at this wonderful cafe and, like a little kid in a candy shop, I stared in awe of all of the gluten-free little goodies, pastries, and breads on display before me. I think it took me about 7 minutes to decide, and then, greedily, I chose the carrot cake and a beautiful heart shaped sugar cookie dusted with pink sugar. Mmmm…
These delicacies did not come cheap. The cake, a very miniature bundt (“bundt, bundt”- is anyone else thinking My Big Fat Greek Wedding?), was pricey at $3.75, and the modest-sized cookie was $1.75, but to be fair, gluten-free ingredients are expensive in the first place. As far as I am concerned anyone who can make a rice flour carrot cake taste like a
real wheat flour cake can charge whatever they want!
You never really realize your emotional connection to food until suddenly 1/3 of everything you had ever eaten suddenly becomes off-limits. I felt pretty lame about the true grief I experienced when it hit me that I would never enjoy dipping really good bread into olive oil and balsamic vinegar again, or that I would have to turn down most anything with a sauce, or pass on, gulp, the enchiladas. But, considering that we are what we eat, in more ways than one (ponder that thought next time you’re at the communion rail, and before you misinterpret what I’m saying, think sanctification, see For the Life of the World for more), it stands to reason that food evokes extremes of emotion.
So, when I tasted my former choice of birthday cake, and it was really, really good, not just a pleasant imitation like many GF goodies, I guess I got a little emotional.