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About me
I call myself a tinkerer because I tend to make a recipe "the book way" only once and then I begin to experiment with the ingredients and with the process, especially to save time. I have foodie friends, some of whom have dietary restrictions, so we often discover and share ways to vary favorites to avoid "forbidden" ingredients. I'm also not shy about asking for the ingredients in a dish served to me in a restaurant--then I try to replicate it at home. (I'll admit this doesn't always work!)