@ Glo
A refugee from the San Francisco Bay Area, I now live on a handful of acres in a semi-rural part of Northern California. I keep a flock of laying chickens, some lawn-mowing sheep, and have a vegetable garden that's bigger than the house I grew up in. I'm also now a full-time homemaker discovering a love for the domestic arts. Two years ago, I had gastric bypass surgery, which has massively changed my relationship with food, shifting the focus from quantity to quality. Curiously, cooking in general and baking in particular have become my deeply satisfying hobbies since my surgery, and although I can't eat most of what I bake, I get tremendous pleasure out of the process and how happy the results make those I love. The major restrictions on my eating nowadays are sugar (I can't tolerate more than 10 grams of refined sugar at a time) and bread and rice, which cause pain when I eat them. I also avoid really spicy food, because due to my surgery, I'm not able to drink with my meals. So spicy stuff is nothing short of torture these days! Other than that, I relish experimenting with flavor while always keeping a sharp eye on nutrition.