About Me

A few years ago, I became lactose-intolerant. To add insult to injury,  I also found out I had an egg allergy. As a food lover, I found myself hopping up (uninvited) on a soap box frequently about the fact that restaurants bend over backwards to accommodate some intolerances and allergies but not others. So, I decided to learn to cook better and in-line with my food allergies. Disclaimer: I am not a trained chef or cook, I'm just an academic historian that loves food, misses cheese, and needed a hobby. 

On this site, you will find all different kinds of recipes. Some will be completely dairy-free. Others will utilize ghee and cheeses that are lactose-free. I can handle some non-cow cheeses, so some recipes will feature goat, sheep and/or buffalo cheese. Pretty much all of these will be egg free. I also am a hunter and a whiskey brand ambassador, so you will see recipes that include game meat and booze. My husband is Keto, so many of the recipes are low carb and no sugar; I'm not though, so sometimes I carb it up!

Ok, so here's the deal. I very rarely actually write down exactly how much I use in anything, so most of these recipes are fluid and can use varying degrees of each ingredient depending on how you want it to taste! About a year ago, I started using recipes as a guideline and experimented with using my own taste buds to guide me. It may sound like a lot more work, but honestly if I can do it so can you!! After some practice - aka just cooking to feed myself - I have found it's way more fun making a recipe your own. I'll also link to any recipes from real chefs that inspired my own twists.