Hello there. My name is Leslie, the author of this blog.
I started Cardamon + Rye in April 2015, as a place to document the recipes that have made a purposeful impact on my life, particularly those that are gluten- and dairy-free, as a result of some food allergies and sensitivities.
As a lover of making and eating food, my experiences and memories are intertwined with the food and meals I’ve consumed along the way. While my daytime job involves working with children and adults (and solving all world problems…), my passions are food, writing, and sharing conversation with others over a meal. Memories, history, experiences are all attached to food. I grew up in a family where conversations and memories were made in the kitchen or at the table. As a means of carrying on my families traditions, I’ve adapted a number of our recipes out of necessity to make them accessible for those that are both gluten and dairy intolerant, and sometimes vegan.
My husband and I live with our neurotic goldendoodle (Raegan) and spunky cat (Lola) on the West Coast. Aside from creating and eating food, I spend my time hiking, walking my dog, reading, taking Hot Yoga and Barre 3 classes, writing, and experimenting with photography. I’ve also figured out that I cannot live without peanut butter, dark chocolate, almond milk, stove top espresso, Molly Moons vegan coconut chip ice cream, gnocchi, cardamon, avocados, buckwheat pancakes, rice cakes, homemade granola, and English peas. The list could go on.
Starting this blog is a huge step for me, undeniably an introvert, who absolutely despises sharing deep and intimate details about myself on a public forum. However, I’ve always been drawn to writing; it runs in my family and thus, is hard to avoid. My brother, a writer and professor of writing, has been a significant influence on my relationship with writing and using the written word as a form of self-expression and reflection.
Anyway, it’s clear I love food. I love cooking, baking, eating, sharing food, and making meals accessible for everyone (gluten-free, vegan, vegetarian, or whoever comes to my table). I love the release from life I feel while working in the kitchen and connecting with the ingredients at hand. I love sharing meals with others and talking about food until I am blue in the face. Therefore, it only seems reasonable that I stop driving my extremely kind and patient husband crazy and start writing about food rather than talking his ear off. And maybe he’ll do the dishes in return. Because I hate dishes.
Thanks for stopping by, I can’t wait to start this journey with you.