I am hoist on my own petard.
For the last 25 years when my children reached the age of choice, I have served food for a variety of dietary requirements.
- I have cooked vegetarian , avoiding all traces of animal fat, and every hint of cow heel in the jellies
- I did dairy free for some years , soya milk, soya everything including icecream, sunflower oil and proficiency in label reading
- Gluten free was my next triumph, I was trained that even oats contained the stuff, and that most of the pasta was awful, but spelt was ok
- I am presently doing Sugar Free for diabetic spouse and am finding this the hardest as the poor man has been forbidden many fruits that have been staple for him , like grapes
My food producing for the masses has always had a Margaret Protocol: We all eat the same food.
So now I am at the crossroads of my culinary adventures, my dining out and my reputation as a non fussy visitor.
On part 2 of our progresses North to South, and South to North, I have got us Ist class tickets on East Coast Mainline , cashing in on my Rewards Points. The food is all complimentary. I cant even eat the sandwiches. I am having a Cup a Soup , brought from home, and 3 Jamaican Water (0fat)biscuits. I have joined those I have railed against ,behind my hand ,for years.