I've been a foodie all my life but my food allergies often prevented me from enjoying treats at the bakery or in restaurants.

Today, I enjoy making savory sauces and soups made entirely without gluten as well as onions and garlic (yes, I am part of that small but growing group of allium allergy sufferers...).

I use organic and local ingredients whenever possible and charge 2.5 hours/dish (but am open to bartering as well).

Earning and using Madison Hours has been a lot of fun thus far :)