About Me!

If there's one thing I tell every person I meet within minutes of meeting them it's that I'm definitely not a chef. Okay, not really, but it is true that I'm not a chef. I have only taken one cooking class. It was for restaurant cooking, but it was also 15 years ago and all I remember from it was having Danger Zone stuck in my head the whole time because thats how the teacher called the range of temperatures that bacteria thrive in. I've also never worked at a restaurant in any capacity, let alone one that involves cooking food. But I do a significant amount of home cooking and its something I really enjoy.

Cooking is satisfying in the same way crafting is satisfying. When I knit I get to learn something new with every pattern, I get to engage my brain and hands and focus my attention somewhere, and then at the end of it I get a new hat or scarf. Cooking is just the same except I get a delicious meal at the end instead.

This recipe blog is less of a blog and more of a collection. I understand why recipe blogs are so fun and popular and that food can be a very personal experience for people, but I mostly just started this website so I could easily and clearly see all my recipes laid out in front of me. Thats not to say I will never have notes or stories to go with my recipes, but if I do they will be located at the bottom of the page, below the actual recipe.

If you decide to check out the recipes you may notice I don't list prep times, and measurements are often times non-existent or are imprecise emotions instead of standardized teaspoons. One of my biggest pet peeves with recipe blogs is seeing the prep time listed as "10 minutes" and then seeing the ingredient list include things like "cooked shredded chicken" like I keep that just hanging out in my freezer. I know some people do, but I don't. Prep times are variable based on your availability of ingredients, how many pre-cooked ingredients you store, and how fast you are at things like chopping, dicing, and mincing. For me, most of my prep is done in under an hour, but make sure you glance through the ingredient list and steps and take into account your own stored ingredients and capabilities to get an idea of how long it will take you. As for measurements, while I do try to be precise with baking, when cooking I very rarely measure ingredients. I measure with a lot of eyeballing, guesstimating, and just plain saying "I want this soup to be very veggie heavy this week so I'm buying out the whole produce aisle and dumping it all in the pot". Some actual measurements may be included in the ingredients list, but even then you should take them more as a suggestion.

Whats up with the music page? Part of my cooking process is drinking a beer and blasting music at unreasonable levels. I can't send you a beer, but I can lend you my cooking playlist. If music isn't your thing, or you think my taste in music is hot garbage feel free to ignore the music player, but if you're curious as to what gets me hype these days go ahead and hit play! I'm a shuffle playlist and skip until I find a song I like kind of person, but when I'm trying to make sure my bacon doesn't burn, staring at my phone and hitting skip a million times isn't really the smartest idea, so the playlist will frequently update to make sure all the songs are songs I am currently hype about.

Questions? Comments? Recipe suggestions? Music suggestions? Want to say hi? Suggestion box coming soon!