Anyway, we went to one of our favourite places - the Queen's Landing Inn in Niagara on the Lake, Ontario. (Close to Queenston where Canada thumped the Americans in 1812 - sorry - had to get it in...) The room was lovely and the "special package" included a three course meal. A three course meal? I only have a 1/4 course stomache!
Seated in the semi-circular restaurant, the floor to ceiling glass allowed quite a view of the
marina and the Niagara River as it flows into Lake Ontario. The American fort was also visible on the hill across the river. But I was worried about what to order and how I was going to handle the situation. I wanted our anniversary dinner to be special and not focused on my inner "re-tooling" that is not yet four months old; I was not about to whip out my Barix Gastric Bypass card in such a setting. Ruth helped me quite a bit and I decided that I would order what was, or would become liquid at body temperature. I would be selective about what I ate during each course and not worry about having dessert - course three.After a glass of a local Riesling I started with a tomato sorbet that came with red orange and yellow tomotaos as well. The sorbert was no problem and I enjoyed the softer parts of the tomato, taking my time, putting the fork down, and chewing, chewing chewing until there wasn't much left to chew.
Course two I opted for the chicken. The red wine sauce and the fresh local vegetables were delightful. (Once again, small bites, chew, wait...) I was able to have about half the chicken and most of the beans, mushrooms and other vegetable as well. I left most of the potato as it is a starchy filler.
Course three offered three small scoops of passionfruit, lemon and mango sorbet on a bed of fresh cut strawberries. I had about 2/3 of the sorbet and a strawberry or two.
The result? I feel I ate sufficiently "normally" and chose well from the menu. I now know that by taking my time (two hour gourmet meal), chewing really well, and selecting foods carefully, I can enjoy a "real" meal. I came away satisfied, not stuffed, and very pleased with my "normalcy" - when it comes to eating anyway.
So why am I writing all this description? Is it to torture you with a vivid description of food? No, just the opposite. I write to share a hurdle that I have overcome - one that maybe some of you have worried about. Maybe the way I handled it will shed some light for you and give you hope that you can go out into the world and enjoy the savoury delights that food has to offer.
While food has been my enemy in past, I have made peace with it and embrace it - much the same way as Americans and Canadians have put aside differences from another lifetime and enjoy a peaceful co-existence. It is possible - even necessary - that we acknowledge our past difficulties, and embrace the opportunities that the present and the future hold.
David
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