My Life ~
In my head, I live on a large, secluded farm with beautiful landscapes, stunning sunsets, a lake and rows of lush vegetables ready for harvest. In reality, I live 4 miles from downtown with a greenhouse in the middle of my backyard.
We were fortunate enough to move to a lot with a greenbelt behind us. So I often do sit out back watching birds and wild life, believing that I’m in a remote location…until our neighbor fires up the mower. Oh, and no lake. Or even a pond. But if it rains just right, the water pools in the right half of the yard, providing endless hours of play for the boys. I wouldn’t trade any of it.
My Motivation ~
My background is marketing, but my passion is cooking. Learning how to cook without major allergen groups makes it more of a challenge, but the reward is so much bigger.
When I meet anyone who thinks that they cannot enjoy their favorites any more, I cannot wait to show them differently. It’s amazing to see the look on a child’s face as they have gooey chocolate fresh baked cookie goodness all around their mouth say, “I never thought I could have this again.”
That’s what inspires me on to the next recipe…and maybe even to clean the dishes.
My Team ~
I have several taste testers who are brutally honest, and I love to cook for them…and hear their feedback…usually.
Dining out is infrequent due to so few places we can trust implicitly not to glutenize us, so we try to make eating at home very special. (Disney World, by the way, can accommodate food allergies just about better than any place on earth.)
Meals are a production. My kitchen usually has music playing with boys dancing while sauces simmer and we reminiscence about our day.
Last summer, I would make foods free of our allergens from around the world and play music from the country de jour. The boys loved it. It was our vactaion…even though we never left home.
We also have Boo and LuLu the Siamese rescue cats, Ruby the Goldendoodle and Dakota the Bernedoodle. Although they don’t test my food, they do in fact eat gluten free so that my kitchen remains a gluten free zone…and well, that’s just how I roll.