About me
I've been cooking gluten-free since 2006. After all the failures at baking and other GF experiments, I think the whole experience has made me a better cook. Well, if not better, than at least a lot more knowledgeable about what goes in to what I eat.
I'm trying to recreate some of my husband's favorite recipes that his mother always made for him, which is going to be a challenge because her recipes are full of gluten, dairy, eggs, butter, and all things that make food taste really good.
Cooking Influences
My mother knew how to cook four things, and three of them were fried. My grandmother was an amazing cook, but once again, everything was fried. What can you do? They're from Kentucky. My grandmother gave me a love of home-cooked comfort food, the kind that sticks in your stomach for three days but makes you feel good. Some of my best recipes are recreations of hers, although I've managed to do just fine without bacon grease in everything I cook.
I lived in Eastern Europe for a while (another heavy, fat-filled food area) and learned about cabbage soup and borscht and all things to do with potatoes and sour cream. Maybe some day I'll figure out how to make GF blinis. Wouldn't that be wonderful?
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