** Fall of 2015 I was privileged to attend culinary school at the prestigious
** Fall of 2015 I was privileged to attend culinary school at the prestigious
* * * *
My love affair with all things culinary started when I was 11 years old. I remember my mother lovingly bringing me to the library so
I could read cookbooks. The first, and most memorable cookbook I checked out had me cooking stir-fry and sautéed bananas in brown sugar for dessert. I still
remember the sight of those bananas sautéing in butter and brown sugar. A most
memorable dinner.
My childhood was surrounded by an outdoorsy farm life, looking
back I feel like I lived in the woods. Didn’t my mother worry while I was gone,
laying in some pasture for hours on end? Most likely.
The garden was a place of wonder and awe. A green pepper was
this child's apple. Pheasant, duck, and morel mushroom hunting was a typical
weekend for me. Skinning a deer was fall's sweetest blessing. Watching the chickens
run around with their heads cut off was summer's joy. Not to mention the pigs,
horses, dogs, cats, and rabbits, among others. My mom would use the pressure
cooker for canning as I looked on in amazement. Make-believe play included me
running a restaurant. Fresh baking powder biscuits were made for many winter
night's meals – by me – the 11 year old.
Though today I don’t live on a farm, my love of sourcing and
cooking food continues. I do my best to provide wholesome, healthy meals that
are made from “real food” for my family of four. I have a passion for high
quality ingredients and serving with flair. Sourcing from local growers and farmers
is important, probably because of my roots and most certainly because the quality
is better than any grocer.
My vision in the kitchen really became clearer when I was
introduced to Giada on the Food Network. That was when I really discovered how
to chiffonade basil, or cook noodles al dente, and learned that authentic parmigiano
reggiano's rind is stamped.
My greatest dream is to have a Food Network show filmed in
my kitchen like Giada or Rachael Ray. Sometimes when I cook at home today I
think up witty little side-bars and anecdotes I would use on-air. Only practice
for one day… a girl's gotta dream.
And finally, this blog was started because I didn’t predict Le
Cordon Blue in my future after already attaining a Bachelor Degree in
International Business and you have to start somewhere!
I really want to document all the recipes I create, because I
rarely use the same recipe twice and can’t remember every morsel. My weekly
meals are usually based on what is currently in the cupboards and fridge – if I
don’t have cream cheese, then Greek yogurt it is! This blog will be a platform
to write it all down, be searchable to me when I want to look back, and
hopefully be an inspiration to others! Cheers and Happy Cooking!