Get Ready for Amazing Food and Recipes!
This area is dedicated to food and recipes that I have created or adapted as well as food we have out that I feel is good enough to share with you.
For some time I have been saying that I really need to write out recipes for some of the food that I cook.
How I Got My Start in Cooking
I started cooking when I was six years old and not just preparing a bowl of cereal. My Mom and I always had a great relationship and this was only made stronger as she introduced me to the kitchen and cooking.
One of my earliest memories of cooking with my Mom was an Italian wedding that she was asked to cater and the main course was to be ravioli. A few of my Mom’s friends and I were recruited to roll out pasta, mix filling and assemble the ravioli, by hand. There were thousands of them, but a little wine, apple juice for me, and perseverance made the task go quickly.
Over the years I was entrusted to do more cutting as my knife skills developed and when I was in middle school I became my Mom’s prep cook. When I would get home there would be a list of what to prepare or my Mom would call the house and let me know what we were making and I would go from there. In doing this my Mom could come home from a long day at work and we would do the final cooking so dinner would typically be on the table by 6ish.
How my Food and Recipes Have Evolved
Over the years I have read many cookbooks, watched plenty of Food Network, and experimented with good and disastrous results. This has allowed me to come up with food and recipes that are delicious and worth sharing with you.
I am not afraid of ingredients, except durin fruit maybe, and I will always try to cook something at least once. This has helped me to experience flavors that are not always available in restaurants around me and have made me a much better cook.
I Am Not A Chef
I differentiate Chef from cook as a Chef is someone who cooks professionally and that is not something I do at the moment.
I am totally okay with being called a cook, but I don’t feel that I should ever be referred to as a Chef. Maybe one day I will bring my food and recipes to a professional kitchen, but for now I am just happy being the cook for my family.
Vegan, Vegetarian, Fish, and Fowl
A few years ago I decided that I needed to change my behavior about food and other parts of my life and I have found my path steering closer and closer to Vegan. I feel that we need to live more in harmony with the other beings on our planet and in order to be better people we need to stop destroying the creatures we share this planet with.
I am far from perfect though and we do have fish and fowl in our diet still, though we are diminishing that more as we get used to eating without animal protiens.
No Moo or Oink
One of the biggest contributors to global warming is cattle ranching and pig farming. This is also one of the most wasted foods and uses the most resources to produce. On top of that these are two of the most toxic protiens that we can consume, especially when we have much better alternatives.