FAQ
1. What’s with the ads, lady? Trying for a quick buck?
Yes and no. I pay out of pocket for my hosting and domain registration, neither of which are terribly cheap. Plus I’m a full time student, so every little bit helps, you know? Basically all I want is to ease the fiscal impact of paying for hosting, etc myself. If you can find it in your heart to click an ad, great! Thanks for the support 
If not, oh well, no biggie, I hope the recipes are helpful and you take something of value away from this site. I average about .10 per day, so trust me, I’m not rolling in the disposable income courtesy of Google or anything.
2. What makes you qualified to write about cooking and healthy cooking?
Truthfully, not much. I’m in my mid-thirties now and up until my late 20’s I used to declare, quite vehemently, that I couldn’t cook and would, in fact, burn water if given the chance. What I discovered after I got over my ridiculous belief that I couldn’t follow a recipe was that I had something of a gift in the kitchen. My husband is almost always blown away by my ‘bastard recipes’.
I’m also a health-conscious individual, but I like to eat and don’t really want to give up potatoes, sugar and fats. So after a few years of willy-nilly research on my part I’ve found a happy balance food/health-wise. My blood sugar and cholesterol levels are regularly checked, both are at normal levels and my sweet tooth is happy.
While these recipes work for me there are also other variables that affect my health as well, so this site and these recipes and tips are NOT a way to lower your cholesterol or improve blood glucose levels at all. These are just what work for my husband and I and they’re a little bit healthier than a lot of other recipes out there. I use a lot of complex carbs and good fats, so they’re better for you, but they’re not miracles just waiting to be realized or anything.
3. I’m reading this recipe but I don’t know what you mean here! Help!
Drop me an email via webmaster@cooking4two.net or post a comment (first time commenters are moderated before posting, after that you can post immediately) and I’ll answer you as soon as I can. I welcome comments, questions and suggestions.
