Thin & Minty

Over the past several months, the transition from eating gluten to going gluten-free has been surprisingly easy.  If I craved pizza, I ordered the G-F crust from Austin's Pizza.  If I needed a beer, I drank hard cider instead.  Cookies and muffins and bread are all easy to find at the stores.  All of my cravings have been sated.

Until Monday morning.  On Monday, I walked into work and my coworker informed me that she had an order form for Girl Scout cookies her granddaughter was selling.  She immediately realized her mistake in offering me the cookies and apologized.  I told her it was fine but I have spent many hours in the past week thinking of Thin Mints.  Yeah, the Samoas and the Trefoils and Tagalongs are all delicious, but there is something about a Thin Mint cookie that just makes me happy.  And I don't usually care for mint in any other foods or desserts.  Mint Chocolate Chip ice cream?  No, thanks.

But ohmigod, Thin Mints.  Straight from the freezer.  Crushed up on top of ice cream.  Or with a glass of milk.  There is just no acceptable replacement for a Thin Mint.  I can't run to the store and find G-F Thin Mints waiting for me.

This makes me sad.  It also gets my creative juices flowing.  Can I produce something that remotely resembles a Thin Mint?  I think I just might have to try.