Hi Sharon.
I've got client meetings both today and tomorrow in the late afternoon/early evening (your time) , but I'm wide open on Wednesday. Will that work?

I'm in Eastern Mass, so I'm 3 hours later than you are. Tonight, Monday evening would be very good.

Hi Sharon. I
'm availalbe on all of those days, but don't know which time zone are you in. Please advise.

Hi Bonnie, Congratulations on your daughter's upcoming nuptials. Yes, let's talk on the phone. I have time late monday afternoon or evening, my time, or the same on tuesday and thursday. What works for you?

Hi Sharon, I will definitely look at your website. And, just yesterday, I was telling somebody I'd love a recipe fror gluten, dairy, egg, soy free sourdough bread. Does your recipe exclude ALL of those things?? If so, I'm excited!! Regarding my baked products, I,too, have had bakeries asking me to produce my products, but cannot figure out how to avoid cross contamination.
Is there a time we could talk "live" next week? I think we're moving in very similar directions and could possibly help each other out in our quest!

I can be reached at 408-507-7037

Wonderful website, great services being offered!! I couldn't email you directly, though...maybe a glitch on my side?? I went to school in Boston, my kids both live in that area now (Cambridge, Danvers), and I'll be coming to the Cape for my dtr's wedding on 6-21. Again, I'd love to chat with you personally; I'm hoping we could do a "trade" for each others' cookbooks :)

Hello Bonnie, Thanks for friending me! It's nice to find another multiple allergen cook/baker. I have also written a book in PDF format, gluten, dairy, egg, soy free sourdough baking book. I sell it on my website. I teach classes in traditional cooking techniques like lacto fermented foods and sourdough baking. When I removed the foods I was sensitive to I was able to fully heal from 2 decades of health challenges. I have started to get calls from various parts of the country to purchase my bread so I am researching how to legally do that. Please look at my website if you haven't already www.food-medicine.com and please let me know what your book is like. Keep in touch, Sharon.