About the same time I “temporarily” closed this blog 14 months ago, I also learned I was allergic to dairy.
Goodbye ranch dressing, ice cream, most chocolates and butter.
Goodbye yogurt (yes, even yogurt)
Goodbye store bought bullion and bases and broth.
Goodbye non- kosher meats (seriously.)
Goodbye goat cheese. And sheeps cheese and “moisturizing milk and honey” soap.
Goodbye margarine and sour cream and canned soups.
Goodbye baking and cooking as I knew it.
A lot has happened over the last year, but most importantly, Matt and I have completely relearned how to make food. And make it good. Really good.
So from now on, that’s what you’re gonna find here: dairy-free recipes that taste like you’d expect on this blog.
Dairy-free recipes everyone wants to eat.
I will leave the old ones up, too. Just because I can’t eat them anymore doesn’t mean you can’t. But all the new ones will be completely free of whey and casein.
I’ll update a bit more on the highlights of the last year-plus in a later post…and I promise to write it this week.
How have you been since April 2012? What’s new?