My name is Mercy and I am a mother of two daughters. We live in Alabama where I work as a school teacher. I often feel like a short-order cook: my husband eats very little carbs, my younger daughter is on the GFCF diet for autism, and the four of us are athletes who are very health-conscious eaters. That often means that cooking dinner means four different plates of food! I have to admit we eat very plainly, mostly to accommodate the different "diets" we subsist on. A cooked and mildly seasoned protein, a steamed vegetable, and a healthy carb side dish are typical. I'm trying to branch out into recipes more, especially ones that I can make ahead since I work outside the home. I love to include my daughters in the cooking as much as I can, but their young ages make it difficult at times. It's often really tempting to send them off to play while I make dinner because the job will get done faster. I'm proudest of "tweaking" recipes to make them much healthier and to make them fit into the GFCF diet that my daughter has to follow. My husband has been sworn to secrecy on the time I learned about the crucial difference between all-purpose flour and self-rising flour. They were called skeet biscuits. I will not say any more.