Holly has been an amateur baker and chef for the past several years. She prefers to focus on the ease of making food from scratch with a minimum amount of ingredients. Her approach to basic cooking and baking makes her a shoe-in when she writes for naturalists, foodies, and those who just want to go back to the traditional. An avid foodie herself who is willing to try almost anything, she can wax poetic about subjects ranging from glutamic acid to gummy bears. She is currently working on an eBook series providing insight and recipes for people who face complicated dietary restrictions. Her quick, humorous, engaging style pleases readers from many backgrounds.