Walt Disney World- the Disney gluten free dining plan

On the morning of our first full day in Disney I had this for breakfast... a banana, a cup of strawberries, an apple juice and a protein bar from my stash... notice Dave's plate of a great filling breakfast in the background. I was feel very unfulfilled and when I'm hungry- I get grumpy. 

 

The dining hall at Port Orleans was hard to navigate that morning so I pieced together a small breakfast to carry me through miles of walking in the Magic Kingdom. I wasn't feeling like I was on the happiest place on earth... I was worried that my snacks were going to last through the vacation.

So I sent an email to Disney Dining and complained.... then I went to the concierge. You might remember that I had tried to be proactive and asked a few questions before we hit Florida via email.

The concierge was hesitant... she was a cast member from another country and she stumbled through my conundrum but then did the best thing for both of us... she asked for help. Ray, her fellow concierge stepped in and quickly gave me a game plan. The best thing I could do was to ask for a chef at each dining place... this didn't make me needy but would ensure my needs were met. Dave and I walked back to the dining hall and met Chef Laura. It was mid afternoon and she gave us the rundown of options I had... they weren't limited at all!  She had so much information and the Disney Chef's are very well trained in food allergies... I love them. They had a dedicated fryer and this camper could enjoy gluten free french fries and chicken fingers... so many options and this is what I wanted most.

 In fact I had those a few more times. Except at breakfast... then I enjoyed gluten free waffles with Mickey's smiling face...

I couldn't help it. It was the best kind of comfort food and that brownie? OMG it's gluten free...  it isn't good for me but I figured it wasn't going to kill me with all the miles I walked through the park and it was a really yummy goodbad treat. Obviously as food blogger I love food and it's a huge part of memory for me. I can still remember all the fresh fruit I ate when I went to Disney back in 1989 and now 23 years later I'm in love with gluten free waffles and gluten free comfort food. If I could have found the Mickey Mouse waffle iron I most likely would have bought it so I could enjoy my own gluten free Mickey waffles at home...

Gluten Free Love near Sugarloaf, Maine- The Rack and the Stratton Diner

First off a big kudos to my sister for last week's guest post  A Mightly Fine GF Option from Austin, Texas and a bit of her gluten free trial. She's not the first family member to try out a gluten free lifestyle and I'm looking forward to see how this trial goes for her and my niece. Since moving back to Maine I've had a lot of people ask me about my gluten free life- it's been great to share and hear about others challenges with food and health.

Last fall I was pumped to visit the Rack at Sugarloaf and have gluten free pizza and a Woodchuck. This year they've added two gluten free beers to the lineup as well with Bard's and Daura. While I'm not a Daura fan I am a Bard's fan and have been enjoying having a beer on our weekly visit to the bar along with a gluten free pie and my once a week slip into dairy.

I'm kinda shocked to report that it's not the only gluten free pizza I've had in Carrabassett Valley since our move east. Tufulio's which is 7 miles south of the mountain also offers gluten free pizza. It's not as good as the Rack's but it much closer to our place and good in a pinch. They served baked wings- which have great potential to be gluten free but I haven't gotten a clear answer yet so no gambling for me!
We've also been hitting the Stratton Diner for breakfast. They have occasional gluten free sweets but since we go for breakfast I haven't tried any out- plus I've been working on my own sweet baking.

It's a great and safe breakfast and they even tuck some sweet potatoes among the normal home fries for a bit of extra flavor. I've safely eaten there 3 times now and enjoyed each breakfast as well as the vibe inside this renovated old diner. Plus they have old school trivia cards on the table for pre-breakfast fun with friends.

Moving back to a familiar place with a whole new way of eating was scary and a bit intimidating but I've been lucky to find options for dining out and have had the added bonus of connecting with others who have had to change the way they think about food for one reason or another. I'm working on some of my old favorites with a new twist to my gluten free classic sweets so I can share with friends.  Thus far I've had success with gluten free, egg free and dairy free baking for whoopie pies, brownies and banana bread. It's a good ego boost as I've been struggling through 4 attempts at gluten free Anadama Bricks Bread.

Tomorrow marks the first day of the 2011-12 ski season at Sugarloaf and I'm looking forward to finding other gluten free options at my favorite Maine mountain.

cool nights and warm gluten free dinners

Fall is creeping into the mountains of Telluride, a few young aspens are starting to change from deep green to a golden yellow hue and meals are changing from summer staples to warm comfort foods.

Like this lazanga made with Tinkyada noodles and Daiya dairy free cheese...

and layers of peperoni, sausage, spinach, mushrooms and sauce. I modified this recipe for tofu lasagna that I've used for a few years by skipping all cheese and using almond milk to keep it 100% dairy free.
And Chicken Parm (sans parm)

served over a bed of Ancient Harvest Quinoa Linguine and steamed spinach. Tonight's fall fare featured quinoa served with sauted spinach and mushrooms, grilled chicken and a bit of experimental green peppers and onion (these are a bit out of my comfort zone but hit the spot tonight).

I even wore a knitted hat and insulated jacket during our evening dog walk tonight. This morning the pups really had to turn on thier cute factor to get me out of my warm down comforter...

From Droid think outside

A bit of local love... Brown Dog Telluride

From Droid think outside

I feel like gluten free is finally gone more mainstream. I think this as I have options in my small mountain town of Telluride. I mean I can even go out for pizza with my friends like a normal person, in a sports bar, which happens to have a mini- Fenway on the back wall.
This is a very new development. I found out about the Brown Dog offering gluten free pizza about a month ago but when I called to ask about it there was only one chef who would work with the dough and he wasn't working the night that my friends wanted to go out. I called again for the next group outing and it was official- I could get pizza. The pie had a thin crust which I'm fond of, not quiet New York thin but definitely not Chicago Style.
This doesn't help out my effort to ditch the dairy but it's great to have another option and be able to get food with friends at the local sports bar, good thing as it just might be Red Sox season in my house.

a bit of local love.... Rustico Ristorante

I'll be honest. I couldn't have guessed that I'd be back to Rustico... after all it's an upscale Italian resturant in Telluride which specializes in gluten filled pastas. I've had some great meals there and they helped me learn to love spinach. The time between ski season and the busy summer festival season is often called off season here in town and Rustico runs some great off season specials so when friends wanted to gather there for dinner I checked the website and made a phone call before committing to a Big Night Out this past Tuesday.

From Droid think outside

Caprese Salad is not dairy free but is a great love of mine. I'll cheat for dairy but wouldn't even think of cheating with gluten. I do wear the marks of the indiscretion on my face like a scarlet letter and feel sluggish for a day after but the flavor of tomoto, basil and cheese melding makes it hard to behave....

From Droid think outside

For the main course I enjoyed a modified Vitello al Carciofi, they left my thinly sliced veal un-breaded and gently sauteed it with artichokes, capers and white wine. (I could have also enjoyed Risotto too) it was a delight and I easily joined the clean plate club and had a great evening with good friends while avoiding gluten.

who needs chinese take-out....

I'm working on expanding my veggie-land and picked up an eggplant last week. I had no real plan for it and wasn't sure where I wanted to go with it until it came to me as I was out walking the dogs. It was already late as I've been trying to catch up in office-land but I googled some eggplant recipes, made a list and headed to the store. An hour later I began chopping. My inspiration for the dish was a distant memory from my trip to China in 2004. We had an eggplant dish that was in a spicy soy sauce and all this time later I still long for it.
I found a Szechuan Spicy Eggplant recipe here and made a few changes as my little store didn't have everything I needed. Who has green onions in a small ski town in late March? Oyster Sauce- nope but they did have Thai Kitchen Fish Sauce and Chili Paste (both clearly labeled Gluten Free)
I also hate fish so went light on that sauce while going heavy on the soy and and white sugar and did chicken instead of shrimp. I had mushrooms and shredded carrots in the fridge so I added those to my eggplant.

From TOBB Fakeout Chinese

I prepped all my veggies, sauces and chicken so when I started up the pan I'd have things ready to wok.
Following directions to the best of my abilities I made the dish and served it over leftover white rice with a touch of cilantro for garnish.

From TOBB Fakeout Chinese

Who needs Chinese takeout when you can make this? I'll admit I was overwhelmed by the eggplant so tonight when I made the dish I did a medley of other veggies instead- onion, carrots, mushrooms, broccoli and asparagus. Again I prepped all my veggies and the chicken before getting started. I also started the rice cooker for fresh rice and threw some spinach in the veggie steamer on top. This way I could add spinach to mine while leaving Dave's spinach free.

From TOBB Fakeout Chinese

I made the sauce from memory and only forgot the black pepper...then the oil at the end of the dish. I had almost forgotten the cornstarch and water slurry but remembered in time.

From TOBB Fakeout Chinese

I'm just as happy with my second round of this dish and I'm sure Dave will be happy to have an eggplant free version as well. I grabbed a New Planet and settled in with the dogs for a night of Private Practice, enjoying the show but missing my weekly dose of Grey's Anatomy. Thankfully I'll get a good fix next week with a new episode.

From TOBB Fakeout Chinese

a bit of local love... 9545

The 9545 Restaurant is nestled in the boutique hotel The Inn at Lost Creek. The name is the elevation of the establishment and it's located in Mountain Village- Telluride's sister town that's connected via a free gondola. It's upscale and has a small dining room of about 45 seats with a nice ambiance. I had a great dinner last night in the bar and caught up with friends. Leah the bartender was very attentive and helped ensure all my menu choices were gluten free.

I had the Cinnamon Coffee Rubbed Pork Tenderloin and it was a generous cut of meat. The pork was very tender with a good crust of the rub. The menu has a heavy southwest influence that you might expect in Telluride and my entree was served with spanish rice and beans along with roasted veggies. The roasted veggies left me longing for more and wishing I could make veggies taste like that at home.

 As you may know I'm one of the few Mainer's that isn't a fan of fish but the plating of this trout had me reconsidering----almost. I can't recall what the pink sauce was- agave mixed with something red...  Dinner menu entrees range from $19 to $36.

Stuffed Squash

Two weeks ago on our grocery store adventure- (really a full day of stocking up is an adventure) I found squash on sale. I'm working on eating more veggies and picked a few up. I did a bit of research and found Allie's Stuffed Squash and gave it a whirl with a few tweaks of my own.
I cut the squash and cooked for 45 minutes at 400 with some butter and syrup then stuffed with quinoa and spinach that I had made in the rice cooker/steamer. I fried up a bit of bacon for a garnish and moderate the insane veggie intake of my dinner.

My squash came out a bit on the dry side so next time I'll go back to my normal squash prep of cutting in half and baking the two sides upside down in a Pyrex dish with a half inch of water in the pan. It just works better for me- I live at 9,000 feet in a dry climate.  It's not a meal that Dave would get excited about but made for a good dinner and leftovers for me.

quick meals, knit nights and holiday madness

When I first when wheat free two years ago one of the first things we bought for the new lifestyle was a rice cooker. At 9,000 feet above sea level cooking can be a challenge and I had to give up Rice A Roni that was such a staple for us. The rice cooker allowed us to make near perfect rice each time. I also made sure we got a steamer basket for veggies- tonight I had an ah-ha moment and put my spinach in the steamer for the first time along with a clove of garlic.

The result was a very simple and easy dinner that was made while I took my evening shower. I added a bit of soy sauce and a bit of leftover Christmas ham with pineapple for a tasty meal with very little prep work.

In late October I couldn't spend enough time in the kitchen at night- now I'm in a new phase and spend my nights knitting. It's almost a fetish- I learned how to knit a hat in the round at the beginning of November and now am 10 hats into the process and getting better. My first hat came out ok but looked a but sketchy at the top- I've moved on to fancier brims, smaller yarns and mixing colors. It's almost like a nightly mediation time for me. Winter brings a more stressful work environment and the knitting has been an escape. When work gets tough I just want to go home, throw Grey's Anatomy on and knit.

 A sampling of my hat work, the all blue is my first ever hat.

Two recent kid creations. 

This is the time of year when balance becomes a challenge for me. Most of the world seems to get a bit of time off for the holidays while I ramp up at work and try to keep up with the typical holiday baking and demands of life. Dave also works longer hours so I fly solo on dog duty 3-4 days a week. Thankfully the knitting, ski breaks and walks with the puppy monsters have kept me sane during the madness.   

But I've also made some time to sneak out with friends after ski/work days. There's a new movement at the Telluride Ski Resort to become more gluten-free friendly. I had a Philly Cheese steak on gluten-free bread (I believe it was Udi's- even better!) and was delighted to be able to eat in a bar like a normal person, not some salad sans dressing but real bar food. Fries are still off limits but better safe then sorry.

 

From think outside the breadbox

It's a work in progress but I'm happy to see them move in this direction.

popeye the gluten free chef

I've been feeling like Popeye may be a long lost relative and have been eating spinach like it's going out of style. I only learned how to saute spinach a few years ago and each fall go through my Popeye phase of eating. Dave's begun snowmaking and working late each night so I can eat what I want and play around a bit more. There's been some great creations, some just average and some flops that have potential.

Chicken, Spinach, Mushrooms and Rice

This was a winner. I sliced the chicken thin and marinated in gluten free soy sauce then topped with San-J Sweet and Tangy over rice with sauteed mushrooms and spinach. Simple, easy and tasty.

Brussel Sprouts

Brussel sprouts were a leap off the deep end for me. I've never cooked them before and only had them prepared once where I really liked them. I should have steamed them first before the saute as they didn't really cook the entire way through. I tried to reduce some maple syrup at the end to add flavor but in all this was a FLOP.  It had potential but I really need to learn how to cook these bad boys. Dave was glad he didn't have to suffer on this one.

Garbanzo Beans

I saw Garbanzo beans in this month's Living Without- they cooked them for snack time. I cooked  them for about 20 minutes at 350 in a bit of EVOO until they were steamy then paired with rice and this month's prerequisite mushrooms and spinach. It was good but something was missing- what flavor would you add?

Quinoa Pasta

The Quinoa pasta version was a good basic meal that made me wish for a big smattering of cheese- Parmesan would have been perfect.

risotto

 I got Dave to eat mushrooms with this one. I live at 9,545 feet and it's a labor of love to make good risotto and this came out good. I sauteed chopped onions and mushrooms (small pieces for dave) then slowly stirred in warm chicken broth a cup at a time for the next 40 minutes- thankfully risotto bulks up so it's good for a few meals.

Rice Noodles

The rice noodle dish was tasty with chicken and a good all around dinner. It's similar to my street noodle creation but just a bit different. Simple noodles, chicken and veggies with a quick toss in the pan with toasted sesame oil and soy sauce.

It's been fun playing around with dinner and having enough variations of the same veggies to be able to polish off a whole bag of spinach on my own but I think I may be over spinach for a while...

Ajax Peak and Allred's in Telluride

Saturday marked 4 years to the day that Dave and I moved to Telluride from Sugarloaf, Maine. We're had a busy four years and haven't hiked too much due to various factors like a broken toe (me, a few summers ago) and a healing leg (Chaos, last summer after a nasty ski injury to his back tendon) and general life stuff.


September 18, 2006

We're leaving for Maine in a week for our wedding and will be driving cross country with the dogs for the event. We're also moving into a new condo and have been packing our stuff up one box at a time. It was a hard day last week when I packed away the pretty pink kitchen aid for the next month. Everything is going into storage and when we return to Telluride in mid-October we will move to our new digs.



our wedding logo- designed by colleen shea



As a gluten-free person travel presents some challenge but I'm feeling prepared and have already checked in with the Portland, Maine Whole Foods to see if they have Udi's for me (yes- they do) and managed to snag two cases of New Planet Tread Lightly for the event and vacation as well. I've mapped out Whole Foods along the route and have been researching options plus packing food. I've got a big batch of Artisan GF Flour made up and ready to travel plus a few other goodies like Bumble Bars to carry me through the 2,600 mile trip.



After all this we are pretty tired and used Saturday not for packing but for playing. We ignored the boxes of stuff, wedding details and travel plans and headed up Ajax. I was up early with last minute hike preparations and we were on the road shortly after 7am. We cruised through town and the 4Runner climbed to the top of Bridal Veil Falls where we began our 6 mile round trip hike. The sun in Telluride is really intense so the early morning helped us summit by 10:40am and enjoy some time watching town park fill with the Blues & Brews Festival folks from 12,785 feet. Mayhem, our  young golden loved the hike and was ready for more while Chaos, who is almost 6 and still plagued by his back tendon did well but was tired by the end of the hike.



September 18, 2010 Ajax Peak overlooking Telluride and the ski resort



Recently a fellow blogger and excellent writer, Peter Bronski came to Telluride and did some excellent reviews on local restaurants. I've dined at both establishments before but Peter's photos and descriptions had Dave and I walking into Allred's on Saturday night. I love it when other people help me rediscover my own town. We were going to sit at the bar and enjoy a quick bite but their happy hour specials had the bar filled and we ended up in the dining room. Both locations offer excellent views of the town of Telluride and the box canyon plus a view of Ajax Peak.



Allred's Dinner

We each had a small fillet Mignon and I had a sage brown butter sauce while Dave had the Chimichurri sauce. My sauce was yummy and melted the steak in my mouth while Dave's had sweet tones of cilantro, garlic, onion and peppers. We shared a side of sweet potato mash and mushrooms.

Sweet Potato Mash

I'm normally not a mushroom fan but these were tasty. Allred's works to source their menu from sustainable sources and I'm certain the mushrooms were on the menu as a result of our rainy summer that spurred growth of fungi in the area. Plus the listing caught our eyes, organic trumpet royale mushrooms with texas wild boar bacon, parmesan

organic trumpet royale mushrooms

It was an amazing meal and we haven't stopped talking about it, plus it was all gluten free.

Dinner at Allred's was a great ending to a perfect day in Telluride.

A bit of local love... Honga's Lotus Petal

Honga's Lotus Petal here in Telluride is revered for their fresh food, mojitos but most of all their sushi. It's not a place I've gone often since I'm not a fish fan. They do make a killer mojito and muddle a lot of limes each summer as a result.

I had a dinner with a large group and was a smart glutard. I knew that a big group with some loud personalities would present a challenge so I emailed in a few days before the event and let them know about myself and asked for some recommendations. The manager replied with some suggestions from their menu that would be safe for me. I was a pretty happy glutard who became elated when the server came over and asked for me. She then presented me with the list from the manager in case I hadn't brought it with me. I still made sure to say gluten free when I placed my order but the whole experience made me feel very safe.

From think outside the breadbox

The table shared some edamame for a starter then I had the Thai Basil with Beef and while it was on the pricier side it was well worth it. The whole group enjoyed the experience and their meals. The sushi always looks beautiful even to a non-sushi person.  Honga's has a great atmosphere for a nice night out on the town.

Festivals, Movies and Eating Good in the Neighborhood?

I'm pretty far behind on blogging and it's for a few reasons. First Telluride has finally sprung from late winter into early summer and we've been playing outside with the puppy monsters a lot. Along with that comes the start up of the summer season. We have a free gondola that runs in the summer from Memorial Day to Late October and it brings in lots of visitors to our tiny historic mining town. Telluride also has a plethora of festival and events for the summer as well.

Last week brought my favorite, Mountainfilm Festival. It's a weekend long event with incredible programs all weekend long. I saw 7 movie blocks in four days and enjoyed everything from climbing films to movies on Everest and documentaries. I also saw my hero, Ed Viesturs, the first American to climb all of the world's 8,000 meter peaks without bottled oxygen give a few talks as well. We listened to his book, No Shortcuts to the Top on a cross country drive and it's been a favorite on my ipod ever since.

It's a big weekend and is always and inspiration. I'm not into fishing but loved the latest from Felt Soul Media film Eastern Rises (love all their stuff), was blown away with the composure of Alex in Alone on the Wall (I freak out on a small boulder) and enjoyed watching a young man come into his own during The Edge of Never. I saw a lot from Sender Films and hope to catch more as they air on Nat Geo tv. Mountainfilm goes on tour and if it comes near you I'd highly recommend it.
I delayed my viewing of the Sex in the City 2 premier due to Mountainfilm as climbing and adventure films mean more to me then Manolos. I'm more of a Patagucci(Patagonia) then Gucci person. Last night I went as part of a big group of girls in a limo to Montrose as it hasn't made it to our tiny mountain town yet. After the film we hit up Applebee's as they were open late. I've never heard or read much from the gluten free community on Applebee's and last night I found out why.
I have to give our server credit as it was a table of 12 ladies. This did cause me a bit of panic as I know as a glutard it's always best to have good communication with the server about my needs and there isn't much attention to be found in a group of 12. I asked the server if she had any GF recommendations. She gave an eye roll and a sigh of disdain and produced this card:

From think outside the breadbox

I had some panic but since I'm lucky enough to not be super sensitive I decided to risk it. I had made a good choice and eaten a small afternoon meal before the trip so I wouldn't have to worry about being starved and making bad choices. I chose a 1/2 sized Grilled Chicken Caesar Salad and was sure to state no croutons.

From think outside the breadbox

My salad was fine and I had no reactions. I can't say I'd ever go back as I didn't feel safe and my health isn't worth the risk. There are enough places who actually care enough to let me know if something is really gluten free so that I don't feel the need to go to a place who really doesn't care about my health. I was appalled at how much dressing covered the salad. I've never been a huge lettuce fan but this was excessive even by my standards. I think I'll stay out of this neighborhood...

busy winter day eats...

I'm not a huge fan of most gluten free pastas but took a chance and tried the Ancient Harvest Quinoa Pasta. Ok yes, I LOVE rice noodles for street noodles but I'm talking about a pasta to smear in pesto or red sauce. This cooks well and has a nice almost nutty flavor. I haven't tried to reheat at all but I never really liked gluten spaghetti reheated. Dave found their linguine in town today and that's my next dish since I polished this box off today.
We live in a small town and specialty products can be expensive here so I save pesto purchases for our monthly stock up trips. I have found that pesto freezes well and ice cube trays create perfect portions for pizza cubes and and 1/8 of a cube for a single serving of pasta. Just pull out and defrost and hour before eating. This keeps us from wasting a tub of pesto or ever having to go without.

We had a big weekend and it included over a foot of fresh powder and some great skiing on Saturday.

We took a hot cocoa break and found this bit to go along with it...

A Chocolate Bacon Bar!

It was even marked Gluten Free right on the box... there's not a ton of GF options to grab on the go and this was a tasty one. It's not my favorite and was terribly pricey but made for a interesting ski break at High Camp.

Sunday is slow cooker day at our house. We both work and it's an easy way to start the week. We normally go for a big cut of meat and a sauce from Make It Fast, Cook It Slow but today since I was working from home I made the Orange Chicken. We hadn't made in since the fall and we're both excited to enjoy it again... just a few more hours till dinner...

Lettuce Wraps

Chicken Lettuce Wraps

I usually crave hearty meals during the winter but lately I've been wanting veggies. These lettuce wraps have been filling that void. We've been making buffalo flavored chicken and white rice then building the wraps with a lettuce base, a small scoop of rice, chicken and shredded carrots. I like a dash of soy sauce on the rice (gluten free of course). We fold each wrap as we pick them up. Who needs PF Chang's when you can make these at home?  A bit of spice bundled in cool lettuce....

a little protein after ski conditioning

I love pizza. I miss pizza. It's been tough find a good dough. Today I was short on time and did the chebe bag mix. It's yeast free which means that I don't have to contend with that at 9,000 feet above sea level.
I made the dough at lunch and had a quick calzone then rolled the rest and stuck it in the fridge before dinner. I got home late after my ski conditioning class down in town.

Thai chicken pizza has been my go to now since I'm having dairy issues. I'm working on my peanut sauce. Today's version came out well but needed a lot of cornstarch to thicken it.
Peanut Sauce For Thai Chicken Pizza
4 T peanut butter
1/2 cup boiling water
2 T cider vinegar
1/2 T Sugar
1/2 T GF Soy Sauce
1/2 t salt
1/4 t garlic powder
cayenne to taste
1 T lemon juice
Combine and whisk well.
Add cornstarch 1 T at a time until desired thickness is obtained (I believe I was up to 4)
Spread on crust with cooked spicy chicken, carrots and onion. Fresh cilantro is best added a few minutes before done. (I didn't have fresh so suffered with dried. It's ok... I had a redbridge to help make up for it)  Bake according to crust directions...

I think next time I may modify my peanut sauce to be more like the one in my gabo gato angel hair. I first had this gabo gato when I went backpacking with my rec class 10 years ago in college. I loved it and often come back to this.... now I just use a GF pasta!

Gabo Gato Angel Hair

1/2 lb angel hair

3T Peanut Butter

3T GF Soy Sauce

1/4 Lg Onion chopped to desired size

1 GF chicken broth cube

3T + 1t oil

3T Brown Sugar

3T Vinegar

2T Sunflower seeds (optional)

Cook Pasta. While pasta is cooking mix in everything but the chicken broth cube into large mixing bowl. Mix well  to combine the peanut butter. When pasta is cooked and drained add chicken broth cube. Then add pasta to mix and combine. Sauce will thicken on standing.  Feel free to to add ins... in the photo I had added in spicy buffalo chicken. Veggies would also be good.

Two very similar sauces and I'm eager to try the pizza sauce again to make it more like the gabo gato.