Brooklyn Allergy Mom's Blog

Allergy Free Frugal Friday: 3 Ways to Save on Groceries

Heidi Bayer — Fri, 27 Jan 2012 16:03:57 +0000

How to stretch a grocery budget has always been a difficult task; stretching ones grocery budget and having food allergies is another challenge altogether. So I have a few food allergy grocery strategies to share with you. Have you ever dumped food into the trashcan and thought “WOW! That’s a lot of Waste!”? Do you hear your mother in your head saying “Don’t waste food!”. You’re not alone. I’ve been trying to get food to last as long as possible for the years since we were diagnosed with food allergies and found ourselves purchasing $5.00 loaves of allergen-free bread. Below are three ways to make and store food that will help stretch your grocery budget.

1. Freeze Canned Tuna
Did you know that canned tuna, after being taken out of the can, can be frozen? Our dear daughter loves her tuna in her salad with basalmic. But although I only buy the 3oz cans of tuna, she usually only goes through about 1 – 2 oz at a time. (A can of fresh caught tuna runs about $5.99.) After she’s done taking what she wants, I un-can the tuna into a large Ziploc bag and place it in the freezer (remember to label it!). After doing this for a month or so, I usually have what amounts to two (2) 6 oz cans of tuna. When we’re ready to have tuna again, I chip of the amount that I think she’ll like with a fork, then place it on the lowest defrost setting in the microwave (alternatively, put it in a ramekin and let it thaw in the fridge for a day).

2. Make your own Beans
Making your own beans is nutritious and easy (especially if you have a pressure cooker). I even make my own chili beans. Organic canned beans can cost up to 2.99 for 15 ounce can, whereas making our own costs pennies. I like to make a whole bag of beans, then put them in smaller containers and freeze (keeping the liquid). You can enhance the taste of them by adding onions, garlic, or other herbs and enhance their calcium content by adding a seaweed called Kombu. But never ever add salt until the end.

3. Make your own Broth
I love making my own broths and have for years because our child was once allergic to onion and garlic. I use anything that is in my veggie drawer (except bell peppers) and can’t be cut up and put into a salad for vegetable broth, including mushrooms, scallions, jalapenos and sweet potatoes. Don’t toss any part of that chicken! (Organic chicken costs $18.99 for one chicken at our Farmer’s Market). Freeze the wing tips, the neck, and leftover bones. When you’re ready to make your broth, bring the chicken parts and vegetables to a slight boil in enough water to cover, skim and simmer for 40 minutes. Strain then freeze the broth for up to 3 months, or store in the fridge for up to 3 days. Remember to always cool your broth with a cover on it before freezing or refrigerating.

Allergy Free Frugal Friday Recipe Vegan Rissoto

Heidi Bayer — Fri, 20 Jan 2012 14:42:04 +0000

I made an allergen-free, gluten-free vegan risotto this week featuring mushrooms and spinach which was at once warming and filling. The rice I used was called Della (www.dellarice.com) which is verified Non-GMO and grown in the USA. I used Pacific Foods Organic Veggie broth instead of the mushroom broth because I wanted a nice warm color to the risotto.

When I have made mushroom risotto in the past, the risotto turns brown and that, my friends, is not my favorite color of food. This time, I made the mushrooms ahead of time, and added them along with the spinach at the end. You can cook them at the same time, but, as I learned, the spinach will turn brown, as pictured to the left, (darned those mushrooms!). What I am going to suggest below is that adding the spinach at the very end separate from the mushrooms will maintain the color.

If your family members (like some of mine) just can’t eat a meal without some meat, cook some sausage to be added to the meat eaters food right before serving. We prefer Belinski brand of sausage – no casing and made with chicken so its low fat. Again, always read the labels, what is OK for my family and our allergens may not be OK for yours.

I suggest serving this with a lovely arugula salad with your favorite ingredients and dressing.

ALLERGY FREE VEGAN MUSHROOM SPINACH RISOTTO

Olive Oil

2 small shallots minced

1 clove garlic minced

Salt

Arborio Risotto Rice (you may also use sushi rice)

1 Box Pacific Brand Organic Veggie Broth

3/4 Cup Organic White Wine

1 box mushrooms sliced (I prefer the baby bella mushrooms)

Spinach (fresh or frozen, I use frozen)

Spices (use your favorite spice, thyme, oregano, etc)

Before getting started on the Risotto, saute your mushrooms in a 1:1 ratio of water to olive oil, 1 clove of garlic pressed or minced, and salt + pepper. Cook until almost all the liquid is gone. My trick here is I make more mushrooms that I need for the recipe, because our allergic kiddo loves them, and I set them out on the table as an appetizer.

Wash and rinse the spinach if you’re using fresh. Or set out the frozen spinach (one organic bag, or about half of a large non-organic bag or one ‘brick’). If you like, go ahead and cook briefly, making sure it doesn’t get overcooked and is still green. Add a pinch of salt. Set aside.

Now for the Risotto. Take the box of broth and pour it into a pan. Bring to a simmer on the stove top and get a ladle ready. Mince your shallots and garlic. Place about 1 tbsp of olive oil in the bottom of a separate 3 quart heavy bottomed pan (we use Calphalon), turn the burner on medium to medium high (depending on your stove) and bring to warm. Add the shallots and a bit of salt and stir until the shallots are translucent. Do not brown. Add garlic stirring for 1 minute, then Add 1 1/2 Cups of rice. Stir frequently until all the rice is covered with the oil and begins to turn translucent. Add about 3/4 Cup of wine, stir constantly until the wine has boiled off and absorbed into the rice. To that add 1.5 ladle full of hot broth. The broth should bubble when place in the rice. Stir constantly until the broth has been absorbed. You will be stirring like this for 15 – 25 minutes. Keep adding broth and stirring until upon tasting the rice, it has softened a bit, but still has an al dente texture. The time will vary depending on the heat of your broth, the type of rice you’re using and the amount you’ve been stirring. Basically you do not want your rice too dry or too watery. Taste for doneness.

At the very end, add the mushrooms, and the spinach and give it a nice stir, taste for flavorings and spices, add more salt if you like (I usually go easy on the salt as I’m cooking and add at the end), and serve.

Allergy Free Frugal Friday Recipe

Heidi Bayer — Fri, 13 Jan 2012 15:23:37 +0000

It’s a new year and due to popular demand, I’m posting a recent allergy free meal I made for our family. Usually I make my own allergy free chicken broths as well as vegetable broths. But for those who do not enjoy being in the kitchen, may I suggest Pacific Foods brand Chicken broth (I prefer the low sodium brand for recipes). When I don’t want to make broth this has been my go-to product and has been since our daughter was little. Recently Pacific Foods sent me several of their new product lines including “Pho” (pronounced F-UH) which will lend an asian flavor to the simplest meal. Always remember to read labels and call manufacturers, my allergens are not your allergens.

MENU (Gluten-free, and free of the Top 8 Allergens)

CHICKEN PAILLARD with Salsa Verde

SPICY QUINOA with jalapeno, scallions and mushrooms

ROASTED BUTTERNUT SQUASH with Olive Oil and Garlic

a shopping list is at the end of this post

SPICY QUINOA

1 Cup dry Quinoa

1 Box Pacific Foods Mushroom broth or Vegetarian Pho broth

1 – 2 jalapenos

2 scallions

1 – 2 cloves garlic

1 package sliced or whole mushrooms sliced

Make the quinoa ahead of time, or put it in the rice cooker with a 2:1 ratio of mushroom broth to quinoa. If you’d like it a little spicier (we’ll be adding jalapenos in another step), you may add a little jalapeno to the broth before you cook). After the Quinoa is done cooking, let it cool a bit.

In a saucepan place about 3 tbsp of oil, 3 tbsp of water, 1 clove minced garlic, and a pinch of salt, bring to a small boil, then add the sliced mushrooms, and sliced jalapeno and cook until most of the liquid has boiled off.

Wash, then slice the scallions into a small dice.

Toss the mushrooms into the quinoa, add a bit more olive oil, salt, pepper for taste and top with the scallions.

ROASTED SQUASH

This is so simple (after you’ve managed to peel and dice the squash, if this is not your thing, you can buy it already diced at most markets) that you’ll be scratching your head wondering why you don’t make this more often.

Preheat oven to 400 degrees. Peel, then Cut squash into cubes (smaller cubes will result in shorter cooking time, larger, more cooking time).

One butternut squash peeled and cut into one inch cubes

Mince 2 cloves of garlic

Pinch Kosher Salt

2 tbsp Olive Oil

(Keep in mind that you don’t need too much olive oil.)

Toss everything together and place on a cookie sheet (not pyrex because you your squash to turn brown and carmelize). Bake for about 20 minutes and test for doneness, this will depend on your oven and the squash, you may need to bake for an additional 15 – 20 minutes.

CHICKEN PAILLARD

1 Package Boneless Skinless Chicken Breasts (or buy the chicken on the bone and do it yourself)

1 Cup Salsa Verde (store purchased or home made)

1 Lime juiced

Splash Apple Cider Vinegar

1 Tbsp Olive Oil

2 tsp Chili Powder

1 – 2 Garlic Cloves Pressed and rubbed into chicken

Salt

Half the chicken breasts length-wise with a good sharp knife. Cut off the ‘chicken tender’ on the side. This should give you a good 3 pieces per chicken breast (we use Murray’s Chicken) what you want to have are nice small thin peices of chicken.

Mix all the spices, olive oil, lime, salt and splash of vinegar together, then toss with chicken. Lay on a plate, then rub chicken with the garlic. Cover with cling wrap and let sit for 15 minutes on counter, or 30 minutes in the fridge.

You can either fry or grill chicken until its done.

Serve topped with salsa verde.

SHOPPING LIST:

Salsa Verde (you can also make it yourself)

Quinoa (I use Ancient Harvest)

Butternut Squash

Pacific Brand Mushroom Broth or Vegetarian Pho

Lucini Olive Oil

Garlic

Scallions

Mushrooms (if you’re in a rush, buy them already cut up)

Jalapeno

Olive Oil (invest in a good olive oil like Lucini)

Apple Cider Vinegar (optional)

Boneless chicken breasts

lime

chili powder

Allergy Free Baking Event with Allergic Girl Sloane Miller

Heidi Bayer — Thu, 12 Jan 2012 18:29:57 +0000

Date: February 4th 2012; 2 – 5pm, Brooklyn, NY – Bake allergy free with Brooklyn Allergy Mom Heidi Bayer and Sloane Miller, Allergic Girl. Click below to purchase tickets and reserve your seat now (seating is limited).

http://allergyfreebaking.eventbrite.com/

Clementine Muffins

Allergy Free Foods for the Holidays Part 2

Heidi Bayer — Mon, 12 Dec 2011 14:51:56 +0000

If you missed Allergy Free Foods for the Holidays Part 1, click here.

In continuing my “I AM the worst dinner guest ever, and this is how I’m going to help you…” food allergy spirit. I was even MORE food allergy inspired last Friday when I found myself walking the large aisles at Whole Foods Tribeca. (Please, if there is a God, please make the Gowanus Whole Foods as big if not bigger.) The gluten-free baking section was, well, see for yourself:

See what I mean? With so many people complaining about those of us allergy free, gluten-free, vegan, lactose intolerant, “bad dinner guests”, there is so much information and products out there to satisfy even the newest n00b.

I purchased Cherrybrook Kitchen’s vanilla frosting (nut free, dairy free, peanut free, gluten free and egg free) and put it on my Christmas Cookies (link for recipe and post). It was quite delicious – I wouldn’t recommend putting it on a cake, but on cookies or drizzled on pound cake, it is delicious.

We buy the Namaste mix for cakes and brownies (mostly because they don’t contain potato starch, one of our allergens). Because we are egg allergic, my egg replacer trick of 4 oz of applesauce per egg is a bit too much liquid, so I back off on the amount of rice milk. Another very fine choice (if you can do potato starch) is King Arthur Gluten Free Mixes. These are produced in their own gluten-free facility in the United States. They have pancake, brownies, cake, bread mixes and more.

Then I saw Surf Sweets organic candy canes, called “tru sweets” which according to their packaging has no GMO’s, no high fructose corn syrup, natural colorings and flavorings. I also couldn’t pass up the Gummy Worms, made with organic fruit juice, 100% vitamin C per servering, natural colors and flavors AND gluten-free (also top 8 free).

I think you’re beginning to see my food allergy life in a different light. There are many amazing products on the market and many ways to make them safe for your most difficult dinner guest.

(As a precaution I recommend checking with your food allergic friends to see if there’s anything in the ingredients list that wouldn’t be OK for them, and calling the manufacturer if you have to – everyone is different and my ‘safe’ foods may not be others safe foods).

Returning home, I stopped by Fleishers, Park Slope Brooklyn’s new local grass-fed and organic beef store. I purchased two of the most beautiful beef shank bones to make Beef Stew for my husband for the week. After making this beef stew with hearty grass fed beef shanks you will never buy “stew meat” again. I used Pacific brand organic low sodium beef stock, (disclosure, Pacific Brands had graciously sent me a case), organic red wine, organic carrots, csa parsnips, and celery for mine, adding quartered red potatoes after about 3.5 hours of slow cooking (on high). While this dish is not vegan, it IS food allergy friendly, gluten-free, allergen-free, nut free, dairy free, egg free, and soy free.

For a gluten-free, allergen-free, lactose free, vegan alternative, I made some vegetarian Pho that we all can enjoy. Using Pacific organic Vegetarian Pho soup base, Annie Chun’s rice sticks, a selection of vegetables including mushrooms, scallions, cilantro, jalapenos and limes. The great thing about making Pho (pronounced “fuh” ) is that it is quite literally a ‘fast food’. So consider keeping some rice sticks and Pho in your cabinet for the gluten-free vegans in your life.

Add to those meals a green salad served with Lucini basalmic vinegar and olive oil and I think you have a full enjoyable winter meal for any of your guests.

Happy Holidays!

Allergy Free Foods for the Holidays Part 1

Heidi Bayer — Wed, 07 Dec 2011 20:57:00 +0000

Photo from The Huffington Post via BuzzFeed

Maybe you saw the graphic on the left on The Huffington Post or on BuzzFeed where it originated. As you can imagine, some took offense to it. I actually laughed, because, yes, that is me and my family right in the center of ALL those circles. Apparently to some, we are the worst dinner guests ever.

This post is for everyone who knows someone who has a food allergy, food intolerance, or a new dietary preference. It is part 1 of a series. I will also cover books, as well as products.

I’m going to let you in on a little secret that is going to make your life easier for those on your gift list like your Aunt Suzie who went vegan because she had a heart condition, your Uncle Fred who is now diabetic, and yes, you, Sam, because you can’t very well ship that six pounds of pistachios to your sister whose toddler was just diagnosed with tree-nut and peanut allergies.

Here’s a list of safe gifts. Since we are all individuals, please make sure to double check your loved ones list of allergens against the ingredients lists and always call the manufacturer if you have any questions.

SO DELICIOUS VEGAN EGG NOG (free of milk, eggs, tree nuts and peanuts)
SO DELICIOUS (@so_delicious) has a very thick and rich coconut milk egg nog. I actually did you a favor and they’re stocking it at Back To The Land in Brooklyn (Park Slope). Here’s a link to the So Delicious web site so you can see who is stocking it in your neighborhood.

GNOSIS VEGAN CHOCOLATE – made in NY (please read labels there may be peanut or nut cross-contamination)
Last year I was talking with G my local pizza guy (I can’t eat his Pizza, but I do pick it up for husband) who has a diabetic father. He was lamenting that his father missed chocolate. WHAT? No need to miss chocolate. So I picked him up some of this live raw vegan chocolate. He was in heaven and now shops at fine health food stores everywhere.

NUT FREE/DAIRY FREE GOODIES FROM DIVVIES made in NY (not everything is wheat/gluten free, but call them and they can walk you through)
We love DIVVIES, started by another parent to an allergic child. They have wonderful chocolate chips (contain soy lecithin) but are made in a nut-free dedicated facility. Their popcorn is also divine as are their other candies. You will NOT go wrong if you order your sister a box full of this deliciousness (always make sure that the ingredients in the products will work with your particular allergens).

BOB’S CANDY CANES
I don’t even have to tell you about these, because quite possibly you can pick them up at Duane Reed, Neergaard in Brooklyn, Rite Aid or CVS. They are dairy, tree nut, peanut, gluten-free and egg free. I love these. If you’re buying for your child’s classroom, make sure you keep them in the package so that the teacher can read the ingredients.

ANGIE’S KETTLE CORN
Before, food allergies, I loved it when I’d receive large tins of popcorn from clients during the holidays. Angie’s is free of the top 8 allergens, super delicious, and is low in fat and sugar. What’s even better is that she’s got her little kernels in Costco and Target so they’re easy to find. In addition, Angie’s kettle corn boasts one of the best allergen statements in the food manufacturing business.

In addition to any and all of the above, my ideal wonderful gift basket would be full of:

BARE FRUIT MANGO AND CHERRY (organic, green, vegan and allergen-free)
MEDITERRANEAN ROSEMARY LENTIL CHIPS AND CRACKERS (Gluten free and some are dairy free)

LUCINI ORGANIC OLIVE OIL, BALSALMIC VINEGAR AND PASTA SAUCE (or just anything lucini!)

LE VENEZIANE Italians take no prisoners when making the best gluten free pasta made from corn

ENJOY LIFE CHOCOLATE MEGA CHUNKS

ENJOY LIFE CHOCOLATE CHIPS

INDIECANDY: Top 8 free candies in a dedicated facility located in Alabama

Hopefully you quickly bookmarked this post. Have a safe and healthy holiday.

Cheers!

click HERE for Part 2 of this series

Allergy Free Christmas Cookies

Heidi Bayer — Fri, 02 Dec 2011 15:54:14 +0000

On the day I moved here from Los Angeles, I remarked that Brooklyn is a small town with a big attitude. On the five blocks between my apartment and the train, I know all the owners of the delis, restaurants, coffee shops and bars. So a few years ago when a new restaurant opened up with a one year old in a high chair in its window, I was immediately smitten. I felt there was something special about this child. A while later, I stopped to introduce myself to her parents, then it was revealed to me – Suzy has food allergies to egg and peanut.

I saw Suzy the other day as I was walking to the train at the door of the restaurant. Pigtailed, and coated in a pink down jacket, she smiled and waved at me. I stopped and said Hello. She responded with one word – COOKIES. It was after Thanskgiving so I was slow to realize that she was asking me for CHRISTMAS COOKIES. Last year I had made a bunch of safe Christmas cookies for her and apparently she remembered.

To all children with food allergies everywhere, here is my recipe for cut-out Christmas cookies to help your days be merry and bright.

Based on Todd Adelman’s recipe from his book SPECIAL FOODS FOR SPECIAL KIDS

ALLERGY FREE CHRISTMAS CUT-OUT COOKIES
1/2 Cup Margarine or Spectrum Organic Shortening
3/4 Cup Sugar
1/4 Cup Brown Sugar
1 4oz unsweetened applesauce (or egg replacer + 1/4 c water)
1 Cup Glutinous Rice Flour (doesn’t contain gluten)
1/2 Cup Corn Starch or Tapioca Starch
3/4 Cup Maseca Flour
1 1/2 tsp vanilla (gluten free)
1 tsp baking powder (aluminum and gluten free)
1/2 tsp salt
1/2 tsp xanthan gum (optional)

Place dry ingredients in a bowl and mix well.

Cream margarine/shortening and sugar, then add to that the applesauce and vanilla. Beating by hand, combine the wet ingredients in the dry ingredients.

Place in the fridge until firm – but not overfirm, about 15 – 30 minutes, place parchment paper on a cookie sheet and dust with gluten-free flour, then roll or hand press onto the cookie sheet to 1/4 inch thickness and cut with cookie cutters.

The dough is very difficult to work with so cutting directly on the cookie sheet will ensure that the shapes remain.

Bake in a 350 degree oven for about 10 – 12 minutes

Enjoy the Holiday Season!

Allergy Free Pumpkin Bread Redeux

Heidi Bayer — Tue, 22 Nov 2011 21:10:28 +0000

Every year we revisit how wonderful Pumpkin Bread is – and my grandma Jennie had the best depression-era recipe. I remember being in her Pinedale, WY pink spotted ’50s kitchen smelling the sweet smell of pumpkin and sugar (did I tell you G’ma Jennie liked sugar?) and her zucchini bread was equially as delicious. Those quick breads were all made with (pause) canola oil. Depression era quick breads didn’t contain eggs or milk, so adapting this recipe to be allergy free was simple. (I’ve changed it a bit because I’m at sea level).

Grandma Jennie’s Wyoming Pumpkin Bread

1.5 Cups of Maseca Corn Flour
1.5 Cups of Brown Rice Flour
.5 cup of Corn Starch
.5 cup of Glutenous Rice Flour
OR – 4 Cups of your favorite Gluten Free Flour
2 Cups Sugar (would also be OK with 1.5 Cups Sugar – grandma’s recipe called for FOUR do you believe it?)
1 Cup Canola Oil (or Olive Oil, etc)
2 Cans 15 oz Pumpkin
1/4 Cup unsweetened Apple Sauce (can be omitted)
2 tsp Creme of Tartar
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Nutmeg
1 tsp xanthan gum (can also be omitted)

Preheat oven to 350 degrees, (if using convection, reduce oven temp to 325 and cook for 35 minutes.)
Grease 2 Bread pans with canola oil, olive oil, safe margarine, or whatever safe oil you have on hand.

Mix all dry ingredients including the spices, sift 3 times.

Mix the oil, sugar and the pumpkin together, add to the dry ingredients and mix by hand until thoroughly combined. Do not overmix. The dough should look like a paste, almost like cookie dough.

Bake in the oven for 50 minutes or so if you’re baking at 350 or for 35 – 40 minutes if you’re baking at 325 with convection.

Allergy Free Biology Teacher Gets An Award!

Heidi Bayer — Wed, 16 Nov 2011 19:30:26 +0000

From me. Mr. C., biology teacher to our child in Brooklyn, NY is teaching our dear daughter about Asthma. She came home from school yesterday and told me how the biology class covered Asthma, airway constriction and inflammation. Her comment was, “Asthma is SERIOUS!”. Yes, asthma is serious, darling. Last night was the first time in a long time I didn’t have to bother her about taking her medication.

Thanks to Mr. C. and teachers everywhere who teach our children about their condition (knowingly or unknowingly!)

Allergy Free Thanksgiving Strategies

Heidi Bayer — Sat, 12 Nov 2011 15:32:12 +0000

Thanksgiving will be upon us in a few weeks. How do you “do” Thanksgiving allergen-free? For us, this is the easiest holiday and the most enjoyable because the food is always fabulous and so easy to make allergen free. We’re thankful that Turkey is not one of our allergens, and that through the years I’ve adjusted most of my family’s favorite recipes to be without the top 8 allergens. Pumpkin pie, apple pie, cranberry sauce, sweet potatoes, and more. (You won’t see regular potatoes or green beans on our table since both of them are allergens in our household.)

When our child (now a teenager) was young, we spent those early years going to my in-laws home where we would take over their kitchen for half a day and make our safe versions. It required a suitcase full of our safe shelf-stable food, as well as a shopping spree at the local health food store.

As she aged and our in-laws aged as well, we found that staying home for this holiday made for the most enjoyable experiences.

So this year, as you plan for your Thanksgiving Day, if its your first allergen-free or your twentieth, ask yourself, what is going to make my day great for me and my family?

1. You may not want to be with family on Thanksgiving Day, but opt for a visit the following day.

2. You may spend the day with your family, having brought a safe meal for your child, knowing that it is the company and the day that counts the most. If you have a toddler, discuss in advance switching off keeping a watchful eye on them with someone else who will be at the party.

3. You may offer to host family at your house, letting them know that it is not necessary to bring outside food.

Everyone has their own traditions surrounding Thanksgiving. Making a few simple adjustments can make it enjoyable for everyone. Below is what I think I’ll make for Thanksgiving. What I’ve found our meals have a lot less fat and sugar than a regular Thanksgiving meal, but no less satisfying:

- Vegan, Gluten Free Pumpkin Bread (click HERE for recipe)
- Crudite Platter (safe): olive tapenade (click HERE for my post on tapenades), rice crackers, Applegate Farms Deli Turkey, carrots, apples, and cauliflower
- Cranberry Relish (cranberries, sugar, orange juice and zest)
- Sweet Potato Casserole (with safe marshmallows on top)
- Pumpkin Pie (gluten free pie crust with vegan, gluten free filling)
- Apple Pie (same as above)
- Turkey (brined overnight)
- Turkey Gravy (gluten free, using rice / tapioca flour)
- Arugula Salad

I have a few sayings that get me through holidays, and one is, when in doubt, leave it out. The other is more of a philosophy: holidays are not a time to try new foods – remember, Allergists like to celebrate, too and no one wants an ER trip on Thanksgiving.

Have a safe and wonderful Thanksgiving.