I love food. I love to cook. I love jars and containers and bowls, rubber spatulas, tiny marmalade spoons. You name it. Ok, let's just say I love anything and everything kitchen/cooking related. And that is what this blog will include. Anything and everything kitchen & cooking related.
So a little about me before we begin…
I have been cooking for most of my life and even though I studied software engineering, I always found myself looking more at cooking magazines and cooking shows, rather than anything software or IT related.
When I was 9 or 10, I used to love mac & cheese from a box. The synthetic orange powdered version. (The cheaper it was the better I liked it.) I would ride my bike to Petrini's grocery store in Greenbrae, and by the 98¢ kind. I would stand in my kitchen, with my favorite pot (an old aluminum one that my mom had bought in Sweden) along with the plastic Rösti spoon my mom had also brought back from Sweden, making mac & cheese in front of an invisible audience. I know that sounds odd & a little depressing :) But I loved to do it. And since then, I have been cooking more and more, learning more about new flavors and food textures, cultures. From being one of the pickiest eaters ever, (I mean if I saw a piece of onion or cheese touching my food, I would not eat it. My brother used to chase me around the house with yellow mustard on salami to gross me out... That is how bad I was) I have evolved into a real foodie. I am still picky when it comes to a lot of things, but now it is more a question of quality items and ingredients. When I cook, I prefer to use "eco friendly" ingredients. Not necessarily just organic, but humane suppliers, higher quality items, local if possible. There are several factors that play into my shopping carts. Who is it for? What am I making? Is it available? How much does it cost? If I am making grilled chicken, I usually marinate it 24 hours before I prep, because, let’s face it, skinless and boneless chicken breast does not have tons of flavor all by itself. And almost everyone I know, chef or not, overcooks chicken making it dry and cardboard like. Many of the cheaper chicken suppliers inject salt water into the chicken to increase the weight. I prefer to not purchase those brands. I prefer to add my own flavors. Chicken does not have to be corn fed to taste good. As long as they are free – range, I am ok with it.
I am always looking for authentic flavors. There are some spices that I will add to almost every dish I make. One is a blend I make myself with a combination of different spices and herbs. It just gives more depth and definition of flavors than just plane ol’ salt and pepper. (Do not get me wrong, those 2 spices are the foundation of all spices)
Getting back on track, my point is that I use a large variation of higher or lower quality items depending on what I need.
Same goes with my cookware, bakeware and cooking utensils. I know it might sound silly, but I have a favorite spoon that I cook with as well as rubber spatula. I almost feel sad when they are in the dishwasher…
Once I get my page up and running, I will be adding links to all my personal favorite tools, ingredients & suppliers (there are MANY) in a shopping list page.
So, for now I just would like to thank you for dropping in and taking the time to read about me and my blog.
Have an amazing weekend!