If you asked me what the most difficult dietary restriction was, I’d be at an entire loss. My first answer would be gluten-free – I’m not sure how life would go on without a nice, toasted piece of french bread, or a whole-wheat pizza, or even croutons. But given my love for making things from scratch, from making things myself, I’d be willing to bet I’d adapt pretty quickly, and with all the amazing gluten-free-ers blogging these days, I probably wouldn’t go without nearly as often as I think I would. So then I think about the diabetics. No sugar? That doesn’t seem like a life worth living, either. Days without chocolate? Caramel? Ice cream? But again, there are a thousand sugar-substitutes available, and maybe I’d adapt to that, too. Maybe I’d get used to using Spenda or Truvia or whatever all the time. I mean, I use them...
