In case you're interested
Hi there,
This is going to be a different kind of food blog, namely, no recipes, at least not initially…I’ll explain.
I grew up in a beautiful little multi island Caribbean country. Saturday mornings, my older sister and I would wake up to the delicious smell of baked bread coming from the kitchen. My mother baked most weekends, generally having to bake extra bread, because my sister and I would most certainly eat one hot out of the oven with little more than butter.
My mother is West Indian, my mother hardly measures anything. The cake batter is ready to go into the oven when the wooden spoon you’re mixing it with stands up on its own in the batter. She can empty flour/sugar/rice (you get the picture) into a bowl and know “that looks like two cups”, that’s something I inherited. So when it comes to recipes, I’m pretty much a “I have those things *throws things into pot*” kinda woman.
In the last few years my body has developed a hatred for all things gluten. I don’t know if it was always there and finally decided the baby steps of torture were not enough, but let’s just say, no gluten, which as anyone who suffers knows, means that I’m not only restricted to the obvious things like baked goods, but gluten is in almost everything we consume that is produced commercially. Also, I don’t eat meat. Right there I’ve complicated my food life even more. So if you’re having issues, or just need an idea or two, hopefully this little blog could help you somehow.
Also... I wrote a tiny little book :)
This is going to be a different kind of food blog, namely, no recipes, at least not initially…I’ll explain.
I grew up in a beautiful little multi island Caribbean country. Saturday mornings, my older sister and I would wake up to the delicious smell of baked bread coming from the kitchen. My mother baked most weekends, generally having to bake extra bread, because my sister and I would most certainly eat one hot out of the oven with little more than butter.
My mother is West Indian, my mother hardly measures anything. The cake batter is ready to go into the oven when the wooden spoon you’re mixing it with stands up on its own in the batter. She can empty flour/sugar/rice (you get the picture) into a bowl and know “that looks like two cups”, that’s something I inherited. So when it comes to recipes, I’m pretty much a “I have those things *throws things into pot*” kinda woman.
In the last few years my body has developed a hatred for all things gluten. I don’t know if it was always there and finally decided the baby steps of torture were not enough, but let’s just say, no gluten, which as anyone who suffers knows, means that I’m not only restricted to the obvious things like baked goods, but gluten is in almost everything we consume that is produced commercially. Also, I don’t eat meat. Right there I’ve complicated my food life even more. So if you’re having issues, or just need an idea or two, hopefully this little blog could help you somehow.
Also... I wrote a tiny little book :)
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