I’ve been thinking a lot about butter recently. Not that I’m not always thinking about butter, because, I am. I love butter. I’m a butter purist, this is a margarine free zone thank you very much. Feck off flora, carry on clover, yes I can believe it’s not butter thank you. A horrifying amount of my daily food involves butter, I love baking with it, slathering it lavishly on toast, making sauces glossy with it and just generally making life better with it.
The reason, however, I’ve been thinking more and more about butter though is because sadly, my grandma is not doing so well. This woman is a force of nature, a true matriarch and the woman that taught me to love butter. It’s stuff of family legend that June spreads her butter so thick on toast you can see teeth marks in it and I can totally relate. So it seemed like a cruel joke when I was sat in the doctor’s office being told that due to acute stress (it’s been an intense few weeks) I was suffering with IBS. Cut out dairy especially and anything inflammatory for a couple of weeks, take these nice pills and see how you go.
“I’m sorry. Did you just say cut out dairy?”
“Yes, just for a couple of weeks, you are lactose intolerant, it says so on your records. Probably best to ditch it for a couple of weeks till things calm down”
Now, the fact that I’m lactose intolerant (MILDLY. I say MILDLY lactose intolerant) is something I very regularly ignore. Infact. Always ignore. I love dairy, it’s my favourite. A meal isn’t a meal without cheese, butter, sour cream, creme fraiche *insert other dairy related product here* but here I was being told that for my upset stomach to calm down this was a good idea. I was devastated, lost, confused, hurt beyond all natural cause and reason and then, I saw the challenge. It’s been months since I’ve written, days since I’ve tried to cook something new and as yet again my life is about to drastically change I have always sought solace in experimenting with new food. This is just the universe telling me to get my cooking head on again try something new and write about it. So, here I am, three days in, haven’t killed anyone yet. Yet being the operative word. I’m going to do a series of blogs throughout this couple of weeks around my journey of going dairy free, i’m nervous and excited, there’ll be terrible baking exploits, an exploration of dairy free cheese in its many forms, a dalliance with Middle Eastern and Asian cuisines which naturally involve less cheese. So please send your dairy free ideas and recipes my way.
Let’s see how this goes and no I’m not counting mayo as dairy.