I grew up in Chicago, in a home where fragrant, full-bodied, Italian sauces simmered all day.  I learned that food, its preparation and consumption, is an expression of many feelings.  It is a vehicle for relationship, conversation, learning, empathy and love.  

Then, one day, while sitting in an Italian restaurant; deep in conversation with my husband, savoring the taste of pizza dripping sauce and extra cheese, I joined the ranks of the estimated 12 million Americans with food allergies. This was no tap-on-the-shoulder moment, no gentle awakening.  It was full-blown anaphylaxis; a scream-in-the ear assault on my body with a deadly weapon, food.  The scientific publications define anaphylaxis as a life-threatening allergic reaction. 

Since then, Susan has had to work to create dishes that don't cause her allergies to flare. She often brings food with her. Here is one of Susan's favorite recipes:

Chicken and Pasta

The beauty of this dish is that it may be served immediately or prepared ahead of time and frozen.  I've served this at many family gatherings and dinner parties.  It's also good to transport as a buffet item if you are contributing a dish to a very large gathering.  This recipe is receptive to change, in that, you can add ingredients as you wish; black olives, pimento, shredded zucchini, white wine etc….go ahead and experiment with it!

1.  Boil 4 skinless chicken breasts in lightly salted water until thoroughly cooked; about 30 minutes. Remove the bones and cut the chicken in small pieces.   

2.  In a separate pot, boil 3/4th pound thin pasta (vermicelli, etc.) until done and drain well.  After the pasta is cooked cut it in smaller pieces.  Just take a knife and fork and cut through a few times.

3.  In a frying pan melt ½ stick butter and sauté about 1 pound fresh mushrooms, ½ cup chopped onion and ½ cup green pepper for 10 minutes on low heat. Add 1 teaspoon lemon juice to keep the mushrooms from discoloring.

4.  White sauce: In a two quart saucepan melt ½ stick butter then blend in 4 Tablespoons flour, 1 teaspoon salt and ¼ teaspoon pepper.

Add 3 cups of the chicken broth and 1 cup milk.  Stir until slightly thick then add ½ cup Parmesan cheese.

In a 13x9 inch pan: place the chicken, the pasta and the sautéed mushroom, onion, and green peppers.  Mix together.  Pour the white sauce over all.  Sprinkle Parmesan cheese over the top and add a light sprinkling of paprika for color.

At this point it may be baked at 350 degrees for 30-40 minutes or until lightly browned.  Or, it may be frozen.  If you freeze it, cover it well. Then immediately after thawing, and before serving, bake for 30-40 minutes or until lightly browned.

My experiences have been sobering.  There was the waiter in a fine restaurant in Philadelphia who told me I was boring when I asked for a scoop of plain vanilla ice cream.  I explained that I had life-threatening food allergies and I didn't want to risk a reaction while traveling.  He told me that I should just try a small bite of their famous pecan bread pudding.  I quietly explained that I couldn't and asked would he please bring me plain vanilla ice cream; now we had the attention of the entire table.  My plain vanilla ice cream was delivered with strawberries creatively placed around it, the strawberry juice oozing into the ice cream.  One of my colleagues became angry with the waiter, ordering him to bring me plain ice cream.  Clearly this fine restaurant did not provide food allergy training for their staff.

I now enjoy the true spirit of gathering with friends; to drink in their conversation and become full with their thoughts and experiences.  My family and colleagues don't feel guilty any more for making 'yummy sounds' while they eat in my presence and I'm thrilled when they order interesting items and describe them to me.  I have great appreciation for my sense of smell and my ability to imagine.

Over the holidays we had our usual pizza and movie night.  I sat with my husband and my children while they ate thick pizza dripping sauce and extra cheese.  The aromas were delicious.  The colors of my salad were like a rainbow and I became sated with my family's conversation and full with good feelings that we were all together.