I’m 50% Portuguese, 25% French, 15% Native American, 10% Polish, and 100% foodie. Culinary appreciation is in my blood. I love everything I’ve ever put in my mouth (take that as you will).
I find cooking to be refreshingly therapeutic, and I typically experiment with my amazing husband whom I lovingly call a “frittata” (he’s allergic to dairy). So you’ll notice the majority of the recipes and food I post are dairy-free. We’ve adopted a learn-by-chewing approach to cooking that we hope will inspire food porn—frittata and non-frittata alike—everywhere.