Notes From a Messy Kitchen
I was not genetically predisposed to be a chef. I have one parent who has burnt down the family kitchen and another who has turned a TV dinner into stew. To their credit, they’ve both come leaps and bounds and I’ve enjoyed some impressive meals made by each in recent years. But what I’m saying is that I taught myself to cook.
It was the summer of 2006. Courtney was away the whole summer studying the chemistry of wine in Sienna, Italy. I’d have felt bad for the poor boy for having to go to school in the summer, but did I mention he was studying the chemistry of wine?! So instead, I felt bad for myself, left behind in Keene, New Hampshire. I started with the guidance of Real Simple magazine, and memorized a few staple meals. A little positive reinforcement lead me to broaden my horizons, and since then, I’ve come quite some way.
Still, my cooking style is best described as chaotic (sometimes even frantic) and quite diverse. In my recipes you will find healthy dinners, bacon-laden desserts, lots of great vegetarian and vegan options and use of animal parts that might make you squirm. I take pride in my ability to cook a delicious meal that accommodates just about any food allergy, dietary trend or annoyingly picky eating habit… raw, vegan, gluten-free, paleo, eat only pink and green foods on days that end in ‘y’… no problem, I’ve got you covered! Some recipes are day long endeavors and others involve just five minutes and a microwave. I like to experiment with different ethnic cuisines as well as twists on the old classics. Basically, I don’t like to limit my options or my audience. Requests and suggestions are always welcome, as are dinner guests!