Has SCD made you a better cook?

[Guest guest]

I've always loved cooking/inventing recipes. In the past, I preferred cooking

for others -- but, when it came to cooking for myself, I scoffed. IBS and BTVC

have forced me to do the one thing I never really liked doing -- cooking for me.

Now, that I cannot eat out, I'm looking for ways to improve my cooking --

including buying a chef's book on how to properly make scrambled eggs and other

gourmet items (and retrofit them so they're SCD-legal, of course). I just want

to get better now, so that the food I eat is healthy, delicious and enjoyable in

spite of my condition.

For example, my diet is limited still to zucchini, spinach, green beans,

bananas, apples, pears, eggs, chicken, and other meats and the occasional

cheese. I'm learning all the new ways I can fix eggs -- from zucchini and

spinach fritattas, scrambled eggs, omelets, hard boiled eggs, (wants to make

shirred eggs soon with yogurt). I've learned new ways to use chicken (from

baking a bird, then turning around and using the leftovers to make a delicious

soup for the week).

I'm just wondering -- and this is just a question -- has SCD sharpened your

gourmet cooking skills in the kitchen, too?