(no subject)

[redbird]

Now that I'm partly vaccinated, adrian_turtle and I are aiming to see each other weekly instead of fortnightly.

So, I was at her place last night, where she kindly made me something with mushrooms for supper last night. Today we woke up a little early, then got confused by Daylight Saving Time and wound up eating lunch a little early by the clock, more than a little by our body clocks.

I left her place a little before 2, and got to Harvard Square in time for the farmers market. I got mcintosh apples—seven, because cattitude and I had finished last weekend's four by Thursday—and a box of carrot and chick pea ravioli. It snowed briefly, while I was walking from the bus stop to the market, and then cleared up. So, March in New England.

Comments

[adrian_turtle]

The carrot chickpea ravioli is one they sometimes have in gluten free form, though I've always bought the version with wheat. The noodle part contains carrot and egg as well as wheat. (Many pastas are made from semolina, which is higher protein than brown rice flour, but I'm not sure about egg noodles. The protein is gluten, so obviously a problem for people who are even a bit sensitive.) The package doesn't give nutrition information per serving, just ingredients.

[joseph_teller]

Thanks for the extra info. If they do the pasta as a mix of veggie with seminola its at least a little better for me than plain pasta (but I'll have to take it with a glycemic balancer to slow digestion to avoid a sugar spike potential).