I’ve been food blogging on and off for a while. I used to write restaurant reviews for my company newsletter that were pretty popular, and I have occasionally documented my cooking efforts. I’m a decent cook. Not spectacular, but I can follow a recipe and I can improvise, and I know some of the basic principles pretty well. My whole family cooks, but I tend towards the fast and easy when possible.
Anyway, the idea behind this blog is twofold. First, with a young child in the mix cooking is very different now than it was when it was just me and the husband. Mostly I do a lot more of it. I feel very strongly that I should have some idea of the ingredients of my child’s diet. Cooking more means more planning, more recipes, and a bigger challenge to keep things from getting boring and repetitive. Fold number two: we have a CSA (Community Supported Agriculture) membership. This means that we pay a fee for a share of the farm’s harvest every other week. We don’t get to choose what vegetables and fruits we get, and we get a big boxful. It’s a great deal for organic food and it keeps our diet diverse and relatively healthy. It can be very challenging to use everything up, and as a result I’ve become very good at substituting like vegetables. For example, spinach can be easily subbed with chard, beet greens, or arugula. I’m also good at hiding vegetables in things. Finely grated zucchini is great in most baked goods, for example.
So I’m going to share my tips and tricks, recipe adaptations, and original recipes. My co-blogger Tiffany will be posting soon as well. She’s a deliciously talented chef and a seriously legit baker. I use her recipes often and they are awesome.