You might say this stems from a love of shortcuts or a disdain for conformity. Maybe you’d say it stems from a good dose of over-confidence and a refusal to believe that another way is better than My Way. I believe it stems from an absolute passion for making and sharing the best food possible and doing it in a way that works for me.
As serious as my addiction with sugar, chocolate and bread is, I do try to eat relatively healthily at least sometimes to compensate for the copious amounts of sugar I’ve been known to ingest. There are times when I swap out ingredients in an attempt to make the food I really want to eat a little better for me and my family. There are also times when I just don’t have what’s called for in a recipe and I’m forced to improvise. And sometimes I just refuse to do an entire load of dishes for one recipe.
As a lover of food, I have a serious confession to make: I don’t think I have ever sifted my dry ingredients. I am probably not going to beat my eggs before adding them to the mixer. And sometimes my butter gets a little soft or my egg whites don’t get whipped.
The important thing, to me, is that my food is made to share with the people I love, and that they love the food I feed them. I know there are some classically trained chefs who would cringe at what they’ve read here, but I haven’t had any classically trained chefs at my dinner table lately, so it doesn’t worry me too much.
I would love for you to join me on this journey. I promise to give you an honest look inside my kitchen, and I promise I’ll even cook some vegetables to make up for the amount of flour and sugar you will inevitably find here.
Thanks for stopping in,
A bit of a bio:
I am a high school teacher from Manitoba, Canada. I’m married and have one 2 year old girl, and I don’t live near any city that most of you would be able to place on a map — I prefer it this way. I love living in the country and being surrounded by space and trees and wildlife. I started this blog as a place to keep track of the things that come out of my kitchen, and to hopefully inspire a few of you to try something new in yours.