About Me

What is this place?

I don't profess to be a chef. I just want to showcase real life food experiences you can copy or improve on in your kitchens. I cook when I'm avoiding real work. I also cook when I'm stressed. Sometimes I even cook when I'm happy.

Food is also something we take for granted a lot of times. This blog is a place to remember that's not always the case and do our part to combat hunger even as we celebrate food together. See "Why Another Food Blog?" below.

There's usually someone around (besides my dog) to test drive the fruits (or veggies) of my labor, but I also wanted to share some of my best and worst culinary adventures with a larger audience. I really believe food is a living art. What I create one way, you create another. The next person changes still another detail and creates something equally beautiful. This is a home for those creations.

I urge you to share your own photos, improvements you make to the dishes I post, and even your own recipes. We can create together!

If you didn't get here via Instagram, now's a good time to head over there and follow!

Why "Wait! I'll eat that?"

Well, because I probably will.

When I was a kid, my parents never threw away food because I, the vacuum cleaner, reveled in leftovers. Not a big hit with the rest of the house, handling the things left in the fridge from the night before became my duty in the family.

I can't explain it or trace the development of it, but as a kid, I despised wasted food. Sure, I can speculate with explanations that range from heartbreaking and uplifting, but I'm not sure when the "please don't waste that" mechanism kicked in. Maybe, on the lighter side, it was a brother who's the kind of guy who ignores your "do not eat on pain of death" warnings atop leftovers I was really looking forward to. Closer to the heartbreaking end of the spectrum, perhaps it's from attending kindergarten through high school with more than a few kids whose only consistent access to food was scavenging the things other kids wouldn't eat from their overstuffed brown bags.

I really can't tell you, and I'm pretty certain it's a combination of factors along that spectrum, but I do know something established a deeply ingrained revulsion to the idea of throwing food away. A hatred of tossing food into the bin also nurtured a curiosity about food. A mother who always provided fresh and wholesome meals for us (with some hilarious exceptions we'll explore from time to time) created an adult who appreciates the nutritional value of food and the function of balance. A father who used his cooking nights as a chance to experiment with the odd, the outlandish, and the peregrine shaped a cook who does the same all these years later (I'll feature these once in a while, too).

As a result of all these things, there are very few foods I won't try. Coupled with the afore-mentioned hatred of wasted food, I'll probably eat your weirdest leftovers and dodgiest kitchen experiments. Even when a dish goes badly, I'm going to eat it. Just about everything can be fixed with late inning add-ons, and if it can't, well, I just suffer through as punishment.

So wait! Don't throw it out. I'll eat that.

Why another food blog?

It seems like there are countless food blogs, all of which feature something unique in food culture. I wanted to create an outlet for connecting with you, other amateur chefs or professional eaters, but I also wanted the project to do something good. That's where Giving comes in.

There, you'll see a growing list of charities that empower people and increase access to food. Please consider volunteering some time or donating to these groups, and as always, I welcome your suggestions for additional groups. I'm going to be doing the same and feature those experiences here. My hope is that, amongst the kitchen victories and failures presented on this blog, we can all do some good.

Who am I?

For a long time, I struggled with my love of cooking. The feminist and jock in me told the cook, "Stop that! Order a pizza." The cook responded by making a pizza.

One day in grad school, I just gave in and decided I could be both an activist for women's rights and a surprisingly good cook. I make duds once in a while, and I'll share them right alongside the victories. I'll also tell you exactly how to avoid the same disaster if you try to make what was probably a delightful dish (had I not blown it).

I'll try my best not to cook from atop my soapbox, but I can't, in good faith, make any promises. I can assure you, though, when I do climb up there, I'll at least give you a good bite to eat as thanks.

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