About me

Growing up, I was a picky eater.  I think my favorite foods were PBJ, macaroni and cheese, and spaghetti and meatballs.  My mom was a great cook and we were required to eat what was served every night, but over time I think it was easier for my mom to make meals that would please the whole family, than to hear grumbling and complaining during dinner.

When I first met my husband, he was shocked at the limited variety of foods I ate.  He was used to his mom's cooking from all around the world - India, Indonesia, Russia, Thailand, etc.  Gradually, he helped me expand my palate, and now, 12 years later I would say that I'm finally a good eater, although I still don't like any type of seafood, mayonaise, ketchup or mustard.

My love of cooking started when I was a teenager and it just sort of came naturally to me.  I believe a good cook is someone who recognizes a good recipe with good ingredients and knows how to sometimes add to it or season it properly to make it even better (i.e. add garlic to everything :).  I consider myself a good cook, and actually prepare many foods that I don't like, but they are good for us so I force myself to eat it and everyone else usually loves it.  This has caused me to become a better eater over the years.

I have tons of delicious cookbooks I use, but most of the meals I make have my own last minute alterations to make it even better (in my opinion), or healthier.  I've also worked in many restaurants and have been inspired to create my own versions of popular entrees and desserts, such as my all time favorite peanut butter pie.

One of my greatest joys in the kitchen is in taking a recipe and making it a little healthier than the original (i.e. reducing the sugar, using all natural ingredients rather than canned soups or boxed products, like in this post or my low sugar strawberry dressing), but just as yummy!

My intention in starting this blog is just a fun way to archive all of my favorite recipes, and to turn my disorderly books and recipes cards into one organized "book".

No comments:

Post a Comment