Greetings,
I recently started putting some of my PEAKD posts in this community, and received a loving administrative response about the ground rules here. I appreciated that, because I'm fairly new to HIVE and the DAPs here, and it's not always easy to find out the ground rules when multiple DAPs are involved under one umbrella. It's all quite different, and I'm learning and loving every part of it.
I also thought that I should introduce myself, at least with respect to food type posts. Food to me is all about sharing. Cultures, recipes, perspectives, history. Finding out that your friend of thirty years also grew up eating salted bone marrow on white bread, because of its nutritional components to a past starved community. Or discovering they have celiac, then telling them that most of my creations are gluten free, and often lactose free.
I tend to write more about the way we share over fod than the food itself. Amidst all of the BS going on in the world, I still find that it's easy to converse and communicate over food. Spending time in local food places around the world has enabled me to develop wonderful friendships, and gain insight into the numerous things that make us the same, and find common ground to respect our differences, because we are all unique. Who wouldn't want differences, right? My Aussie friend thinks peanut butter and jelly sandwiches sound disgusting. I feel the same about her peanut butter and Vegemite. Never the crusts shall meet, but a mutually enjoyed cuppa pulls it all together.
So: I love creating and manipulating recipes for my quirks and the potential benefit of others. I generally create and enjoy gluten free, not out of need, but from how much better I feel from eating that way. And because three people close to me have to. I avoid dairy, as in cow, but incorporate alternatives. I love cooking with people, and guests get a kick out of helping to create our meals together.
I also am willing to try almost anything twice, because we rarely know everything the first time around, and because I have a "unique palette". That's the polite phrase my family uses for some of my flavor combinations. I grew up in a household that knew hard times, and we rarely ever threw things away that could be repurposed. Sheets of aluminum foil were wiped and folded. Meal scraps were mixed together for casserole surprise the next day. Why afford Tupperware when food containers could be reused? It's not so blatant that, as one comedian said, "all of our salad bowls said Cool Whip on the sides", but close.
The ground rules provided me say that I should include recipes for what I show. That's fine...to a point. I'll need great grandma's permission to share some key ingredients or methods, but I'm sure with enough hints you can figure out what I'm doing on your own.
I write about life, and food is life. I hope you can find enjoyment in one of my posts now and then.
Cheers!
