How not to woo a Valentine with celiac

By Shelby Scoffield

For the Deseret News

Published: Tuesday, Feb. 12 2013 4:35 p.m. MST

Not every Valentine's Day dinner plans go precisely as planned.


Editor's note: While Valentine's Day is a dat for the perfect romantic dinner, sometimes things don't go quite as planned. The Deseret News asked for experiences when that perfectly planned Valentine meal went awry.

Last Valentine’s Day, I was asked out by a man who was in my ward (or church congregation). Having already known that I have celiac disease, my date asked me what my favorite food was. I told him it was enchilada casserole and handed him my mother’s old recipe. I cautioned him on the ingredients and he said he would be fine. On Valentine’s Day, we enjoyed a simple dinner. I was smitten. Here was a man who cooked gluten-free. He was a keeper.

After dinner, my date and I went to the movies. Right before the movie started, my stomach made a low gurgling sound — not the sound that signified I was hungry — but the sound that meant if I didn’t get to a restroom right at that moment I was going to barf all over my future spouse.

I spent the first 15 minutes of the movie emptying the contents of my stomach into the toilet. I attempted to go back to the movie, but as soon as I sat down I had to rush to the bathroom again. I finally admitted to my date that I had to get home.

My date asked me if it was something I ate. We went back to his apartment where he showed me the ingredients he used to make the casserole. Sure enough, he used cream of mushroom soup. I knew the food tasted too good to be true.

My date dropped me off on my doorstep. The magical doorstep scene I envisioned was skewed over by the fact the man tried to poison me. My date ended the night by saying, “Wow. You look pale.” I laughed awkwardly and went straight to the bathroom. He had no idea.



1 can of cream of chicken soup

1 can of red enchilada sauce

1 can cream of mushroom soup

1 (4 ounce) can diced green chilies

1 pound ground beef, cooked and drained

12-14 corn tortillas cut into squares

1/4 cup cheese

1 onion

Mix everything together in a big mixing bowl, spread into a greased 9-by-13 pan. Cook at 350 degrees for 40 minutes. It is done when the cheese is melted.

For the gluten-free option, substitute the cream of mushroom with “Gluten Free Café Soups.” Substitute the cream of chicken with “Mom’s Place Gluten Free.”

Shelby Scoffield has a bachelor's in English from Brigham Young University and a master's in rhetoric and composition from Stanislaus State University. She is currently working on her teaching credentials so she can teach high school English.

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