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    Member since Sep 2012

    Chef #2384730

    From United States

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    About Me

    Due to discovering that I'm severely lactose intolerant, or even maybe allergic, to dairy and eggs, I have devoted my eating habits to leaving those two things out as often as humanly possible.  I'll cheat with the occasional parmesan (hard cheese has less lactose), cabot cheese which is lactose free, or butter on a roll at a restaurant.  If you're dairy/egg free like me, you've also noticed how depressing it can be to find baked goods suitable to your needs. I wouldn't call myself a true vegan, because I do eat meat and fish fairly regularly and I don't mind using white sugar and honey, etc.

    I'm a musician and professor by day, but personal chef to my fiance and myself and I dream of one day running a bed and breakfast in the mountains. I have a serious passion for cooking and baking and I'm all about finding ways to make favorite creamy and cheesy meals, as well as baked goods, dairy and egg-free.

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