I was having tea with another GF friend today. She loves the fact that I try lots of new stuff, and am a creative cook.
She suggested that I start a consulting business for newly diagnosed GF folks, but more importantly for restaurants and caterers who have no clue about what is GF and how to keep things safe. I don't know if I'd make a lot, but would keep my prices quite low for individuals, and a bit higher for businesses.
I was grumbling about the horrible meal I was served in the interest of staying GF. Simple tricks and items on hand would make eating at a banquet, wedding reception, etc. possible and even good!
Any thoughts? I also wouldn't have any idea of what would be fair to ask. Maybe I'm crazy, but I have done my homework, and know more than many locally who have been GF longer than my paltry two years. I'm always learning and reading and experimenting.
"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince
"To the world you may be one person, but to one person you may be the world."