About This Blog

Why is this Happening?

With so many bloggers that are better writers, better photographers, better traveled, etc., you would think that I would stay away from trying to cram yet another food blog down America’s already saturated snack hole.  Then again, that makes too much sense, so of course I’m willing to ignore the fact that every possible angle and niche about food is already well covered.

I have no gimmick. I’m not cooking my way through any book. I’m not on a journey of self-discovery via food, nor am I promoting any sort of diet trying to bring about a lifestyle change.  So why the hell am I doing this?  Truthfully, I’m lazy. I grew tired of repeatedly jotting down recipes for friends and acquaintances, so I thought this blog would serve as a repository for recipes that I could then direct people to, saving me countless minutes that could be better spent curating my POG collection.

With that said, I also wanted to take the opportunity to use this project to show people that making great food isn’t difficult, time consuming or expensive.  It seems that every time I share my kitchen exploits with someone, they assume I’m some sort of wizard or that I posses an extraordinary set of skills not available to the common man. Lies!  Creating great tasting food is the result of a combination of patience, willingness to experiment, but more importantly moving past previous failures!  So you burnt that one dish one time… it means you’re a terrible cook, right?  No, just turn the heat down next time.  You WILL make a bad dish from time to time, it happens.  Just figure out what you could change next time and move on.  Cooking, like any other skill, takes practice.

Finally, I wish to preach the idea of simplicity.  The best meals I’ve eaten/made were the result of simple techniques and minimal ingredients.  These days, many amateur cooks seem to be caught up in “fusion frenzy”. If you look up a recipe for say… ribs, you’re likely to see something along the lines of “Braised ribs with a hoisin and chipotle glaze with pomegranate reduction over a bed of curried cous cous”. Huh? More confusion than fusion, perhaps.  Pairing as many contrasting tastes and textures into one dish doesn’t make you edgy, just a jackass.  Keep it simple, and you will be surprised.