Confusion at Chili's

Last night, my mom, sister, my friend Jana, and I went to Chili's prior to a wedding dress/bridesmaid dress appointment. Chili's has a pretty great gluten free menu, and since I used to work there, I'm fairly familiar with a lot of their menu (though it's changed a bit recently).

I ordered tacos with ground beef (yum!), and on the gluten free menu, it said to order without cilantro sour cream. Fine and dandy. This is how the conversation went with our server/bartender (we sat at the bar):

T: So it says to order without the cilantro sour cream. You have plain sour cream, right?
Server: We mix the cilantro into the sour cream.
T: Right, so you have plain sour cream?
S: It's mixed with cilantro.
T: Okay, so do you mix it here, or does it come in mixed?
S: We mix it here.
T: Okay, so you have plain sour cream?
S: We mix it with the cilantro.
T: Right, so I just want a side of plain sour cream.
S: But....
T: Just plain, no cilantro in it.
S: But it says on the menu...
T: Right, no cilantro sour cream. I just want plain sour cream.
S: But...

This conversation continued for a while. I finally convinced her to get me a side of plain sour cream, after assuring her that plain sour cream, with nothing else mixed into it, would not make me sick. I knew that Chili's has plain sour cream. I should have just ordered a side of plain sour cream. I know the server/bartender was trying to help, and make sure I didn't eat anything that I shouldn't, but that was one of those where I just wanted to shake her and say, "Just give me the sour cream!" Entertainingly enough, by the time we got our food, I was so hungry I just wolfed down half my meal without looking at the sour cream, so she must have been even more confused.

The tacos were delicious, though!

Tuna Noodle Casserole

Last night, I made gluten-free tuna noodle casserole for dinner.

It was basically from this recipe:

http://allrecipes.com/recipe/tuna-noodle-casserole-i-2/detail.aspx

Ingredients

• 1 (8 ounce) package wide egg noodles
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (optional)
• 1 cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 (6 ounce) can tuna, drained
• 1 (15 ounce) can peas, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. In a large pot of salted water, boil noodles until al dente. Drain well.
3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. Bake in preheated oven for 30 minutes.

I used Tinkyada brown rice spirals and Bob's Red Mill All-Purpose Baking Flour. Since the pasta package was 12 oz, I doubled the rest of the ingredients. I also sprinkled some gf breadcrumbs over the top, since I like things a bit crunchy.

The only complaint I had was that the pasta was kind of on the mushy side. I probably should have cooked the pasta for a few minutes less, but it was still delicious. M. and I tend to like things on the salty, peppery side, so we spiced it up after cooking.

I just had leftovers from last night, and I'll just say...yum.