About Me
You're probably here to gain some insight into my background.
I (like you, most likely) enjoy eating food, arguably to my own downfall (RIP weight loss 2014-2017). I also enjoy cooking said food in my humble home kitchen, with simple techniques, some decently sharp knives, almost two decades of cooking experience, as well as the benefit of improvisation/experimentation while I do it. Did I mention I'm a former scientist by trade?
While I was writing my dissertation for my Ph.D., I found solace in cooking good food and sharing that with all of you (yeah, you). I'm a firm believer in the idea(s) that food should look appetizing, that it shouldn't take too terribly long to do it, and that you can make just about anything from scratch using a well-stocked pantry and refrigerator. Spoiler alert: I watched a lot of Good Eats as a kid; satellite television in the rural Southeast was a commodity that we were afforded.
So, what do I cook? Everything without dairy in it. Around early 2016, I realized that my current relationship with dairy was abusive, detrimental to society, and generally not welcome at parties. So, don't expect to find the most meme-worthy foodstuffs here like sandwiches that have mac-n-cheese where you'd expect to find perfectly good salami or looping gifs (or webms if you're into that) of someone scraping a wheel of raclette cheese onto some pasta. It ain't going to happen. Luckily, we live in [INSERT CURRENT YEAR] and dairy-free options are becoming significantly more available, and thanks to a few factors we have coconut/nut milks that are sometimes an acceptable substitute.
So, come join me on an adventure through my culinary experience as I share techniques, recipes, and meal inspirations to make your stomach happy (and significant others, if applicable).
I (like you, most likely) enjoy eating food, arguably to my own downfall (RIP weight loss 2014-2017). I also enjoy cooking said food in my humble home kitchen, with simple techniques, some decently sharp knives, almost two decades of cooking experience, as well as the benefit of improvisation/experimentation while I do it. Did I mention I'm a former scientist by trade?
While I was writing my dissertation for my Ph.D., I found solace in cooking good food and sharing that with all of you (yeah, you). I'm a firm believer in the idea(s) that food should look appetizing, that it shouldn't take too terribly long to do it, and that you can make just about anything from scratch using a well-stocked pantry and refrigerator. Spoiler alert: I watched a lot of Good Eats as a kid; satellite television in the rural Southeast was a commodity that we were afforded.
So, what do I cook? Everything without dairy in it. Around early 2016, I realized that my current relationship with dairy was abusive, detrimental to society, and generally not welcome at parties. So, don't expect to find the most meme-worthy foodstuffs here like sandwiches that have mac-n-cheese where you'd expect to find perfectly good salami or looping gifs (or webms if you're into that) of someone scraping a wheel of raclette cheese onto some pasta. It ain't going to happen. Luckily, we live in [INSERT CURRENT YEAR] and dairy-free options are becoming significantly more available, and thanks to a few factors we have coconut/nut milks that are sometimes an acceptable substitute.
So, come join me on an adventure through my culinary experience as I share techniques, recipes, and meal inspirations to make your stomach happy (and significant others, if applicable).
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