Feeling a bit defeated, but hangin' in.

I totally caved yesterday and willingly ate gluten. It's tough when you realize that (oddly enough) this is really helping you and you think "Crap, I'll really never have gluten again." It's like an addiction :-P I mean, who wants to live without pasta and pizza? Really?

The main thing I've been grieving and griping about is my apparent lack of any kind of ability to cook GF foods. It's getting better, but it's a whole host of new flavors our family isn't used to. It's not *bad*, it's just different. So I'm looking for new recipes constantly and wondering if it will actually turn out right. It's not like you can just substitute GF flour for regular flour and always get the same thing. That would be too easy! My lemon crinkle cookies are a wonderful example of that.

So we keep on truckin' and learning as we go. Thankfully our daughter won't know any better by the time she's old enough to remember :) There have been some tears at the dinner table, considering I've rarely made and inedible meal in the almost 5 years I've known my husband.

Here's a recipe, however, that my husband absolutely adores. I'll admit, if I liked pork, I'd adore it too, however, pork is the devil ;)

Stuffed Pork Roast

Ingredients:

• 3 pounds boneless pork roast
• 1 pound bacon, cooked and crumbled
• 1 1/4 cups onion, chopped
• 2 tablespoons fresh sage, finely minced
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups fresh spinach

Directions:

Roll-cut the pork roast.  With a meat mallet, pound out any areas that are a bit uneven or thick.  Set aside.
In an oiled skillet (or use some of the bacon drippings if you have just cooked the bacon) cook the onions over medium heat, stirring occasionally until golden brown and beginning to caramelize.  Add sage, stirring and cooking for 1 minute.  Add spinach, salt, pepper and garlic powder.  Cook and stir until spinach is wilted.
Evenly spread the filling in the pork roast.  Sprinkle with the bacon.  Along the longest side of the roast, begin to roll the roast onto itself over the filling tightly and carefully, keeping the filling in the roast.  Place the roast seam side down and tie in at least 4 places using kitchen twine.
Preheat oven to 300 degrees F.  Place stuffed roast seam side down in an oiled roasting pan.  Rub with oil and sprinkle with salt, pepper and garlic powder.  Place in oven.  Drop temperature to 250 degrees.  Roast for about 3 hours until internal temp of the pork is 160.  Tent roast with foil and let sit for 10 minutes, then carve and serve.  

Freezing Directions:

Wrap roast well for the freezer after tying with kitchen twine with freezer plastic wrap and double thicknesses of foil, removing as much air as possible, seal, label and freeze.
To serve:  Thaw.  Preheat oven to 300 degrees F.  Place stuffed roast seam side down in an oiled roasting pan.  Rub with oil and sprinkle with salt, pepper and garlic powder.  Place in oven.  Drop temperature to 250 degrees.  Roast for about 3 hours until internal temp of the pork is 160.  Tent roast with foil and let sit for 10 minutes, then carve and serve.