Me

Me -  (not the furry one)

Should you be interested a bit about me.  I am moving out of 20 something much more quickly than I had prepared for.  I still feel as though I haven't done any of the things that should have been finished by now, but that's another matter.  I do not have kids, but I do have 3 cats, a crazy dog, a brand new puppy and just got married to an amazing man.

My cooking style is a combination of what do I have on hand that can possibly create actual food, I saw or read a recipe that kind of said something like this, and a longer than expected history of trial and error when it comes to substitutions.  Meaning that you look up a recipe and think: "gee that recipe sounds nice. I really wish I had any of those ingredients I wonder what if I use 'this' instead.  My sisters can regal you with tales of the line of failures that that learning process included.  (Up front note, if you wanted Ritz cracker crumbs, thought maybe Cornflake crumbs and finally jumped to well we have Honey Bunches of Oats, stop long before applying it to food.)

My current cooking sources of inspiration are Good Eats and Diners, Drive ins and Dives. I owe my cooking abilities and style to my Dad (who creates amazing things with meat and grill), my Mom who is so supremely picky that you learn to adapt anything and my Grandma who came of age in the Depression and taught the great art of stockpiling anything on sale.  Plus the fact that after Sesame Street and Mr Rogers there was the Frugal Gourmet and Yan Can Cook, thank you PBS!

On another note I am a generic American with no real ethnic affiliation so if I write a recipe that massacres any food that is personal to you I apologize in advance.