Contrary to my previous (tongue in cheek) comment, I have no problem adjusting my cooking to the medical dietary needs of friends and family. I have a cousin with Celiac Disease, so he CAN'T have gluten. On the other hand, I have a friend who is gluten free (and many other things) by choice, and tells me I should be, too. HE can cook his own food.
I love fresh vegetables, but could never be a full-time vegetarian, let alone vegan. When veggies are in season, which is early summer here, for the most part, I can make a meal out of veggies on the grill. But in January, when fresh tomatoes taste like cardboard and corn is tough and chewy, I lose interest.
CD