I grew up in Hawaii eating all sorts of Asian and American food. Some of my favorites were typical for a kid: ice cream and pizza. In college I started to cook for myself and my magic ingredient was soy sauce. I put it in everything, even if just a dash. "Soy makes everything better" was my culinary philosophy and catch phrase. My staples were fried rice, shoyu chicken and dressed up Ramen. I was just discovering the beauty of nuts in salad, bread, candy, etc. I swooned at Pad Thai. I discovered peaches - ambrosia incarnate. I could see my culinary future revealed to me and I was very happy. To boot soy, Asian foods and nuts were now touted as "healthy foods". I was so set.
Then I met my future (and now) husband, N. A week into knowing him I discovered that he was allergic to almost all legumes (e.g. soybean, peanuts), nuts, raw drupes - basically everything I had sworn was culinary center. For the 99% of the population that doesn't know what a drupe is look at this Wiki page
. Due to not being able to take soybean oil he had never had any Asian foods, and barely ate any biscuits, buns, cakes or bread products in general. Name a food I gushed about up through that time and N physically could not eat it. We could never go to an Asian restaurant together. We would never share Thai takeout or grab a bowl of pho. It was if he breathed nitrogen instead of oxygen - and was allergic to normal air. I thought "this can't work out. I give it a week, month tops".
It is now several years, an LDR and our wedding later and here we are. N doesn't cook. I do and despite all the challenges I do a very descent job. I decided I should start blogging about my/our culinary adventures in hopes to give and get help, support and company anyone out there in the same situation.