I love cooking for people. It’s my primary means of showing affection.
And while I’m always happy to work around dietary needs, cooking for my younger brother takes a bit more consideration. Not only is he lactose intolerant, he is also allergic to gluten. (Sadly, this means every single recipe from my mac and cheese cookbook is off the table!)
Rather than see these dietary restrictions as inconveniences, I prefer to see them as challenges. Or, at the least, an excuse to buy and explore alternatives such as buckwheat, rye, and amaranth flours.
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