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stay at home mom until my youngest goes to school
I collect cookbooks from around the world, very slowly may I add. I prefer really bad food photography, and colloquial recipes that cannot possibly be followed.
I love everything. Really. As long as its homemade and with fresh ingredients.
But my husband and son are both gluten and dairy intolerant.
We diversify our meals by looking outside of traditional American cooking.
We make lots of Mexican, Middle-eastern, Pan-Asian, Carribean, and Indian food.
We invent lots of stuff out of millet, quinoa, buckwheat, and amaranth because we get tired of rice and corn!