Joyfully pretired (although I do miss my old coworkers), I finally have time to feed that little voice inside of me that’s been telling me I should do something with food. Food makes people happy. I love everything about it. I love shopping for it. I love preparing it. I love eating it, and I love feeding people I love. I even love feeding vitamins to the dogs! Not only has this little foodie inside of me been crying out for help, but pretty much everyone who knows me has been encouraging me to rescue that little foodie inside of me who’s been crying out for help. With further encouragement from some very savvy marketing vixens, here is my blog. This will be a place for my recipes, and the results of those recipes being tested on real human beings. My current idea is to have a dinner party each week (this is how I will test the food on actual humans), and then post that menu and those recipes here. We’ll see where that gets us all…
My background – I’ve been helping in the kitchen as far back I can remember. My mom is Italian; her parents were from Italy, East of Naples. My paternal grandmother loved to cook, as well. I have no official qualifications, just a whole bunch of satisfied customers 🙂
Disclaimer: Not all recipes featured in this blog will be of my own creation. In fact, very little of it will be original. I use basic methods of preparation, what I have in my kitchen, and my own preferences and palate to make deliciouses. I read a lot of recipes, I eat a lot of different foods (I always try to order something I wouldn’t make myself when I go out to eat), I know a lot of good cooks, and I talk to a lot of people about food. I then compile everything into the food center of my brain, jumble it up, and then I see what I have available, what I feel like making or eating, and then I just go for it. I rarely use recipes in the traditional sense, but I bastardize a lot of recipes. I may review recipes from various publications, cite those publications, and then talk about how I’ve tweaked them. I will try to credit everyone I’ve learned from wherever possible, and I apologize if I ever forget any of the details – please use the comment section to keep me on my toes!
I’ve been on a lot of discussion boards, and I think in anything creative (i.e. dance or cooking), there are basics that nobody can call their own, and there’s a huge gray area between one’s own rendition of something basic, and calling that rendition one’s own creation. Someone, somewhere decided that olive oil, onions, and garlic make a delicious base for a lot of different dishes. I have no idea who that person was, or if it was even one person or many different people in many different regions coming to the same conclusion with the same available ingredients. Is anything I make that starts with a base of onions and garlic (which Dan has coined “Bunions” to save time) my own creation, regardless of how much I have built onto the base? I’m sure it’s controversial. I’m also sure anything I think I’ve come up with has been done by someone else, so I’ll just cover all my bases by saying that none of the recipes contained in this blog will be my own. As Uncle Clarkie said, it’s simply “good food prepared simply.”